Ashe Mountain Times

Three years ago, Judy Calloway travelled with her family to the annual Dixie Classic Fair in Winston-Salem to take in the sights and sounds of one of the state's biggest attractions. 

As the numerous blue ribbons and first place entries bedecked prize-winning selections in the areas of baking, canning and growing, Calloway was struck with a sudden realization. 

“I started looking around and thought, “My grandmother and mother did this, and I thought I could do this too,'” said Calloway. 

From the time she was a little girl, Calloway had watched her grandmother in the kitchen canning all sorts of vegetables and sauces in addition to the many culinary delicacies she turned out on a daily basis. 

“I saw all types of things to enter, and I thought since I have so much time on my hand I decided to put it to use,” said Calloway. 

The first year Calloway entered, she won first place in the canning category for her pickles and green tomatoes and second place for her pickled watermelon rind. 

 “Since it was my first year, I didn't do too much because I didn't think I had a chance,” said Calloway. 

Then in September, Calloway surpassed all of her expectations as she brought home 20 ribbons from this year's fair for several entries in numerous categories including food preservation, container grown and cut plants, floriculture and culinary. 

Some of prize-winning creations included a pink germanium (second place), a dahlia (third place), a Red Indian Shot Canna (second place), an about face rose (honorable mention) along with several other selections. 

This was also Calloway's first year baking.

“I learned how to make biscuits from my grandmother who made them a little different,” said Calloway. “I also like to find old timey recipes and add to them.”

Calloway won a blue ribbon for her red velvet cake, second place for her oatmeal cookies, and third for the yeast biscuit entries. 

Her new acquired skill as a baker also came a delight to her family.

“They expect me to do it everyday now,” said Calloway. 

Like canning, which she picked up due to the state of the economy, Calloway hopes to pass it and baking down to her children and grandchildren. 

Calloway's family, she added, are also due recognition for the tremendous amount of support they gave to her while competing.

“If it wasn't for my husband, Nathan, I don't know how I would have done it,” said Calloway. “He helped with all of the tagging and taking me down there. He's such a blessing. We are partners in all of this.”