Cultivate Summer 2019 by Virginia Farm Bureau

Cultivate SUMMER 2019

Virginia Farm Bureau

Community canneries still have fresh appeal

Cultivate Volume 12, Number 3 Summer 2019

Features 16

Community canneries still have fresh appeal

it goes from the field

The number of community canneries in Virginia has dropped off since their World War II heyday, but the remaining ones have dedicated users.

to the cannery to

Growing giant pumpkins is labor of love

That’s about as pure

See what pumpkin season is like for the Southampton County family who grew the three biggest pumpkins at last year’s State Fair of Virginia. 12

“When I can something,

Virginia agriculture, by the numbers

the jar to my house.

as food gets.” — SARAH GRIGGS, operator, Carroll County Cannery

Ever wondered how much farming goes on in your community? Recently released 2017 Census of Agriculture findings break it all down.

EMILY MCCAUL

Cultivate (USPS 025051) (ISSN 1946-8121) is published four times a year. February, May, August, October. It is published by Virginia Farm Bureau Federation, 12580 West Creek Parkway, Richmond, VA 23238. Periodicals postage rate is paid at Richmond, VA and additional mailing offices. The annual Subscription Rate is $1.31 (included in membership dues). Postmaster: Please send changes of address to, Cultivate, Virginia Farm Bureau Federation, P.O. Box 27552, Richmond, VA 23261; fax 804-2901096. 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. Member: Virginia Press Association

EDITORIAL TEAM Pam Wiley Director, Communications Kathy Dixon Assistant Editor Sara Owens Staff Writer/Photographer Maria La Lima Graphic Designer Emily McCaul Photographer Patricia Hooten Graphic Designer Maria La Lima Graphic Designer Claire Mills Staff Writer/Advertising Coordinator VISIT US ONLINE vafb.com

Departments 3

Did You Know?

For Your Benefit

Heart of the Home

Marketplace

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.

PUBLICATION SCHEDULE

Associate members will receive their next issue of Cultivate in October. The magazine is published quarterly, and back issues can be viewed at issuu.com/virginiafarmbureau.

ON THE COVER Green beans are among the fresh produce preserved this summer at the Prince Edward County Cannery (Photo by Emily McCaul).

Did you know? Broccoli heads up list of Americans’ favorite vegetables For the second year in a row, broccoli emerged as Americans’ favorite vegetable in a survey conducted by vegetable brand Green Giant. Five thousand people ages 13 to 73 took part earlier this year. Among highlights of the survey findings: • Broccoli held the top spot in 39 states, Virginia among them, and in the District of Columbia. • Two new favorites emerged this year: asparagus in Alaska and cauliflower in Montana. • Potatoes saw their following diminish, earning the No. 1 spot in Arkansas alone, after being top veggie in five states last year. • Affections appear to have cooled for cucumbers, which were absent from the list after being the 2018 favorite in Louisiana and New Mexico. Vegetables have a healthy and diverse representation among products raised on Virginia farms. The 2017 Census of Agriculture found vegetables were grown on more than 1,600 farms statewide, on over 22,000 acres.

Cultivate named Best Magazine among state Farm Bureau publications

C First published in 2008, Cultivate is mailed to associate members each February, May, August and October.

ultivate magazine, published by Virginia Farm Bureau for its 95,000 associate members, captured the Best Magazine title among larger state Farm Bureaus for content in 2018. The award was announced in May at the American Farm Bureau Federation National Communications Conference in Washington. The event featured recognition of outstanding work in news coverage, media relations and video production among state Farm Bureaus nationwide. Judges called the magazine’s photography “outstanding” and further noted that “(staff writer) Sara Owens and (assistant editor) Kathy Dixon have a gift with the written word.” They called Cultivate “a great publication that reflects a dedicated staff that no doubt take pride in what they do and do it so well.” Cultivate, which was launched in mid-2008, is published quarterly, in February, May, August and October. Current and back issues can be viewed at issuu.com/virginiafarmbureau.

WATCH US! > VIRGINIA FARM BUREAU WEEKLY TV PROGRAM

This month on Real Virginia: Cantaloupe country, and bears’ big appetites Featured this month on Real Virginia, Virginia Farm Bureau’s weekly television program: • Juicy local cantaloupes have a following—and a festival—in Halifax County. • Hungry bears will treat farms like their personal salad bars. • Farmers statewide benefit from work done at Virginia Cooperative Extension’s research centers. • Visit Pittsylvania County, one of the state’s agricultural powerhouses. Real Virginia airs nationwide at 3:30 p.m. on the first Saturday of each month on RFD-TV on Dish Network and DirecTV, and on selected cable outlets around the state. It airs weekly on WVPT Harrisonburg, WBRA Roanoke, WCVE Richmond, WHRO Norfolk, WVVA Bluefield and WTKR Norfolk. Watch Real Virginia anytime online at vafb.com.

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Save the Date!

Farm Bureau members save on fair admission, food purchases

State Fair of Virginia opens Sept. 27, runs through Oct. 6

1,000-pound pumpkin is a sight to behold. Don’t miss your chance to see the giant pumpkin and watermelon weigh-in (See Page 6) and other spectacles during the 2019 State Fair of Virginia. This year’s fair will run from Sept. 27 through Oct. 6 at The Meadow Event Park in Caroline County. Gargantuan produce is just one of the

highlights of the State Fair. Round out the family fun with fair food galore, carnival rides and a focus on Virginia farms and forestry. There’s no shortage of entertainment, and that includes fairgoer favorites like the racing pigs of Rosaire’s Royal Racers, chainsaw artist Ben Risney, the World Champion Blacksmith Competition and garden tractor pulls. New featured entertainment includes the Ultimate Stunt Circus and roving performer Hilby the Skinny German Juggle Boy. Live concerts nightly at 7 p.m. will feature legacy hip-hop artists the Sugarhill Gang, Crooked Road performers, Christian rock’s Zach Williams, Hardy, Foghat and Locash, an American country duo. All concerts are free with a paid fair admission. Blue Ribbon seating is available this year at a cost of $10 with general admission. Virginia breweries will participate in The Blue Ribbon Craft Beer Fest, a ticketed event on Oct. 5 to celebrate the state’s booming craft beer industry. For ticket information and a fair schedule, visit StateFairVa.org.

