Welcome to Local Roots!

The Center for Rural Culture's Local Roots Food Co-op is designed to connect family owned and operated farms and businesses with customers in search of local food year round. It's your nonprofit online Farmers' Market!

The program works on a weekly buying cycle with orders opening Friday at NOON and closing Monday MIDNIGHT. Pick up is on Thursday afternoon, at one of our locations in Ashland, Brookview Farm, Goochland Courthouse, Farmville, Mechanicsville, Midlothian and Powhatan -all near where you work or live.

If this is your first time here, click on JOIN in the red bar or REGISTER NEW USER. You may select from memberships of one week-$6, one month-$20, annual-$50

Our annual membership is only a dollar a week! Try our FREE trial by entering the promo code: ONE_month_free.
Make sure to include the underscore to combine the three words when registering.

When you register, you will receive our weekly emails to remind you when the buying pages are opening and closing. You may click on the live link in the message to go directly to this page. We also give information on our Producers when we feature a Producer each week.

For questions or concerns, please contact us.

Call/text 804-878-2166

Thank you,
Co-op Manager

About Local Roots Food Co-Op

Chuck Roast from Brookview Farm Best of the Farm Box from Waverly Farms Eggs from Grassbelly Farm

Local Roots Food Co-Op, a program of the Center for Rural Culture, connects our community with fresh, healthy food straight from our local farmers.

With one order, one payment and one pick up, you can order food directly from over 40 different family owned and operated farms and small businesses right here in our area.

At Local Roots you shop by the item from our participating farms selecting only the items you would like to order. There is no minimum order and you are not required to order each week.

Our farmers share with you details about their products and their practices so you can make the best decisions for your family's health and nutrition needs. Completely transparent, you will know exactly where your food is coming from and are encouraged to contact your farmers directly with questions.

A Note to Our Loyal Customers

Due to a technicality that has been brought to our attention by the Virginia Department of Agriculture and Consumer Services (VDACS), you may find some of your favorite baked goods & other prepared food items to be unavailable on the co-op this week. We are working with VDACS to determine whether Local Roots falls under the rules for farmers markets or for online sales -- there is a difference in the rules governing food safety.

There has been no actual food safety issue with any of the products sold on the co-op. We are working expeditiously to resolve this so that you can continue to have access to these wonderful products.

We ask you for your patience and thank you for your continued support. We are committed as always to working openly with VDACS, our customers and our producers to coordinate accurate and complete information on products and food safety requirements.

Please contact us should you have questions or concerns about this process, and you can also contact individual producers should you need info on getting particular products directly from them for the time being.

If you would like to discuss this situation and the other hurdles small farms and businesses face, head on over to our Facebook group. That's where the conversations take place.

Despite the loss of these items,
our producers have quite a selection for you this week!
(scroll down for highlights)

We thank you for your commitment to local food.
Our producers need your support now more than ever.

Wild Earth Farms

Talking with other “Fermentistas”- or those that practice fermentation, the interaction between the person and the ferment is like a kind of a dance; it is both a give and take, never precise, but over time strengths and techniques are learned and built upon.

This is Wild Earth Farms view of Wild Fermentation. Yes recipes are used that produce similar results and tastes, however part of the beauty and joy Bri McCarthy and Grant Collier receive in their work is that no two batches are exactly the same.. the microbes that produce the tasty fermented foods we have come to love are exactly that- Wild- they are not controlled, only managed. This concept continues to inspire them and influence their perspective.

Grant & Bri are excited to not just offer Sauerkrauts and the like in 2017, but also fermented sauces and toppings that range from spicy Corn & Jalapenos, to Eggplant Spread and other concoctions! Within the next couple weeks there will be a new Kimchi product available on the site. Additionally, there will be “Botellons” or Big Bottles of their krauts up as well. There is a lot of experimentation going on right now and they look forward to the wild and fun fermenting that will continue in years to come.

