You can boil, puree, steam or stir-fry it, because broccoli is both beneficial and versatile.

This hearty winter breakfast has whole grains from the oats, lots of vitamins and antioxidants from the fruits and good fat from the nuts. It's not only healthy. It's tasty, too!

While commercially made eggnog is stocked in stores as early as mid-October, some families still prefer to celebrate the season with a homemade version.

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.

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.

This pecan pie from Cooking Virginia Style with Farm Bureau Women was contributed by Carol Boyer of Shenandoah County.

Sweet news for yam fans: Carbohydrates can be good for you—as long as they’re complex carbohydrates, like those found in sweet potatoes.

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.

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.

The chestnut blight wiped out the American Chestnut in the early 1900s, but a handful of farms in the commonwealth have found a way to maintain blight-resistant orchards. Marketing collectively as Virginia Chestnuts LLC, they are harvesting thousands of pounds of fresh chestnuts each year.