News & Resources

Virginia Farm Bureau News & Resources is your place for news and information from around Virginia. From gardening tips and recipes to politics and events, stay up to date with what matters to Virginians.

Crab and Apple Tart

 Crab and Apple Tart
This recipe was prepared by Chef John Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs. Chef Maxwell shares delicious seasonal recipes in Real Virginia, Virginia Farm Bureau’s weekly television program sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.



Virginia’s tomato traditions are still growing strong

Virginia’s tomato traditions are still growing strong
If summer had an official vegetable, it would have to be the plump, juicy tomato. Fresh from the field, the very aroma of a tomato triggers thoughts of sunny days and summer meals. 



Virginia is among U.S. produce powerhouses

Virginia is among U.S. produce powerhouses
Virginia is ranked among the Top 10 states for production of many agricultural products. And many of those products can be found in Virginia farmers’ markets!



Spring freeze took its toll on 2016 honey production in Virginia

Spring freeze took its toll on 2016 honey production in Virginia
Freezing temperatures in Virginia late last spring had a chilling effect on Virginia honey production in 2016.



Proper precautions prior to digging keeps family farms safe

Proper precautions prior to digging keeps family farms safe
April is National Safe Digging Month, and it’s the perfect time to emphasize how farmers can ensure the safety of family, farms and neighbors.



Virginia dairy producers discuss improvements to farm bill safety net

Virginia dairy producers discuss improvements to farm bill safety net
The American Farm Bureau Federation is working to ensure a better safety net for farmers, and asked Virginia dairy producers for their input.



Make an egg-stra special treat for Easter brunch—or anytime!

Make an egg-stra special treat for Easter brunch—or anytime!
Eggs are high-protein powerhouses that are typically eaten for breakfast or brunch but can be enjoyed at any meal. National Egg Salad Week is April 12-18, so here’s a twist on a classic egg salad recipe from the Virginia Egg Council—for brunch or anytime.



Easter egg fun for everyone – the natural way!

Easter egg fun for everyone – the natural way!
You don’t need any special egg dyeing kits to get vibrant colored eggs. And all it takes are some ingredients you may even have on hand. If not, a quick trip to your local grocery store or market is all you need.



Seared Rockfish with Fennel, Corn and Blueberry Salsa

Seared Rockfish with Fennel, Corn and Blueberry Salsa

This recipe was prepared by Chef John Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs. Chef Maxwell shares delicious seasonal recipes in Real Virginia, Virginia Farm Bureau’s weekly television program sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.




VSU to host fish cage-building workshop

VSU to host fish cage-building workshop
Virginia State University’s Aquaculture Program will hold a fish cage-building workshop from 1:30-5 p.m. on April 27 at VSU’s Randolph Farm, 4415 River Road.



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