April 2013 Cultivate

Virginia Farm Bureau

Cultivateapril 2013

Shiitakes, and other surprises: Farmers’ markets

bring taste to the table

12 Farmers’ market vendors bringing taste to the table “We decided we could grow a good tomato, and things just got out of hand,” one farmers’ market vendor told Cultivate.

9 Farm Bureau Investigations protects company, policyholders From questionable documents to arson and auto fraud, Virginia Farm Bureau’s investigations staff is working to keep members’ premiums down.

21 Storm prep: Look for what could blow down, off or away Most windstorms primarily damage roofs, windows and trees. Find out how to protect yours.

4 Heart of the Home

6 Good for You!

20 Home Checkup Checklist

25 From the Ground Up

26 In the Garden

29 Marketplace

Contents

Features Departments

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21

Publication scheduleAssociate members will receive their next issue of Cultivate in July. The magazine is published quarterly.

On the Cover

Shiitake mushrooms like these photographed last fall at Casselmonte Farm in Powhatan County are among products that will be available later this year at local farmers’ markets(Photo by Kathy Dixon).

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Volume 6, Number 2April 2013

Cultivate

Cultivate (USPS 025051) (ISSN 1946-8121) is published four times a year, February, April, July, November/December (combined issue). It is published by Virginia Farm Bureau Federation, 12580 West Creek Parkway, Richmond, VA 23238. Periodicals postage rate is paid in Richmond, VA. The annual subscription rate is $1.48 (included in membership dues).

POSTMASTER: Please send changes of address to, Cultivate, Virginia Farm Bureau Federation, P.O. Box 27552, Richmond, VA 23261; fax 804-290-1096. Editorial and business offices are located at 12580 West Creek Parkway, Richmond, VA 23238. Telephone 804-290-1000, fax 804-290-1096. Email address is [email protected]. Office hours are 8 a.m. to 4:30 p.m., Monday through Friday.

All advertising is accepted subject to the publisher’s approval. Advertisers must assume liability for the content of their advertising. The publisher maintains the right to cancel advertising for nonpayment or reader complaints about services or products. The publisher assumes no liability for products or services advertised.

Member: Virginia Press Association

EDITORIAL TEAM

Greg Hicks Vice President, Communications

Pam Wiley Managing Editor

Kathy Dixon Sr. Staff Writer/Photographer

Sara Owens Staff Writer/Photographer

Bill Altice Graphic Designer

Maria La Lima Graphic Designer

Cathy Vanderhoff Advertising

VISIT US ONLINE

VaFarmBureau.org

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WE’RE SOCIAL!

Members – Address change?If your address or phone number has changed, or is about to change, contact your county Farm Bureau. They will update your membership and subscription information.

3VirginiaFarmBureau.com Cultivate APRIL 2013

The Virginia Farm Bureau Federation entered into an agreement March 14 to assume full ownership of the State Fair of Virginia and The Meadow Event Park from Universal Fairs LLC of Cordova, Tenn.

Farm Bureau, which had been a 50 percent owner since last July, entered into an agreement on the remaining 50 percent and will continue to operate the State Fair and other events on the historic 331-acre property in Caroline County.

This year’s fair will run from Sept. 27 to Oct. 6.“This is a very proud day for Virginia Farm Bureau,” noted VFBF President Wayne F.

Pryor. “Universal Fairs was a great partner for the first year, and the two groups were able to work together to continue uninterrupted operation of the State Fair after it had gone into bankruptcy just months earlier.

“And we part ways amicably,” he added. “Farm Bureau’s mission is to preserve, protect and promote agriculture, and help it prosper. We’ve realized there’s no better way to showcase this great industry than through the State Fair. Universal Fairs operates events across the country and did a great job in Virginia. They agreed to allow us to take full ownership so they could better focus on their many other events nationwide.

“We learned a lot and gained tremendous insight into how to operate a fair during 2012. Now, the pressure is fully on our shoulders,” Pryor said. “But we plan to expand and improve this wonderful event beginning this year and well into the future.

“We plan to carry this out through teaching exhibits, shows and competitive events that include livestock, dairy, equine, sheep and goats and much more. We also plan to continue the Skills USA competitions, as well as competitions for photography and arts and crafts and the ever-popular Educational Expo,” which hosts 14,000 schoolchildren who participate in a Standards of Learning-based program and tour.

Virginia Farm Bureau Federation acquires full ownership of State Fair of Virginia

Miniature horse shows and other equine events, farm equipment larger than many fairgoers’ garages, midway rides and the annual giant pumpkin weigh-in were all part of the 2012 State Fair of Virginia.

4 Cultivate APRIL 2013 VaFarmBureau.org

Food writer Kendra Bailey Morris said she loves raw vegetables and greens “because they are packed with flavor and vitamins and all kinds of goodness.” One cup of kale contains almost 200 percent of the daily recommended allowance of vitamin A, close to 100 percent of the recommended vitamin C and more than 1,000 percent of the recommended vitamin K.

This kale salad pairs the slightly-bitter greens with sweet roasted beets, crunchy pumpkin seeds and a tangy horseradish dressing.

“It’s a really, really healthy dish,” Morris said. She recommends roasting fresh beets in the oven. Wrap whole beets in foil, and bake them until they’re tender. Once they cool completely, the skin peels off easily. Use a washable cutting mat so they don’t stain your counter or cutting board.

Temper kale with sweet roasted beets

Kale Salad with Roasted Beets, Pumpkin Seeds and Creamy Horseradish Dressing

salad ingredients

3 large whole beets or 4 smaller ones (red or yellow)

9-ounce package of raw baby kale mix¼ cup raw pumpkin seeds, lightly toasted

(Walnuts, pine nuts or sunflower seeds can be substituted.)

dressing ingredients

2 teaspoons cider vinegar2 teaspoons sugar¼ cup sour cream¼ cup mayonnaise1 tablespoon prepared horseradish,

or to tastedash of Worcestershire saucesalt and pepper, to taste

This rich pasta dish uses fresh spring peas and is “creamy and decadent,” said food writer Kendra Bailey Morris.

The richness comes from the blend of cream and cheeses, and Morris recommends serving the pasta with a tossed salad and crusty bread “for soaking up any extra sauce.”

Penne Pasta with Fresh Peas and Gorgonzola Cheese

ingredients

1½ cups heavy cream or half-and-half

2 small garlic cloves, minced

5 ounces Gorgonzola cheese or other good-quality blue cheese

½ cup freshly grated Parmesan cheese

salt and pepper, to taste

pinch of dried red pepper, if desired

1 pound penne pasta, cooked al dente and drained

¾ cup fresh shelled peas

additional Gorgonzola for garnish

directions

In a sauté pan large enough to hold the cooked pasta, over medium heat, bring the cream and garlic to a simmer. Boil gently, uncovered, for 10 to 15 minutes, or until reduced in volume by about half. Add the Gorgonzola and Parmesan cheeses. Continue to cook uncovered for about 10 minutes or until the sauce has thickened. Season to taste.

Add the cooked pasta and peas to the sauce, and cook another 3 to 4 minutes. Spoon the pasta into bowls, and top with additional Gorgonzola.

Serves 4 to 6.

Heart of the Home

Enjoy the richness of spring with peas and creamy pasta

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directions

Preheat oven to 375°.

Wrap each beet tightly in foil. Roast the beets on a sheet pan in the oven for about 1½ hours or until they can be pierced easily with a fork. Remove the beets from the oven, but do not unwrap them; set them aside to cool fully.

In a small glass bowl, whisk together the vinegar and sugar until the sugar dissolves. Whisk in the sour cream, mayonnaise, horseradish and Worcestershire. Season with salt and pepper, and set aside.

Unwrap the beets, peel away the skins and slice away the tough ends. Cut the beets into small quarters and set aside.

In a large bowl, toss the kale with part of the dressing—just enough to coat—and let it rest for 5 minutes. Divide the dressed kale between four to six salad plates. Top each plate with quartered beets, and then sprinkle with the pumpkin seeds. Drizzle extra dressing over the beets and around the plates, and save any extra dressing for serving on the side. Sprinkle the salad with freshly ground pepper, and serve.

Beets roasted in foil will peel easily once they have cooled.