They recommend trying their ferments on a plethora of types of foods as nothing is off limits. There is only one rule- do not cook the ferment directly (you don’t want to lose those probiotic benefits!) however it is perfectly fine to eat on top of or with hot food. It’s usually best to serve at the table for people to add to meet their own tastes and preference. Eating with an egg on some rice or to jazz up leftovers is a simple way to try it out – pictured is a Curry Stir-fry on rice with Green Queen Pepper Sauce, Lemon Rosemary Sauerkraut, and Aubergine Spread.

FORREST GREEN FARM, whole food for whole families for whole living.

Providing Products and Education for Whole Living

Forrest Green Farm is a small family run farm located in Louisa, Virginia. Rob and Krista have been working the land at Forrest Green Farm for 25 years. They have raised their family in a sustainable way growing their our own food, using herbal wellness support and herbal medicine to keep healthy.

Over the years, the local community asked them to share their way of life and products with them. So they began farming for a living in 2005. That is when the focus began in offering products for what they call Whole Living. They raise grass-fed beef, pastured chicken eggs & whole chickens, vegetables, and offer a winter CSA.

In the spring, they offer over 250 varieties of culinary & medicinal herb plants, heirloom vegetable plants, and flowers. Another specialty of Forrest Green Farm is their registered Polled Miniature Herefords and naturally grown horse hay. The Rahm family is committed to providing education for you to achieve "Whole Living" by teaching hands-on classes, at the farm, about gardening, cooking, preserving food, nutrition, family friendly herbalism, and pasture raised animals.

Growing, tending, harvesting, and preserving herbs is their passion. The herbs are harvested by hand then the products are made in small batches resulting in an extremely fresh high quality herbal product line. Many of the herbal products are formulated to promote daily wellness, but they also carry products to aid you when you are sick or need first-aid care.

Forrest Green has a variety of herbal products available for gift giving this holiday season. They encourage giving the gift of wellness to loved ones. Check out their newly released limited edition products that make great stocking stuffers and themed gift sets for promoting health and wellness for 2017.

Honey's Homemade Stuff


When Carole Stevens was diagnosed with MCS (multiple chemical sensitivity) in 2000, she decided to use her education, which had led to her B.S. in Environmental Conservation, to help heal and sooth her cracked skin. Course work in Industrial Hygiene had taught her the hazards of toxic chemicals in the workplace so it wasn’t a broad stretch to transfer that knowledge to make a lotion that was free of parabens, fragrances and other potentially carcinogenic ingredients. Carole, known as “Honey” to her grandchildren, expanded her line of products in response to requests from friends or family.

Even with all of the help from her products, the perfumes in the closed “sick office” environment were too much for Carole and she quit her job on December 31, 2002. She has continued to make her old and new products which she sells through a local health food store, long time clients, and of course Fall Line Farms and Local Roots. Her research led her to becoming a Board Certified Holistic Practitioner and a Nutritional Consultant. Carole is available for speaking engagements, home parties or demonstrations and other educational venues to empower people to take charge of their own health.

You can contact Carole by email at 46honey46@gmail.com or phone at 804-227-2226. She loves to talk about this “stuff” and she’s just waiting for a request to make a new product.

Grassbelly Farm

Grassbelly Farm is a family owned farm nestled on twenty acres of pasture and woodland in Powhatan, Virginia. We have a passion for quality and nutrient dense foods as well as responsible animal husbandry. We strive to provide as natural a lifestyle for our animals as is feasible. They are raised on pastures free from chemical pesticides, herbicides, and fertilizers.

We currently offer free range chicken eggs, pastured broilers, and woodland/pastured pork. Our broilers are moved to fresh grass daily and our pigs rotate between pasture and woodland paddocks depending on the season. All poultry and pork is supplemented with Non-GMO feeds from Sunrise Farms. We have started a small beef herd and will be offering 100% grass fed, grass finished beef in the near future. All pork and beef will be processed at a local USDA facility.

We believe in transparency and in knowing where and how your food is raised. Grassbelly Farm extends an open invitation to all customers and potential customers, please feel free to come see for yourself how we raise your food.

