Cultivate July 2014

Cultivate july 2014

Virginia Farm Bureau

Peanuts: The snack with roots in Southeast Virginia

Contents

Cultivate Volume 7, Number 3 July 2014 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).

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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 Cultivate@vafb.com.

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.

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Member: Virginia Press Association

Features

Departments

14 Sought-after snack has roots in Southeast Virginia

26 Have a Soup-er Year!

They’re grown in a relatively small portion of Virginia, but there’s nothing small about a gourmet Virginia-type peanut—or its place in Southeast Virginia history.

11 What’s the beef about antibiotic use in livestock?

It’s a farm practice that has some consumers wondering, “Why?” and “How?” So Cultivate asked a dairyman, some beef producers and the state veterinarian to explain.

Greg Hicks Vice President, Communications Pam Wiley Managing Editor Kathy Dixon Sr. Staff Writer/Photographer

28 Heart of the Home

Sara Owens Staff Writer/Photographer

31 Marketplace

Bill Altice Graphic Designer Maria La Lima Graphic Designer Cathy Vanderhoff Advertising

7 Museum of the Virginia Horse is new attraction at The Meadow After years in development, the Museum of the Virginia Horse has a home at racing legend Secretariat’s birthplace.

EDITORIAL TEAM

VISIT US ONLINE

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Publication schedule Associate members will receive their next issue of Cultivate in November. The magazine is published quarterly.

WE’RE SOCIAL!

Members – Address change?

On the Cover

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Peanuts grow underground and are left in the field to dry in the days after they are dug.

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.

Food for Thought

Certified Farm Seekers Program providing new, vetted options for landowners With the average age of its farmers approaching 60, Virginia is experiencing a rapidly increasing need for quality land transitions.

Across the commonwealth, many current farmers are facing retirement without a next-generation family member to take over their lives’ work. For a landowner, one of the most challenging issues when running an agricultural business is planning for the future of a farm.

“Luckily, there is an up-and-coming, dedicated generation of young farmers eager for opportunities, giving farmowners options beyond selling,” said Stefanie Kitchen of the Virginia Farm Bureau Federation Young Farmers Program. “The Certified Farm Seekers Program is working to preserve land for agricultural use by linking those two groups in an effort to facilitate productive conversations that result in successful land transitions.”

The program—a partnership between the VFBF Young Farmers and the Virginia Department of Agriculture and Consumer Services’ Office of Farmland Preservation—is designed to provide individuals seeking farming opportunities with the tools needed to successfully demonstrate their farming commitment and vision to interested landowners.

CFS helps produce successful transitions by putting landowners in touch with farm seekers who are serious about farming and have established clear goals and plans. To prepare for talks with owners, certified farm seekers are required to develop a professional business plan and resume and demonstrate on-farm experience.

VirginiaFarmBureau.com

Participants in Virginia’s Certified Farm Seeker Program must develop a business plan and demonstrate on-farm experience before being referred to transition-minded landowners.

With more than 70 seekers participating in the program, landowners have many options among farmers with a wide variety of agricultural interests and geographical locations.

A list of the current farm seekers who have officially been certified can be found at vafarmlink.org. Since the start of CFS, the number of recorded, positive conversations between farm owners and farm seekers has increased dramatically.

“As a landowner, you can be confident that an individual from the CFS program

has completed key requirements for establishing his or her own farm enterprise and is ready to discuss a sale, lease or other form of partnership,” Kitchen said.

Landowners who are interested in speaking with farm seekers or the certification program can contact Kitchen at 804-290-1030 or certifiedfarmseekers@gmail.com or Andy Sorrell at 804-786-1906 or andrew. sorrell@vdacs.virginia.gov.

Cultivate JULY 2014

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>> save the date

State Fair set to run Sept. 26 through Oct. 5

The State Fair of Virginia’s Midway and Kidway will feature thrills for all ages, and livestock competitions (below) will showcase longhorn cattle and many other animals. Other popular attractions will include chainsaw sculpting by fairgoer favorite Ben Risney, rodeo events and a food temptation for every palate, including that of Miss State Fair of Virginia 2013, Courtney Garrett. On June 28 Garrett was named Miss Virginia 2014.

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ew attractions, a new livestock building, a recycled school bus and a grand old tradition will be served up when the 2014 State Fair of Virginia opens on Sept. 26 at The Meadow Event Park in Caroline County.

The fair will run for 10 days, concluding on Oct. 5. The event drew about 229,000 guests in 2013.

“We’re very, very excited about this year’s fair,” said Greg Hicks, vice president of communications. “People who came to the 2013 fair were extremely generous about sharing what they liked and ways we could make the event even better in 2014, and we value that a great deal.”

Details are being shared on the fair’s website at StateFairVa.org and on Facebook (State Fair of Virginia) as they become available. The State Fair of Virginia bus—a customized school bus featured in last year’s fair television commercial—will be making stops to promote the event along the I-95 corridor this summer and fall.

At press time, construction was being 4

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wrapped up on a permanent new livestock pavilion that will be used to house cattle during this year’s fair. 4-H and FFA livestock competitions, which returned in 2013 after a one-year hiatus, will take place throughout the fair’s 10-day run.

Also new for 2014 will be a one-day fiddle and banjo competition, a Christmas tree decorating competition, a youth hay bale decorating competition and expanded garden and crop exhibits. Weigh-ins for the annual Giant Pumpkin Contest and Giant Watermelon Contest will be held on Sept. 27.

Main Stage concert performances will include country artists Parmalee and Eric Paslay, The Original Drifters and the Fabulous Thunderbirds. The Local Music Stage, which was introduced last year, will feature performers of all kinds of music— and some dance—from throughout Virginia.

The fair also will feature numerous horse events and riding disciplines, as well as two nights of rodeo competition.

The demolition derby will return and take place on two nights instead of one this year,

and fairgoers in search of thrills will get a generous helping. Grounds entertainment will include: • bicycle and motorcycle stunt riders; • performers who handle alligators and rattlesnakes; • high-flying, disc-catching dogs; • magician and hypnotist Lance Gifford; • the ever-popular racing pigs; and • chainsaw sculptures created throughout each day.

“We’re packing a lot of entertainment into 10 days,” Hicks noted, “and we hope we’ll give some families reason to come back more than once.”

VaFarmBureau.org

VirginiaFarmBureau.com

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Museum of the Virginia Horse is new attraction at The Meadow Event Park “That fondness for horses ‌ was peculiar to the Virginians of all stations.â€?

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That 1779 quote from British explorer and writer Thomas Anburey might begin to explain the philosophy and passion behind the founding of the Museum of the Virginia Horse. The museum, which has been in development for many years, now has a home on the historic grounds where Thoroughbred racing legend Secretariat was born.

Located in Meadow Hall at The Meadow Event Park in Caroline County,

the Museum of the Virginia Horse is dedicated to preserving, promoting and celebrating the rich culture and history of the horse in Virginia. It opened to the public for the first time on March 29 during the annual Secretariat Birthday Celebration at The Meadow. Visitors now can see the museum as part of The Meadow’s narrated tours of Secretariat’s birthplace. “The Virginia Farm Bureau Federation

was pleased to make space available in Meadow Hall for the Museum of the Virginia Horse,� said Jeff Dillon, president of the State Fair of Virginia, which also is held at The Meadow. “The museum certainly will complement our efforts to showcase the property’s equine heritage.�

For more than 400 years, “the horse has played a vital role in our commonwealth,� said museum chairman Beryl Herzog. “We are very grateful to the Virginia Farm

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VaFarmBureau.org

Bureau for enabling the Museum of the Virginia Horse to begin to tell that story.”

