Extension to host Southern Chow-Chow relish workshop, part of preservation demo series

LITTLE ROCK — At the upcoming Southern Chow-Chow workshop, hosted by the Cooperative Extension Service on Aug. 23, attendees will learn to combine green tomatoes, bell peppers and cabbage to make the classic relish recipe.
The event is part of extension’s Preserving Arkansas summer series, which aims to teach food lovers and home cooks about the basics of food preservation and value-added foods.
“Whether you’re a beginner or looking to grow your food business, this is a great opportunity to learn, connect and preserve something delicious,” said Amanda Philyaw Perez, extension associate professor of food systems and food safety specialist for the University of Arkansas System Division of Agriculture. The Cooperative Extension Service is the outreach arm of the Division of Agriculture.
The workshop will take place from 11 a.m.-4 p.m. at the C.A. Vines Arkansas 4-H Center in Ferndale. The cost to attend is $10, and participants must register at uada.formstack.com/forms/preserving_arkansas.
David Hill, extension program associate for food systems and safety for the Division of Agriculture, said Southern Chow-Chow is an ideal recipe for learning about food preservation techniques, including pickling.
“In the South, Chow-Chow is a dish traditionally made of chopped vegetables pickled in a vinegar-based brine with sugar and spices,” Hill said. “Known for its sweet and tangy flavors, it’s used as a condiment for many classic southern dishes.”
The Division of Agriculture’s Local Food and Preservation teams, along with family and consumer sciences staff, will lead the demonstration. They will also be joined by local chef Margie Raimondo.

Raimondo, author, filmmaker and owner of Urbana Farmstead, helped lead a hands-on jam-making workshop for the Division of Agriculture earlier this summer. Hill said Raimondo is a perfect pick to help attendees develop their skills.
“Chef Margie is incredibly passionate about using fresh, local produce to create delicious food,” Hill said. “Lucky for us, she also loves to share her knowledge and help people build their cooking confidence. We’re excited to work with her again for this demonstration.”
Perez said the workshop will walk attendees through the essentials of safe, legal value-added food production in Arkansas. Value-added products, such as jarred vegetables, jams or jellies, are defined as food products that are not fresh, and they can be produced by home-based or commercial manufacturers.
“With the Preserving Arkansas summer series, we’re hoping to engage with people who love food and enjoy learning new things,” Perez said. “By introducing attendees to the basics of food preservation, we want to spark some ideas for passionate home cooks and inspire potential home-based food entrepreneurs.”
The Preserving Arkansas series will include one more workshop in September, with the date to be announced on the extension Local, Regional and Safe Foods Facebook page.
Ingredients for the workshop are sourced from the Arkansas Farm Trail, a program of Arkansas Farm Bureau. The program was created to promote direct-to-consumer farms and teach consumers about where their food comes from.