Graves Mountain Festival of Music

Graves’ Mountain Festival of Music opened last Thursday and ran through June 4 on the grounds of Graves’ Mountain Lodge near Syria. Fiddles, banjos, mandolins, dulcimers and guitars got new strings in anticipation of one of the biggest weekends of the year for bluegrass music. Thousands of fans turned out in droves to listen to some of the biggest names in the genre. There were perennial favorites like Seldom Scene, the Grascals, Lonesome Highway, the Lonesome River Band, Dailey and Vincent and Rhonda Vincent and the Rage. The festival also has earned a reputation for staying fresh and current by including acts that are creating a buzz in the bluegrass industry, or have never played this particular venue before. Much of the credit can go to bluegrass musician and producer Mark Newton, who books the acts every year. He helped found the festival in 1993, along with Jimmy and Rachel Graves and Sonny Ludlam. This year there was a Rural Rhythm Records CD for sale, "The All-Star Jam - Live at Graves' Mountain" which was recorded last year in celebration of Rural Rhythm Records’ 55th anniversary. It was named one of the top 10 bluegrass CDs of 2010. One of the tracks on the recording, “Graves’ Mountain Memories,” written by Carl Jackson, made it to the top 20 on the national Bluegrass Unlimited chart. Bluegrass Music Profiles magazine did a feature on the record for its recent issue. For 19 years, something special has occurred around this time of year at Graves' Mountain Lodge.

Graves Mountain uses their home-cooking genes to produce the Graves Mountain Brand, specializing in Apple Butter and also Preserves. The Virginia Marketplace offers many Graves Mountain Preserves and Delicious Apple Butter and Green Pepper Jelly in 9 oz. Jars . We also feature them in gift sets, gift boxes and Virginia Marketplace Gift Baskets.

Strawberry Season in Virginia

One of the sweetest seasons is underway in Virginia, with strawberries ripening and ready for picking. The Virginia Department of Agriculture and Consumer Services says growers in Tidewater and Southside saw strawberry picking first for Mother's Day, followed by central and the rest of Virginia. In Charlottesville, strawberry picking is going on right now! Strawberry season usually lasts through June in cooler parts of Virginia. While Virginia only has 250 acres of strawberry fields, each acre produces a significant amount of fruit. On average, an acre yields about 18,000 pounds of strawberries.

Growers say a relatively cool spring has been good for their berries. The recent hot spell has been the finishing touch on what they're calling a sweet berry season.

Most strawberry seasons last four to five weeks, depending on the heat. If the days get too hot, the plants quit producing berries. Hot weather makes the plant want to shut down, and we don’t want that because we want the season to last as long as possible.

Strawberries are a good source of vitamins A and C and are packed with other nutrients, including calcium, potassium and folate. At only 50 calories per cup, they’re a good-for-you spring food.

Strawberries are well represented at the Virginia Marketplace by Graves Mountain Strawberry Preserves. Graves Mountain Lodge is nestled deep in the foothills of the Blue Ridge Mountains near Syria, Virginia. Graves Mountain Lodge established its cannery in 1980. They use family recipes to make their old-fashioned preserves unmatched for their quality and goodness. They cook their preserves in open kettles. The batches are kept small and each product is made as needed. They use the finest quality fruit, pure cane sugar and all natural seasonings in creating a product they feel is as good as "Grandma used to make."

You can get Graves Mountain Strawberry Preserves
in a set of three and in preserve samplers










in gift boxes











and in gift baskets.