The inaugural exhibit in the museum traces the history of the horse in Virginia from Colonial times to the present, highlighting various breeds, riding disciplines and famous equines.

Complementing the exhibit are the new Meadow Champions Galleries in Meadow Hall. They showcase the famous horses of Meadow Stable, from great broodmares such as Somethingroyal, mother of Secretariat, to the farm’s champion racehorses of the 1950s and 1960s. A separate gallery presents Secretariat’s 1973 Triple Crown races, as well as the 1972 Kentucky Derby and Belmont races won by his stablemate, Riva Ridge.

Secretariat’s 1973 Triple Crown victory is among Thoroughbred racing highlights featured in the Museum of the Virginia Horse.

THERAPY, SAFETY AND INDEPENDENCE

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Land use assessment taxation— What it is, and what it isn’t

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eventy-six counties and 18 cities in Virginia employ land use assessment taxation for land being used for farming, forestry, open space or all of the above. Eligible land enrolled in a locality’s land use assessment program is taxed on its use value, as opposed to its fair market value.

While it’s a common practice, it’s sometimes misunderstood.

“Land use taxation is not a tax break; rather, it’s a tax deferral program,” said Trey Davis, assistant director of governmental relations for Virginia Farm Bureau Federation. “Participating counties defer a landowner’s taxes based on fair market value in exchange for the landowner keeping that land in use for farming or forestry or as open space.

“At the same time, if a participating landowner sells his or her land or discontinues the agricultural activity on it, the county can collect those deferred taxes plus interest for up to five years.”

In addition, the landowner continues to pay fair market value on his or her home site and other non-eligible land.

“My taxes are no different from anyone else’s” said Chesterfield County cattle producer Howard Nester Jr. of real estate taxes on his home in the county. His land that is used for farming, however, is taxed based on its value as farmland. So is a neighbor’s land on which Nester grows hay.

That can make a difference for farmers in a county like Chesterfield, which has seen significant development in recent decades.

“It helps control growth. It doesn’t force people into selling their property when the real estate values go up on adjacent lands,” Nester said. “You’re talking about people selling land who really don’t want to sell it.”

Nester noted that land use assessment also encourages farmers to invest in their business by providing some tax relief.

“People actually take better care of that land” to keep it profitable, he explained.

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Taxing farmland, forestland and open land based on its use value provides an incentive for landowners to keep agricultural land in production, rather than sell it for development.

Another benefit of land use assessment is its ability to maintain a positive net impact on local revenues, Davis said.

“Keeping open land from being developed helps hold taxes down, while building on it increases the demand for community services and, ultimately, increases taxes.”

Nester agreed. “Cows don’t need school buses, and they don’t need police and fire (services),” he said.

According to studies by the American Farmland Trust, residentially developed land requires $1.11 to $1.26 in services for every $1 paid in taxes; open space requires 15 cents to 80 cents.

Additionally, Nester said, that open land helps preserve air and water quality, offers recreational and scenic benefits and in

some instances serves as a source of local foods and other farm products.

Nester serves on the Chesterfield County Agricultural and Forestry Committee, which advises the county’s board of supervisors, and is president of the Chesterfield County Farm Bureau.

The county has a considerable amount of niche agriculture, grain and hay production, horse farms and commercial forest land, he noted, and the county Farm Bureau strives to make sure elected officials and the public realize why land use assessment is important.

“A lot of new candidates coming in don’t understand it. We try to educate people as to the benefits of it.”

VaFarmBureau.org

Virginia localities currently employing land use value assessment Counties Accomack Albemarle Alleghany Amelia Amherst Appomattox Augusta Bath Bedford Bland Botetourt Campbell Caroline Carroll Chesterfield Clarke Culpeper Cumberland Dinwiddie Essex Fairfax Fauquier Floyd Fluvanna Franklin Frederick Giles Gloucester Goochland Greene Greensville Halifax Hanover Henrico Henry Isle Of Wight James City King George King William Lancaster Loudoun Louisa Madison Middlesex Montgomery Nelson New Kent* Northampton* Northumberland Nottoway Orange Page Pittsylvania Powhatan VirginiaFarmBureau.com

Prince Edward Prince George Prince William Pulaski Rappahannock Richmond Roanoke Rockbridge Rockingham Russell Shenandoah Smyth Southampton Spotsylvania Stafford Tazewell Warren Washington

Westmoreland Wise Wythe York *Denotes county’s use of agriculture and forestal districts. While these are based on a separate ordinance, enrolled land is taxed at land use rates.

Cities Buena Vista Chesapeake

Danville Franklin Fredericksburg Hampton Harrisonburg Lynchburg Manassas Newport News Petersburg Radford Roanoke Staunton Suffolk Virginia Beach Waynesboro Winchester

Homegrown by Heroes label honors, recognizes farmer veterans Consumers may soon see the Homegrown By Heroes logo where they shop for food, enabling them to select products that support farmer veterans.

The Farmer Veteran Coalition, which works with veterans interested in agricultural careers, recently launched the product labeling program that will allow farmers, ranchers and fishermen from all 50 states and U.S. territories who have served or are currently serving in any branch of the U.S. military to use the logo on their products.

“Farming and military service are more closely linked that one might think,” said Michael O’Gorman, executive director of the FVC. “Thousands of our service men and women leave the rural communities and farms they call home in order to serve our country in the military. Upon completion of their service, they often return home to resume work on the family farm.”

The FVC works with hundreds of veterans with no agriculture background who, upon returning from service, see opportunity in farming and ranching and embark on careers in agriculture.

To qualify for the Homegrown By Heroes label, a producer must have served honorably or still be serving in any branch of the U.S. armed forces, and be at least 50 percent owner or operator of a farm business.

The labeling program has received support from an array of agricultural organizations, including the American Farm Bureau Federation, of which Virginia Farm Bureau Federation is an affiliate. It originated as a marketing initiative of the Kentucky Department of Agriculture and is transitioning to a national program with support from the member institutions of Farm Credit.

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Agent honoree says customer trust brings ‘a good feeling’

By Sara Owens

kathy dixon

“I can appreciate the hard work our farmers do, no matter what type of farming they do,” said Virginia Farm Bureau insurance agent Robin Gloss. Her first summer job as a teen was on a Campbell County tobacco farm.

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Time spent on her grandfather’s farm and working on a tobacco farm gave Virginia Farm Bureau insurance agent Robin Gloss a taste for agriculture and helps her relate to her customers, many of whom are farmers.

Gloss, an agent in Campbell County, was honored with Farm Bureau’s 2014 Ralph Stokes Award. The annual award is the top recognition presented by the sales management team of the Virginia Farm Bureau Mutual Insurance Co. It honors agents who exhibit a high degree of integrity, offers Farm Bureau members excellent service and earn the respect of their peers.

Farm Bureau established the Ralph Stokes Award in 1986, the same year Stokes retired after selling Farm Bureau insurance for 32 years. Stokes was known for his motivation and high level of mobility, despite the fact that he used a wheelchair while serving policyholders in remote areas.

Gloss spent her childhood in Oregon but traveled to Virginia to visit family every summer.

When she was 13 her family moved to Campbell County to live with her grandfather on his farm.

The summer she was 15, she took her first summer job, working on a large tobacco farm.

“That job was my first real encounter with farming,” Gloss said. “It really helps with my work at Farm Bureau to have that background and understanding. I can appreciate the hard work that our farmers do, no matter what type of farming they do.”

Gloss said her favorite part of her job is meeting people, especially new clients. After 27 years as an agent, she’s been able to help a lot of people.

“In the earlier part of my career I was helping clients who were buying their first homes, and now they have grown children who are buying their first homes and coming to me for their insurance needs.

