YOU FEAST!
First you make Lemon Curd. Because it calls for lots of eggs and lemons and butter just happen to be on sale at the same time as the glut of eggs in the fridge.
Monday, May 28, 2012
Cooking Floyd: Spring Indulgence
What do you do when the backlog of eggs takes over the fridge, the greens are getting out of hand, the birds are eying the strawberries and the asparagus pushes lots more spears than you expected?
First you make Lemon Curd. Because it calls for lots of eggs and lemons and butter just happen to be on sale at the same time as the glut of eggs in the fridge.
First you make Lemon Curd. Because it calls for lots of eggs and lemons and butter just happen to be on sale at the same time as the glut of eggs in the fridge.
Wednesday, May 23, 2012
Preserving Floyd: Classes Taught and Taken
The last week or so has been a whirlwind of activity. Thursday and Friday of last week was spent preparing for the Homemade Vinegar Demo at the Roanoke City Market last Saturday. Turn out was light for the City Market in general because it was competing with the Roanoke Local Colors Festival happening in the next block, but the demo attendees were into learning a new culinary trick and we all had a good time! I want to particularly thank Tracie Hughes, the market manager, and I'm looking forward to working with her again.
Wednesday, May 16, 2012
Preserving Floyd: Home Made Wine Vinegar Demo
Just a reminder to join me at the Roanoke City Market this Saturday, May 21st, at 11:30 am for Eating Floyd's first market demo on Making Your Own Wine Vinegar. Learn how easy it is to create your own wine vinegar jug and and then flavor the resulting vinegar with herbs, fruits, and spices for your own custom gourmet vinegars! Click on the Preservation Classes tab above for more info.
Monday, May 14, 2012
Eating Floyd: Our Community Supported Agriculture (CSA) Share
This year Michael and I decided to get a CSA share to augment what we grow in our gardens. One reason is curiosity. We've never had a CSA share before and want to see just what's in our box every week. Another reason is it may fill in some gaps we might have in our own garden. The third reason is to offer support to local farmers and truck gardeners. They are doing backbreaking, economically risky work bringing a diversified harvest to market for the rest of us. If corporate food should all go south someday, it's these local folks who will see us fed. They deserve our support.
We thought it would be interesting to report on what we get in our box: the quality, the quantity, the variety, and the price compared to the cost in a store like Harvest Moon that sells locally grown produce, much of it from the same farms our CSA sources from.
We thought it would be interesting to report on what we get in our box: the quality, the quantity, the variety, and the price compared to the cost in a store like Harvest Moon that sells locally grown produce, much of it from the same farms our CSA sources from.
Sunday, May 13, 2012
Preserving Floyd: Strawberry Links and Waterbath Class Pics
The waterbath class was well attended and a great success. I'm really looking forward to future classes and the next class will be on pressure canning basics. As soon as we are able to find a site to hold the class I'll publish the details. The Master Food Volunteers and the Floyd-Montgomery Counties Cooperative Extension are still trying to find a regular site in each county to hold classes in. If you are aware of any locations with kitchens where we could present classes please contact Dawn Barnes at 745-9307.
On to the Photos!
On to the Photos!