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Heart of the Home

Kendra Bailey Morris appears on Real Virginia, Virginia Farm Bureau’s weekly television program, courtesy of Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services. Morris is an author and culinary instructor whose work appears in Better Homes and Gardens, Food Republic, Virginia Living, Chile Pepper and other publications and is a former food columnist for the Richmond Times-Dispatch. Her blog is at fatbackandfoiegras.blogspot.com.

To find the station nearest you that airs Real Virginia, or to view the show online, visit VaFarmBureau.org.


Good for You!

PORK IS PACKED WITH PROTEIN

by kathy dixon

Formerly referred to as “the other white meat” in a National Pork Board ad campaign, pork has finally shed some of its negative nutrition images.

According to the U.S. Department of Agriculture, pork is not technically a white meat, but it provides a protein source that’s as healthy as chicken and lean beef.

Pork is packed with protein and plenty of vitamins and minerals. Ounce for ounce, pork tenderloin has less fat than a skinless chicken breast. And food scientists are finding ways to make it leaner every year.

Registered dietitian Karen Ridings said lean pork “is an excellent source of protein that can fit into any diet.

“The USDA choosemyplate.gov suggests filling half your plate with vegetables and fruit, and lean cuts of pork can be a great accompaniment to any vegetable or fruit.”

Ridings, who also serves as a Virginia Cooperative Extension family and consumer sciences agent in Frederick County, recommends pairing grilled pork cutlets with peaches, steamed broccoli and quinoa, or preparing a pork and vegetable stir-fry and serving it over brown rice.

The tenderloin is the leanest cut of pork, with only 120 calories for a 3-ounce serving and 2.98 grams of total fat.

Other lean 3-ounce cuts include boneless loin roast, which has 147 calories and 5.3 grams of fat; boneless loin chops, which have 153 calories and 6.2 grams of fat; and boneless ham, which has 123 calories and 4.7 grams of fat.

According to the National Pork Board, pork also contains 57 percent of the daily requirement for thiamin, which helps metabolize carbohydrates, proteins and fat. A 3-ounce portion has 37 percent of the daily recommended allowance of niacin, which is involved in the metabolism of sugars and fatty acids. And it contains the same percentage of vitamin B6, which is important for the normal function of enzymes.

A 3-ounce serving of pork contains 19 percent of daily riboflavin needs for helping release energy from foods, according to the pork board.

Grilled Pork Tenderloin with Pineappleingredients

2 12- to 16-ounce pork tenderloins

6-ounce can pineapple juice

3 tablespoons soy sauce

2 tablespoons minced fresh garlic

2 tablespoons minced fresh ginger

1½ teaspoons coarse kosher salt

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon ground black pepper

2 cups fresh pineapple, peeled and

cut into 1" cubes

6-8 wooden or metal skewers

directions

Place pork tenderloins in a re-sealable plastic bag, and set aside. In a small bowl, combine the remaining ingredients except the pineapple, and pour over the pork. Seal the bag, and refrigerate for at least 1 hour to marinate, or up to 24 hours to enhance flavor.

Preheat a grill to medium-hot. When you’re ready to grill, remove the pork from the marinade, and place it on the grill. Cook, covered, for about 10 minutes per side (about 20 minutes total) or until the internal temperature of pork is 145 degrees, followed by a 3-minute rest time.

Meanwhile, place the pineapple chunks on the skewers; place skewers on the grill during the last 6 minutes of grilling time, turning after 3 minutes. To serve, slice pork into ½" slices (medallions) and serve with grilled pineapple.

Serves 6 to 8.

Pork Tenderloin Medallions with White Wine Au Jusingredients

2 tablespoons whole-wheat flour

½ teaspoon dried rubbed sage

¼ teaspoon EACH: salt, pepper and

garlic powder

4 teaspoons olive oil, divided

1 pork tenderloin (about 1¼ pounds),

trimmed if needed

½ cup chicken broth

½ cup dry white wine, such as Chardonnay

OR ½ cup apple juice and 1 teaspoon

white wine vinegar

2 teaspoons spreadable butter with

canola oil OR butter

directions

Stir together flour, sage, salt, pepper and garlic powder in a shallow dish or plate, and preheat a large skillet over medium heat. Slice pork crosswise into ¾" thick medallions and arrange flat on a cutting board. Pound each medallion with a mallet to ½" thickness, and coat them with flour on all sides.

Add 2 teaspoons of oil to the pan. Once the oil shimmers, place the pork in a single layer. You may need to divide the pork into two batches to avoid overcrowding the pan. Brown on one side for 2 to 3 minutes, then turn medallions over and brown the other side. Remove the pork onto a plate and scrape the brown bits up from the bottom of the pan with a wooden spoon, putting them into the measured broth or wine. Add the remaining 2 teaspoons of oil to the pan and repeat the cooking procedure. Add the pork to the plate.

Remove the pan from the heat, add the wine and place back on the heat; simmer for 4 minutes or until wine reduces down to a couple of tablespoons. Add the broth and simmer 3 minutes or until reduced by half.

Remove from heat, swirl in the butter, and add pork back to the pan to coat. Arrange pork on plates, and spoon sauce on top.

Makes 4 servings.

Recipe source: National Pork Board

8 Cultivate APRIL 2013 VaFarmBureau.orgVaFarmBureau.org

One text or call could really wreck it all—a point that Drive Smart Virginia and Virginia Farm Bureau have been trying to convey to drivers.

Distracted driving is any activity that could divert a person’s attention away from the primary task of driving. All distractions endanger drivers, passengers and bystanders.

“Distracted driving has become a dangerous epidemic,” said Farm Bureau Safety Manager Jimmy Maass. “Eight out of 10 traffic crashes in Virginia are related to a distracted driving incident.

Drivers need to remember that they are driving a car, and that should be the only thing they’re doing—not eating, reading, texting, talking on the phone or putting on makeup.”

April is Distracted Driving Awareness Month, and Farm Bureau has partnered with Drive Smart Virginia to raise awareness of the issue.

There are three main types of distractions: manual distractions, such as taking one’s hands off the wheel; visual distractions, like taking one’s eyes off the road; and cognitive distractions

such as taking one’s mind off driving.Text messaging requires visual, manual

and cognitive attention from the driver, so it is by far the most alarming, Maass said.

Text messaging creates a crash risk 23 times worse than driving while not distracted. Sending or reading a text message takes a driver’s eyes off the road for 4.6 seconds. At 55 mph, that’s like driving the length of a football field blindfolded.

Talking on a cell phone while driving decreases the brain activity associated with driving by 37 percent. Drivers using a handheld phone device are four times more likely to get into a crash serious enough to cause injury. Using a cell phone while driving delays a driver’s reaction time as much as having a blood alcohol concentration of .08, the legal limit for drunk driving.

Current Virginia law prohibits all drivers from text messaging. Drivers younger than 18 and school bus drivers are prohibited from using handheld or hands-free cell phones. Last year the Federal Motor Carriers Safety Administration put into affect a ban on handheld use of cell phones while driving a vehicle that requires a commercial driver’s license; hands-free devices are still permitted.

For more information, visit drivesmartva.org. Information on a variety of safety topics also is available from Farm Bureau at FarmBureauAdvantage.com/safety.

April is Distracted Driving Awareness Month

WATCH THE ROAD!

The Virginia Farm Bureau Federation Young Farmers annual Summer Expo will take place Aug. 2-4 in Wytheville. It is open to anyone ages 18 to 35 and is planned for people who support agriculture through production, education, promotion and leadership. Anyone with an interest in agriculture is welcome to attend.

More than 180 participants turned out for the 2012 Summer Expo in Lynchburg.

The event will feature speakers and tours, as well as judging for the VFBF

Ag-oriented young adults welcome at Young Farmers Summer Expo

Outstanding Young Agriculturalist Award, Outstanding Young Farm Employee Award, Excellence in Agriculture Award and semifinal-round competition in the annual Young Farmers Discussion Meet.

Discussion Meet participants cooperatively discuss pre-determined agricultural topics, work with each other to build a consensus and then form conclusions. Winners are selected based on their speaking ability, problem-solving capability and cooperative attitude.