Use your Farm Bureau membership to save $5 on State Fair of Virginia tickets. Then use it again at the fair to save on food and beverage purchases. To use the admission discount, present a coupon available from your county Farm Bureau office to get discounted tickets. Coupons will be available starting Sept. 1 and are good for $5 off adult, youth or senior ticket purchases on any day of the fair. The discount coupons must be presented at the fair’s Ticket Plaza, along with a Farm Bureau membership card, when purchasing a ticket at the gate. Limit: two discount coupons per transaction per membership card. To use the food and beverage discount, show your membership card when placing your order. Participating vendors will display signage indicating their special pricing available to Farm Bureau members.

vafb.com / SUMMER 2019

Growing giant pumpkins is labor of love for Sout

CLAIRE MILLS

‘Many families get together for the holidays. We have pumpkin season.’

Family members (from left) Tiffany Johnson, Ricky and Brenda Atkins, and Stephen Allison

he Atkins family of Southampton County is big on pumpkins. The bigger the better for Ricky Atkins, who produces super-size pumpkins that usually weigh over 1,000 pounds—so large he needs a crane-like net to load them onto a truck for transport to the Giant Pumpkin Competition at the State Fair of Virginia. “Growing giant pumpkins is a real passion,” said the competitive gardener whose pumpkin patch sprawls across his large backyard in Courtland. The Atkins family captured the top three awards at the 2018 fair’s giant pumpkin judging. Atkins’ 1,217-pound pumpkin was his third consecutive first-place win. His wife, Brenda, took second place with a pumpkin weighing 1,069 pounds. Stepdaughter Brittany Johnson won third place with a 912-pound pumpkin. His other stepdaughter’s fiancé entered one weighing 654 pounds, which won sixth place and the title of “Prettiest Pumpkin.” 6

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BY CLAIRE MILLS

GIANT

PUMPKINS

hampton family

Ricky Atkins’ family’s passion for pumpkins is evident in the attention they give their plants—and in Brittany Johnson’s MY-PMK1N license plate on her orange vehicle.

Squash bugs, spider mites, then success Although the taste of success is sweet now, it took seven years of practice before Atkins won his first State Fair ribbon. He credits his son, Ethan, with being “my biggest supporter and my righthand man” during that time. Together, they prevailed with teamwork and lessons learned from trial and error. In the beginning, squash bugs and spider mites nearly wiped out the crop, but eventually the duo learned to control the pests. “I didn’t quit. That was the biggest thing. I learned from my mistakes every year,” Atkins said. He’s still not giving up, and he won’t let a heart condition and back problems keep him out of the pumpkin patch. “I can’t do it alone. My family steps in to help. They all chip in.” His wife plants the carefully chosen seeds in small pots. After the seeds sprout, Johnson transplants the young vines into the garden. Everyone picks his or her own plant to tend, and Atkins oversees the process. There is plenty of hard work to go around, he admits. “You have to give a pumpkin what it needs when it needs it, like a baby.”

Tending plants is “a family event” Atkin’s future son-in-law, Stephen Allison, does a lot of the manual labor. He’s engaged to Atkins’ stepdaughter Tiffany Johnson. “We work well together,” Allison said. “I’m a hand for him. Many families get together for the holidays. We have pumpkin season. It’s a family event.” The massive pumpkins are grown in Southampton County’s characteristic sandy loam soil. Atkins said he has to apply plant food and insecticide regularly, along with the hundreds of gallons of water needed to quench the plants’ voracious thirst.

Once the fruit is established, he removes some branches and fruit from the vines so each plant’s energy is directed toward a single remaining pumpkin. Earlier this summer, Atkins said that, despite having planted a week or two behind his normal schedule, he expected to see his first pumpkin of the season by July 4. Then it’s all hands on deck until harvest time in September. “This is not just growing something,” he said. “It’s something we put our heart in.”

Giant pumpkin judging set for Sept. 28 at State Fair Giant pumpkin and giant watermelon judging will begin at noon on Sept. 28 at this year’s State Fair of Virginia. As with last year’s weigh-off, the event also will include pumpkin decorating opportunities, samples of pumpkin-themed fair foods and pumpkin-related giveaways for children. The State Fair is a member of the international Great Pumpkin Commonwealth, which also will provide prizes for field pumpkins, gourd varieties and the heaviest tomato and heaviest squash. Competition details are available at StateFairVa.org.

On Real Virginia Giant watermelons also are judged at the State Fair of Virginia, and melon growers are just as passionate as their pumpkin-pampering colleagues. Real Virginia, Virginia Farm Bureau’s weekly television program, visited one grower in 2016. Learn about his techniques at bit.ly/rv16melon.

vafb.com / SUMMER 2019

Weighty winners in the State Fair of Virginia’s annual giant pumpkin and giant watermelon competitions make up a sizeable display in the fair’s Horticulture Pavilion. They’re among the fair’s mostphotographed displays.

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KATHY DIXON

GIANT

PUMPKINS

vafb.com / SUMMER 2019

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Barn preservation project highlights part of Shenandoah’s history

BY KATHY DIXON

henandoah County is rich in agricultural history, and part of that includes a unique collection of barns. “These barns are iconic, and the architectural particulars make them kind of cool,” noted John Adamson, program manager for the Shenandoah County Historical Society. “Sadly,” he said, “some farm owners don’t have funds to devote to preserving old barns. However, many barn owners treasure their barns and do what they can to maintain them.” Two years ago, local artist and Shenandoah Valley native Sally Veach contacted Adamson and asked for help preserving the county’s historic barns. A historian at heart, “I decided to join with her and begin documenting these barns,” Adamson said. The Arlington native began traveling around the county, asking farmers and other landowners if he could document their barns. He takes physical measurements and then photographs both the exterior and interior of the structures. Since 2017 he has documented more than 220. He suspects there are as many as 1,000. There are two main types of barns in the county, Adamson said: log barns built from the 1730s until the 1850s and timber frame barns built in the early 19th century until the 1950s. The most common barn form in Shenandoah County is the forebay bank barn. The bank is the ramp that leads to large sliding doors, and the forebay is the part that juts out on the side opposite the bank. The barns “provide a window into early settlement history, agricultural history and practices as well as Civil War history,” Adamson shared. “They stand today as testaments to the work ethic of our citizens and are part of Shenandoah County’s beautiful rural landscape. We hope this program will generate community enthusiasm for our barns and support for barn owners in their efforts toward preservation.” To learn more, visit schs1795.com.

