Find Fall Line Farms & Local Roots as part of the 12th year of the Rassawek Spring Jubilee on June 1 & 2, 2024 at Rassawek Vineyard in Western Goochland, Virginia!

In February 2024, we offered a new homesteading class on making yeast bread and bone broth from scratch. This informative session taught participants the time-honored techniques for creating nutritious and delicious homemade bread and broth using simple, natural ingredients.

A hands-on class lead by Don Smith of Owl Orchard

Our volunteers will help you create a stunning, professional, holiday wreath!

Savor delicious small plates made with fresh and local ingredients by our producers.

The Center for Rural Culture's Farm-to-Table Dinner will delight you and your guests! Savor delicious small plates made with fresh and local ingredients by our Producers on Fall Line Farms & Local Roots.

Canning is equal parts science and art. Preparation is key for your safe canning experience. If you're new to the whole canning thing, we'll get you started.

Our volunteers will help you create a stunning, professional, holiday wreath! We will provide the frame, binding machine, ribbons, and the star of the show, the greens. Bring your own snips and garden gloves. Also shop for local handmade art & food gifts while you’re here at the Food + Art event.

Fun hands-on planting & creative design experience. Beautiful hanging plant pouch to take home!

Our annual Wreath Making Workshop will be a little different this year due to COVID-19. We ask that you register for a specific time slot and wear a mask. Contactless pickup is available for people who can't participate but still would like a wreath.

Dominic Carpin, a regenerative farmer, will share his wisdom about starting seeds, soil amendments, pest control, the attraction of beneficial insects, cover crops, and choosing the right heirlooms for our Virginia climate.

Join us for our annual Wreath Making Workshop at the Food + Art Open House at Huguenot Springs. Our volunteers will help you create a stunning, professional, holiday wreath!

Chef Jonathan Nadolski, with the help of Chef Dave Booth, served a menu that brought out the very best in our late summer and early fall bounty.