Registration includes all program events and most meals. Participants are required to make and pay for their hotel arrangements and pay for any optional tours.

The final agenda and registration information should be available by May. For updated information, visit VaFarmBureau.org/youngfarmers or VAFBYoungFarmers.com, email [email protected] or call 804-290-1032.

FARM BUREAU INVESTIGATORS ARE ON THE CASE

courtesy of virginia state police

by sara owens

A series of deliberately set fires in Accomack County are among incidents under study by Virginia Farm Bureau’s investigations staff. This unoccupied house burned on Dec. 20, 2012.


by sara owens

F rom questionable documents and possible embezzlement to burglaries and arson, Virginia

Farm Bureau’s investigations staff works to keep members’ insurance premiums down by investigating potentially fraudulent claims.

With nearly 90 years of combined investigation experience, Farm Bureau’s investigators work more than 1,000 cases each year.

“Every case we investigate is to help keep policyholders’ premiums down. If we’re paying money out on fraudulent claims, it can make the rates go up, and we’re all paying for the crime,” said Frank Dunton, vice president of investigations. “We receive most fire investigations and insurance fraud referrals from the Claims Department, and identity theft cases through our fraud hotline.”

The Investigations Department works a variety of cases, from questionable documents, embezzlement and burglaries to arson, explosions and auto fraud.

Recently, Dunton has been working with the Virginia State Police in their investigation of more than 70 arson incidents in Accomack County. At least five

Farm Bureau members have been affected.The first fires took place in November

2012. Farm-use buildings, abandoned houses, storage sheds, homes that were for sale or for rent, and a former restaurant and motel have been burned.

“This is one of the largest serial arsons we’ve seen in Virginia in many years,” Dunton said. “Thankfully no one has been injured inside the buildings, but it is still devastating to see something you owned, whether it was a building, shed, house or equipment go up in flames.”

Lynn P. Gayle, president of Accomack County Farm Bureau, has had three of his buildings burned—a barn, a storage shed and a farm laborers’ house. The first fire occurred on Nov. 15, the second on Dec. 24 and the third on Feb. 2.

He said the arsons have become an everyday topic of discussion in Accomack.

“Everywhere you go someone is talking about it. Many people in the community know I was victimized. After the fire on Christmas Eve, people were riding around and checking it out. It was a two-story barn, and it was just vaporized. There was absolutely nothing left except the metal roof.”

Gayle is thankful that all of the buildings so far have been unoccupied. He said he is reluctant to rebuild anything

since the arsonist is still on the loose. The storage shed can be patched, but the other two structures were total losses.

“I don’t want to rebuild and just have it burned again,” Gayle said. “I was in the process of renting the labor house to someone else in the area for their use, but then it burned.”

He had lights and a radio on in the house to give the impression that someone was living in it. He also had a car parked in front of the house.

“Farm Bureau has been very helpful with my claims,” Gayle said. “I’m glad Farm Bureau investigators have been checking things out and helping with the cases. They’ve taken quick action to resolve any issues, which is a good thing because not all insurance companies do that.”

Dunton said Farm Bureau’s investigators work hard to check out claims for members.

“It’s our job to make sure our members’ claims are handled quickly and notify the Virginia State Police with any leads we may develop on who could have burned our members’ property,” he said. “We assist the police to determine the origin of the fire and to help collect evidence. We work our case parallel with law enforcement.“

Farm Bureau’s Investigations Unit has

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The Dec. 20 fire in Accomack is one of more than 70 suspicious fires that have occurred in the county since last fall.


a good relationship with law enforcement because its staff are all certified fire investigators, Dunton said.

“We assist them, and they assist us.”Robert F. Barnes Jr., a special agent

for the Virginia State Police Bureau of Criminal Investigation, said he and other agents are usually on the scene of crime-related fires within 24 hours, sometimes sooner, so they’re able to share photos and other details with the insurance company’s investigators.

“We have the initial information that the investigator may not have because they couldn’t get to the scene as quickly as we can,” Barnes said. “For example we can show the investigator what was there before the fire and help them work the case. … Often we can obtain additional information from the investigator after they’ve talked to their policyholder, and we share information back and forth, even if we’re in on a case for different reasons.”

Glenn Neal, another special agent with the Bureau of Criminal Investigation, said Farm Bureau is a visible presence.

“I personally see Virginia Farm Bureau’s investigators on the scene, working the case, gathering their own evidence and doing their own interviews,” Neal said. “We get calls from other insurance investigators, but we really only see Farm Bureau’s investigators on the scene. Most just want basic information and don’t investigate the case like Farm Bureau does. It really makes a difference to have their investigation unit assist us.”

In addition to working with the state police, Farm Bureau’s investigators have many contacts with local fire, police and sheriffs’ offices and other national and state organizations.

“Having these contacts helps us work cases more efficiently and thoroughly, and it’s a win-win for our members,” Dunton said.

If you’ve been a victim of theft or fraud, Virginia Farm Bureau Investigations can help. Call 800-277-8323, and ask for Investigations.

FRAUD HOTLINE

Top three types of investigation cases at Farm Bureau:

1. Insurance fraud—a claim that has been over-exaggerated or is false

2. Theft, often of copper, guns, electronics and jewelry

3. Fire—incendiary, of unknown cause or due to product failures

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“It’s our job to make sure our members’ claims are handled quickly and notify the Virginia State Police with any leads we may develop on who could have burned our members’ property,” said Frank Dunton (above, center), Virginia Farm Bureau vice president of investigations.

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Farmers’ market

vendors enjoy

contact with their

communities

Virginia is home to more than 220 local retail farmers’

markets. Some are sprucing up their stalls for a spring

opening, while others were open throughout last fall

and winter.

In the coming weeks, they’ll be offering an array of

produce, eggs, meats, herbs and bedding plants, as

well as other goods. Cultivate visited with three vendors

last fall and this winter. They were all looking forward to

spring and peak market season.

F A R M E R S ’ M A R K E T S

“We think we can be an interesting contributor to the food world,” Bill Cox of Powhatan County said of the products he and his wife, India, grow on their farm.

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Powhatan couple brings taste to the table at farmers’ marketsby kathy dixon

India Cox smiles and waves to just about everybody at the Powhatan Farmers Market.

“How did the rain affect you this week?” she asks a fellow produce vendor.

A few minutes later, she’s shaking hands with a county supervisor before selling him a pint of raspberries.

“Making food shopping fun and educational is a key to success at farmers’ markets, and India is pretty good at it,” said her husband, Bill.

The Coxes grow specialty produce on Casselmonte Farm in Powhatan County and sell their fruits and vegetables at the local market on Thursdays and at the South of the James Market in Richmond’s Forest Hill Park each Saturday.

“Strike while the iron is hot”Susan Troccolo of Washington, who

frequently visits the Powhatan market, rushed over to buy some shiitake mushrooms from Cox.

“You’ve got to strike while the iron is hot,” she said. “The first time I saw India at the South of the James market, she had baby ginger, and I thought I’d get it on the way out but it was long gone.”

Repeat customers frequent the Casselmonte Farm stand at the farmers’ markets.

“We like Bill and India,” said John Ealding, who is one such customer. “We like supporting local people, and we like seeing produce right in front of us at the market and then later seeing it on our dinner table.”

The Coxes, like many smaller-scale farmers, have benefited from the surge of people shopping at farmers’ markets. Virginia has more than 220 markets, ranking it ninth nationwide.

Bill Cox said he’s beginning to see people shopping for their weekly groceries at the market instead of the grocery store.

Each week India “works her magic,” he said.She laughed and said the produce sells

itself.“I had a couple of women last week

who walked around and checked out other vendors’ okra then came back and told me I had the prettiest, so they bought our okra,” she said.

And once she tells them how to cook it, they come back for more. India recommends tossing whole pods of tender young okra in olive oil and grilling them just until they soften. As they come off the grill, sprinkle them with sea salt. “Grilled okra has changed my life,” she said.

Bill said “taste is king” for everything they grow on their farm.

Their offerings include asparagus, beets, blackberries, blueberries, bok choy, Crenshaw melons, eggplant, figs, ginger, greens, 43 varieties of heirloom tomatoes, raspberries, shiitake mushrooms, spinach and, of course, okra.

