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

To ensure a consistent supply of seasonal local produce from spring through fall, it’s not too late to sign up for a community-supported agriculture, or CSA, subscription.

Americans will be able to eat several meals less expensively this spring than in previous years.

Fresh asparagus is a sure sign farmers are working hard to get the prolific vegetable to market.

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.

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.

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.

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.

It’s still the “Incredible, Edible Egg.” But since the catchy jingle was introduced in 1977 by the American Egg Board, grocery store shelves have expanded to include cartons and cartons of eggs with different labels such as “organic,” “cage-free,” “hormone-free” and “natural.”