Local artist creates barn paintings, donates proceeds from sale

PHOTOS COURTESY OF SHENANDOAH COUNTY HISTORICAL SOCIETY

Painter Sally Veach created her Barns of Shenandoah series to “help raise awareness of the problem of our deteriorating, historic barns.” Veach said her paintings are inspired by the Shenandoah Valley, its people and how they interact with their environment. She added that the region’s unique bank barns are the legacy of her 18th-century German ancestors. Ghosts of a Forgotten Landscape: Paintings by Sally Veach opened July 13 at the Museum of the Shenandoah Valley in Winchester. The works will be on display for a year, and Veach is donating 10% of the sale of the barn paintings to the Shenandoah County Historical Society. vafb.com / SUMMER 2019

VIRGINIA FARMER DEMOGRAPHICS

< 35

Young Farmers Farmers 35 and younger make up 8.5% of all producers; the 2017 census identified 5,996.

25,509 9,217

Women farmers The number of women farmers was up 18% from 2012, totaling 25,509.

27%

Military Thirteen percent of all farmers have served in the military, totaling 9,217.

New farmers New and beginning farmers—those with 10 years or less on any farm—totaled 18,957 or 27% of all producers.

58.5

Average age Farmers’ average age continues to increase—from 57.2 in 2012 to 58.5 in 2017.

On Real Virginia Real Virginia, Virginia Farm Bureau’s weekly television program, also recently examined 2017 Census of Agriculture findings. Learn more at bit.ly/rv19census.

43,225 FARMS 7.8 MILLION ACRES AVERAGE FARM SIZE: 180 ACRES

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AGRICULTURE BY THE NUMBERS The U.S. Census of Agriculture gives a snapshot of American agriculture at national, state and county levels

ver wondered how many farmers are in your county? How much land is designated as farmland? How many cows moo near you? The U.S. Census of Agriculture, which is taken once every five years, is a complete count of U.S. farms and ranches and the people who operate them. Even small plots of land—whether rural or urban—used to produce fruit, vegetables or food animals count as farms if $1,000 or more of such products were raised and sold, or would have been sold, during the census year. The census also looks at land use and ownership,

operator characteristics, production practices, income and expenditures. “The 2017 Census of Agriculture provides a wide range of demographic, economic, land, crop and livestock product information,” said Herman Ellison, state statistician for the National Agricultural Statistics Service. “Many of these data about Virginia and our counties are only collected and reported as part of the every-five-years census, so this information helps give an in-depth look into agriculture.” Census findings, which were collected in early 2018 and released this spring, are available at nass.usda.gov/AgCensus.

Top 10 Virginia agricultural commodities 1. Poultry and eggs, 4,752 farms with $1.35 billion in cash receipts 2. Cattle and calves, 18,729 farms with $679 million in cash receipts 3. Grains and oilseeds, 4,329 farms with $509 million in cash receipts 4. Milk*, 624 dairies with $335 million in cash receipts 5. Nursery and greenhouse, 1,145 operations with $328 million in cash receipts 6. Other crops and hay, 14,200 acres with $155 million in cash receipts 7. Vegetables, melons, potatoes and sweet potatoes, 1,835 farms with $111.3 million in cash receipts 8. Tobacco, 306 farms with $107.6 million in cash receipts 9. Hogs and pigs, 1,244 farms with $96 million in cash receipts 10. Aquaculture, 274 operations with $90 million in cash receipts *Virginia’s dairy industry has seen dramatic changes since the 2017 census was taken, including a drop in the number of Grade A dairies. These numbers reflect dairy farms in operation at the end of 2017.

Did you know?

The first Census of Agriculture was conducted in 1840 in conjunction with the decennial Census. After 1920, the census happened every four to five years. By 1982, it was conducted regularly every five years. Today the National Agricultural Statistics Service sends questionnaires to nearly 3 million potential U.S. farms and ranches. Participants can return completed questionnaires by mail or complete them online. Nearly 25% responded online last year. vafb.com / SUMMER 2019

CENSUS HIGHLIGHTS FOR VIRGINIA: In 2017 the number of farms in Virginia t totaled 43,225, which is down 6.1% from 46,030 farms in 2012.

Land in farms totaled 7.8 million acres, t down 6.1% from 8.3 million acres in 2012.

• There was no change in the average size of a farm in Virginia—it remained 180 acres.

▲ The market value of agriculture products sold was $3.96 billion, up 6% from $3.75 billion in 2012.

▲ The per-farm average value of agriculture products sold was $91,625, up 12% from $81,540 in 2012.

What do label terms tell you about your groceries?

ome food label terms are more strictly regulated than others. Label terms such as “natural” may seem pretty straightforward, but what do they really mean? Here are some commonly used terms and their definitions, to curtail grocery store guessing games.

EGG TERMS Antibiotic-free All eggs produced in the U.S. are antibiotic-free, even if it’s not specified on the carton. If a hen has an illness and is being treated with antibiotics, all her eggs must be diverted from human consumption. Cage-free/free-roaming Eggs laid by hens that may roam in a building, room or open area, usually in a barn or poultry house. Cage-free systems vary and include barn-raised and free-range hens. Natural The U.S. Department of Agriculture identifies all shell eggs as natural. Hormones The egg industry does not use hormones in production of shell eggs. Pasteurized These eggs have been heated to temperatures just below the coagulation point to destroy pathogens.

MEAT AND POULTRY TERMS Certified The meat has been evaluated by the U. S. Department of Agriculture Food Safety and Inspection Service and the Agriculture Marketing Service for class, grade or other quality characteristics. Free-range The poultry flock was provided shelter in a building, room or area with unlimited access to food and fresh water and continuous access to the outdoors during their production cycle.