The Coxes are not U.S. Department of Agriculture-certified organic, but they use organic practices and are in the process of getting certified.

Farm started with tomatoes that “got out of hand”

It all started in 2008, two years after the couple was married. They were sitting on the porch of the restored house on the 120-acre farm that they bought in 2006.

“We were fed up with the quality of the tomatoes we were buying at the store,” India recalled. “We decided we could grow a good tomato, and things just got out of hand.”

That first year they had a bumper crop of heirloom tomatoes, too many for their own consumption, and they started selling them at the Goochland Farmers Market.

In the past four years, they’ve expanded their products and moved to the Powhatan and South of the James markets. They want to keep their business manageable for the two of them. Their focus, Bill said, is on niche products like baby ginger, pasillo peppers and small Italian eggplants.

“We think we can be an interesting contributor to the food world.”


The Coxes recommend that their customers grill their fresh okra.

Shiitake mushrooms are among other Casselmonte Farm products.



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“ I have a diversity of products

so that I hopefully can make

some people happy all the

time,” Loudoun County

farmer Chris Hatch said

of his beef and lamb.



Loudoun beef, lamb and honey producer likes selling products close to homeby sara owens

Chris Hatch of Loudoun County has been selling at farmers’ markets since the 1990s. He currently sells honey, grass-fed beef and lamb products at the Leesburg Farmers Market on Saturdays year-round and at the Cascades Farmers Market in Sterling on Sundays in May through November.

“I’ve been selling at these markets since 2006 and like that they’re close to my farm,” Hatch said.

The markets function under the Loudoun Valley HomeGrown Markets Cooperative Inc., which administers six markets in Loudoun.

“These markets are producer-only markets,” Hatch said, “and the co-op helps to ensure that everyone who sells at the market are producers who are selling their own product.”

Offering variety, and informationHe said he enjoys selling directly to the

public because he enjoys interacting with customers, answering their questions and helping them pick out the right product for their needs.

“They’ll ask me where a certain cut of beef comes from on the cow, and I can give them an idea of what to cook or what cut of meat they’ll need for a recipe,” Hatch said.

He has about 120 head of cattle and 24 sheep, as well as 12 beehives.

“During the summer months, I send about three cows to be processed per month,” Hatch said while working a December market in Leesburg. “We probably slaughter about 25 cows per year. The slaughter range for our cows is 18 to 30 months. Right now the meat that we are selling is from cows born in 2010, so they spend a good deal of time on the farm.”

He began producing honey in 2005 with the assistance of a local beekeeper.

“I can’t do it all,” Hatch said, chuckling. “I’m basically just a one-man operation.”

About 80 percent of he farmers’ market sales come from beef products, 15 percent from lamb products and 5 percent from honey.

“There has been somewhat more of an interest in lamb over the years, but it is still not as big a seller as the beef. I have

a diversity of products so that I hopefully can make some people happy all the time,” Hatch said.

His beef is grass-fed, which means his cattle graze on grasses year-round, as do his sheep, though they sometimes are fed grain as well.

“Grass is our biggest resource, and it can be hard if the weather has been particularly dry,” Hatch said.

His cattle do not have access to streams year-round, so he has to use well water to ensure that they have plenty of drinking water.

“We have generators on the farm, so if we lose power, we can continue to provide water for the cows and keep the meat in the coolers frozen,” Hatch said. “You have to be prepared for anything.”

All of Hatch’s cattle and sheep are processed in Hagerstown, Md., about 45 miles from his farm. The processor prepares steaks, roasts, ground products, sausage, soup bones and more, packed in cryopaks or twist tubes depending on the product, and labeled.

“Before market, I load up my market trailer with the items I need for sale that day,” Hatch said. All beef and lamb

products are subject to U.S. Department of Agriculture, Virginia Department of Health and Virginia Department of Agriculture and Consumer Services inspection.

Hatch said he has numerous repeat customers and prices his products based on supply and demand.

“I try to price my products well and to be as user-friendly as possible. If someone is unsatisfied with a product, I encourage them to bring it back for another product.”

New technology and new customers

Hatch has seen noteable changes over the years at farmers’ markets. He recently started using an app on his tablet that allows him to take credit card payments and keep track of his market sales.

“I enter all sales in the app, whether they were paid for by cash, credit card or check, and it works like a cash register and tells me at the end of the day how much product I’ve sold. This helps when I’m restocking for the next market. At the end of the day, I can email the list to myself and keep a record of it. Also, being able to take credit card sales guarantees me a sale. In the past, someone may not have had cash, but they had a credit card.”

He also has noticed some new customers to the market.

“The co-op started doing Web-based advertising in the last couple of years, and we’ve seen more people come who said they didn’t know we were here.”

Hatch believes there is ample opportunity for farmers who want to sell directly to consumers.

“There is so much food that we have the opportunity to enjoy in Virginia,” he said. “It may not be the easiest way to sell products, but it is rewarding and something I enjoy, and I hope there will continue to be a lot of opportunity for Loudoun’s farmers.”

Hatch has seen “somewhat more of an interest” in lamb in recent years.



Betsy and Rusty East of

Pittsylvania County sell

mead and other honey

and beeswax products

to help them fund

mission trips.

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‘ Bee’ is for business base on Pittsylvania couple’s farm

by kathy dixon

There’s always something abuzz at Rusty and Betsy East’s farm in Pittsylvania County.

That’s because bees are busy making honey for the couple to sell at the Olde Dominion Agricultural Complex’s summer farmers’ market in Chatham.

The Easts sell raw honey as well as value-added products like lotion bars, beeswax candles and mead, a honey wine. And an allergy to bee stings doesn’t stop Rusty from tending to 13 hives.

“Everything about a bee is something you can sell,” he said.

East recalled reading about mead in Robin Hood tales but never dreamed he’d be making and selling it. It is known as the ancestor of all fermented drinks.

He and his wife began making the wine as a hobby, and friends suggested they make larger batches to sell. The Easts now craft 5 gallons of mead at a time and bottle six different varieties by hand. They operate one of only a handful of meaderies in the state.

Bees provide more than honeyWhile many beekeepers raise bees to

pollinate orchards or fields, the Easts raise them specifically for value-added products.

“We’re approaching honey as an agricultural product,” said East, who serves as president of the Pittsylvania County Beekeepers Association. “I’m looking to plant crops that will produce honey.”

Last year he planted 15 acres of clover, which his bees used to make honey. At the end of the season, he cut the clover and sold it as hay to a neighboring farmer.

“Crops that give you two benefits are better than one,” he said. “This clover gave me honey and also bales of hay to sell.”

Farmers’ market sales continue to grow

East grew up on his family’s Pittsylvania tobacco farm. After college he took a year off before entering the seminary and raised produce to sell at the Danville Farmers’ Market.

He became an ordained Baptist minister and served at churches in Halifax County

and Danville until the mid-1990s, when he and his wife started a Christian summer camp for children. That’s when he became a part-time pastor at a church in Callands and a part-time farmer.

The Easts moved onto their farm in 1995 and started selling produce at the local farmers’ market on a regular basis. About four years ago they bought several beehives and began experimenting with honey products.

They now plant corn, cucumbers, green beans, potatoes, squash and tomatoes.

Whatever they don’t eat, they sell at the market. “It’s one source of revenue,” East said, but it’s not the only source. Betsy East runs a tax service, and Rusty operates a bird hunting business on the farm.

“Ministry is always first in our lives, though,” he said. “The hunting, bees, produce and taxes are so we can go on mission trips.” The couple has been to East Africa, Honduras and Tanzania.

“We have eggs in lots of baskets, but we’re still looking for the golden egg,” Betsy East said.

“Everything about a bee is something you can sell,” Rusty East said.


EXTERNSHIP allows student to experience working with livestock on Pulaski farmsby sara owens

Many people learn best by having hands-on experiences, which is why the Virginia Farm Bureau Federation started its Farm Externship Program.

“The goal of the program was to increase the number of large food animal veterinarians in underserved areas by exposing veterinary students to animal agriculture and rural Virginia,”explained Lindsay Reames, VFBF assistant director of governmental relations. “We are hoping that, after working on actual farms, students will feel encouraged to establish food animal or mixed veterinary practices.”

