News & Features

Virginia Farm Bureau News & Features 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.

Chef Maxwell's recipe for corn and oyster chowder

Chef Maxwell's recipe for corn and oyster chowder

 

This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.

Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.



Chef Maxwell's recipe for Madeira Island rabbit

Chef Maxwell's recipe for Madeira Island rabbit

This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.

Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.




Pair pumpkin soup with crabmeat for festive fall flavor

Pair pumpkin soup with crabmeat for festive fall flavor
If you use pumpkin pie filling for this soup then there’s no need to add extra spices, said Chef John Maxwell. However, if you use fresh cooking pumpkin or canned pumpkin puree, you can add fresh basil or oregano as well as the seasonings listed in the recipe.



That is a question for Thanksgiving—and National Stuffing Day

That is a question for Thanksgiving—and National Stuffing Day
It’s not surprising that National Stuffing Day falls on the fourth Thursday of November, because that’s also the day we celebrate Thanksgiving.



Chef Maxwell's recipe for Sally Lunn bread

Chef Maxwell's recipe for Sally Lunn bread
This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.

Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.



Chef Maxwell's recipe for pumpkin butter

Chef Maxwell's recipe for pumpkin butter

This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.

Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.




Peachy keen: fresh fruit makes juicy summer pies

Peachy keen: fresh fruit makes juicy summer pies
More than 5,000 tons of peaches are grown each year in Virginia, and many are at their ripest right now. It’s also picnic season, and peach pie is a welcome addition to any gathering.



Simmer up a winner!

Simmer up a winner!
Need to feed a crowd? How often do you get to serve up a blue-ribbon winner? This chili recipe from Chef John Maxwell took top honors in the State Fair of Virginia’s 1996 chili championship.



New potatoes are tender and ready for summer meals

New potatoes are tender and ready for summer meals
Virginia new potatoes are small and tasty and ready for cooking—and you can get them at your local farmers’ market or produce stand right now.



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