“It’s a good feeling, knowing your customers trust and count on you, not only for themselves, but for their extended family too.”

Gloss and her husband, John, live in Appomattox County and have five grown children between the two of them. They enjoy bicycling, antiquing and traveling.

“We hope to hit every state in the country,” Gloss said. “We love to travel and see new things.

We try to pick up something unique in each town that we visit and have quite the collection of items from each area we visit.”

VaFarmBureau.org

kathy dixon

What’s the beef about antibiotic use in livestock?

Even though Furrow’s calves receive pinkeye preventive vaccinations, the vaccine doesn’t always work. If the animals go untreated, “they could go blind or lose an eye,” he said. “It’s not a pretty sight.”

So why are some consumers opposed to the use of antibiotics in livestock?

Virginia State Veterinarian Dr. Richard Wilkes believes the perception that American meat is laden with antibiotics is “completely unfounded and, ironically, related to our safe food supply.

“I have not seen any studies to document this, but based on conversations with my non-farm friends and relatives, I believe that there is a perception that all of our meat products are heavily laced with antibiotics, hormones and all manner of evil substances,” Wilkes said. “Some of that perception may be because we have one of the safest food supplies in the world … and the media frequently sensationalizes events when contaminants are found in our food supply,” which rarely happens.

“We have a system of checks and balances in place” so if traces of antibiotics are found in milk or beef, chicken or pork, those products never make it onto store shelves.

U.S. Food and Drug Administration tests conducted in October 2012 through Sept. 2013 found no positive animal drug residue—including traces of antibiotics—in pasteurized dairy products on store shelves.

By Kathy Dixon

VirginiaFarmBureau.com

Dairy industry is most-tested

kathy dixon

When a farm animal is in distress, a farmer recognizes something is wrong and does what he or she can to alleviate the animal’s pain.

“It’s the humane thing to do,” said Jeremy Moyer, a fifth-generation dairyman at Oakmulgee Dairy Farm in Amelia County. “If my dog is sick, I want to make him better, and it’s no different with the cows.”

If the distress is from an identifiable illness, the animal sometimes is treated with an antibiotic.

“If you could see the irritation and discomfort to the cows from the symptoms of pinkeye, you would agree something needed to be done,” said Steve Furrow, part owner of an Angus beef cattle operation in Franklin County. “And antibiotics are the best option.”

Using antibiotics according to a veterinarian’s instructions when a cow becomes ill is “the humane thing to do,” Amelia County dairy farmer Jeremy Moyer said.

Moyer said America’s milk supply is the most-tested of all agricultural products. He has worked on his family’s farm since he was 8 years old and is extremely familiar with how strictly milk is regulated.

“Milk and dairy products are tested more than any other agricultural product,” he said. “There are no antibiotics in milk or dairy products. I drink our milk, and I don’t want to drink any antibiotics either.”

Treated beef stays out of food supply When administering antibiotics, Cultivate JULY 2014

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ANTIBIOTICS USE IN LIVESTOCK

‘Our interest is in keeping the calves healthy, and if they can’t do that on their own, then we try to help.’

— STEVE FURROW,

kathy dixon

Lazy Acres Angus Inc.

Cousins Jason Thurman (left) and Steve Furrow, who raise beef cattle in Franklin County with Thurman’s father, have earned certification to administer livestock medications through the national Beef Quality Assurance program. They are shown with a device used to temporarily hold and calm animals when they receive vaccinations or veterinary attention; it is intended to protect both the animals and the people working around them.

farmers follow the product labels.

John Thurman, Furrow’s uncle and partowner of Lazy Acres Angus Inc., said their vet gives them specific instructions for routine immunizations, as well as for the use of antibiotics to treat animals that are sick.

Furrow, Thurman and his son, Jason, have all been certified to administer livestock medications through the Beef Quality Assurance program. The nationally coordinated, state-implemented program provides guidelines for beef cattle production.

Therapeutic antibiotics treat illness Farmers give animals antibiotics for two reasons. Antibiotics used to treat illness are called therapeutic, and those used to promote growth are called subtherapeutic, Wilkes said.

Regardless of the reason for antibiotic therapy, producers follow U.S. Food and Drug Administration requirements or instructions from their farm veterinarians for antibiotic use to prevent antibiotic residues in livestock products.

At Oakmulgee Farm, labels specify

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where to give an injection and how much time to wait before milking an animal or selling it for meat. Additionally, the state dairy farm inspector checks to make sure all of the prescriptions are labeled correctly.

If one of Moyer’s dairy cows is sick and needs antibiotics, he separates her from the herd. After the required withdrawal time, he tests her milk for antibiotics.

The milk is discarded until tests show it to be antibiotic-free. “We keep dumping it down the drain until the sample says it’s clear,” he said.

When a truck comes to pick up Moyer’s milk, the driver takes samples to test for quality. Then the farm’s milk is mixed with other milk in the tanker and taken to a processing plant. The milk is tested at the plant, and if any traces of antibiotics are found, the entire tanker is rejected.

Antibiotics increase herd health Sometimes antibiotics are used to prevent illness. When calves are being weaned, they become stressed, and their risk of illness increases. At Lazy

Acres, they are given sub-therapeutic antibiotics for a short time to help strengthen their immune systems during the weaning process, Furrow said. “Our interest is in keeping the calves healthy, and if they can’t do that on their own, then we try to help.”

He added that “most reasonable people would understand that we want to sell our products and we want consumers to buy them, so why would we put that at risk by doing something that would jeopardize that relationship?”

Livestock antibiotics in humans?

Some consumers are concerned that antibiotics given to animals will get into the food supply, but that rarely happens, Wilkes said. America’s commercial supply of meat, poultry and egg products is subject to the Federal Meat Inspection Act, which is overseen by the U.S. Department of Agriculture Food Safety and Inspection Service.

Before food animals are processed, they are tested for trace amounts of antibiotics. If any are found, the meat is discarded, explained Jason Thurman.

“And there’s further testing at other levels in the food chain.”

Some livestock antibiotics are the same as those given to humans. That concerns some people, because they believe humans are at risk of becoming resistant to those particular medicines. A recent World Health Organization report blamed resistance to antibiotics on a combination of factors, including overuse and misuse of antibiotics by humans.

VaFarmBureau.org

ANTIBIOTICS USE IN LIVESTOCK

Extensive FDA testing finds no drug residue in pasteurized dairy products

Animal antibiotics undergo strenuous review before approval According to the Animal Health Institute, the standards and processes for reviewing pharmaceuticals intended for animals are the same in most respects as those used for reviewing drugs intended for humans. In fact, approval for both human and animal drugs is overseen by the U.S. Food and Drug Administration.

The process for both human and animal drug approval includes a safety assessment that requires pharmaceutical companies to submit data showing use of the antibiotic is safe for the human or animal in which it is to be used. If there are any significant side effects that could result from administering the antibiotic, labeling is required.

However, the safety assessment for food animals is more stringent than that for human antibiotics in three ways:

The U.S. Food & Drug Administration National Milk Drug Residue Data report released earlier this year notes that the most recent annual FDA analysis found no positive animal drug residue in pasteurized dairy products in the United States.

Of the raw milk samples taken, only .014 percent tested positive for medicinal animal drug residues, down from .017 percent in 2012.

The report details findings from animal drug residue tests in milk from Oct. 1, 2012, through Sept. 30, 2013.

More than 3.5 million milk samples were taken at farms, from bulk milk pickup tankers carrying raw milk from dairy farms, from packaged pasteurized milk and milk products and at other points in the dairy supply chain. Dairy products on store shelves were tested in all 50 states and Puerto Rico.