The first externship was completed last summer. Pulaski County Farm Bureau sponsored Erica Geary, a third-year

student at the Virginia-Maryland Regional College of Veterinary Medicine in Blacksburg.

Geary worked for one week on five different livestock farms in Pulaski.

“There has been a shortage of large animal veterinarians, especially ambulatory veterinarians, for quite some time, and Farm Bureau has been actively trying to help alleviate the problem,” said Joe Guthrie, Pulaski Farm Bureau president and a beef cattle and grain producer. “Pulaski County Farm Bureau was delighted when we heard about this opportunity, and we wanted to participate, especially given our close proximity to the veterinarian school.

We emphasize agriculture education and felt this was an opportunity to help young people learn about agriculture.”

Work ‘really helped me feel more confident’

Geary said she applied for the externship to gain more experience working with larger animals.

“It was a great program for someone who hasn’t been around livestock their whole life,” she said. “A lot of externship opportunities seem to be geared toward those who have some previous farm experience, and I felt Farm Bureau was seeking out those who did not have that experience.”

“ We are hoping that, after working on actual farms, students will feel encouraged to establish food

animal or mixed veterinary practices.” — Lindsay Reames, VFBF assistant director of governmental relations

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Erica Geary, a third-year student at the Virginia-Maryland Regional College of Veterinary Medicine, worked on five Pulaski County farms during a Farm Bureau-sponsored externship last year.


Geary said she had a good baseline on working with livestock from labs and coursework, but she lacked confidence around larger animals.

“The hands-on experience during the externship really helped me feel more confident around livestock,” she said.

In addition to working on Guthrie’s farm, Geary put in time at George and Julie Hudson’s grass-fed dairy farm, John and Sally Beahm’s horse-breeding operation, Cecil King’s sheep farm and Tommy Tabor’s beef cattle and goat farm.

At Guthrie’s farm, she helped bottle-feed calves and vaccinated cows and calves. She also treated one cow for pinkeye.

“It was really a good opportunity for me, because I was able to vaccinate multiple calves and gain more experience working with these animals,” Geary said.

Guthrie said she “did a great job for someone without a lot of experience. She picked up vaccinating calves quickly and seemed to really have an aptitude for it.”

Geary said each day brought a new experience.

She dewormed horses at the Beahms’ and traveled with an equine veterinarian. She milked cows at the Hudsons’ and weighed and dewormed sheep at King’s farm. At Tabor’s farm she fed goats and trimmed their hooves, and she visited various fields where Tabor grazes cattle in a rotational grazing system, learning more about herd and forage management.

“I was able to gain experience with many different types of livestock and observe their behaviors and learn the best way to approach different animals,” Geary said. “I definitely gained more confidence around large animals, and I felt less intimidated by the animals by the end of the externship.”

In addition to the hands-on experience, Geary said she appreciated the opportunity to ask questions of the farmers.

“It was invaluable to be able to hear the farmer’s experience,” she said. “As someone who hasn’t been on a farm, being able to talk to those who own and care for the animals was helpful. We hear information in classes and labs from our professors, but it was helpful to hear and see things from the farmer’s perspective.”

Geary hopes to have a mixed practice when she graduates, treating companion animals as well as cattle, sheep and goats.

“I enjoy working on both types of animals, and mixed practices are becoming more popular,” Geary said. “I worked at a mixed-practice veterinarians’ office during high school. The veterinarians would see dogs and cats in the office in the mornings and would take turns going out to farms in the afternoons.”

Geary also hopes to travel to developing countries to help with their livestock care.

“After I have more experience, I’d like to be able to help people living in poverty

who are very dependent on livestock for their livelihood and teach them good animal husbandry practices and basic veterinary care,” she said.

In the summer of 2011 she taught in rural Nicaragua, and last summer she taught livestock and horse care clinics in Haiti.

“It’s really rewarding work that can make such an impact on the peoples’ lives,” Geary said. “The citizens were very appreciative of our work.”

“The hands-on experience during the externship really helped me feel more confident around livestock,” Geary said. She bottle-fed calves, vaccinated cattle, dewormed horses, trimmed goat hooves and learned about rotational grazing.


Landscaping■ Check trees that surround your home for things like cracks in

the trunks or major limbs; hollow or rotten trunks or limbs; trees that lean or are heavily weighted on one side; forks that are “V”-shaped rather than “U”-shaped; or limbs that are close to power lines.

■ Consider replacing rock landscaping materials with mulch or other soft materials.

Electrical and plumbing■ Have a licensed electrician determine whether your incoming

line and disconnect box are properly grounded. If not, have them provide the proper grounding.

■ Install surge protectors at the main electrical panel and at outlets in your home. They can prevent sudden spikes in electrical current, which could result in damaged electronics.

■ If you have lightning rods installed on your home, make sure you maintain them and keep all connections tight. Have an electrician check them periodically.

■ Learn how and where to turn off utilities to your home. You might need a special tool to turn off some utilities, and that should be part of your emergency kit.

HOME CHECKUP CHECKLIST

Essential Items■ Get a NOAA radio with tone alert, and program it for your

locality and surrounding areas. Place it where it can be heard throughout your home.

■ If you don’t have home fire extinguishers, get some! Check the ones you have to make sure their gauges indicate they’re still usable. If you have had an extinguisher more than five years, consider having it serviced or replacing it. Make sure fire extinguishers are in a handy location—not in a closet or next to the stove.

Be informed■ Talk with your insurance agent about your policy and what it

covers, as well as exclusions or riders that might be available.

■ Educate yourself about local emergency plans, as well as weather terminology.

Have a plan■ Develop an emergency evacuation plan, and designate a safe

area in your home.

■ Develop a family communication plan. Your family might not be together when disaster strikes, so plan how you will contact each another in different situations.

■ Create a home inventory to document your belongings.

■ Put together an emergency kit – water; non-perishable food; flashlights; batteries; battery powered radio; cell phone chargers; screwdrivers; wrenches; pliers; hammer; nails; several 10-feet by 10-feet tarps; duct tape. See FarmBureauAdvantage.com/safety for more information.

Take Action■ If a storm is imminent bring in or secure outdoor items like

patio furniture, grills, toys and garbage cans.

Roof■ Check the roof from the inside: Look for signs of water on the

attic ceiling, plywood delaminating or OSB (chipboard) swelling.

■ Next, check the roof outside for loose or damaged shingles. Have those repaired as soon as possible.

Windows■ Install wind (hurricane) shutters that are designed to completely

cover a window opening. If you decide to use plywood before a storm, use at least 5⁄8-inch exterior-grade plywood.

One of the best ways to weather a severe storm is to be ready for it in advance. These are simple steps to take to protect your family, your home or business and your property.

Assembling some basic items can help keep your family safe and comfortable during and immediately after severe storms.

Storm brewing? Look for what could blow down, off or away

by sara owens

While April showers may bring May flowers, those showers can turn into storms with high winds damaging homes, other buildings and property.

“Spring storms can cause a lot of high winds, which can result in a lot of property and building damage,” said Jimmy Maass, safety manager for Virginia Farm Bureau. “While you may think that most damage is caused during storms by rain and lightning, wind is often the culprit.”

Most windstorms primarily damage roofs, windows and trees.

For all structures and property insured on a Virginia Farm Bureau Mutual Insurance Co. homeowner, business owner, farmowner, dwelling fire and commercial fire policy, wind coverage is automatically included for those structures and their contents.

“It really doesn’t get any simpler than that,” said Sam Rooks, vice president of underwriting and policy services. “You’re covered as long as you have one of our policies; however, be sure to review your policy each renewal to make sure your home, property, barns and other buildings have the proper amount of coverage.”

Red Cross now offers Tornado AppSmartphone users: While getting your home ready for spring storms, consider downloading the official Tornado App from the American Red

Cross.It allows users to receive audible siren alerts during tornado warnings, even if the app is closed. They also can receive notifications when

warnings have expired—important information for families waiting inside a safe location.For more information or to download the app, visit redcross.org/mobile-apps/tornado-app.

• Examine trees for trunks that lean or have cracks or decay, mushrooms growing from bark, “V”-shaped forks rather than “U”-shaped ones, or crossing branches that rub or interfere with one another. Prune problem areas, and remove diseased, damaged or dead trees.

