Virginia is ranked among the Top 10 states for production of many agricultural products. And many of those products can be found in Virginia farmers’ markets!

The American Farm Bureau Federation is working to ensure a better safety net for farmers, and asked Virginia dairy producers for their input.

April is National Safe Digging Month, and it’s the perfect time to emphasize how farmers can ensure the safety of family, farms and neighbors.

Freezing temperatures in Virginia late last spring had a chilling effect on Virginia honey production in 2016.

Virginia State University’s Aquaculture Program will hold a fish cage-building workshop from 1:30-5 p.m. on April 27 at VSU’s Randolph Farm, 4415 River Road.

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.

Farm Bureau members help support the Young Farmers Program, which offers contests, seminars and networking opportunities for future agricultural leaders.

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.”