Cage-free The poultry flock was able to roam a building, room or enclosed area with unlimited access to food and fresh water during their production cycle. Grass-fed Grass-fed animals receive a majority of their nutrients from grass throughout their life. No hormones Federal regulations have never permitted Specific standards exist for the use of terms like organic, kosher, hormones or steroids in grass-fed and cage-free on food packaging. poultry or pork. In beef, “no hormones administered” may be approved for use on the label if ORGANIC TERMS sufficient documentation is provided to 100% organic show no hormones have been used in A product contains 100% organically raising the animals. produced ingredients that have been Natural grown according to USDA National As required by USDA, meat, poultry Organic Program specifications. and egg products labeled “natural” Organic must be minimally processed and A product contains at least 95% contain no artificial ingredients. There organically produced ingredients. is no standard or regulations for the labeling of “natural” food products if Made with organic they do not contain meat or eggs. A multi-ingredient agricultural product contains at least 70% No antibiotics organically produced ingredients. The term “no antibiotics added” may be used on labels for meat or poultry 70% organic products if sufficient documentation A multi-ingredient agricultural is provided to show the animals were product contains fewer than 70% raised without antibiotics. organically produced ingredients. Nonorganic products are not subject to the Halal and Zabiah Halal requirements of the NOP. Prepared by federally inspected meat packing plants where meats are Source: USDA handled according to Islamic law and under Islamic authority. Kosher Used only on the labels of meat and poultry products prepared under rabbinical supervision

On Real Virginia

Find out more about organic food labeling from a story by Real Virginia, Virginia Farm Bureau’s weekly television program, at bit.ly/rv16organic.

vafb.com / SUMMER 2019

Canneries cater to communities interested in preserving fresh foods

ommunity canneries aren’t as plentiful as they once were, but they are still in demand. They originated during the Victory Garden era of the 1940s, shared Donna Meade, a Virginia Cooperative Extension family and consumer services specialist in Russell County, where two canneries still operate. Meade said many of the canneries once were supported by local school systems because they were used for home economics classes. Over the years, the number of canneries has dwindled, and Virginia county

governments now operate fewer than a dozen. Some cannery managers are seeing increased interest in home canning, while others are hopeful younger adults will realize their value.

Carroll County Cannery caters to home gardeners There are lots of gardeners in Carroll County, and they like to can what they grow. “And there’s nothing you can’t can,” shared Sarah Griggs, the county’s cannery operator. But canning at home can be costly and time-consuming. “The beauty of a cannery is you can do 100 jars at a time

Lodi apples are washed in one of the Carroll County Cannery’s industrial sinks, the first step in making applesauce.

A little bit of water is added to the apples as they are cooked down.

The washed apples are sliced and cored by hand.

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instead of seven at home,” explained Griggs, who has been canning for the past seven years. Darlene Beasley, a home canner for more than 50 years, said she learned the art of canning from her mother, who used to do it at home. Beasley started using the cannery because “it’s so convenient, and they have everything you need there.” Each year, Beasley brings in fresh summer produce like tomatoes, squash and beans, and her family enjoys eating them throughout the winter. Her church, Shorts Creek Church of God, also uses the cannery for its annual fundraiser sale of canned vegetable soup, pie filling and apple butter.

Don’t know how to can? Don’t have storage for home canning equipment? Want to preserve summer produce without risking food safety? Get thee to a cannery!

BY KATHY DIXON PHOTOS BY EMILY McCAUL

The cannery has been countyoperated since 1975. In 2000 it was struck by lightning, and there was talk of not rebuilding. “The grannies that love to can went to the county and told them they needed to build another cannery, so they did,” Griggs said. Today, the facility offers equipment, jars and expertise to county residents from June through December. In the two years that Griggs has run the cannery, she’s extended hours to nights and weekends to accommodate canners who cannot visit on weekdays. Located beside the Carroll County Farmers Market, in which is housed

home canners how to prepare their produce, cook it and process the jars. County residents pay a $10 seasonal fee, plus 20 cents apiece for pint jars and 25 cents for quart jars. There are extra charges for the use of an industrial kettle, pulper, blancher, peeler or mixer. Once the fruits and veggies are canned, they have a shelf life of at least a year, Stoneman said. “As long as the seal is intact, the food will be good.” If people knew what they could do at a cannery, “more people would use it,” noted Donna Peery, co-owner of Brady’s Produce. “You can do so much more than at home.”

27-year-old Brady’s Produce, the operation can serve as a one-stop shop for canning. Users can bring their own produce or buy it at the market. “When I can something, it goes from the field to the cannery to the jar to my house. That’s about as pure as food gets,” Griggs remarked. Sandy Stoneman, a Virginia Cooperative Extension food safety agent in Wythe County, said she’s seen growing interest in canning among young families who want to preserve fresh produce. “They don’t want to learn how to can on their own, so they come to canneries or to Extension classes.” Griggs is more than happy to show

The pureed apples are poured into jars before they go into a pressure cooker.

Cannery operator Sarah Griggs pours cooked apples into a strainer.

The finished product will last up to a year when properly sealed.

vafb.com / SUMMER 2019

Canneries Prince Edward cannery combines commercial and home canning The Prince Edward County Cannery has succeeded due to the county’s financial support, but also because Virginia Food Works manages a commercial canning operation there. Cannery manager Patty Gulick said having hours for both commercial and home canners has helped the facility thrive. Customers range from an individual with a bowl of green beans, a couple with handfuls of tomatoes and a farmer with a “boatload” of squash, Gulick said. She added that the cannery, like most, is in a rural area, and the community embraces it. “The camaraderie here is amazing,” she said. “Everyone works together and helps each other out.” Consolidated from two county canneries in 1975, the current facility offers community members the chance to affordably preserve food for their families. From tomato juice to pizza sauce, the cannery provides the possibility of turning fresh fruits and vegetables into foods to enjoy for months to come, as well as recipes, advice and canning equipment. Residents pay $1 to use the facility and can buy pint cans for 40 cents each, quart cans for 48 cents and gallon cans for $1.25. Michelle McKenzie, Virginia Food Works director, said the nonprofit organization’s goal is to work with farmers and others who want to make value-added foods from locally grown ingredients. Last year 30 commercial canners produced 28,000 units of food valued at more than $200,000 as retail products like jams, jellies, salsas and sauces. About a third of the canners were farmers. 18

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Prince Edward County Cannery has been in its current location since 1975.

Virginia Food Works Director Michelle McKenzie talks about in-house recipes she shares with farm clients.

McKenzie said she would like to have more farmer clients “Our goal is to get more locally made and sourced valueadded products to market.”

kathy.dixon@vafb.com

Dilly beans are fresh green beans canned with herbs and brine.

Cans are double-sealed with the cannery’s seamer.

Canneries run by county governments • Bedford County – New London Cannery • Bland County – Ceres Cannery • Carroll County Cannery • Franklin County – Callaway Community Cannery, Glade Hill Public Cannery • Hanover County Cannery • Prince Edward County Cannery • Russell County – Castlewood Cannery, Honaker Cannery • Wythe County Cannery

On Real Virginia Community canneries offer industrial equipment that allows home canners to slice, dice, cook and can large quantities of fresh produce.