• Trim overgrown shrubs, and cut weak branches.

• Remove any overhanging tree branches near structures.

• Clean gutters, removing any debris that could cause damage during a storm.

• Secure loose roofing materials such as loose shingles.

• Move loose objects in yards and on decks, patios, porches and balconies to a garage or basement. That should include light lawn furniture, toys, flags or anything else that could blow away easily.

• Secure larger objects such as heavier grills and outdoor furniture.

• Secure satellite dishes whether they are on the roof or in the yard.

• Secure all shed and garage doors.

• Check the attic for leaks on the ceiling that could become worse during a strong storm; have them repaired as soon as possible.

Before a storm rolls in, take these steps to secure and protect your property:


Much of the damage caused by a spring storm is wind-specific. Damage to roofs, windows and trees is common.


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What’s in a name?Have you ever heard of products named Brad’s Drink? How about

BackRub?You might think you haven’t. Brad’s Drink became one of

the world’s most recognized soft drink brands, Pepsi-Cola. And BackRub is now the world’s No. 1 search engine, Google. Can you imagine going online to “BackRub it” whenever you wanted to conduct an Internet search?

On Jan. 1, Virginia Farm Bureau Federation’s Custom Health Care Inc. made a name change of its own when it began operating as Experient Health. The company adopted its new moniker to more accurately reflect the totality of its business: providing high-quality, customized individual and group health care benefits to its valued customers.

Companies don’t usually take name changes lightly. Behind every new name, brand and logo there is usually “a story” that explains what the brand stands for.

Experient’s name is derived from experience, one of the company’s primary characteristics. While not commonly used, “experient” is defined as “having experience, having knowledge or skill from observation or participation; to be thoroughly acquainted through study or experience.”

We also believe the name conveys another very important message—that our customers stand to experience good health when they work with us.

Our employees are committed to upholding the core beliefs and characteristics on which Experient Health was founded. Everything we do and every interaction we have with our customers is based on what we call our 4 Pillars of Value:

• Service – Experient Health will offer excellent customer service, competitive rates, strong technical support and customized strategic planning.

• Accessibility – Our insurance consultants are readily accessible online, via phone and through their local offices to meet your growing needs.

• Focus – We will continue to dedicate ourselves to health insurance and employee benefits programs.

• Expertise – We remain focused on the citizens and businesses of Maryland, Virginia and the District of Columbia and will deploy our deep knowledge of the region’s providers, networks, products and regulations.

So what does our new name mean for you? It means we will continue to represent only the top national carriers with policy options designed to meet your specific wellness needs and financial requirements. It means we also will continue to develop and provide

new insurance services, products and solutions. It means you should experience renewed focus and

Leah Gustafson is a marketing specialist for Virginia Farm Bureau Health Care Consultants.

(continued on page 24)


Tree ID app can help homeowners, gardenersJust what is that strange shrub planted next to your new house?

Or what are those trees in the park that are setting off your allergies?A new smartphone app for the Android operating system can help

provide some answers.The Virginia Tech Tree ID app combines extensive online forestry fact

sheets and photos with a smartphone’s portability and global positioning technology. Users can search for an identifying match or upload a photo and ask a Virginia Tech forestry expert for help.

It’s not uncommon for homeowners to want to identify trees on their property, said Dr. John Seiler, professor of forestry at Virginia Tech, who helped create the app.

“Several people have written comments at the app store about how it is helping them identify the right trees to cut for firewood,” Seiler said. “That’s a good example of how useful it is.” Within Virginia Cooperative Extension, volunteer Master Gardeners and Master Naturalists also use it frequently, he said.

Virginia Tech already has one of the nation’s largest forestry databases online; it includes descriptions of nearly 1,000 woody plants and more than 6,400 images of leaves, bark, flowers, fruit, twigs and other plant features.

The Tree ID app was the most-downloaded tree identification app from Google Play only three months after its release last fall, with more than 13,000 downloads and a rating of four-and-a-half out of a possible five stars.

An iPhone version is in development.


Savings on Grainger purchases is a member benefit

QualSight LASIK program Farm Bureau members who want to see

the rest of 2013 with greater clarity can take advantage of a preferred pricing plan for LASIK vision correction—offered by QualSight.

Farm Bureau’s partnership with QualSight allows members to have the procedure performed at a savings of 40 percent to 50 percent off the national average cost through the QualSight managed care network of board-certified ophthalmologi ts.

Your cost covers a pre-operative appointment, the surgery, post-operative appointments and a one-year retreatment warranty. Financing is available for qualified members.

QualSight has network providers in more than 700 locations across the US.

Virginia Farm Bureau and its affiliates offer this program to members as a cost-savings i nitiative only and in no way recommends or endorses this or any other elective medical procedure. It is the responsibility of the interested member to evaluate the procedure.

Your county Farm Bureau can provide details and contact information. Members also can access details at VaFarmBureau.org/benefits.

Whether you own a business and need specialty products or simply need the right tool for a specific job at home, you can put your Virginia Farm Bureau membership to work and save 10 percent on all purchases from Grainger.

The discount applies at Grainger retail locations, online at grainger.com and when ordering from the Grainger catalog.

Farm Bureau members’ online purchases also qualify for free shipping.

Grainger serves 2 million customers from North American manufacturing, commercial, government, transportation and contractor markets and offers a wide variety of inventory management and online purchasing solutions. The company works with more than 3,000 suppliers to provide products for categories including these:

• cribs;

• electrical;

• exercise equipment;

• fleet and vehicle maintenance;

• HVAC;

• hand tools;

• hardware;

• hydraulics;

• janitorial;

• lighting;

• mattresses;

• motors;

• office supplies and furniture;

• painting;

• plumbing;

• power tools and metalworking;

• pumps;

• safety;

• security;

• team sports equipment; and

• yard and pool equipment.

To use your Farm Bureau discount, you’ll need your Farm Bureau membership number, which is on your membership card, and the Virginia Farm Bureau Grainger discount code, available from your county Farm Bureau.

Grainger can apply your Farm Bureau discount to an existing Grainger account, so you automatically save every time you buy.

Medical alert benefit can give peace of mindHelp is always within reach for Virginia

Farm Bureau members who use the Member’s Medical Alert program.

Powered by national provider LifeStation, the service makes it easy for members or their loved ones to summon assistance to their homes in an emergency.

The service allows senior adults to remain independent while providing their families with peace of mind.

The equipment is easy to install; simply plug it into an existing phone line. LifeStation maintains a state-of-the-art, 24-hour call center with care specialists. Users can reach a care specialist via a tabletop console or a help button that can

be mounted on a wall, worn around the neck or wrist or clipped to a belt. The care specialists will contact local emergency services professionals and designated family members or friends.

All Member’s Medical Alert equipment will be shipped at no charge.

Farm Bureau members pay a special monthly rate of $25.95 and are eligible for a 30-day money-back trial. The service involves no long-term contract, and members may cancel at any time.

Your county Farm Bureau can provide details and contact information. Members also can access details at VaFarmBureau.org/benefits.

energy from every member of the Experient Health team. And, via our newly redesigned website, ExperientHealth.com, it means you will be able to obtain quotes, complete online applications and review or make changes to current policies. The new site also can help you understand and navigate your way through the sometimes-confusing changes in national health care legislation and policy.

So the next time you pop open a Pepsi or Google something, think Experient Health—a great name and a strong brand committed to serving you. As it turns out, there’s a lot in a name!

(continued from page 22)

From the Ground Up


Chris Mullins appears on Real Virginia, Virginia Farm Bureau’s weekly television program. Mullins is an assistant professor and Virginia Cooperative Extension greenhouse specialist at Virginia State University and works with fruit and vegetable growers statewide. He is a member of the American Society of Horticulture Science.

Starting seeds indoors—when you just can’t wait


At the first hint of spring many home gardeners start thinking about their summer gardens—and itching to start planting.

“While some crops are better planted directly in the ground, there are many crops that can be started from seed indoors,” said fruit and vegetable specialist Chris Mullins of Virginia Cooperative Extension.

