Plenty's Volunteer Spotlight and monthly recipe
The food bank is located at 192 Elephant Curve Rd., and pantry hours, which are open to everyone, are from 1-4 p.m. on Mondays, from 10 a.m. until 1 p.m. on Tuesdays, and from 4-6:30 p.m. on Thursdays.
The following is an excerpt from the October newsletter from Plenty! Farm and Food Bank, highlighting one of the nonprofit's dedicated volunteers:
Tina Thompson has been a dedicated volunteer with Plenty! since 2015, taking a brief pause during the pandemic before returning to the team. We're grateful to have her back, helping out as an order taker at our Monday pantry.
"I volunteer at Plenty! because I genuinely love being part of this organization," Thompson said. "The work we do provides a vital service to our community, and I find it incredibly fulfilling. One of the things I enjoy most is getting to know the other volunteers, as well as the weekly patrons who visit our food pantry. Last fall, I had to take a short break for medical reasons, and I was surprised by how much I missed being here. I'm so happy to be back. I encourage others to consider volunteering at Plenty! — there’s always a need, and the experience is truly rewarding."
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The October newsletter also included Executive Director Shout Outs to Small Town Summer and Mountain Valor Fest for allowing Plenty! to share its mission during events, a workgroup from the University of Virginia and Springhouse for lending helpful hands, the Floyd County Humane Society (which donated more than 1,800 pounds of pet food to the pantry), and to Skyline National Bank, Hollingworth and Vose, and the Floyd Ruritan Club for recent donations.
Learn more about Plenty!, its mission, and how to volunteer at www.plentyfoodpantry.org.
The food bank is located at 192 Elephant Curve Rd., and pantry hours, which are open to everyone, are from 1-4 p.m. on Mondays, from 10 a.m. until 1 p.m. on Tuesdays, and from 4-6:30 p.m. on Thursdays.
Easy Pumpkin Soup
Ingredients
2 tablespoons butter
1 onion diced (yellow, white, or sweet)
1 tablespoon chopped fresh sage (or 1 teaspoon dried)
1 teaspoon pumpkin pie spice
4 cups chicken or vegetable broth
30 oz. pumpkin puree (two small or one big can, or homemade)
1/2 cup heavy cream
Salt and black pepper to taste
Fresh sage, heavy cream, and fresh cracked pepper for garnish (optional)
Instructions
In a large pot, melt the butter (2 tablespoons) over medium heat.
Add the diced onion and sauté until softened and starting to brown.
Add the chopped fresh sage (1 tablespoon) and pumpkin pie spice (1 teaspoon) and stir until onions are coated and spices are fragrant.
Add the chicken or vegetable broth (4 cups) and the pumpkin puree (30 oz.).
Bring to a gentle boil.
Turn off the heat and puree the soup, using an immersion blender or standing blender.
Stir in the heavy cream (½ cup).
Season to taste with kosher salt and black pepper.
Serve, garnished with fresh cracked pepper, fresh sage, and a swirl of heavy cream, if desired.
Recipe submitted by Executive Director Shannon Hardwicke