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By Meredith Gorfein
Rappahannock News Writer
“We picked the last of the peaches today,” said Leon Hutcheson of Sunset Hills Farm in Washington, and they were surely some of the prettiest peaches anywhere on earth! The peaches are available as fresh pick to customers who come up the hill and for their B&B guests. Those same perfect peaches will be canned and enjoyed later as brandied peaches, peach chutney, peach butter, peach jam and jelly.
Including its peaches, Sunset Hills Farms offers 43 gourmet food products all grown and produced on site. They proudly carry the “Virginia’s Finest” seal on thenproducts.
Mary Frances Bywaters and Lois Starks are the skilled canners responsible for the wide array of colorful jars filled with mouth-watering fruit and vegetables: bright yellow brandied peaches, peach chutney, peach butter, deep maroon pickled baby beets—the size of a thumb nail, and the picture perfect dilly beans carefully aiTanged around a dill “flower.” Lois Starks is totally in charge of the dilly beans and arranging them in the jar. “No one else can do it like she does,” -agreed both Ms. Bywaters and Mr. Hutcheson.
Canning peach
chutney
Last Wednesday, Ms. fiywaters was canning peach chutney and had been at it since eight a.m. It was slow careful work. The kitchen was spotless. Yesterday’s canning, the brandied peaches, was on one counter waiting to be put in boxes and stored away to be sold through the winter months. Beautiful, flawless Brandywine tomatoes were resting under a towel on another counter waiting for their turn the following day.
On this day Ms. Bywaters will can about two cases of peach chutney. She said a fan of the peach chutney had come up the day earlier and bought every jar to be given as Christmas gifts.
She said the peach chutney ‘is expensive to make. In addi'tftm to the peaches, grown, of course, at Sunset Hills, she puts in pecans, a whole lemon, sliced, ginger, golden raisins and several spices, allspice and cinnamon among them.
Sunset Hills does canning the old-fashioned way — in small batches. While the peach chutney was simmering, allowing all those different flavors to “marry,” new canning jars and Tids were being sterilized in boiling water. When the chut.uey suited Ms. By waters, she took a jar out of the boiling water with tongs, fit a short wide funnel into the mouth of the jar and poured the hot chutney in, leaving a bit of air space at the top. Next she took ~fKe seal or lid out of the water, .placed it on top of the jar, screwed the rim on, wiped it all down and placed the filled jar
Ki Theatre
to host
Poetry
Coffeehouse
Join Ki Theatre for another special evening, the third celebration of contemporary and ancient poetry, performed in a relaxed, intimate coffeehouse setting on Saturday, Sept. 21 at 8 p.m.
Ki Theatre welcomes everyone to take poetry out of the pocket and enjoy the pleasure of live performances and community.
Featured artists will include another, special per-formance by Dr Barry Sultanoff.M.D. — a renowned, holistic doctor, artist, author J3id troubadour; Karen borrow, a chaplain at N.I.H; Hteibbi Carla Theodore, Janet Tmvis a landscape designer, iawtress and environmental .activist and Roger Klinger, a holistic counselor, professor, 'artithor, and artist. ” " There will be an open mike ^period where members of the community can bring a poem „tQ the stage. j,,u Seating is limited. Call Roger Klinger at Ki Theatre, 675-1616 to reserve space.
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