See inside a community cannery on Real Virginia, Virginia Farm Bureau’s weekly television program, at bit.ly/rv11cannery.

vafb.com / SUMMER 2019

Accident forgiveness available for auto policies

e all want forgiveness. If you’ve been in an accident—and you are at fault—it may be forgiven if you have Accident Forgiveness Protection on your personal auto insurance policy. Virginia Farm Bureau Fire & Casualty personal auto policies are eligible for one at-fault accident to be forgiven on a policy at any one time when Accident Forgiveness Protection is added to that policy. It applies to all private passenger, farm and utility vehicles on a policy and excludes antique automobiles and unlicensed farm use vehicles. “Virginia Farm Bureau will forgive the first at-fault accident that occurs on that policy after this protection has been purchased and put into effect,”

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Accident Forgiveness Protection applies to all private passenger, farm and utility vehicles on a policy.

explained Barry Light, Virginia Farm Bureau Mutual Insurance Co. product development manager. “This means the forgiven at-fault accident will not cause any change to existing premium adjustments that otherwise would be affected by the accident.”

That can save a lot of money and peace of mind. And while subsequent at-fault accidents may become eligible for forgiveness, only one at-fault accident will be forgiven at any point in time on the policy. “I encourage adding Accident Forgiveness to personal auto policies,” said Rob Gillions, VFBMIC agency manager and insurance agent in Essex and Richmond counties. “No one intends to have an accident, and it can be a traumatic experience. Why worry about rates possibly going up? Accident Forgiveness gives you an extra peace of mind that you don’t have to worry about rates if something unfortunate happens.” For more information, contact your Farm Bureau insurance agent.

For Your Benefit

Save on car rentals from Avis, Budget When you have places to go, your Farm Bureau membership affords you savings on vehicle rentals.

Avis Car Rental

Save up to 30% off Avis base rates with Virginia Farm Bureau’s Avis Worldwide Discount number. In addition, enjoy additional offers like dollars off, a complimentary upgrade or a free weekend day. Call 800-331-1212 or visit avis.com/vafb to make a reservation.

Budget Car Rental Save up to 30% off Budget base rates with Virginia Farm Bureau’s Budget Customer Discount number. Plus get other great offers like dollars off, a free upgrade or a free weekend day. Call 800-527-0700 or visit www.budget.com/vafb to make a reservation. Your Virginia Farm Bureau Avis Worldwide Discount number and Budget Customer Discount number are available from your county Farm Bureau and in the “Membership at Work” section of vafb.com (Register as a member on the site, and log in first).

Enjoy a vacation from full-price hotel stays

Your Farm Bureau membership gives you access to two programs offering significant savings at thousands of hotels. Reservations are required, and blackout dates may apply.

Choice Hotels International The Choice Hotels International program offers a 20% discount to Farm Bureau members at more than 5,000 locations. To access this discount rate, call 800-258-2847 or visit choicehotels.com. When making your reservation, use the Virginia Farm Bureau identification number, available from your county Farm Bureau and in the “Membership at Work” section of vafb.com (Register as a member on the site, and log in first). You may need to show your Farm Bureau membership card when you check in.

Wyndham Hotels & Resorts As a Farm Bureau member, you will save up to 20% off the Wyndham Hotels & Resorts’ Best Available Rate at over 8,000 participating hotels worldwide. To take advantage of this discount rate, call 877-670-7088 or visit wyndhamhotels.com/farm-bureau. When making your reservation, use the Virginia Farm Bureau identification number, available from your county Farm Bureau and in the “Membership at Work” section of vafb.com (Register as a member on the site, and log in first). You may need to show your Farm Bureau membership card when you check in.

More benefits Get details on these and other Farm Bureau member benefits in the “Membership at Work” section of vafb.com (Register as a member on the site, and log in first).

John Deere equipment Members are eligible for the John Deere Rewards program and savings on tractors, commercial and residential mowers, utility vehicles, excavators and more at John Deere dealerships.

Expanded savings from Caterpillar Farm Bureau members in Virginia can now save up to $5,000 on qualifying Caterpillar machines from participating dealers. In addition, members receive a $250 credit on work tool attachments purchased with a new Cat machine.

Member Deals Plus® Save on meals, clothing, vehicle care and other goods and services—wherever you are. 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.

Ford and Lincoln savings Members receive $500 in Bonus Cash toward purchase or lease of an eligible Ford vehicle or $750 in Bonus Cash toward an eligible Lincoln. Member Deals Plus and Member Deals plus are registered trademarks of Virginia Farm Bureau Federation.

vafb.com / SUMMER 2019

‘Farm use’ tag users must be able to supply farm location

2018 change to state law regarding “farm use” tags on unlicensed vehicles requires users to be prepared to supply the location of their farm or farms to law enforcement officials. Any officer may request the address of the lands used by a vehicle’s owner for agricultural purposes or, if the address is not known, the real property parcel identification number of the land. State law limits the use of farm use tags to pickup trucks, panel trucks, trailers, semitrailers, sport utility vehicles, and vehicles having a gross weight rating of more than 7,500 pounds. Cars are not included.

Farm use plates can be used on vehicles exclusively for agricultural or horticultural purposes on lands owned or leased by the vehicle's owner. The plates can be used on vehicles for seasonal transportation of farm produce and livestock along public highways for a distance of not more than 75 miles. Drivers who violate Virginia’s policies and guidelines for farm use tags on unlicensed vehicles face a fine of up to $250 for a first offense; the fine is a strict $250 for second and subsequent offenses. Virginia lawmakers created the farm use designation for farmers who use unlicensed vehicles for

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specific purposes such as planting and harvesting crops and transporting farm products to market. Most farmers show the designation by using a special farm use placard on their vehicles. The Virginia Department of Motor Vehicles addresses frequently asked questions about farm vehicles and farm use tags at dmv.virginia.gov/webdoc/ pdf/dmv28.pdf.

Drive Smart Virginia encourages pedestrians and cyclists to ensure they are visible.

Pedestrians and cyclists should: •B oost your visibility by wearing bright or reflective clothing. •U se flashlights or bike lights as appropriate. •W ear a helmet, and do not walk or bike while impaired by drugs or alcohol. •U se crosswalks, and cross at intersections. Motorists should be aware of places where cyclists and pedestrians are likely to cross the road. Cyclists and pedestrians should cross roadways at marked intersections and crosswalks if possible.

