Virginia Home Grown July: Rain Gardens; Hanover County Cannery
Amy talks with Dr. Jim McGlone of the Virginia Department of Forestry about the importance and function of a rain garden. A rain garden is a man-made depression in the ground that is used as a landscape tool to improve water quality. The rain garden forms a “bioretention area” by collecting water runoff and storing it, permitting it be filtered and slowly absorbed by the soil. The bioretention concept is based on how a forest produces a spongy litter layer that soaks up water and allows it to slowly penetrate the soil layer. The site for the rain garden should be placed strategically to intercept water runoff. Barbara White also joined Amy in the studio to answer questions.
Richard paid a visit to the Hanover County Cannery (and Commercial Kitchen). Whether you are experienced at canning or just starting out, the Cannery offers professional grade equipment and an expert staff to support you. The Cannery has large stainless steel sinks and work tables, steam jacketed kettles, a steam blancher, corn cutter, and juicer-pulper. The Commercial Kitchen is available to those who wish to sell their canned goods. The Cannery is open during July, August and October (September by appointment only). Visit their website and download their canning guide.
Topic: Rain Gardens Guests: Barbara White and Dr. Jim McGlone • Virginia Department of Forestry • 900 Natural Resources Drive, Suite 800, Charlottesville, VA 22903 • 434.220.9070 (office) • 434.989.0665 (cell) • 434.296.2369 (fax) WATCH NOW
Topic: Hanover County Cannery Guest: Sheree Bremner • 804.365.6484 WATCH NOW
Plant of the Month: Bean Vines Peggy Cornett, Curator of Plants for Monticello, talks about two types of bean vines – ‘Caracall Bean (Snail Vine) and ‘Hyacinth Bean.‘ WATCH NOW
I am wondering if Sheree Bremner would be willing to share her tomato soup
recipe. After canning over 100 pounds of tomatoes this past weekend. Everything from ketchup to spaghetti sauce tomato soup would be a nice change.
Thanks,
Hi Julie. Here's a tomato soup recipe from the cannery - Enjoy:
Tomato Soup for Canning
1/2 bushel Tomatoes
1 bunch celery
1 pd Red (ot) pepper
1 C Cornstarch
1 C butter or margarine
2-3 pounds Onions
2 Tbsp. Parsley flakes
2 C Sugar
1/2 C Salt
Quarter tomatoes and cook together with onion, celery, parsley flakes and red pepper. Then put this mixture through the juicer. Add cornstarch, sugar, salt and butter to the juice; put in a large kettle and bring to a boil. Adjust seasonings if necessary. Put into cans or jars, seal and process as 10 Lbs. pressure for 25 minutes.
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