Virginia Foods for Memorial Day

It's almost Memorial Day, May 30, 2011, the unofficial start of the summer vacation season. Observed every year on the last Monday of May, it is a U.S. federal holiday that began after the Civil War as Decoration Day. It was first enacted to honor the Union and Confederate soldiers who died while in military service. After World War I it was extended to honor Americans who have died in all wars. Memorial Day has since also become a long weekend increasingly devoted to barbecues, family get-togehers, fireworks, trips to the beach, and national media events such as the Indianapolis 500 (since 1911) and the Coca-Cola 600 (since 1960) auto races. Here are some Virginia food ideas from The Virginia Marketplace for your Memorial Day get-togethers:


Carolina Syle Pork Barbecue







Blue Crab Bay Seafood Dips








James River Barbecue Sauce






A Peanut Shop Sampler of Virginia Peanuts






In-Shell Virginia Peanuts

Virginia's Finest Products

Virginia made foods and beverages that have earned the Virginia's Finest trademark distinction of quality make tasteful and unique presents for personal and business occasions. Discover sauces, soups, baking mixes, fruit preserves, cakes and other gourmet foods and beverages all made in Virginia, plus classic favorites such as Virginia hams and Virginia peanuts. What is Virginia's Finest? The Virginia's Finest trademark signifies that agricultural and food products have met quality standards established by industries and approved by the Virginia Department of Agriculture and Consumer Services. Looking for Virginia gift baskets? The Virginia Marketplace has many to choose from filled with Virginia's Finest products. Some have received awards for gift packaging such as Blue Crab Bay's Nautical Gift Pack for their seafood soups. Some have been featured on Rachel Ray's Snack of the Day such as Feridies Salted Virginia Peanuts. Many Chincoteague Seafood Soups have been Awarded the American Taste Award of Excellence Certificate. We create our own unique gift baskets filled with Virginia products that make great gifts for clients, family members, friends or collegues!

Easter Recipes Using Virginia Foods

Easter is April 24 this year. In the United States, ham is a traditional Easter food. In the early days, meat was slaughtered in the fall. There was no refrigeration, and the fresh pork that wasn't consumed during the winter months before Lent was cured for spring. The curing process took a long time, and the first hams were ready around the time Easter rolled around. Thus, ham was a natural choice for the celebratory Easter dinner. Here's some tasty recipes to try.

Southern-Style Peach Honey Ham Bake is a great way to dress up Smithfield's Spiral Ham for a special occasion. 1 fully cooked, Smithfield Spiral Ham, 1 cup peach preserves, 2 tbsp. spicy mustard, 2 tbsp. peach nectar, 1 1/2 tbsp. balsamic vinegar, 1/4 cup honey. In a small saucepan combine all ingredients and bring to a simmer. Brush 1/3 of the mixture over the ham and bake uncovered for approximately 1 hour or until a meat thermometer reads 130 degrees F., brushing with the glaze every 20 minutes. Let the ham stand 10 minutes before carving. Serve with any remaining sauce.

Peanut Butter Chocolate Easter Eggs is a fun dessert the kids with love to help make and the adults will love to eat. 2 cups The Peanut Shop of Willamsburg Natural Creamy Peanut Butter, 3/4 cup butter, room temperature, 3 cups confectioners' sugar, sifted 3 1/2 cups crispy rice cereal, 1 1/2 packages (18 ounces) dark chocolate chips, 2 tbsp. vegetable shortening, 1/2 bag (6 ounces), white chocoalte chips (optional) Coconut (optional). In the bowl of a standing mixer, combine peanut butter and butter until light and fluffy. Gradually add the sifted confectioner's sugar. Reduce the speed to low and add the crispy rice cereal just until combined. Cover and place the bowl in the refrigerator for about an hour (do not skip this step). Line a baking tray with wax paper. Remove the bowl from the refrigerator. Shape the mixture into egg shapes and place on the wax lined baking tray. Recipe makes approximately 20 eggs. Place baking tray in the freezer for a minimum of 30 minutes.

Spring is Here

Spring has arrived. Some spring vegetables we look forward to are peas and asparagus. Here are some recipes to try using these spring vegetables and Smithfield products. Spring Pea, Mint and Bacon Salad: This bright spring green salad of sugar snap peas and sweet green peas is loaded with crispy bacon and tossed in a lemony vinaigrette. Ingredients: 1 lb. Smithfield bacon, cooked until crisp an roughly chopped 2 1/2 cups fresh or frozen peas 1 lb. sugar snap peas, strings removed 2 tsp. sugar 2 tbsp. Champagne vinegar (can substitute white wine vinegar) 3 tbsp. olive oil Juice and zest from 1 lemon 1/4 cup fresh mint Steps: Prepare a medium bowl of ice water. Bring a large saucepan of salted water to a boil. Add the mint to the peas and drizzle with the dressing. Toss to coat. Refrigerate for 1 to 2 hours. When ready to serve, add chopped bacon. Toss and arrange attractively on serving plates. Garnish with fresh mint. Serve with grilled pork or lamb.