•P ay attention, and avoid distractions.

Sharing the road helps everyone arrive safely

•F or more information, visit drivesmartva.org.

eptember is Bicyclist and Pedestrian Awareness Month in Virginia. It’s an important time to remember to “See and Be Seen,” which is Drive Smart Virginia’s campaign to inform all road users that they have a responsibility to look out for others. Unfortunately, pedestrian and bicycle deaths on roadways have spiked in recent years. According to Drive Smart Virginia, in 2017 in the commonwealth:

• the top pedestrian action contributing to fatalities was crossing the road at some point other than an intersection; and • pedestrians were at fault in fatal crashes 37 percent of the time. Drive Smart Virginia offers the following guidance.

Motorists should: • Focus on the road and not drive while distracted or impaired.

• 114 pedestrians died, and 1,571 were injured on roadways;

• Slow down when you see a bicyclist or pedestrian in the roadway.

• 13 bicyclists were killed, and 623 were injured on roadways;

• Give space to passing bicyclists and pedestrians.

• 42% of pedestrian deaths involved alcohol impairment;

• Make sure your headlights are functioning properly.

Virginia roadway laws to keep in mind: • Bicyclists and motorists are to use the right side of the road and yield to pedestrians. • Pedestrians should use crosswalks and sidewalks. If no sidewalk is available, walk facing traffic and as far from traffic as possible. • Obey all traffic signals and signs. • Provide at least 3 feet of space when passing a bicyclist on the roadway.

vafb.com / SUMMER 2019

Critical illness insurance can address financial concerns

he costs associated with major health events such as a heart attack, stroke, coronary bypass surgery or cancer diagnosis could bankrupt a family. You can quickly rack up out-of-pocket costs associated with health insurance plans. That’s where critical illness insurance plans come into play. The plans typically pay a lump sum of money to the policyholder or covered parties should they suffer a major health event. “If an individual has a heart attack and has a $5,000 individual deductible, paying that $5,000 could be a financial burden,” explained Michelle Stinnett, an account executive with Virginia Farm Bureau’s healthcare companies. “The lump sum payment that is received from a critical illness policy

can pay that deductible or pay that individual’s personal bills, such as the mortgage, rent or car payment, until he or she can get back to work.” Stinnett said the claim payment is paid directly to the policyholder, who can determine how that payment is used. Critical illness coverage offered to employees usually is offered on a voluntary basis. If an employee chooses to enroll in the coverage, he or she is responsible for 100% of the premium cost. A competitive rate for such coverage is usually one hour of pay per week. Most critical illness plans do require underwriting for approval, and employees will need to answer medical questions to see if they qualify for coverage.

“Both of my parents have had heart attacks, so I know firsthand the expenses that are associated with major medical events,” Stinnett said. “I personally have a critical illness plan, and I purchased this coverage mainly because of my parents’ medical history, but also to protect my personal finances should I have a major health event too.” Stinnett said consumers should evaluate the need and cost for themselves. “If you have a highdeductible health plan, a family history of one or more of the covered medical conditions and want to protect yourself financially, I would seriously consider purchasing critical illness insurance.” For more information, visit vafb. com/health.

Free Medicare educational seminars continue • Aug. 8, Craig County Farm Bureau

If you’re on or soon to be on disability, nearing retirement age, or age 65 and still working, Medicare may be on your mind. If you have questions about Medicare and want more information, whether you are currently enrolled or nearing enrollment, there may be a local Medicare Seminar available sponsored by your county Farm Bureau. The following seminars have been scheduled and will be held at the county Farm Bureau office unless otherwise noted. Each seminar is available at no cost. To register, call your county Farm Bureau office, even if the seminar is held at a neighboring office.

• Aug. 13, Prince George County Farm Bureau • Aug. 13, Sussex County Farm Bureau • Aug. 15, Dinwiddie County Farm Bureau • Aug. 20, Fauquier County Farm Bureau at Farm Credit – Fauquier County • Aug. 27, Accomack County Farm Bureau

• Aug. 1, Brunswick County Farm Bureau

• Aug. 27, Northampton County Farm Bureau • Sept. 4, Madison County Farm Bureau • Sept. 9, Charles City-James City-New Kent-York County Farm Bureau at Heritage Public Library

• Aug. 6, Rockbridge County Farm Bureau • Aug. 7, Botetourt County Farm Bureau • Aug. 7, Roanoke County Farm Bureau at Hidden Valley Country Club

• Sept. 10, Richmond County Farm Bureau

• Aug. 8, Alleghany County Farm Bureau

• Sept. 10, Westmoreland County Farm Bureau at Montross Library

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• Sept. 11, Hanover County Farm Bureau, Ashland office • Sept. 11, Northumberland County Farm Bureau at Northumberland Public Library • Sept. 12, Essex County Farm Bureau

New this year The following seminars will be hosted by Virginia Farm Bureau Health Care Consultants. To register for an HCC-hosted seminar, contact Angela Windett at 804-290-1118 or angela.windett@vafb.com. • Sept. 5, Central Virginia at Retail Merchants Association Headquarters (near Willow Lawn) • Sept. 16, Greene County at Grace Health and Rehab Center of Greene County

Regular eye exams also can identify overall health concerns such as diabetes, high cholesterol and risk of heart disease or stroke before you are even aware of any symptoms. You can then follow up with a medical doctor, minimizing the effects of these conditions on your health and finances.

Dental coverage Dental insurance helps protect your smile—and your wallet. With dental insurance, you pay a premium and then your insurance will cover part or all of the cost of many dental services. Dental coverage is offered in several types of plans:

Regular eye checkups ensure that your corrective lens prescriptions are current, and they also can help identify overall health concerns.

Dental, vision care insurance plans available through Farm Bureau

aking care of your eyes and teeth is important in preventing other health concerns, which is why you should consider vision and dental insurance. “Dental insurance and vision insurance are not covered under a standard health insurance policy and are something that needs be purchased separately to help give you the protection you need,” explained Brett Denton, vice president of Virginia Farm Bureau’s health insurance companies. Vision and dental insurance is commonly offered through employers. If an employer does not offer these plans, they can be purchased individually. For employers, there are benefits in adding coverage for your employees; those with vision and dental coverage are likely to have regular checkups, which can prevent other health problems down the road.