Three Hens Candle Co

Submitted by Sian Eure of Three Hens

When my husband and I moved into our first home in the country, we fell in love with the natural setting and the peaceful lifestyle. Being in a rural area with frequent power outages, we soon realized our supply of candles was woefully inadequate and name brand candles were overpriced. My husband remembered making candles from his arts & crafts childhood with his mother and decided to make a go at them again.

After our quest for the right fragrances, the right wick, and the right wax and rigorous testing we were proud of our candles and began giving them as gifts to our friends and family. I was excited when asked to make candles as favors for a friend’s wedding and my sister’s baby shower. From a practical perspective at the beginning to a product that could be enjoyed by many, it was clear that we could turn this hobby into a business. Not only were we excited about our product but we were proud to know that using soy wax in our candles supports the US farmers and the soy bean industry.

Though soy wax has only been around less than 20 years, it renders wonderful properties such as a cleaner burn as well as hypoallergenic properties. THREE HENS soy candles will give you the essence of the Holidays. These handcrafted candles will put you in the mood, even if you're not baking the bird yourself. They also make wonderful hostess gifts as well.

Pig Crafters from Jonathan Nadolski

Since closing the beloved Goochland County butcher shop, we've been busy bringing our farm raised pork to area restaurants, butcher shops and now Local Roots.

All pigs, and hogs have access to pasture that we plant that consists of field peas, turnips, beets, and mustard greens Timothy grass and barley and are rotated frequently in order to prevent erosion and keeps the pasture reproducing.

The pigs are fed an enormous amount of cut grass and clover as well during the morning hours. As the day progresses we will feed the hogs a ration of barley from Lickinghole Brewery mixed with whiskey/bourbon mash from Reservoir Distillery in Scott's Addition. These hogs are dubbed "Reservoir Hogs."

Our farm also will produce hogs throughout the year depending upon seasonal items such as chestnuts from two 75 year old trees, (September, October) Apple pomace from a local cidery, (November) and acorns from the farm as well.

Take an up to date look at what Nadolski is up to on his webpage, http://www.nadolskisbutchershop.com/ and the facebook pages, PigCraftersInc and Goochland Gastronome Society. Jonathan continues to bring world class dinners to Goochland. Enjoy the finest dining under the stars, with local beers and wines by an accomplished chef, our own Jonathan Nadolski!

Beautiful FORAGE Skincare is new from HaaShrooms

In his youth, Steve Haas learned to forage for wild mushrooms in the Blue Ridge Mountains of Virginia. Since then, Steve's fascination with mushrooms ultimately led him to become a mushroom farmer, mushroom forager, and renowned wild mushroom expert. Steve’s love of nature and the healing arts led him to study and practice massage therapy and esthetics. Steve’s many years of research and practical application ultimately led to the genesis of Forage Skincare.

A massage therapist and world-renowned mushroom expert, Steve has witnessed first-hand the endless health and skincare benefits of mushrooms in his own clients.

With over two decades of experience, Steve Haas has created Forage with the commitment to improving your skin's overall health with the natural and restorative powers of mushrooms.

All of our skincare products are formulated and handcrafted in small batches by Steves wife, Elizabeth Haas, also trained in esthetics. Together, Steve and Elizabeth are committed to bringing you the best products for your skins overall health.

Forage Skincare is a family owned and operated business. All of our products are paraben free and made from all natural and organic ingredients

But ultimately, it’s not about us. It’s about you! We are committed to giving you the best all natural products that help promote a healthy lifestyle and skin.

The Taste of Fall: Apples and Acorn Squash

There's nothing like the taste of pan fried apples topping off baked acorn squash for that Fall comfort food. So easy and quick for your mid week dinner too.
Serves 2
5 apples, cored and sliced (Thistledowne and Agriberry)
2 tablespoons butter
1/4 cup water
1/4 cup honey (Zen or Brookview)
1 teaspoon cinnamon
1 acorn squash, cut in half (Deer Run and Manakintowne)

Saute the apples, in the butter and water until soft and water is evaporated. Meanwhile place the acorn squash covered with plastic wrap in the microwave for about 10-12 minutes until very soft. Scoop cooked apples into the squash half and sprinkle with cinnamon.
Serve with pork sausages or pork chops (Avery's Branch)