1. If there are risks to humans, the FDA will not approve the antibiotic for animals.

2. The FDA requires a food safety assessment to ensure that meat is safe. The assessment requires sponsors to submit toxicology and food residue studies to ensure that meat from animals treated with a certain antibiotic will be safe for human consumption. Data from those studies is used to establish withdrawal periods, or periods prior to harvest during which antibiotics cannot be used, to ensure that the final food product is free of residues above tolerance levels.

3. The FDA studies the pharmaceutical thoroughly to guarantee it does not increase the risk of antibiotic-resistant bacteria in food.

In 2003 the FDA implemented an additional safety measure that “outlines a comprehensive, evidence-based approach to preventing antimicrobial resistance that may result from the use of antimicrobial drugs in animals.� That process was a priority action item in the U.S. Public Health Action Plan.

VirginiaFarmBureau.com

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Sought-after snack has its roots in Southeast Virginia

By Sara Owens

Peanuts are grown commercially in a relatively small portion of Virginia, but the Virginia-type peanut is known and enjoyed in many parts of the world. And Virginia’s peanut-farming roots are plenty deep.

Gourmet peanuts represent long-standing Virginia tradition The first commercial crop of peanuts in the United States was actually produced in 1842 in Southeast Virginia.

Most Virginia peanut farmers grow the Virginia-type peanut, which is known for its large kernels compared to the other three types grown in the United States, said Dell Cotton, executive secretary of the Virginia Peanut Growers Association. The majority of Virginia-type peanut production in the United States takes place in Virginia, North Carolina and South Carolina.

“The larger Virginia kernels support various prominent industries. The in-shell peanut is sold in grocery stores and at sporting events. The shelled extra-large kernels are used as cocktail peanuts. The super extra-large kernels are used by gourmet processors to cook and package, usually in tins, for distribution,” Cotton said.

“The gourmet peanut industry is known worldwide for the tins of home-cooked Virginia peanuts, and that makes Virginia unique when compared to other states.

There are about 40 of these companies in Virginia, with most located in the peanutgrowing area.”

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Virginia-grown peanuts are produced in about eight counties in the southeastern part of the state, where sandy soils are conducive to their growth. They typically are planted in May and harvested at the end of September or first part of October.

Peanuts, despite their name and appearance, are not nuts. They are in the legume or bean family. The peanut plant has limbs and vines that grow above ground, while the peanut itself forms underground at the end of “pegs” that remain attached to the limbs, Cotton said.

Growers use special machinery (top photo) to harvest peanuts in late September or early October. Peanuts are legumes likes peas and beans, not tree nuts like pecans and walnuts.

VaFarmBureau.org

Jerrod Wooden (left) and his father, Joseph Wooden Jr., of Surry County, examined this year’s peanut crop in early June.

“Peanuts are more work than other crops, but I enjoy growing them,” Joseph Wooden said.

sara owens

Farmers grow peanuts in about eight Southeast Virginia counties where sandy soils are conducive to their growth.

Peanut-farming families have seen substantial changes Kevin Monahan in Sussex County has grown peanuts on his multi-generational farm for 31 years. He used to farm with his uncle and grandfather, and now he farms with his sons, Drew and Brad. The family still grows peanuts on a farm that belonged to his great-great-grandfather.

“My great-great-grandfather purchased the farm after he was discharged from the Civil War. We’re fortunate enough to still have it in the family,” Monahan said.

This summer he is growing 135 acres of Virginia-type peanuts—100 acres for seed and another 35 acres that will be sold as an in-shell product.

“Peanuts take a lot of work to grow,” Monahan said. “You have to scout the plants for diseases and keep them sprayed to prevent disease.”

Acreage based on contracts Monahan used to grow as many as 350 acres of peanuts when the federal quota system was in place. Passage of the 2002 Farm Bill ended the 70-year-old federal system of production and price controls, and it was replaced with a more marketoriented approach.

“With the quota system we knew we could get a certain amount of money per ton of peanuts, and we planned our peanut acreage based on the average yield from the previous year,” Monahan said. He and other farmers now plant peanut acreage based on contracts with peanut processing companies, called shellers; prices for contract peanuts often are lower than those paid under the quota system.

“I found I do a better job managing the peanuts since I reduced the number of acres

we grow,” Monahan said. “My sons tell me they don’t know how we ever farmed 350 acres of peanuts. It used to take a month in the fall to get all of those peanuts in, and now if we have good harvest conditions, it takes about 8 to 10 days.”

Joseph Wooden Jr. of Surry County has been growing peanuts since 1977. This year he planted 100 acres. In the past, like Monahan, he used to grow many more acres—300 to 325—under the quota system.

He farms with his son, Jerrod, on a farm passed down by his father and grandfather.

The family has farms in Surry, Sussex and Prince George counties.

“Peanuts are more work than other crops, but I enjoy growing them,” Wooden said.

“You do more preparing of the land than you do for corn or soybeans, and you have to spray often to avoid disease.”

This year Wooden is growing peanuts to sell for seed.

“What we grow them for depends on the price and contract we can get,” he said.

In 1992, Virginia had more than 900 farmers growing peanuts on more than 93,000 acres under the quota system. In 2012, the state had about 170 growers on fewer than 20,000 acres. The quota system ended after 2001 growing season.

“A lot of farmers got out of the business, not only because of the program going away and the uncertainty involved regarding prices, but because many shifted acreage to other crops they were already growing or had older peanut-specific machinery that they did not want to replace,” said Spencer Neale, director of commodity marketing for Virginia Farm Bureau Federation.

“However, for those still growing peanuts, if the contract price—which changes from year to year—is right, it still can be a profitable crop that works well for them in their crop mix. They just need to put a sharper pencil to it when looking at their production costs relative to the contract price.”

Buyers get the peanuts; cattle get the vines Renea Drake-Porter and her husband, Bobby, in Southampton County raise 100 to 125 acres of peanuts every year.

Bobby has grown peanuts for more than 40 years, and Renea has been growing them for 25 to 30 years.

“I love digging the peanuts,” she said.

“That’s the best part, to see what’s there and see if all our hard work has paid off.”

The couple sells their peanuts to a wholesaler and use the peanut vines to feed their cattle.

“We use a lot of the vines in round bales,” Drake-Porter said. “The cattle really seem to enjoy the vines, and we’re using all of our crop in some way.”

When harvesting peanuts, she noted, it’s important to make sure they are dried to the proper temperature. Peanut plants spend several days drying in the field to lose some of the moisture they hold when freshly dug.

“We don’t want ours to get too dry since we’re using the vines too,” Drake-Porter said.

“Once they are crunchy, we start to harvest them. You can pick the peanuts green, but it causes you to have to dry the peanuts longer after you pick them. You can’t sell them green, so it’s better for them to dry in the field as long as possible.”

Virginia peanut history and facts: ➤ Established in 1911, Birdsong Peanuts, the largest peanut sheller in the country, is based in Suffolk. ➤ In 1913, Amedeo Obici moved his peanut processing plant, Planters Nut and Chocolate Co., to Suffolk.

A Planters manufacturing facility is still there today. ➤ According to the newly released findings of the 2012 Census of Agriculture, peanuts were ranked 16th in value among Virginia farm commodities, generating $24 million in cash receipts that year.

VirginiaFarmBureau.com

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Peanuts and peanut butter ❖ According to the U.S. Department of Agriculture, peanuts account for about half of all nut-type snacks eaten in the United States.

When counted together, peanuts and peanut butter account for 67 percent of the nut-type foods eaten in the United States. ❖ More than 50 percent of all peanuts grown are processed into peanut butter. ❖ Americans consume about 70 million pounds of peanut butter every year. ❖ Peanut butter is a food item frequently requested by food banks because it is high in protein, a favorite of children and adults, and can be expensive for families in need.