Vision coverage With vision insurance, you pay a

premium, and the insurance company will cover part or all of the cost for vision care. Vision coverage is available in two basic types of plans: • Vision benefits plan: This is regular insurance coverage. There are different plans available. Depending on the specific plan, coverage differs between in- and out-of-network eye doctors, and you typically pay a portion of your eye care cost through a deductible and coinsurance or copayments. • Discount vision plan: With this option you can choose to reduce vision costs without regular insurance coverage. You pay for all your vision care, but at a reduced rate. A visit with an eye doctor can determine whether you need corrective lenses and, if so, the correct prescription. Other eye concerns that will be addressed in an eye exam include checking for conditions or diseases such as glaucoma and cataracts, which can lead to vision loss.

• Dental health maintenance organization: Coverage is provided only when you visit dentists who are in-network with the insurance plan. • Dental preferred provider organization: Coverage is provided with in- or out-of-network dental care providers, but you will often pay less with an in-network dentist. • Dental indemnity plan: Coverage is provided for any dentist you choose, with no difference in cost. • Discount dental plan: This type of plan is a common option for reducing dental costs without regular insurance coverage; you pay for all your dental care at an agreed-upon discounted rate. Professional dental care can diagnose or help prevent common dental problems, including toothache, inflamed gums, tooth decay, bad breath and dry mouth. If conditions like these remain untreated, they can worsen into painful and expensive problems such as gum disease or even tooth loss. Regular dental exams not only treat dental problems but also can identify other serious health concerns, including some types of cancer. For more information visit vafb. com/health.

vafb.com / SUMMER 2019

KEEP HUMMINGBIRDS HAPPY How to extend the summer season for hummingbirds

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Hummingbirds flitting from flower to flower are a beautiful summer sight. And while they are among the smallest birds in the world, they work up quite an appetite. According to Virginia Cooperative Extension, though they weigh not much more than a copper penny, they feed up to a dozen times an hour, all day long, from dawn to dusk. They can consume the nectar of hundreds of flowers, and a female ruby-throated hummingbird can capture up to 2,000 insects per day. Gardeners often select flowering plants specifically to attract hummingbirds, but to attract even more consider adding a feederâ&#x20AC;&#x201D;or multiple feedersâ&#x20AC;&#x201D;to your yard or

How to make hummingbird food

Salvia Black and Blue

Butterfly bush

1 part table sugar + 4 parts water = hummingbird nectar! Add one part table sugar to four parts boiling tap water, and boil for 2 minutes. Do not use honey, artificial sweeteners or red food dye. Fill the feeders with the cooled mixture, and change it about every three days.

Notes: Hummingbirds feed up to a dozen times an hour from dawn to dusk.

garden. Hang feeders in shady spots, spaced 10-15 feet apart. If feeders are exposed to too much sun, their contents may spoil quickly. “Feeders need to be cleaned frequently,” shared Mark Viette, a horticulturalist in Augusta County. “As hummingbirds feed on the solutions, they can contaminate the liquid. Once they ingest the soured solution they will move on elsewhere.” If you leave feeders up into the winter, try to keep them sheltered, and bring them inside each night to prevent the contents from freezing. Hummingbird feeders and food are readily available at garden centers, and the nectar can be prepared at home as well.

• Plain white table sugar is sucrose, which, when mixed with water, very closely mimics the chemical composition of natural nectar. Organic, natural and raw sugars contain levels of iron that may be harmful. Never use honey, as it can promote dangerous fungal growth. • If you use chlorinated municipal water, you especially need to boil the water to help reduce the amount of chlorine present. • The red coloring of hummingbird food is not necessary. While the red color will attract hummingbirds, it is safer to use feeders that have bright red parts, or tie bright red ribbons close to the feeder. You also can plant brightly colored flowers around the feeder to attract the birds’ attention.

Flowers that attract hummingbirds Horticulturist Mark Viette recommends planting salvia variety Black and Blue and a butterfly bush. “Salvia Black and Blue is the best hummingbird-attracting plant there is,” Viette emphasized. “It is a tender perennial and starts blooming in early summer through frost. It is filled with hummingbirds on our patio.” Hummingbird-Guide.com has helpful information and resources about hummingbirds.

Want to learn more? For more information about hummingbirds—and other birds, and butterflies—check out Virginia Cooperative Extension’s publication For the Birds, Butterflies & Hummingbirds: Creating Inviting Habitats at bit.ly/ BirdsButterfliesHummingbirds.

vafb.com / SUMMER 2019

Heart of the Home

Canning preserves summer produce

here’s nothing like turning fresh summer produce like tomatoes and peaches into preserved products like salsa and jam. More people than ever are canning their own food. Even if you’ve never canned before, community canneries and local Virginia Cooperative Extension agents can teach you how. There also are many comprehensive canning cookbooks available. The boiling water bath method of home canning is recommended for processing high-acid foods such as apples, apricots, beets, cherries, cranberries, peaches, pears, plums, tomatoes and rhubarb. This is a good way to make things like jams, jellies, salsas, pickles, relishes, chutneys, sauces and condiments. Boiling water bath canning involves packing jars with food, completely covering the jars with water, heating the water to boiling (212 degrees) and processing for 5-85 minutes, depending on the food product, packing style and jar size. If you’re not familiar with this method, the National Center for Home Food Preparation has full instructions on its website at nchfp.uga.edu/how/ general.html. Once you know how to use the water bath canning method, try this recipe from Virginia Cooperative Extension.

Peach-Pineapple Spread INGREDIENTS

4 cups drained peach pulp 2 cups drained, unsweetened, crushed pineapple ¼ cup bottled lemon juice

Pickling varieties of cucumbers are compact and have drier flesh that will soak up the brine in which they are pickled.

2 cups sugar (optional) 28

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Heart of the Home

year-round DIRECTIONS

DIRECTIONS

Thoroughly wash 4-6 pounds of firm, ripe peaches. Drain well. Peel and remove pits. Grind fruit flesh with a medium or coarse blade, or crush with a fork (Do not use a blender).

Wash cucumbers. Cut a 1/16” slice off the blossom end of each, and discard. Leave ¼” of stem attached. Place half of dill and spices on the bottom of a clean, suitable container. Add cucumbers, remaining dill and spices. Dissolve salt in vinegar and water, and pour over cucumbers. Add suitable cover and weight.

