Recipes

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 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.

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.

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.

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.