Get cracking on some peanut-based recipes Peanuts and peanut butter are versatile pantry staples, as evidenced by these recipes from Virginia Carolinas Peanut Promotions. You can find more peanut recipes and peanut information at aboutpeanuts.com.

Old Fashioned (Virginia) Peanut Butter Recipe for using an electric blender: INGREDIENTS 1 cup roasted, shelled peanuts (with or without red skins) 1½ teaspoons peanut oil ¼ teaspoon salt (omit if using salted peanuts) DIRECTIONS Place ingredients in blender. With the lid secured, blend until mixture becomes paste-like or spreadable (3 to 4 minutes).

If necessary, stop the blender and use a rubber spatula to scrape mixture from the sides of the container and back into contact with the blades. Continue blending until desired consistency is reached. For chunky peanut butter, stir in ¼ cup chopped, roasted peanuts after the blending is completed. Makes ½ cup smooth or ¾ cup chunky peanut butter.

in ½ cup chopped, roasted peanuts after the processing is completed. Makes 1 cup smooth or 1½ cups chunky peanut butter.

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Southern Peanut Pie INGREDIENTS 3 eggs ½ cup granulated sugar 1½ cups dark corn syrup ¼ cup butter, melted ¼ teaspoon salt ½ teaspoon vanilla 1½ cups chopped, roasted peanuts 9-inch unbaked deep dish pastry shell DIRECTIONS Preheat oven to 375°. Beat eggs until foamy.

Add sugar, syrup, butter, salt and vanilla; continue to beat until thoroughly blended.

Stir in peanuts. Pour into unbaked pastry shell, and bake for 50 to 55 minutes. Serve warm or cold. Makes 6 servings

Recipe for using a food processor: INGREDIENTS: 2 cups roasted, shelled peanuts (with or without red skins) ½ teaspoon salt (omit if using salted peanuts) DIRECTIONS: Using the metal blade, process ingredients continuously for 2 to 3 minutes.

The ground peanuts will form a ball, which will slowly disappear. Continue to process until the desired consistency is obtained. If necessary, stop machine and scrape sides of the container with a rubber spatula. For chunky peanut butter, stir 18

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✣✣✣✣✣✣✣✣✣✣✣✣

Colonial Peanut Soup INGREDIENTS 2 tablespoons butter 2 tablespoons grated onion 1 stalk celery, thinly sliced 2 tablespoons all-purpose flour 3 cups chicken broth ½ cup creamy peanut butter ¼ teaspoon salt (optional) 2 tablespoons lemon juice 2 tablespoons chopped, roasted peanuts

DIRECTIONS Melt butter in a saucepan over low heat; add onion and celery. Sauté for about 5 minutes. Add flour and mix until well blended. Stir in chicken broth and allow to simmer for about 30 minutes. Remove from heat, strain broth. Stir the peanut butter, salt and lemon juice into the strained broth until well mixed. Serve hot in cups. Garnish each cup with a teaspoon of chopped peanuts. Makes 6 servings.

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Peanut Sauce-Marinated Pork Ribs INGREDIENTS: ½ cup creamy peanut butter ½ cup soy sauce 3 tablespoons honey 1 tablespoon lemon juice 1 tablespoon minced ginger 1 teaspoon minced garlic 1/8 teaspoon crushed red pepper 2 pounds pork ribs DIRECTIONS: Combine all ingredients except ribs, and mix well. Place ribs in a shallow, non-metal baking dish, and pour marinade evenly over meat. Cover and refrigerate 4 to 6 hours, turning meat once. Wipe excess marinade from meat. Bake in 375° oven for about 1 hour or until tender.

Makes 4 servings.

VaFarmBureau.org

How prepared are you—and your home— for a storm or hurricane?

While hurricanes make the headlines more often during the summer and fall, the South Carolina-based Insurance Institute for Business & Home Safety Research Center cautions homeowners not to underestimate the destructive and deadly force of thunderstorms and lightning.

Such storms occur far more often and directly affect more people and homes in the United States than hurricanes. And, according to the National Weather Service, every thunderstorm produces lightning.

The IBHS says a whole-house or -building surge protector is the best starting point for reducing the risk of lightning damage, along with localized surge protectors for power cords of electronic equipment and any telephone and cable or satellite television lines.

A licensed electrician or competent home or building inspector should review the power, telephone, electrical and TV connections to your home to make sure you have adequate grounding of the power line connection and your power distribution panel.

Here are additional IBHS tips for protecting your home against storm damage.

Many apply to business locations as well.

Prepare your surroundings to reduce damage

Farm Bureau Insurance is among IBHS founders

CAT-3 hurricane winds, hailstorms and wildfires, and their findings are used to improve structural components of buildings to make them less susceptible to storm and fire damage.

The center is a tangible, public demonstration of the property insurance industry’s deep commitment to reducing and preventing losses that disrupt the lives of home and business owners, according to the IBHS. “We care about protecting our customers and keeping our insurance costs down,” said Sam Rooks, VFBMIC vice president of underwriting and policy services. “We regularly review the research that comes out of the IBHS facility in South Carolina. We

Virginia Farm Bureau Mutual Insurance Co. is among the founding organizations of the Insurance Institute for Business & Home Safety, which operates a state-of-theart, multi-risk applied research and training facility on 90 acres in Richburg, S.C. The facility was created to significantly advance building science by enabling researchers to more fully and accurately evaluate various residential and commercial construction materials and systems.

Researchers at the center can simulate VirginiaFarmBureau.com

• Limit possible sources of wind-borne debris by surveying your property before a storm.

• Replace gravel or rock landscaping materials with softer material such as mulch.

• Trim trees and shrubbery away from structures, and remove any weakened sections of trees that might easily break off and fall onto structures.

• Remove yard objects, including lawn furniture, planters, bird feeders and decorative objects to prevent them from becoming flying missiles.

Protect your home’s openings • Protect all openings from high wind or flying debris damage. Attention should be given to all windows, entry doors, sliding glass doors and garage doors.

• If your garage door doesn’t have a pressure rating sticker, have it evaluated and, if necessary, have a garage door bracing system installed to prevent wind from blowing in the door.

• Seal openings, cracks and holes on the outside of your home. Fill holes where wires, cables and pipes enter and exit the home, and seal around electrical boxes and circuit breaker panels. Seal cracks around wall outlets, dryer vents, bathroom and kitchen vents and wall lights.

Strengthen your roof; make sure your home is tied together • Make sure your roof sheathing is strongly fastened to the roof frame.

• Seal the roof deck to minimize water getting into your attic if the roof cover is blown off.

• Re-attach loose shingles with roofing cement to prevent them from blowing off and exposing your roof decking to winddriven water.

• If you have vinyl or aluminum soffit covers, strengthen their attachment to the walls and fascia.

• Create a continuous load path in your home, which means tying the roof to the walls and the walls to the foundation using metal connectors such as hurricane straps, clips or ties.

actually took a tour of the facility in March, and the work they are doing is remarkable and really will help when constructing or upgrading homes and businesses.”

According to the IBHS, its research will influence residential and commercial structural design and construction for decades, resulting in savings on natural disaster-related losses, which totaled more than $26 billion across the United States in 2009. That figure is expected to double every decade.

Information about the research center and its findings is available at disastersafety.org/ research-center.

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New name, same great savings!

Deals Advantage benefit gets name change: Member Deals Plus The Deals Advantage member benefit introduced by Virginia Farm Bureau last year will assume a new name—Member Deals Plus— this summer.

But Farm Bureau members in Virginia still will be able to use it to save money on family outings, meals, clothing and other goods and services.