In a 2-quart saucepan, slowly heat ground or crushed fruit to release juice, stirring constantly until fruit is tender. Place cooked fruit in a jelly bag or strainer lined with four layers of cheesecloth. Allow juice to drip for about 15 minutes. Save the juice for jelly or other uses. Measure 4 cups of drained fruit pulp for making spread. In a 4-quart saucepan, combine the pulp, pineapple and lemon. Add up to 2 cups of sugar, if desired, and mix well. Heat and gently boil half-pint jars for 15 minutes and pint jars for 20 minutes, stirring enough to prevent sticking. Fill jars quickly, leaving ¼" headspace. Adjust jar lids, and process. Source: National Center for Home Food Preservation

Dill Pickles Ingredients per gallon capacity of your container 4 pounds 4” pickling cucumbers 2 tablespoons dill seed or 4-5 heads fresh or dry dill weed ½ cup salt ¼ cup vinegar

Store between 70° and 75° for about 3-4 weeks while fermenting. Temperatures of 55° to 75° are acceptable, but the fermentation will take 5-6 weeks. Avoid temperatures above 80°, or pickles will become too soft during fermentation. Fermenting pickles cure slowly. Check the container several times a week, and promptly remove surface scum or mold. Caution: If the pickles become soft or slimy, or develop a disagreeable odor, discard them. Fully fermented pickles may be stored in the original container for about 4-6 months, provided they are refrigerated and surface scum and molds are removed regularly. Canning fully fermented pickles is a better way to store them. To can them, pour the brine into a pan, heat slowly to a boil, and simmer 5 minutes. Filter brine through paper coffee filters to reduce cloudiness, if desired. Fill jar with pickles and hot brine, leaving ½” headspace. Adjust jar lids, and process using the water bath method for 10 minutes for pints and 15 minutes for quarts.

Pickled Products Pickled fruits and vegetables are popular, and there are multiple methods for pickling.

Brined pickles, also called fermented pickles, are cured in a salt-and-water solution for at least one week. Curing changes the cucumber color from a bright green to an olive or yellow-green. The salt used in making brined pickles not only provides characteristic flavor but also is vital to the safety of the product.

Fresh-pack or quick-process pickles are brined for several hours or overnight, then drained and combined with boiling hot vinegar, spices and other seasonings. They have a tart, pungent flavor that is enhanced if processed jars are allowed to stand for several weeks after being sealed.

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Fruit pickles are prepared by simmering whole or sliced fruit in a spicy, sweet-sour syrup made with vinegar or lemon juice. Relishes are chopped fruits and vegetables that are cooked in a spicy vinegar solution.

8 cups water Optional: One or more of the following ingredients: 2 cloves garlic; 2 dried red peppers; 2 teaspoons whole, mixed pickling spices

vafb.com / SUMMER 2019

LEVERAGE YOUR FARM BUREAU® MEMBERSHIP & SAVE

Key Farm Bureau Suppliers

Did you know our national contract with Grainger offers product discounts and service benefits? Take advantage of our relationship with Grainger and Farm Bureau-specific key supplier programs that offer special pricing. • Access to 1.5 million products • Online purchasing solutions • Products, services and resources to help keep your people and facilities safe • Free standard shipping • Same-day shipping on in-stock items* • And much more

GRAINGER’S GOT YOUR BACK® Farm Bureau Member Prices It’s as easy as 1-2-3.

1. Log in at vafb.com to find your Grainger account number. 2. Head to Grainger.com/FarmBureau or call 1.800.GRAINGER. 3. Start saving!

*Within the continental U.S. when your order is received by 5 p.m. local time at the shipping facility, which may be in a different time zone from you.

Grainge r.c om/FarmBureau | 1. 800. GR AI N GER

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Marketplace

2020 magazine classified ad schedule and policies Members of Virginia Farm Bureau are eligible to place 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 online form at vafb.com/membership-at-work/membership/benefits/ marketplace to place your ad (You will need to register as a member and log in first). No ads or cancellations will be taken by phone. You also may use the classified ad form that will be in your October 2019 issue of Cultivate. 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;

FARM EQUIPMENT 955L CAT—Rebuilt engine, final drive seals, 1973 85J 6948, 9 years old, new batteries, $21,000. 434-941-5194. 2009 MASSEY FERGUSON—48 HP, cab loader, heat, AC, 650 hours, $20,500 or MO. 540-388-6298. BARN (OR BASEMENT) LOOM – Antique, pegged with yarn holder, other accessories. Have photos. $125. 434-5253088. FEEDTRAIN FEEDING SYSTEMS – Feedbunks, bulk bins, creep feeders, UTV/ATV feeders. feedtrain.com. Virginia dealer. 540-679-6567. TELESCOPIC FORKLIFTS FOR SALE – Many makes and models available. Free delivery in Virginia. 757-435-4951.

LIVESTOCK ANIMAL COMMUNICATOR – Does your 4-legged friend have issues you don’t understand? Visit www.billnorthern.com. 804-366-1994. REGISTERED ANGUS BULLS – Calving ease, semen tested, excellent bloodlines. Reasonably priced, good selection. C-Stock Farm, Scottsville. 434-286-2423, 434-981-1397.

2002 ADAM HORSE TRAILER – 23-ft. gooseneck, excellent condition, garage-kept. 434-724-1590 after 6PM.

• Livestock equipment. Classified ads will be published in the following issues: • April Virginia Farm Bureau News (mailed to producer members only); • May Cultivate (mailed to associate members only); • August Cultivate (mailed to associate members only); and • September 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 on your membership card and above your name on the mailing label of your copy of Cultivate. All member numbers will be verified.

Are your membership records current? Farm Bureau needs your updated contact information, including email address

DEER AND RABBIT REPELLENT – $21.90, makes 10 gallons. Safe, effective, long-lasting, guaranteed. 540-464-1969.

LIVESTOCK EQUIPMENT

• Livestock; and

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 are especially important; they help your Farm Bureau agent

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reach you in instances where prompt communication is essential. 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.

Your membership can help protect your property You can’t always watch every part of your property—and would-be thieves and vandals know it. But your Farm Bureau membership can help deter them. Members have access to free signs indicating participation in Farm Bureau’s Reward Protection Service. Once a sign is posted in public view, the service offers a $2,500 reward for information resulting in a conviction of persons responsible for theft, arson or vandalism on a member’s property. Participation is subject to all terms and conditions of the Farm Bureau Reward Protection Service. Ask for your sign and all the details at your county Farm Bureau office. vafb.com / SUMMER 2019