Community
Skipping Rock Farewell | Citrus Season | January Events
Two weekends ago I had the pleasure of attending the Virginia Farming Biological Conference. We handed out magazines, met with producers, attended panels and sourced leads for new stories. What I was continually struck by was the vital importance of the community that VABF creates. Farming/growing can often be a solitary act and this conference provided a space for farmers and growers to share their wisdom, their struggles and their ingenuity.
I know that many like me were inspired not only by the panelists, but also the attendees. The way a room full of people can come together and support one another is awesome. In a panel about building a resilient food community, an attendee who used to work for the local government shared information about grants farmers can apply for. In a panel on homesteading, participants shared tips of where they sourced free bedding material from. Farmers of different generations came together to discuss crop rotation amid our changing climate.
These moments were gentle reminders that we learn best when we listen to one another and share our experiences. Our region is rich in resources; chief among them, the community we forge.
EVENTS
Have an event you’d like us to share? Email: info@edibleblueridge.com
1.20-1.29 Roanoke Restaurant Week
1.22 Mindfulness & Essential Oils Workshop - Harrisonburg
1.27 & 1.28 Songs for the Stage - Barren Ridge Vineyards
1.29 Lynchburg Bridal Expo - Lynchburg
1.29 Wool Factory Wine Fest - Charlottesville
1.29 International Wine Festival - Roanoke
1.30-2.05 Charlottesville Restaurant Week
MOVERS & SHAKERS: Farewell to Skipping Rock Beer Co.
For the last four years, Skipping Rock Beer Co. has given us delicious brews and cultivated a caring, positive community within their brewery. A few weeks ago they announced their difficult decision to close the taproom. Tonight, Skipping Rock is throwing a farewell bash with live music, delicious food and their award-winning beer.
We all know the past few years have been hard, especially for small businesses. Though it’s sad when a beloved establishment closes, it’s also understandable. It takes courage to start a new chapter and we wish the McCalls and their staff all the best in their future endeavors. While we are saddened to lose this place for gathering and making memories, we’re heartened to learn Skipping Rock Beer will still be available at wholesale retailers for the time being. Stop by the brewery this evening and thank this business for all they have given to our region.
WHAT WE’RE COOKING
MEYER LEMON CURD
On this windy, wintry day we could all use a bit of sunshine. Citrus season helps keep seasonal affect at bay and even in Virginia we can enjoy some sunny fruits. Try your hand at this Meyer Lemon Curd recipe to pierce through a gray day. Spread the curd on toast, scones, or add it into your next layer cake.
If you live in the Roanoke area, you can even purchase regional citrus at your farmers market! LEAP has partnered with 4P Foods to source citrus from growers in South Carolina. Red limes, Meyer lemons and other unique citrus can be found at the LEAP Tuesday West End Market. 4P Foods also delivers to the Charlottesville, Afton, and Waynesboro areas.
INGREDIENTS
Makes one 16 ounce jar of curd 2/3 cup Meyer lemon juice ( 3-4 lemons) Zest from the lemons 6 egg yolks 1 cup granulated sugar 8 tablespoons cold butter, cubed Dash of salt
DIRECTIONS
Whisk zest, juice, sugar and egg yolks in a heavy bottomed saucepan or double boiler. Place over medium heat and stir constantly with a wooden spoon to avoid curdling the egg yolks. The curd should start to thicken around the 10 minute mark. When a line drawn through the curd on the back of the wooden spoon holds, remove pan from heat. Stir in butter and dash of salt until butter has melted and is fully incorporated.
Strain curd through a fine mesh strainer (this step is optional but yields a smoother curd). Curd can be canned and stored for 3 months or placed in a jar in the refrigerator for up to 10 days.
POEM OF THE WEEK
i’m going back to Minnesota where sadness makes sense by Danez Smith o California, don’t you know the sun is only a god if you learn to starve for her? i’m over the ocean i stood at its lip, dressed in down, praying for snow. i know, i’m strange, too much light makes me nervous at least in this land where the trees always bear green. i know something that doesn’t die can’t be beautiful. have you ever stood on a frozen lake, California? the sun above you, the snow & stalled sea—a field of mirror all demanding to be the sun, everything around you is light & it’s gorgeous & if you stay too long it will kill you. it’s so sad, you know? you’re the only warm thing for miles the only thing that can’t shine.
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Eat Well, Lisa Publisher & Editor Edible Blue Ridge