Elegant Ham, Sausage and Asparagus Brunch Bake Ingredients: 12 oz. Paula Deen Ham Sausage 1/2 lb. fresh Asparagus 1- 1 1/2 cup seasoned croutons 2 tbsp. butter, melted 1/4 cup green onions, sliced 1- 1 1/2 cup sharp cheddar 2 tbsp. parsley, chopped 4 eggs, beaten 1 3/4 cup milk 1/2 tsp. dry mustard 1/8 tsp. cayenne pepper Directions: Cook ham sausage according to package directions. Drain and cut into 1/2-inch pieces. Set aside. Cut asparagus into 1-inch diagonal pieces. Cook in boilng salted water 2 minutes or until just tender. Drain and set aside. Grease a 13X9X2 inch baking pan. Place half of croutons in dish; drizzle with half of butter. Layer with half of the cooked ham sausage, asparagus, green onions, cheese and parsley. Repeat layers. Beat together remaining ingredients. Pour over casserole. Cover; refrigerate at least 8 hours or overnight. Preheat oven to 350 degrees. Uncover casserole and bake 25 to 30 minutes or until golden brown and set. Makes 6 to 8 servings.

Trip to Puffenbarger's Sugar Orchard

Went to the Highland County Maple Festival this weekend to pick up jugs of maple syrup for our gift baskets and gift boxes and get my maple doughnut fix. We get our syrup at Puffenbargers Sugar Orchard on Route 637 (Maple Sugar Road) outside Monterey. The Puffenbarger's have rebuilt their sugar camp following a devastating fire in 2008.

The Puffenbarger's Sugar Orchard has been in continuous operation for over 100 years. When a fire destroyed the Puffenbarger's Sugar House on Feb. 26, 2008 they rebuilt with the help of family and friends. Ivan started helping his father when he was too little to do much. He tied him on a horse with his belt to keep him out of everyone's way. When Ivan's father, Melvin, operated the orchard he drilled trees with an auger operated by hand, collected the sugar water in buckets, and carried those buckets by horse to the sugar house. He would make about 10 gallons of syrup a day.

When Ivan bought the business from his father in 1959 and started to make changes. They began using a tractor ato tow barrels of sugar water back to the sugar house. They went from 250 buckets collected each day to more like 1000. This took about eight men most of the night to collect all the water. Ivan had an idea that would change his maple production. He began using plastic tubing rather than buckets to collect the maple ssugar water. The first year they connected about half the trees by plastic tubing and were able to see how well it worked. The following year they went to all plastic tubing and collected water by the flow of gravity. At that time, Ivan had only one evaporator but soon bought another. Ivan got a big idea to hook up the milking machine, used from the dairy, to the trees. Everyone made fun of him and thought he'd lost his mind. The milking machine would typically milk from four to eight cows at a time, but when he connected it to the trees it was effectively milking 800 trees at once. By the end of the year, he cut eight men from his labor force and upped the production by 25%. In 1980 they added another innovation, the reverse osmosis machine. It would help keep the concentrated sugar water and throw away the purified water. The machine took out about 35 gallons of water of the original 50 gallons of sugar water. That would save him time in cooking the water down. About 30 gallons of syrup is made per hour compared to 10 gallons made a day when his father made syrup many years ago. They soon outgrew the production of their own 800 trees and started leasing more trees from other farms. They tap over 2000 trees with over 11000 taps.

Depending on the sugar content, it usually takes about 50 gallons or more of sugar water to make one gallon of maple syrup. Ideal conditions for syrup production are nighttime temperatures below freezing and daytime temperatures rising between 40 or 50 degrees. The syrup producting season usually ends by the end of March.