Category Archives: Events

We are closed Thanksgiving, open Black Friday!

The farm will be closed to the public on Thanksgiving Day, Nov. 22. We will open on Black Friday from 9 a.m. until 5 p.m. for cut-your-own Christmas trees, and we will remain open every Saturday and Sunday through Dec. 25, 9 a.m. to 5 p.m.

During Christmas tree season, farm admission will be $5 per person (children 2 and younger free). We will have our mountain slides, straw barn swings and other farm enjoyment, but we will not run hayrides during the holiday season (it tends to be too cold!). Even if you don’t need a tree, this is a great option for bringing out-of-town family guests out to enjoy some fresh air.

We sell cut-your-own blue spruces for $95 per tree. Price includes tax, use of a saw, baling and twine.

We accept cash, checks and all major credit cards. Dogs on leash are welcome on our farm.

Christmas photography

If you are coming to the farm for a professional photography session, we charge a $20 photography fee per session or client. In addition, all members of your party (including those who will not be in the photo) will need to pay the $5 admission fee.

We are open at all times to photographers, and no appointment is needed.  Photographers should deposit this money (cash or check only) in the box at the carport in advance of the session, and sign into the book. If we have to chase you down, the fee will be $100. Our photography policy can also be found here.

Pick-your-own pumpkins are 1…2…FREE!

Snead's Farm pumpkins

Our field pumpkins are now on sale at our 1…2…FREE pricing! Buy two pick-your-own pumpkins as large as you can find for $7 apiece, get one FREE. This is a great way to instantly make it feel like fall at your house. This pricing also applies to our children’s pumpkin patch, where you can get 3 pumpkins for $6. Offer is good while supplies last.

Please note: All visitors to the farm must pay the $5 weekday or $8 weekend entry fee, and pumpkins are not included in the entry fee.

We are open now through Oct. 31, 9 a.m. until 5 p.m. on weekdays, 9 a.m. until 6 p.m. weekends.

Find all of the details about the fall festival here. 

Come play with us!

Don’t let a beautiful fall weekend pass you by! We are open 9-6 Saturday and Sunday, and The Well will be open serving farm-to-fork food and local craft beers. We’ve got the best deals around on giant pick-your-own pumpkins, hayrides included in your $8 entry fee and lots of other family-friendly fun, from creekside rope swings to mountain slides. Come make some memories!

Festival starts this weekend!

The Well at Snead's Farm

Get ready for hayrides, mountain slides, good food and giant pumpkins!

Read all about the Snead’s Farm 2018 Fall Festival here.

Farm-to-fork dining at The Well at Snead’s Farm

The folks from Fredericksburg’s Sunken Well Tavern will be cooking up delicious dishes made with farm-grown ingredients. From hot dogs to ribs, to burgers, nachos, salads and more, The Well has the perfect accompaniment to a fall day. Save room for dessert! They’ll be making their popular pumpkin roll and peach and blackberry shortcake.

They’ll also serve craft beers and ciders from Spencer Devon, Three Notch’d Brewing and Bold Rock.

The Well at Snead’s Farm Fall Festival Menu

The Well is open Saturdays, Sundays and Columbus Day Monday from 11 a.m. until 5 p.m. Please note that we do not allow outside food to be brought to the farm on these days.

Pumpkins are ready for picking!

Snead's Farm pumpkins

Thousands of big, beautiful orange pumpkins are ready for picking in our front field! We are open weekdays 9 a.m. until 5 p.m.; weekends 9 a.m. until 6 p.m.

With your $5 farm admission, you can pick the largest pumpkin you can find in our field and take it home for $7. Pick your own sunflowers in our fields for 50 cents a stem. Also enjoy the last of the summer produce–peaches, corn and tomatoes–at our farm stand.

We’ve opened some of our Fall Festival attractions, including the Mountain Slides, rope swings, Out of my Gourd Maze and more.

Farm admission will remain at $5 per person (2 years old and younger free) this weekend and weekdays throughout the season.

Our Fall Festival officially kicks off Saturday, Sept. 29. Starting then, admission on weekends and Columbus Day will be $8 per person (2 years old and younger free). We will have hayrides and The Well at Snead’s Farm restaurant with craft beer operating on weekends and Columbus Day.

Please note that we do have weddings taking place on the farm this Saturday and Sunday (Sept. 22 and 23). The hay barns and willow arch will be off-limits to non-wedding visitors, but you can still come explore the rest of the farm and pick pumpkins.

We hope to see you on the farm this fall!

Roadside Stand Opens June 27

Snead's Farm roadside stand

Our stand on U.S. 17 will be open 9 a.m. until 6 p.m. every day (including July 4) starting Wednesday, June 27.

When we open, we’ll have:

  • sweet corn – $3 per dozen ears, or a bushel for $10
  • summer squash – $1 per pound
  • raspberries
  • blackberries
  • okra
  • tall tunnel tomatoes

Later in July, we’ll have cantaloupe, watermelon, peaches and more. Come on out and visit us for farm-fresh produce!