“We’ve even added new groups of categories for savings, such as automotive parts and services and golf,” said Clay Francis, vice president of membership and field services for Virginia Farm Bureau Federation. “And we’re in the process of giving vendors at the State Fair of Virginia an opportunity to participate as well, so Farm Bureau members can enjoy savings while they are at the fair.”

The name change, Francis noted, is for simple administrative purposes. “We were not able to register a trademark for Deals Advantage, but being able to trademark Member Deals Plus gives us more control over how that name is used outside of Farm Bureau.”

How does Member Deals Plus work?

Member Deals Plus uses the nation’s largest private discount network and “show your phone” mobile deals that can be accessed anywhere and redeemed from a smartphone at the point of sale, or printed using a home computer.

“It’s entirely possible for a member to save enough to offset the cost of a $40 annual Farm Bureau membership,” Francis noted.

“And Member Deals Plus is as accessible as your smartphone.”

Members can register for Member Deals Plus from a link on the front page of the Farm Bureau website at VaFarmBureau.org (Have your membership number at hand). Once registered, they’ll receive a confirmation email and can begin saving immediately after downloading the free Member Deals Plus smartphone app.

When shopping, dining out or traveling, registered members can search for participating merchants they frequent, or they can search for all participating merchants in a specific ZIP Code.

Here’s a sample of Member Deals Plus savings available to Farm Bureau members in Virginia: • Advance Auto Parts – $40 off online orders of $110 or more; • Busch Gardens and Water Country USA – 20 percent off online purchase of single-day tickets; • Dunkin Donuts – 10 percent off purchases at selected stores; and • Jiffy Lube – $5 to $8 off Signature Series Oil Changes.

Member Deals Plus is offered in partnership with a network of more than 300,000 merchant partners representing more than 500 national brands. (continued on the next page)

Financing Country Living Since 1916 The Experts in Rural Finance Homes • Land • Construction • Livestock Barns • Outbuildings • Equipment

800-919-FARM (3276) 20

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FarmCredit.com VaFarmBureau.org

Businesses in your community can participate Members who use Member Deals Plus also have the opportunity to recommend businesses in their community for participation.

“We welcome referrals of restaurants and other retail locations

Save $500 on purchase or lease of selected GM vehicles Farm Bureau members in Virginia can receive a $500 discount on the purchase or lease of qualifying 2015, 2014 and 2013 Buick, Chevrolet and GMC vehicles at participating dealerships.

The Farm Bureau GM $500 Vehicle Discount Program is available for members who are at least 18 and have been Farm Bureau members for at least 30 days. The discount is available with all other offers, excluding discounted pricing for GM and dealership employees and suppliers. It must be processed at the time of delivery; GM will not accept certificates on vehicles that already have been delivered.

To use this member benefit, visit fbverify.com/GM, enter your membership number and ZIP code, and print out a Farm Bureau Membership Verification Certificate to take to your GM dealership. Members without Internet access can get assistance in acquiring a certificate from their county Farm Bureau offices.

See participating GM dealers for full details.

that our members frequent,” Francis said. “That information can be shared at any county Farm Bureau office or on the Member Deals Plus website. Program administrators will contact the businesses with the opportunity to participate.”

E L I G I B L E

2 0 1 4

Buick

Impala

Enclave Encore LaCrosse Lucerne Regal Verano

(excluding Limited)

Chevrolet Camaro Corvette Cruze Equinox Express

M O D E L S :

Malibu SS Silverado— 1500, 2500HD Crew, 2500HD Regular, 3500HD Crew and 3500HD Regular

Sonic Spark Suburban Tahoe

Traverse Volt

GMC Acadia Savana Sierra— 1500, 2500HD Crew, 2500HD Regular, 3500HD Crew and 3500HD Regular

Terrain Yukon Yukon XL

DEAL$ ADVANTAGE

™

Capture Your Moment Start planning your perfect vacation with exclusive discounts at destinations like:

As to Disney artwork, logos and property (C) Disney

Log in to www.VaFarmBureau.org and click the Deals Advantage icon Questions? Call 888-275-9136 to get registered or for help finding the best deals VirginiaFarmBureau.com

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What’s the best way to lower your health care costs?

With an ounce of prevention One of the biggest costs of health insurance is the premium— the amount of money you pay every month for insurance coverage. But there are a few simple things you can do to help keep premiums, as well as your out-of-pocket medical expenses, lower.

Limit how much alcohol you drink

Keep shots up-to-date

Too much alcohol can hurt your liver. It also has been linked to throat and liver cancers. Limit alcohol to two drinks a day or less. Talk to your doctor about any problems with alcohol or other drugs.

Adults need immunizations too. Some of the shots you received as a child weaken over time. Be sure to ask your doctor what vaccines might need a booster, and whether you should get a yearly flu shot.

Eat well A healthy, well-balanced diet is important. Eat a diet that includes vegetables, fruits, low-fat dairy products and whole grains. Enjoy sweets and fatty foods in moderation. Drink at least six to eight glasses of water each day.

Control cholesterol and high blood pressure Along with regular exercise, limiting the amount of fat you eat helps control blood pressure. It also helps control cholesterol, especially when you eat less sodium, lose weight and take medicines as directed by your doctor.

ATTENTION: FARM BUREAU MEMBERS FREE enrollment for members and their family FREE Hearing Assessment Discount on Hearing Aids Statewide Network of Hearing Professionals 60 day trial period 2 Year Manufacturer Warranty and Loss & Damage FREE Batteries (1 box per aid, with purchase) Better Hearing is Better Living!

Ask about health screenings Screening tests can detect diseases early, when they’re most treatable. Talk to your doctor about which tests are right for you.

Balance work, home and play Your health is valuable—perhaps the most valuable asset you have. Set aside time to keep your mind and body in shape.

Exercise and lose weight Staying active and physically fit keeps your heart and lungs healthy. It’s also a great way to manage your weight. Aim for a at least 30 minutes of exercise every day, but don’t be afraid to start with just 5 minutes and build from there. Remember that longterm success often begins with making walking a part of your routine.

Don’t smoke Smokers are twice as likely to have a heart attack and have a higher risk of respiratory diseases, strokes and cancer. For those reasons, health insurance companies typically charge smokers higher premiums. But some companies will reverse the higher charges if you can prove you’ve been smoke-free for a year.

Sources: Centers for Disease Control and Prevention, New York Times

Leah Gustafson is a marketing specialist for Experient Health.

Activate your FREE membership TODAY!

(888)497-7447 toll free

www.clearvaluehearing.com

*Activation mandatory for enrollment, scheduling and listed discounts and services.

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Address hearing loss while saving money with ClearValue

USDA: Americans checking nutritional information, eating better

About 20 percent of adults in the United States—48 million— report some degree of hearing loss, according to the Hearing Loss Association of America.

At age 65, one in three Americans has some degree of hearing loss.

The condition is the nation’s third most common medical condition after arthritis and heart disease. But because it is invisible, the effects of hearing loss sometimes can be mistaken for aloofness, confusion or personality changes.

The ClearValue Hearing Healthcare Benefits Plan affords savings to Farm Bureau members in Virginia on professional audiology services and hearing devices. The plan partners with The Starkey Group, the world’s largest manufacturer of hearing aids, and Westone Earmold Laboratories to offer a comprehensive hearing benefits program.

The Starkey family of hearing instruments includes Audibel, AudioSync, Micro Tech and NuEar products, and ClearValue offers a member discount of up to 25 percent. Activated members are guaranteed free pre-approval and have access to a statewide network of participating professional audiologists and specialists.

