This time of year most small farmers have very little time for meal preparation in…
Anna WillsMay 16, 2019
SHIITAKE KOMBU MISO BROTH Makes about 6 cups (4-6 servings) ½ ounce dried organic kelp…
Nancy MaurelliFebruary 12, 2019
This time of year it’s nice to have a simple appetizer recipe that you can…
Anna WillsDecember 18, 2018
One of the joys of growing food on your own is experimenting with what is…
Anna WillsNovember 15, 2018
2 chicken backs 4 chicken feet shiitake mushrooms dried or fresh herbs 2 tablespoons vinegar…
Anna WillsOctober 16, 2018
This summer has been a wet one for many of us in Southwestern Virginia. At…
Anna WillsSeptember 13, 2018
2 teaspoons grapeseed or olive oil 2 large split chicken breasts, bone-in (about 2-2.5 pounds)…
VABF AdminSeptember 6, 2018
The hot days of summer are here and though it’s difficult to work through the…
Anna WillsJuly 19, 2018
If you can’t find local pasture-raised poultry at your farmer’s market in June then you…
Anna WillsJune 16, 2018
The first signs of spring bring cravings for fresh greens and salads. From chickweed to…
Lindsay NewsomeMay 15, 2018
Our calendars say we are four weeks into spring but we had snow flurries April…
Anna WillsApril 17, 2018
The inspiration for this month’s recipes come from the tastes of late winter when the…
Anna WillsMarch 14, 2018
I always leave the VABF conference inspired by the awesome energy I get from spending…
Anna WillsFebruary 14, 2018
The versatility and simplicity of this recipe make it an easy meal to enjoy. Not…
Anna WillsJanuary 11, 2018
Makes 4 to 8-ounce jars Water 1-¼ cups dry white wine ¼ cup minced garlic…
Ira WallaceNovember 16, 2017
Does this happen to you? You’ve got a crowd staying over for the holidays, everyone…
Kathy OʻHaraOctober 11, 2017
by Kathy O’Hara Summer’s grip is relaxing as cooler nights and cloudy skies intrude, still…
VABF AdminSeptember 7, 2017
by Kathy O'Hara It’s peach season, and although I’ve been warned that the peaches in…
VABF AdminAugust 8, 2017