Melons, lettuce, cabbage, tomatoes, eggplant, peppers, kale and broccoli are well-suited for starting from seeds in a sunroom, greenhouse or warm, south-facing location.

There are different types of cartons, egg crates, cell packs and cups you can use to start seeds, or you can make soil blocks, Mullins said.

Soil blocks promote root growthA soil block maker, or soil blocker, is

used to create starter blocks for growing transplants. The blocks can be stored side by side in a flat until they’re ready to be planted outdoors.

“This method allows air to get around the roots, since there isn’t any extra plastic around the block. The roots go back into

the block instead of wrapping around the block like they do when in containers,” Mullins said. “This is better for root growth, and there is less transplant shock with a soil block. Containers can inhibit root growth, and when you take a block out of a container the roots may break.”

He recommended using a soilless mix such as a potting mix or seed starter that contains peat moss, perlite, bark and fertilizer.

“These mixes are heated so they are sterile,” he said. “You typically want to use a finer mixture, but use a coarser mix if you are growing a larger-sized crop.”

Spread a handful of potting mix out on a flat surface. Move the soil blocker around while pushing the potting mix inside of the blocker.

“You really have to pack the mix in there tightly,” Mullins said.

Once there’s enough mix in the blocker, push the plunger and the soil blocks will pop out. “There’s an indention on the top of each block for the seed,” Mullins said. “You will want to water the flats of soil blocks from overhead so that the blocks won’t break apart.”

Starting seeds in soil blocks allows air to reach a new plant’s root and reduces transplant shock.

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HOUSEPLANTS: How to pick them, what to choose and how to care for them

Whether you’re buying a houseplant to give as a gift or to “green up” your living space, a little attention to detail can help ensure that you pick a survivor.

“When picking out a houseplant, purchase hardy plants that were grown locally in a greenhouse for at least a couple of weeks,” said horticulturalist Mark Viette.

Many houseplants are tropical or from areas that rarely experience freezes, so they are well-suited for the indoors.

“Any plant that you see in a shopping mall is a good indication that they are hardy plants that grow easily indoors,” Viette said.

A few plants that he recommended are alocasia and peace lilies, which have glossy leaves that need a lot of light and high humidity; cast iron plants and snake plants, which are hardy, easy-to-grow choices for low light; and ponytail palms, dracaena and corn plants, which are long-living and grow easily indoors.

Norfolk Island pines also make great indoor plants, Viette said. “They enjoy bright light and high humidity and should have nice, soft foliage. Avoid pines that are brittle, gray or have needles that fall off easily.”

Viette recommended trimming indoor plants regularly to allow new shoots to grow.

“Wherever the plants are pruned, they will send out new shoots,” he said.

Fragrant plants to grow indoorsFragrant plants are also a great addition

indoors.“There are a lot of fragrant plants to

grow indoors, especially in the spring and summer,” Viette said. They tend to need high humidity, bright light and moist soil.

Plants to consider include jasmine, gardenia and stephanotis.

“Stephanotis will fill your entire home with a great fragrance that is

In the Garden

“ Any plant that you see in a shopping mall” is probably a good choice for a houseplant, horticulturist Mark Viette said.


Mark Viette appears on Real Virginia, Virginia Farm Bureau’s weekly television program. Viette and his father operate the Andre Viette Farm and Nursery in Augusta County and have a live radio show broadcast by more than 60 mid-Atlantic stations each Saturday morning. They also are members of the Augusta County Farm Bureau. Andre Viette currently serves on the organization’s board of directors and on the Virginia Farm Bureau Federation Ornamental Horticulture Advisory Committee, and Mark Viette is a former Augusta Farm Bureau board member.


not as overwhelming or obnoxious as paperwhites,” Viette said.

Daffodils, narcissus and hyacinth also smell great indoors and can be planted outdoors in the springtime.

“Citrus plants also are very easy to grow indoors,” Viette said. “They can be left outside during the spring, summer and fall or year-round in areas that do not freeze.”

Bring citrus plants indoors during the winter to a sunroom, warm building or shed. “They will begin to bloom in the early winter, and you’ll have your very own lemons and limes once they’re done flowering,” Viette said.

Lime, lemon and variegated pink lemon trees are easier to grow than grapefruit trees, he noted.

How to rejuvenate houseplantsHouseplants that have been indoors for

many years or plants that are brought in during the winter will need some special care, Viette said.

Plants should over-winter in a warm place such as a sunroom. Hibiscus can be brought inside while still in bloom or brought in during the fall before cold weather starts.

Some plants, like angel’s trumpet, will grow larger every year. “After it starts to get too big, it needs to be cut back,” Viette said. “You should cut the plant back in the spring or in the winter. It will keep growing outdoors, and it has beautiful hanging flowers.”

Mandevilla should be brought indoors in the fall and left to dry, Viette said. “Don’t water it. Let it lose its leaves.” It is best to cut the plant back in the spring when nighttime temperatures are near 45 to 50 degrees.

“Cut the plant back to a growing point or bud,” Viette said. “The plant will grow up to 20 feet and can have pink, white or red blooms.”

Viette said the spring also is a good time to divide and prune other houseplants.

“Pound the plant to get it out of the pot, or make a cut down the side of the pot,” he said. “Pull the plant out and, using a handsaw, separate or divide the plant and replant into several pots.”

To repot a plant that has become too large, cut one-quarter off the bottom of the plant and add it to your compost pile, Viette said. Repot the plant in a container that is 2 to 3 inches larger than the previous one.

In the Garden

A potted hibiscus can over-winter in a warm indoor location.

Lime and lemon trees can spend part of the year outdoors and the rest indoors.

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Prune the branches of overgrown houseplants back to a growing point or bud. A handsaw can be helpful when repotting or dividing a plant with compacted soil and roots.


Virginia Farm BureauSave with Choice Hotels

Great locations. Great brands. Great value.To book, call 800.258.2847 or visit choicehotels.com and enter

your Virginia Farm Bureau Special Rate ID and your personal Choice Privileges member number to earn points while saving.

© 2011 Choice Hotels International, Inc. All rights reserved. 10-415/06/11


Marketplace

If you’re looking for Virginia farm-fresh strawberries, vegetables, meats, eggs and other products, there’s a Farm Bureau member benefit that can make your search easier.

Farm Bureau Fresh, based on the Virginia Farm Bureau website at VaFarmBureau.org/marketplace, lets members who farm place free, searchable listings.

Consumers can use Farm Bureau Fresh to search for products in any of 14 categories, or use a ZIP code to locate all producers in a specific area who sell to the public. In addition to addresses, phone numbers and farm websites, you’ll be able to access a map and Google travel directions to each farm, stand or other venue.

Products currently are being listed in the following categories:

• agritourism;

• aquaculture;

• bees and honey;

• Christmas trees;

• CSAs;

• eggs;

• fiber;

• flowers;

• fruit;

• meat;

• mushrooms;

• pick-your-own;

• pumpkins; and

• vegetables.

Find farm-fresh products near you, with Farm Bureau Fresh

Watch this!To view RealVirginia,

visit VaFarmBureau.org.

April’s Real Virginia looks at coyotes and breweriesVirginia’s growing coyote population is affecting farmers and suburbanites alike, as you’ll see on

one of the April editions of Real Virginia. Also growing are the Old Dominion’s craft brewing and artisanal cheesemaking trends. And farmers have been visiting schools to help teach children the importance of agriculture all across the state. We’ll also share recipes for a Mexican-style beef and salsa dish and slow cooker barbecue, as well as tips for transplanting tomatoes and having a healthy lawn this summer.

Real Virginia airs nationwide at 6:30 p.m. on the first Wednesday of each month on RFD-TV on the Dish Network and DirecTV. It can also be watched weekly on WVPT Harrisonburg, WBRA Roanoke, WCVE Richmond, WHRO in Hampton Roads, WVVA in Bluefield and WTKR in Norfolk, as well as on 41 cable systems across the state. It’s available online at VaFarmBureau.org.

Check local television listings, or visit VaFarmBureau.org for a list of participating stations.

30 VaFarmBureau.orgCultivate APRIL 2013

Marketplace

Members of Virginia Farm Bureau will receive one free 15-word classified ad per membership per year in Cultivate, which is mailed to associate members, or in Virginia Farm Bureau News, which is mailed to producer members.