If you or family members are experiencing ear disorders, hearing loss or have questions about the ClearValue program, activate your free ClearValue Hearing membership today by visiting clearvaluehearing.com or calling 888-497-7447.

American adults appear to be making better nutritional choices and making better use of available nutritional information, the U.S. Department of Agriculture announced earlier this year.

The USDA cited findings in a report released by its Economic Research Service, which said consumer use of the Nutritional Facts Panel on most food packaging has increased in recent years. In an ERS survey, 42 percent of working-age adults and 57 percent of older adults reported using the panel most or all of the time when making food choices.

The ERS report also indicates changing attitudes about food and nutrition. Compared with 2007, the percentage of working-age adults who believed they have the ability to change their body weight increased by three percentage points in 2010. During the same time period, the report shows there was little change in the importance that price played when making choices at the grocery store, but working-age adults placed increased importance on nutrition when choosing items to purchase.

“When individuals believe that their actions directly affect their body weight, they might be more inclined to make healthier food choices,” said study author Dr. Jessica Todd of the ERS.

VirginiaFarmBureau.com

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Lilacs not blooming? See if they get enough light Lilacs in bloom are a lush, purple spot on a home landscape, but if your lilac bush didn’t bloom this year, horticulturalist Mark Viette of Viette Nurseries in Augusta County has a solution.

“Over time other trees and plants may have grown up around your lilac shrub and are not allowing enough light to reach it,” Viette said. “It’s important to make sure your shrub is getting all-day sun or at least sun from 11 a.m. to 5 p.m. every day.”

Pruning is a good way to get light to your lilac.

“March is the ideal time to prune, but really any time in the late winter, before the lilac flowers and while the shrub has no leaves will work,” Viette said. “You also can wait until a little flowering and prune it sometime in April or May.” You don’t have to dramatically cut the bush, he said. Just thin out the old growth.

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“You want to semi-rejuvenate your lilac. Thin it out every year by removing two out of every 10 branches or about 20 percent of the branches.”

You also can cut the entire shrub to the ground, he said, and it should grow back nicely in about two-and-a-half years.

When pruning, focus on the older branches, so your shrub is always producing new ones. It keeps the lilac looking young and fresh. Use a small pruning saw or even shears to prune.

Pruning out older growth has an additional benefit if you like to bring cut lilac blossoms indoors. New growth will give you longer, more slender stems for cutting.

Lilacs need sun for most of the day to ensure optimal blooms.

VaFarmBureau.org

Don’t dig up your garden just yet; you can still plant crops well into July If you started your summer vegetable garden in May, most of your crops might be off the vines and on your plate by now.

If you want more, take heart: With careful planning you can plant a late-summer garden in July.

“It’s important to look at the first frost date for your area and plan backwards,” said Chris Mullins, a Virginia Cooperative Extension agent and fruit and vegetable specialist at Virginia State University. The frost date will vary, depending on where you live. Knowing that date will help you determine what you can plant and when.

Look for seeds described in catalogs or on packaging as being able to withstand high heat or resistant to bolting. Note how many days it takes to grow those plants to determine if you have enough time. Crops with a short maturity date would be best. There are varieties of tomatoes, lettuce, cole crops, cabbage and vegetables that usually can be started in July, Mullins said.

You know this part—“July is very hot,” Mullins said. “If you’re planting that late in the summer, you have to pay attention to the plants because the soil temperature is so hot and it is so dry. Plants will need to be watered daily and monitored closely.

Having an irrigation system in place would be ideal.” Pests and plant diseases are often worse for crops in late summer, too.

“Planting your garden earlier will help you avoid a lot of the pest problems,” Mullins said. “Having a garden during peak time for pests may require you to do some spraying or try to rid your garden of pests by other means.”

Extension horticulturalist Allen Straw’s publication Vegetable Planting Guide and Recommended Planting Dates offers information on when to plant, a planting area map, recommended plantings dates and more. It’s available at pubs.ext.vt.edu.

Planting heat-tolerant vegetable varieties now can extend the life of your summer garden.

VirginiaFarmBureau.com

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Have a Soup-er Year

Gazpacho gets its flavor from ripe summer veggies When it’s the middle of summer and your garden is spilling forth tomatoes, peppers and cucumbers, what do you do with them all?

Those peak-of-season vegetables are just begging to be turned into crisp, fresh, chilled gazpacho. Widely eaten in Spain and Portugal, gazpacho is a soup made with raw vegetables and served cold. Typically it has a tomato base, but there are “white” and melon-based variations on the traditional recipe.

Because traditional gazpacho uses so many vegetables, it packs a vitamin punch.

Tomatoes are rich in lycopene, a phyto-chemical that helps prevent cancer.

Additionally, tomatoes are high in Vitamin E, thiamin, niacin, Vitamin B6, folate, and magnesium, according to the U.S. Department of Agriculture.

They are also good sources of dietary fiber, vitamins A, C and K and potassium.

Cucumbers are another main ingredient in gazpachos. They’re low in fat, cholesterol and sodium and are chock-full of vitamins and minerals.

Bell peppers are also nutritional powerhouses. Just a cup of peppers provides more than 100 percent of the daily recommendation for vitamin C.

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VaFarmBureau.org

Have a Soup-er Year

Gazpacho

Watermelon Gazpacho

INGREDIENTS

INGREDIENTS

1 cup peeled tomatoes ½ cup finely chopped green pepper ½ cup finely chopped celery ½ cup finely chopped cucumber ½ cup finely chopped onion 2 teaspoons minced parsley 1 teaspoon chopped chives 1⁄3 tablespoon wine vinegar 2 tablespoons olive oil ¼ teaspoon black pepper 1 teaspoon salt ½ teaspoon Worcestershire sauce 1 large can tomato juice 1 large can tomato-vegetable juice cocktail (such as V-8) 3 cloves garlic, minced

5 cups chopped seedless watermelon ½ cup chopped yellow onion ½ cup chopped green pepper ½ to 1 teaspoon salt ¼ teaspoon pepper 1 teaspoon cumin ¼ teaspoon chili powder ½ cup chopped cilantro 2 teaspoons chopped jalapeno 1 tablespoon lime juice 1 cup finely chopped seedless watermelon, for garnish ½ to 1 cup finely diced avocado, for garnish (optional) DIRECTIONS Puree the first 10 ingredients in a blender until smooth. Adjust the seasonings as needed. Chill for at least 1 hour. Stir in the finely chopped watermelon and avocado at serving time. Serves 4.

DIRECTIONS Combine all ingredients in a stainless steel or glass bowl. Cover and chill at least 4 hours prior to serving.

Source: Marguerite Cross, Southampton County, in the Bring it to the Table cookbook from the Southeast Virginia Farm Bureau women

Watermelon gazpacho is one of several variations on the traditional recipe.

Source: National Watermelon Promotion Board

Mix and chill tomato-based gazpacho in a stainless steel, glass or other non-reactive container.

VirginiaFarmBureau.com

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Heart of the Home

Cheese and potatoes combine for creamy goodness in classic dish This recipe calls for russet potatoes, but you could easily substitute red potatoes, which are grown on Virginia’s Eastern Shore.

Cooking show host Caressa Jackson prefers to leave the skins on for this classic recipe in which any type of potato will work.

“The cheese is what makes them so good,” she said.

Creamy Potatoes Au Gratin INGREDIENTS

4 russet potatoes, cut into ¼˝ slices 1 medium onion, diced salt and pepper to taste 4 tablespoons butter 3 tablespoons all-purpose flour 2 cups cold milk 2½ cups shredded Cheddar cheese, divided

Experiment with your favorite potato varieties to match this side dish to different entrees.

