Agriculinary Botany: From Conservation to Culinary Innovation / Pumpkin: From Field Crop to Functional Foods
Friday, November 20, 2026 • 2:00 PM - 3:30 PM
1600 East Washington St, Petersburg, VA 23803
Celebrate the autumn harvest by discovering how pumpkins can become profitable value-added crops while supporting soil health, crop diversity, and environmentally resilient farming systems. Participants will explore pumpkin production, seed saving, composting, post-harvest processing, and food-as-medicine applications while learning how NRCS conservation practices—including soil health management, cover crops, nutrient management, irrigation water management, and composting—enhance farm productivity and long-term sustainability.
Seasonal demonstrations feature a Harvest Pumpkin Old Fashioned and Pumpkin Spice Botanical Spritz (non-alcoholic), paired with pumpkin soup, roasted pumpkin seeds, artisan cheeses, local honey, fresh breads, and pumpkin butter. Ideal for vegetable growers, specialty crop producers, market gardeners, educators, bakers, and agritourism operators interested in expanding value- added opportunities through conservation, culinary innovation, and community partnerships.
Conservation Connection
This workshop supports NRCS conservation education, demonstrations, technical assistance, and environmentally resilient specialty crop production through experiential learning and producer collaboration.
Following the Workshop
Following the workshop, participants are encouraged to explore the Producer Marketplace & Community Connection from 3:30–5:00 PM, featuring seasonal producers, educational exhibits, and networking
For more information, contact Tabitha Bugg at tbugg@vsu.edu.
Virginia Cooperative Extension is a partnership of Virginia Tech, Virginia State University, the U.S. Department of Agriculture (USDA), and local governments, and is an equal opportunity employer. For the full non-discrimination statement, please visit ext.vt.edu/accessibility.