Book signing at Richmond’s Fresca on Addison July 12

Emmett Snead

We’ve got another book signing for your calendar.

Emmett Snead will be selling and signing copies of his book, Yankees in the Cornfield, on July 12 from 4 – 6 p.m. at Fresca on Addison, a tasty Richmond vegetarian cafe. The event is free, and Fresca will be serving sweet corn pizza with fresh tomatoes made with ingredients grown here at Snead’s Farm.

Head over to the Facebook event page and tell your friends!

Buy the book

Find local art at the farm this weekend!

We’ll have some special guests at our Fall Festival this weekend. Local artists will be on-site selling specially created works. These are one-of-a-kind pieces you won’t find anywhere else. Here is the lineup:

PONSHOPSaturday Oct. 21PONSHOP – This downtown studio creates beautiful and useful tableware and other pieces. “We are bringing a variety of handmade ceramic items for your kitchen and dining table,” says co-owner Scarlett Pons. “Eat and shop local!” Examples of Pons’ work can be scene in the photo at left.

Sunday, Oct. 22 – Dolly Whitley of Elliot & Evelyn will be selling some of her whimsical paintings and other creations. (See an example below right.)


Elliot and Evelyn

In addition, we’ll have all the other weekend festivities going on. The Well at Snead’s Farm will be open 10-5 each day, hayrides will be leaving every hour and you can enjoy Appalachian Kettle Korn and delicious soft-serve ice cream from Garaffa’s Pizza.

Click here for The Well’s Fall Festival menu. 

Don’t let fall slip away without visiting us!

Find all of the details on our Fall Festival here. 

Hours: Monday – Friday 9 a.m. – 5 p.m.; weekends 9 a.m. – 6 p.m.

Admission: weekdays – $5 per person; weekends – $7 per person (1 years old and younger free)

Dogs on a leash are welcome!

Click here for a map to the farm. 


This weekend only: peach quarts are one…two…free!

Snead's Farm Peach Festival

What’s better than a summer peach? Not much. So we’re celebrating the season with our Snead’s Farm Peach Festival July 29-30. Come to the farm during this weekend to enjoy:

  • “One, two, free!” pricing on peaches: Buy two quarts and get one free at the farmstand, 9 a.m. to 6 p.m. July 29-30 only.
  • Delicious peach dishes prepared by the Well at Snead’s Farm, along with seasonal local craft beers and wines available 10 a.m. until 5 p.m. July 29-30.
  • You can still join the 2017 Snead’s Farm CSA. Join now for the pro-rated price of $327. This is the peak of summer, and our boxes are stuffed with peaches, berries and lots of pick-your-own opportunities for berries, sunflowers and grapes. There are still six summer CSA pickups left, plus our quadruple box Oct. 4.
  • No farm entry fee on these days. Come explore our sustainable family farm!
  • All of our other summer favorites, including our popular sugar ‘n’ spice corn for 25 cents an ear, available at the farm stand.
  • No outside food permitted during the festival. Dogs on-leash are welcome.

Learn to make kombucha at Snead’s Farm

How to make kombuchaSnead’s Farm is partnering with getBUBBLY Ferments to offer a class on making this popular fermented tea right here at the farm.

Join us on Sunday, Aug. 13, from 1 p.m. until 4 p.m. Instructor Kellie Jordan will share the history, science and health benefits of kombucha, as well as how to make this ancient elixir on your kitchen counter at home.

Sign up for your spot by Aug. 6 so that we can have materials ready for you (preregistration is required to ensure adequate supplies).

Here is a link to register online.

kombucha class

Class includes:

-Summary theory discussion on gut health, the role of friendly bacteria and probiotic-rich foods, and the factors that affect our gut microbiome.
-Detailed guide with step-by-step home instructions, with space for notes
-Live, practical demonstration, with optional hands-on participation
-Fresh kombucha, second- ferment kombucha and fermented food tasting
-Taste the difference between fresh kombucha and second-ferment kombucha, and learn how to customize flavors to your preferences
-First and second fermentation process
-Opportunity to ask many questions!
-Make and take home first batch of brewing kombucha with SCOBY

Materials are included in class fee of $35. Click here to register.

About Kellie Jordan

Kellie Jordan

I am a farmers market junkie and fermentista of magical proportions.
As a dedicated mother of three empowered to craft the nutrition and well-being of my family, I was inspired by Hippocrates’ famous statement, “Let Food be thy Medicine.” This became my kitchen invocation and guiding principle as I experimented with delicious cultured condiments and beverages, and eventually, fully healing meal plans.
getBUBBLY, my ferments company, emerged from a desire to share my passion for locally sourced foods and to support farmers and suppliers committed to ethical and sustainable farming practices. I love playing with traditional whole foods and ferments, and sharing in DIY fun!
I hope to inspire you to see food as your medicine, and empower you with the tools and knowledge to get bubbly in your kitchen!