Preserving Floyd: How Do You Solve A Problem Like Vidalia

I think it was a fundraiser but maybe not.  All I know was I got offered a 25 pound bag of  genuine sweet Vidalia onions straight from the farm in Vidalia, Georgia.  Not Vidalia-type onions but the real thing.  I've never had them before and often wondered about all the fuss but yes, Vidalia onions really are special.

They are really perishable too.  These are not your storage variety onion.  These are eat 'em  now onions!  But 25 pounds?  Oh yeah, that would've been some onion ring binge but it would've killed us so here's what happened instead.

Eating Floyd: Playing Catch-Up (and a cherry update)

The spring canning classes were finally over last Tuesday and Shana, Cathy, and I heaved a huge sigh of relief.  Don't get me wrong, we immensely enjoyed teaching them, but the responsibility was driven home to us of how important it is to purvey information clearly and succinctly so the students know how to preserve safely. We had a great turnout of really nice people truly interested in taking control not only of what's in their pantries but what's in the stuff that's in their pantries.  We'll be offering one more canning class around the beginning of September before hunting season starts, focusing on canning meat and stock.  In the meantime we're doing a post-mortem on the classes we've done so we can offer better classes in the future.  We eventually want to offer classes on freezing, dehydrating, root cellaring, and stocking the pantry: how to determine what kind of produce, how much to plant or buy in, and how much to preserve to get through the year.

Today's Harvest 6-12-12