Ads of 16 to 30 words must be accompanied by payment of $20.Any additional ads placed by members in the same calendar year

must be accompanied by payment of $10 for 15 words or fewer, or $20 for 16 to 30 words. Ads submitted without payment will be returned. We do not invoice for classified ads or provide proofs or tearsheets.

Ads with more than 30 words and ads from nonmembers will not be accepted.

Use the form in the February 2013 issue of Cultivate or the online form at VaFarmBureau.org/marketplace to place your ad. No ads or cancellations will be taken by phone. Ads will be accepted only from members whose membership is current.

Magazine classified ads can be placed in the following five categories only:

• Crops;

• Farm Equipment;

• Hay/Straw;

• Livestock; and

• Livestock equipment.

Classified ads will be published in the following issues:

• April Cultivate (mailed to associate members only);

• May Virginia Farm Bureau News (mailed to producer members only);

• July Cultivate (mailed to associate members only); and

• August Virginia Farm Bureau News (mailed to producer members only).

2013 magazine classified ad schedule and policies

CROPS

AZOMITE – Mineral supplement with over 70 trace elements. www.Azomite.com for Va. dealers. DF International 540-373-3276.

DEER, RABBIT, GROUNDHOG REPELLENT – $12.95 makes ten gallons. Safe, effective, weatherproof long-lasting guaranteed. www.repels.net, 540-586-6798.

HAY FIELDS – 13 acres available to rent; sheep for sale. Call 434-292-3995.

PEBBLE HALL WILDFLOWERS – Herbs. Seasonal pick your own, educational and photo opportunities. Facebook us. 540-421-7698.

FARM EQUIPMENT

BOX BLADE – 7-ft. heavy duty 3-pt. hitch $750 or trade for guns, nice condition. 540-672-2732.

FORD TRACTOR – 1951; Ford Jubilee tractor – 1954. 336-789-5938.

JOHN DEERE – Tractor model 40 with bush hog, runs good, $3,000. 703-938-6124.

NH – 472 haybine mower conditioner, excellent condition, barn kept, 72-inch swath. Bland, Va. $3,100. 540-641-0295.

SNOW PLOW – For Wheel Horse tractors 42-inch blade, very good condition with hitch $200. 540-371-6844.

WANTED – To buy Troybilt pony rear tine tiller for parts. 276-728-7854.

LIVESTOCK

FOR SALE – Angus Bulls, calving ease, semen tested, excellent bloodlines, reasonably priced and good selection. Delivery available. C-Stock Farm, Scottsville day 434-286-2743, after 7 p.m. 434-981-1397 or 434-286-2423.

MADISON COUNTY – Va. locally raised all natural 100% pastured, grain-finished Angus, AngusX and Hereford beef. Wholesale, retail, shipping available. 540-923-4036.

REGISTERED – Black Angus seed stock; fall born; bulls and heifers; AI sire. Sammy Smith 434-664-8767.

REGISTERED – Texas longhorn cattle, bulls, cows, calves, ropers. Lean beef www.sherbeynslonghornbeef.com. 540-439-6502.

Va. Farm Bureau News archived onlineThrough a partnership with the Library of Virginia, Virginia Farm

Bureau Federation has been able to make back issues of its producer member publication, Virginia Farm Bureau News, available online as part of the Virginia Newspaper Project.

Issues of Farm Bureau News from February 1941 through January 2000 are available at no cost with all images and search capability at digitalvirginianewspapers.com and a link on the front of the VFBF website at VaFarmBureau.org.

Recent issues of Farm Bureau News and Cultivate magazine can be viewed online at issuu.com. Current-month issues also can be viewed via a link in the “News & Video” section of VaFarmBureau.org.

Farm Bureau needs your updated contact information, including e-mail

Are your membership records current?If you’ve moved, acquired a new telephone number, or changed

your name or email address, it’s important that your new informa-tion is reflected in your membership and insurance records. Email addresses and cell phone numbers help your Farm Bureau agent reach you in instances where prompt communication is important.

If you need to update your records, email your current contact information to [email protected], and our staff will handle the update. You’re also welcome to call or visit your county Farm Bureau office to update your records.


Marketplace

Important:We are not responsible for typographical

errors or errors due to illegible handwriting (No refunds available). Classified ads carried in Cultivate and Virginia Farm Bureau News do not constitute an endorsement by Virginia Farm Bureau Federation and its affiliated companies and organizations. We reserve the right to edit or reject ads, including ads that represent a business in competition with the Virginia Farm Bureau Federation, Virginia Farm Bureau Mutual Insurance Company or any of our affiliated or affinity partners. We reserve the right to edit or reject any advertisement that makes reference to any particular political party or group, religious belief or denomination, race, creed, color or national origin.

Step 1Use the form below to provide contact information and the text for your ad.• Ads will be accepted from Farm Bureau

members only.• Classified ads are not transferable. • Please type or print.• Classified ads will not be accepted or

cancelled over the phone.

Step 2Indicate the issues in which you want your ad to run.

Step 3Select the category in which you want your ad to run (Pick one only).

Step 4Your first ad of 15 words or less is free with your membership.

Pricing for additional ads:

1–15 words $10/ad

16–30 words $20/ad

Additional ads must be accompanied by a check (no cash) for each issue in which the ad is to appear.

• Make check payable to: Virginia Farm Bureau.

• Ads longer than 30 words will not be accepted.

• We do not invoice for classified ads or provide proofs or tearsheets.

• Ads submitted without payment will be returned.

Step 5Mail your ad (and payment) to:

Virginia Farm Bureau News/Cultivate Classifieds P.O. Box 27552 Richmond, VA 23261-7552

Or place it via the Virginia Farm Bureau website at VaFarmBureau.org/Marketplace.

DeadlinesAds and cancellations must be received (not mailed) by the following deadlines:

Issue DeadlineMailed to producer members August June 28

Mailed to associate membersJuly May 31

How to place your classified ad

One free 15-word ad per membership per year; dues must be paid before placing ad.

Moving?If your address or phone number has

changed—or is about to—don’t forget to contact your county Farm Bureau office

to ensure that your membership and subscription information stays current!

NAME: ________________________________________________________________________________________________________

MEMBER NO.: __________________________________________________________________________________________________

COUNTY: ______________________________________________________________________________________________________

ADDRESS: ______________________________________________________________________________________________________

CITY: _________________________________________________ STATE: ____________________________ ZIP:__________________

DAYTIME PHONE NUMBER: ___________________________________________ EMAIL ADDRESS: _________________________

Ads will not be accepted without the information above.

ADVERTISEMENT (one word per space; please type or print):

1. ____________________________ 2. ____________________________ 3. _______________________________ 4. ______________________________ 5. __________________________________

6. ____________________________ 7. ____________________________ 8. _______________________________ 9. ______________________________ 10. _________________________________

11. ___________________________ 12. ___________________________ 13. _______________________________ 14. _____________________________ 15. _________________________________

ISSUE IN WHICH AD SHOULD RUN:

Category in which ad should run (select only one):

❑ Crops

❑ Farm Equipment

❑ Hay/Straw

❑ Livestock

❑ Livestock Equipment

No other categories available in magazines

( ) phone number

❑ July (mailed to associate members)

❑ August (mailed to producer members)

❑ Please place my ad in The Delmarva Farmer

for 4 weeks at no additional cost to me.

❑ Please place my ad online in the VFB Member Marketplace (Ads expire Dec. 31).* Ad placement available for these issues only

❑ Payment enclosed: $_______________

❑ This is my one free 15-word ad for 2013.

September 27 – October 6, 2013

We can hardly wait!VIRGINIA FARM BUREAU FEDERATION has entered into an agreement to become sole owner of the State Fair of Virginia.

This year’s fair will run from Friday, Sept. 27, through Sunday, Oct. 6.We hope you and your family will join us for all your favorite

attractions, food and fun—plus an impressive showcase of Virginia’s thriving and diverse agriculture and forestry sectors. And we look forward to sharing even more excitement and education in the years to come.

If you are a Farm Bureau member, we thank you for your continued support, and we’ll be striving to make you proud this fall. VaFarmBureau.org

Documents

April 2013 Cultivate