Explore how figs and culinary herbs can strengthen diversified farms through agroforestry, specialty crop production, and value-added agriculture. Participants will learn fig propagation, orchard management, thyme cultivation, companion planting, food and medicine forest design, and food-as-medicine applications while discovering how conservation practices—including forest farming, alley cropping, tree and shrub establishment, windbreaks, mulching, and conservation planning—improve soil health, biodiversity, and environmentally resilient farming systems.
Featured demonstrations include a seasonal Fig & Thyme Smash, with a non-alcoholic botanical alternative paired with locally sourced products.
Designed for orchardists, agroforestry producers, beekeepers, cheesemakers, herb growers, medicine makers, interns, and beginning farmers interested in creating profitable specialty crop enterprises rooted in conservation and perennial agriculture.
This workshop supports NRCS conservation education, demonstrations, technical assistance, and environmentally resilient specialty crop production through experiential learning and producer collaboration.
Following the Workshop: Participants are invited to remain on site from 3:30–5:00 PM to visit the Producer Marketplace & Community Connection, explore specialty products, meet local farmers and agricultural organizations, and continue informal networking before the optional, separately ticketed Agroculinary Happy Hour later that evening featuring seasonal food pairings, botanical culinary demonstrations, producer spotlights, and live entertainment later that evening.
For more information, contact Tabitha Bugg at tbugg@vsu.edu.
If you are a person with a disability and desire any assistive devices, services or other accommodations to participate in this activity, please call (804) 524-3292 / TDD (800) 828-1120 during business hours of 8 am. and 5 p.m. to discuss accommodations five days prior to the event.