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VaFarmBureau.org

kathy dixon

DIRECTIONS Preheat the oven to 400°. Spray a 1-quart casserole dish with cooking spray.

Layer one-third of the potatoes on the bottom of the dish. Top with the onion slices, then another third of the potatoes.

Repeat. Season with salt and pepper to taste.

In a medium saucepan, melt the butter over medium heat. Mix in the flour and salt, stirring constantly with a whisk, for about 1 minute. Stir in the milk. Cook until the mixture has thickened. Stir in 1½ cups of the cheese, and continue stirring until the cheese has melted, for about 1-2 minutes.

Pour the cheese mixture over the potatoes, and cover the dish tightly with aluminum foil. Bake for an hour. Remove from the oven and sprinkle the additional cheese on top. Re-cover the casserole dish and bake for an additional half hour.

Heart of the Home

Brisket can be enjoyed sliced, diced or shredded Real Virginia cooking host Caressa Jackson adapted this recipe from one used by her father. While he prefers to shred the brisket and serve it as a barbecue sandwich, Jackson prefers slicing the meat and serving it with steamed vegetables or cheesy au gratin potatoes.

The brisket can be rubbed and baked immediately, or the meat can marinate for 24 hours in the herb mixture. For a sweet and tangy variation, Jackson said, add lemon slices, orange peels or pineapple chunks to the meat before baking.

This recipe should make enough brisket to enjoy some of it sliced and some more of it shredded.

kathy dixon

Brown Sugar Beef Brisket INGREDIENTS

4- to 5-pound beef brisket ½ cup packed brown sugar 3 tablespoons Worcestershire sauce 4 cloves garlic, minced 2 tablespoons chili powder 2 tablespoons ground black pepper 1 tablespoon yellow mustard 1 teaspoon salt 1 teaspoon cumin

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

VirginiaFarmBureau.com

DIRECTIONS Preheat the oven to 300°. Combine everything but the brisket in a bowl, and mix well. Rub mixture over the surface of the brisket, and wrap the meat tightly in two pieces of aluminum foil formed into a tent, leaving space between the meat and the top of the foil.

Place the tented brisket on a rack in a roasting pan, and poke a couple of holes in each side of the foil tent. Cook for 4 hours.

Remove foil and let the brisket sit for about 10 minutes before carving and serving.

Caressa Jackson appears each month 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. Jackson grew up in rural Virginia, in a family that frequently cooks and enjoys Virginia farm products. The former Miss America has had the pleasure of dining all over the world, but says nothing compares to the taste of a meal made with Virginiagrown ingredients.

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Marketplace

Find farm-fresh products near you, with Farm Bureau Fresh Looking for local tomatoes and other farm-fresh produce? How about locally produced meats, eggs, flowers, honey or wool?

Would your family enjoy an outing to an event at a local farm? There’s a Farm Bureau member benefit that can simplify your search.

Farm Bureau Fresh, based on the Virginia Farm Bureau website at VaFarmBureau.org/marketplace, lets farmer members who sell directly to the public or hold special events on their farms place free, searchable listings.

Consumers can use Farm Bureau Fresh to search for products in any of 15 categories, or use a ZIP code to locate all participating farms in a specific area. 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; • peanuts; • pick-your-own; • pumpkins; and • vegetables.

Farm-to-table restaurants and a wholesale produce market featured on Real Virginia Many Virginia restaurants make an effort to purchase and serve Virginia-raised foods, and some restaurateurs get their produce at local wholesale auctions. Both pursuits have opened up new options for Virginia farmers, and both are stories from this month’s episodes of Real Virginia. The program also shows how to plant melons and shares some delicious summertime recipes.

Watch this!

To view RealVirginia, visit VaFarmBureau.org.

Real Virginia is Virginia Farm Bureau’s weekly television program that airs nationwide at 3:30 p.m. on the first Saturday of each month on RFD-TV on Dish Network and DirecTV in the Voices of Agriculture time slot. It also airs weekly on WVPT Harrisonburg, WBRA Roanoke, WCVE Richmond, WHRO Norfolk, WVVA Bluefield and WTKR Norfolk, as well as on 40 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.

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Cultivate JULY 2014

VaFarmBureau.org

Marketplace CROPS CHINCOTEAGUE BLUEBERRY FESTIVAL – July 25-27. Food, arts, crafts, music, Chincoteague Island, Va. 9 a.m.-4:30 p.m. 757-894-2334.

DEER AND RABBIT REPELLENT – $12.95 makes 10 gallons. Safe effective long-lasting, guaranteed.

540-464-1969.

FARM EQUIPMENT JOHN DEERE – 6400 2WD, cab tractor with mower 1987, 4,643 hours, good condition, Lynchburg area.

443-928-4728.

2005 KUBOTA – L3400 tractor 4x4 hydrostatic front loader, 43-hours, 60-in. bushhog, aerator, $17,000.

Dave 804-651-7167.

CASE – Ingersoll loader backhoe, model 646-648 lawn garden.

4–10 p.m. 804-270-1604.

TWO – Ford tractors, several pieces, farm equipment. 276-956-3998.

1978 – 580C Backhoe, good condition.

540-493-7400.

HARDHOSE – Water winch 3x980.

Tew vegetable sorter washer, blast sprayer, Monosem vacuum planter.

757-710-0538.

WOODS – 6-ft. belly finishing mower, fits most tractors, one owner/operator, excellent $800. 540-832-9070.

SPECIALIZING – In drip irrigation for over 27 years. Drip tape, garden irrigation kits, biodegradable plastic mulch, equipment, bee supplies, fertilizers, deer repellent, greenhouse irrigation, etc. Free catalog. 434-374-5555.

1954 TO30 – Ferguson tractor, good condition $2,500 OBO. Trades considered, golf cart, motorcycle, etc.

757-653-0054.

933C CATERPILLAR – Loader dozer, 6,300 hours in good condition, near Lynchburg, Va. area, $18,000.

443-928-4728.

CHAROLAIS BULLS – High quality and easy calving, veterinarian owned. $1,200 to $2,200. Abingdon, Va. 276-628-9543.

LIVESTOCK EQUIPMENT PONY – Road cart, pony work cart.

276-251-5855.

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

ANGUS BULLS – Calving ease, semen tested, excellent bloodlines.

Reasonably priced, good selection, delivery available. C-Stock Farm, Scottsville. Day 434-286-2743, after 7 p.m. 434-981-1397 or 434-286-2423.

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 information 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 membership@vafb.com, and our staff will handle the update. You’re also welcome to call or visit your county Farm Bureau office to update your records.

2015 magazine classified ad schedule and policies 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 2015 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).

Finding your member number When placing your ad, be sure to include your Farm Bureau member number, which can be found above your name on the mailing label of your copy of Cultivate. All member numbers will be verified.

VirginiaFarmBureau.com

Cultivate JULY 2014

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Helping Virginia agriculture grow stronger each year Agricultural activity is at its peak in Virginia, but Farm Bureau members like you help the organization support agriculture year-round.

County Farm Bureaus all over the state are supporting their county and regional fairs and sponsoring farm and home safety programs for their communities. Some also are sponsors of their local farmers’ markets. At the same time, the Virginia Farm Bureau Federation is organizing a series of informative meetings for farmers on specifics of the 2014 Farm Bill, and sharing information on new conservation opportunities.

Your Farm Bureau membership helps support those activities.

For less than $4 a month, you’re helping to ensure that working farmland stays in production, that Virginia farmers get the information they need to be successful, and that their interests are represented to elected officials.

You can make an even bigger difference by telling your family, friends and neighbors about Farm Bureau and encouraging them to become members as well.

Because, just like on a farm, there is plenty of work to do, and the best time to get started is now.

VaFarmBureau.org