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Pamela S. Mcilwain
I have been canning for 13 years now and have sold at various farm markets, county fair, and craft shows. I am well known for my cooking in 4 different towns. I also help run the local farm market ...view moreI have been canning for 13 years now and have sold at various farm markets, county fair, and craft shows. I am well known for my cooking in 4 different towns. I also help run the local farm market where we have over 50 farmers that bring in fresh produce for sale. I have been told for years from customers that I should write my own cook book. I make 30 different jellies and jams, sauces, butters and marinades plus I also grow alot of my produce used in my cooking. I am a strong supporter of keeping our farm markets for farmers and fresh organic grown produce and preserving our farm lands. I believe in making organic items to sell. No additives or preservatives just all natural. My grandma was some one who grew gardens and canned everything for winter. Both sides of my families are a long line of great cooks. I remember watching my mom fix dinner and how she would prepare stuff. I will never forget her homemade noodles drying on the counter top and her homemade chocolate cakes and so on. Over the years I have learned how to perfect my dishes to make them simple and easy to make , but at the same time something wonderful to taste. Over the years I have won ribbons at the county fair for my jellies and jams plus I am the 2009 county chili champion. I have accomplished alot and have the ribbons to show for my hard work and dedication to what I do. I am also a sponsor of the Special Wish Foundation and continue to help them with giving a dying child his or her last wishes. I grew up on a 95 acre farm I was active in 4-H showing horses. We always had a garden and I was use to eating fresh vegetables. My mom is a excellent cook and she use to make alot of casserole dishes for dinner. Which probably explains why I like casserols. I always loved sitting in the hill side and feeling the fresh country air blowing on my face and still do to this day. I am 46 years old now and still carry on the tradition of canning. I even use my grandma's old pressure cooker. I would like to think that I have left an impression on people with my cooking and instilled the importance of cooking with fresh organic friuts and vegetables to all my customers. Maybe some day on my head stone it will say some where.. she was know as the canning girl and a great cook. I owe alot to all the great cooks in my family and what I have learned from them growing up. It feels good knowing I still carry on our family tradition of canning.view less