Food for Thought – Canning

May 17, 2024

Canning time is fast approaching! Mark your calendar for Monday, June 24th and Tuesday, June 25th from 9:30-12:00 to attend a two-day fun-filled workshop. The event will be held at Gordonsville First Baptist Church.

The workshop is only thirty dollars for both days. This includes take home jar(s), as well as a wealth of knowledge. The workshop will cover the basics of canning and current recommendations for processing food. We will discuss food safety and the science of canning. Participants will be involved in hands on water bath canning on Tuesday, so please be sure to wear closed toe shoes and comfortable clothes. Participants must pre-register with payment. Space is limited, so call the extension office at 615-735-2900 to reserve your spot today!

Asparagus Lemony Pasta

4 slices bacon, chopped

1 lb. fettuccine pasta

12 oz medium width asparagus spears, trimmed and cut crosswise into 2-inch pieces

1 cup heavy cream

½ cup melted butter

½ teaspoon kosher salt, plus more for garnish

2 cups freshly grated parmesan cheese, divided, plus more for garnish

½ teaspoon lemon zest

1. Using a small saucepan on medium heat, cook the bacon until crisp. Transfer the bacon to a paper towel lined plate.

2. Cook the pasta according to package directions adding the asparagus during the last 2 minutes. Reserve ½ cup of the pasta water.

3. Meanwhile, heat the cream and butter over medium heat until hot. Season with salt and pepper.

4. In a large serving bowl, add 1 cup of cheese and the lemon zest. Stir in the butter and cream mixture.

5. Drain the pasta and asparagus and immediately pour them into the bowl with the cream mixture. Toss a few times to coat, then add the lemon juice and the remaining 1 cup of cheese. Toss to combine, thinning with pasta water as needed to make a silky sauce. Garnish with bacon, pepper, and cheese. Serve and enjoy.

Submitted by: Kathy Allison, Grant FCE Club