Wednesday, June 26, 2013

Preserving Floyd: Jams, Jellies and Other Sweet Spreads

Join me this Saturday, June 29, for

Jams, Jellies
& Other Sweet Spreads


Jams and Jellies capture the essence of fruit for winter enjoyment. Find out how you can put summer’s fleeting flavors in a jar! Topics will cover various pectins and sweeteners, definitions of various kinds of sweet spreads, different methods of cooking a sweet spread, safely customizing tested recipes to make a spread uniquely yours, and troubleshooting. Class is hands-on and participants will take home a jar of jam. Please wear comfortable closed toe shoes. An apron is suggested but optional. Class size is limited so please register early.
Date: June 29, 2013
Location: Farm Bureau, 335 E. Oxford St., Floyd, VA 24091
Time: 1pm-5pm
Fee: $20 in advance, $25 at the door, space providing.
To register contact: Rebecca Shannon at 540-745-8514 or Please make checks payable to Rebecca Shannon.  Payment may be mailed to 153 Gracie Lane NW, Floyd, VA, 24091
Please remember, the only reservation is a paid reservation.

Tuesday, June 18, 2013

Eating Floyd: New Class Schedule Is Posted!

The series of preservation and cooking classes hosted by the Home Food Preservation Center and "Eating Floyd..." have been a rousing success!  Classes have been full and participation has been lively.  Already there's been demand for repeats of some of the classes and those will be scheduled again in the future.

Today the new schedule with more exciting classes has been posted!  Just click on the HFPCAC Classes tab at the top of the page. 

Friday, June 14, 2013

Cooking Floyd: I Need A Gyro

We like gyro sandwiches: spicy seasoned ground lamb strips, fresh onions, tomatoes and lettuce, tangy tzatziki sauce, all piled on a soft pillowy pita.   Unfortunately what we mostly get is greasy mystery meat, wilted veggies, some kind of runny white liquid on a dried out flatbread that cracks into pieces when you pick it up.  So I've been on a quest for a few years to make what we know a gyro can be at home.  I think I finally did it!

Monday, June 3, 2013

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.