Watch The Best of Virginia Farms

2011
1 Season

The Best of Virginia Farms is a television show produced by WHRO that showcases the rich agricultural landscape of Virginia. The show is hosted by a team of knowledgeable and passionate farmers, chefs, and agricultural experts who explore the diverse range of agricultural products that are grown and harvested across the state.

Each episode of The Best of Virginia Farms delves into a specific agricultural product, such as apples, pumpkins, or corn. The hosts visit farms and farmers markets across the state, meeting with growers and learning about the different varieties of the featured product. They talk to the farmers about their methods of growing, harvesting, and processing the product, as well as the challenges and rewards of farming in Virginia.

Along the way, the hosts also meet with local chefs and food artisans who incorporate the featured product into their recipes. They showcase the unique and innovative ways that these culinary experts use the products of Virginia's farms to create delicious and unforgettable dishes.

Throughout each episode, The Best of Virginia Farms also provides viewers with helpful tips, insights, and education on sustainable agriculture and food production. They explore the importance of soil health, crop rotation, and other sustainable farming practices that ensure the long-term health and productivity of Virginia's farms.

Overall, The Best of Virginia Farms is a celebration of Virginia's rich agricultural heritage and a tribute to the hardworking farmers and producers who make it all possible. It is a fascinating and informative journey through the beautiful and bountiful landscape of Virginia's farms, and a must-watch for anyone interested in food, farming, and the natural beauty of the state.

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Seasons

3. The Best of Virginia Farms: Episode 3

August 11, 2011

This episode of The Best of Virginia Farms takes us to working farms across the Commonwealth and we travel out to the western end of the state to meet farmers transitioning from tobacco crops to organic vegetable farming and in Bristol we prepare ratatouille-stuffed pepper halves. Continuing with the concept of organic farming we visit the Georgetown Bison Farm where their beef and bison are raised organically. While we're there we make Bison Fajitas. Their recipe includes mangos and cherries and it's scrumptious. We travel to the location where Cyrus McCormick invented the first mechanical reaper (the Virginia Reaper) in Steele's Tavern, Virginia. And we go to an orchard near Massies Mill and prepare an Apple Crumb Cake recipe in Lexington. The next stop brings us into Hampton Roads as we visit Yoder Dairies and one of the milking farms that supplies their milk. There's a delicious Crème Caramel recipe to accompany that visit. Our last stop on this trip around the state is Barboursville Vineyard. We have an opportunity to visit during the grape harvest and the Executive Chef of Palladio Restaurant, Melissa Close, prepares Pan-Roasted Duck Breast with Black Mission Fig Sauce.

2. The Best of Virginia Farms: Episode 2

August 11, 2011

In Holiday Cooking with The Best of Virginia Farms, we travel to the Elysium Christmas Tree Farm in Rapidan and make sugar cookies. Kwanzaa is a celebration of the harvest, fruits and nuts key elements of this holiday. We make a quick visit to the Peanut Museum in Waverly and then go to the Hotel Roanoke to make their special peanut soup recipe. Recognizing Channukah, we prepare roast lamb rosemary and almond macaroons at the Moses Myers House in Norfolk. This episode concludes with a standing rib roast and crème brulee from the Williamsburg Inn.

1. The Best of Virginia Farms: Episode 1

August 11, 2011

Cookbook author and host CiCi Williamson takes us to picturesque places in Virginia and shares delicious recipes prepared on location. We travel to Smithfield to make Smithfield Inn's Roasted Peanut Pork Chops. In northern Virginia, we go to horse country for a dish served at hunt breakfasts -- Turkey and Oysters in Champagne Sauce. On the Eastern Shore, we visit a bed and breakfast and get an old recipe for Sweet-Potato Biscuits and on Tangier Island we make Crab Cakes from The Chesapeake House. The Southampton Agriculture and Forestry Museum has an extensive collection of items relating to farm life and the lumber industry. That is where we will find a scrumptious recipe for Custard-Filled Cornbread. The executive chef at Virginia's Executive Mansion was Mark Herndon and he prepared meals for the governor and state events. He prepares Pan-Seared Rockfish with White-Bean Mustard Sauce.

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