Earlier this month, Soil Food Web expert Elaine Ingham presented two full day workshops as part of the Virginia Farm to Table Conference. For the lunch on December 4th, VABF purchased produce, meat and other items from biological producers. We then turned these farm products over to the capable hands of Virginia State University’s Thompson Catering Chefs. We thank the chefs for preparing a delicious meal while caring for our ingredients. We also thank the producers for raising such high quality ingredients!
Woodland Farm – Amelia – Beef
Waverly Farms – Burkeville – Greens
Victory Farms – Richmond – Apples, Potatoes, Greens
Tomten Farm – Green Bay- Greens
Slade Family Farm – Surrey County – Sweet Potatoes
Radical Roots – Keezletown – Garlic
Origins Farm – Hanover- Apples, Greens
Mattawoman Creek Farms – Northern Neck – Onions
Hungry Hill – Nelson County – Honey
Heartland Harvest – Mt Solon – Eggs, Flour
Croftburn Farm – Culpeper- Beef
Buffalo Creek Farm – Lexington – Beef
The Byrd Farm – Columbia – Butternut Squash
Organic Valley – Butter and Cream
Buttermilk Bakery – Petersburg – Donuts
We will be serving Virginia farm-food products at our upcoming Virginia Biological Farming Conference too. If you would like your products to be served there, please contact Janet Aardema.
