Eating Floyd...
growing, gathering, cooking and preserving in Floyd, Virginia
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Wednesday, September 11, 2013
Preserving Floyd: Pressure Canning Meat Class 9/14
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I'm ironically following up the last post with an invitation for you to join me this Saturday, September 14 2013 for Pressure Canning...
Feeding Floyd: Pink Slime is Back!
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From the state that decided to punish drivers with a $64/year tax for trading in their gas guzzlers for a more responsible higher MPG hybrid...
Monday, September 2, 2013
Preserving Floyd: Attention Fermenting Folks!
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Got an email from Brian Moss at the SustainFloyd model farm. He has 2nd quality organic red cabbage for sale at .50/lb Brian says, ...
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Friday, August 30, 2013
Cooking Floyd: Soup for Summer
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Even though we've had some wonderfully comfortable summer days lately the heat and humidity still show up to remind us that fall tempera...
Wednesday, August 21, 2013
Cooking Floyd: Nectarine Salsa and Sweet Chili Glazed Salmon
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The nectarines are amazingly good this year! Sweet, silky, juice running down your chin good! We've been greedily slurping them down o...
Monday, August 12, 2013
Teaching Floyd: Classes Are Back On Track
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After a brief break to get my sh*t back together, classes are resuming with the Home Food Preservation & Culinary Arts Center. Thanks, ...
Friday, August 2, 2013
Teaching Floyd: Class Cancellation
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The class scheduled for this Saturday, August 3: Roll 'Em Easy: Summer Rolls, Dolmades, Lettuce Wraps, and Cabbage Rolls has be...
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