August 2026

Volume 43 Issue 8 | August 2026 | middleburglife.com

Oak Hill to Become A STATE PARK THE RED FOX INN & TAVERN’S PEANUT SOUP RECIPE

Q&A WITH CHEF MOLLIE TURNER

Breakfast at THE BOYD THE DAIRY DIARIES

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Washington St. | P.O. |Box 1380 | Middleburg, VA 20118 | 540.687.5588 | sheridanmacmahon.com E. Washington St. |110PE..O. Box 1380 Middleburg, VA 20118 | 540.687.5588 | sheridanmacmahon.

FIDELIO

THE PLAINS, VIRGINIA

61 Acres | Unparalleled craftsmanship & reclaimed architectural antiquities and museum-quality finishes | Limestone floors, hand-painted coffered ceilings | Exquisite mahogany doors & windows | 5 bedrooms | 5 full baths | 6 fireplaces | Elevator| Private compound features a separate gallery/studio, charming stone cottage, guest house, spa, gym, pool & tennis court | Stunning metasequoia lined driveway, orchard, formal gardens, stream with waterfalls, & Little River frontage | Elegance, privacy, & natural beauty

THE TANNERY

WILSON MEADOWS LANE

Historic late-1700s country estate on 93 private acres | Original native fieldstone residence seamlessly joined with 1831 and 1850 hand-hewn log cabins | 5 bedrooms, 7 full baths, 2 half baths | 2 primary suites | 7 fireplaces | Large covered rear porch | pool and cabana | Mature specimen trees, stone walls, boxwood gardens | 6-stall stable w/multiple fenced paddocks | Separate 4-bedroom, 2-bath log residence | Privacy and scenic views

Golf course estate overlooking the 9th green, steps from the clubhouse | Updated in 2022 | Stone-and-brick architecture | Wide-plank oak floors, soaring ceilings & exposed beam family room | Chef ’s kitchen w/ Sub-Zero & Wolf appliances | Main-level primary suite w/ spa bath & custom walk-in closets | 3 upper-level bedroom suites, private office & sitting room | Finished lower level w/full bar, guest suite, fitness room & wine cellar | Resort-style outdoor living with terrace, outdoor kitchen, fountain & gardens

THE PLAINS, VIRGINIA

SPRING GLADE

MIddLEBuRG, VIRGINIA $6,250,000

from ghout | gs | 6 hen | cottage hted tream, 61 acres

$7,900,000 French Country renovations in 1999 Wiley 540.454.1527 Helen MacMahon 540.454.1930home, with Lynn & 2017 | 4 BR, 5 full & 2 half BA, 5 FP, hardwood floors, flagstone terrace | Beautiful drive to hilltop stetting overlooking pond, lake & mountains | Improvements include pool, 2-car garage, 2 BR guest house & apartment | Lovely boxwood gardens | Kitchen allowance to be provided | 79.89 acres

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MIDDLEBURG, VIRGINIA

$3,900,000 CANTERWOOD BURNLEY VINEYARDS Paul MacMahon 703.609.1905

h

M

BARBOURSVILLE, VIRGINIA

Mahon 540.454.1930 One of Albemarle County’s oldest farm wineries | 35 acres

ac 10.5 acres just moments fromelen the heart of Middleburg | Gorgeous, established gardens | Stone walls, multiple patios & terraces | Pool | Four-stall stable with tack room, hayloft & wash rack | 3 paddocks; two run-in sheds & a bluestone riding ring | Large home office | 2-car garage, paved driveway | Xfinity fiber internet | Views to the east of the Bull Run Mountains $2,700,000 Helen MacMahon 540.454.1930

on 3 parcels | 22 acres of producing vineyard | 3 residences w/mountain views: main house, guest house & manager’s residence | Winery building w/tasting room, office, kitchen & event space | Production facility plus 40’ x 60’ warehouse | Turnkey operation w/potential for events & expansion.

$2,500,000 Paul MacMahon 703.609.1905 Brian MacMahon 703.609.1868

GAME CREEK

700 W WASHINGTON STREET

HOPEWELL COTTAGES

MIddLEBuRG, THE VIRGINIA PLAINS, VIRGINIA

MIDDLEBURG, VIRGINIA

Circa 1938 stone & frame home in the heart of

Two charming cottages on 10 acres | Two spring-fed

turnkey condition |3 ponds | Renovatedwithin main cottageawith gourmet kitchen, Plains | Middleburg | Fully A restored; remarkable property located private bedrooms, 2.5 baths | Living room with fireplace | fireplace, 1 bedroom & 2 full baths | Separate 2 ecently Gourmet kitchen enclave just town | offers Stone and stucco | Hardwood floorsminutes | Generous lot from bedroom cottage exceptional privacy for visitors with lush, established gardens | Charming side porch | main or multigenerational living | Stone wall, terraced nge manor house with level master suite | 7 patios Detached 2-car garage with workshop | Rare | Ideal weekend getaway, full-time residence, or family opportunity in prime village BR location | 5 stone compound Peaceful natural setting with abundant hs, additional FP | | Beautiful gardens, wildlife and timeless charm | Rare opportunity $1,625,000 water terraces, salt water pool, cabana, carriage house & $1,450,000 Paul MacMahon 703.609.1905 dio, stable with 2 paddocks | Lovely Helen finishes MacMahonthroughout 540.454.1930 Brian MacMahon 703.609.1868 d & sweeping lawn to private trails to Goose Creek | 31 acres | Private, elegant & convenient middleburg life.com • AUGUST 2026

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$2,650,000

ALDIE, VIRGINIA

WILLOW RUN

Circa 1812 stone & stucco residence, beautifully updated & expanded | 3 BR, 2.5 BA, wood floors, 4 fireplaces, screened porch, terrace, & heated pool with panoramic views | Guest house (2 BR/1 BA), 3-car heated garage, machine shed & classic bank barn with 4 stalls | 94.65 acres with 2 spring-fed ponds, woods, & rolling pasture with board fencing | Prime Fauquier County location

SALEM HILL

$2,850,000

MARSHALL, VIRGINIA Paul MacMahon 703.609.1905 $4,750,000

Paul MacMahon 703.609.1905

Helen MacMahon 540.454.1930

Well protected Fauquier location | 6 bedrooms | Brian MacMahon 703.609.1868 4 full and 2 half baths | 3 fireplaces | Great views | Pool with large flagstone terrace | Large county kitchen | 4-car detached garage with apartment/ office | 9-stall barn | Covered arena | Outdoor ring | 4 stall shed row barn | 51 fenced acres

$3,690,000 Paul MacMahon 703.609.1905

GERMANIA FARM ALDIE, VIRGINIA

20.3 acres on New Road, Aldie | Minutes to Middleburg, Creighton Farms & Dulles Airport | Zoned AR2 – ideal for horse farm, country inn, or estate | 5BR / 4BA frame & brick contemporary |High ceilings, 2 fireplaces, light-filled interiors | 4-stall barn with tack room | 4-car garage, storage building | Inground pool | Private setting with Bull Run Mountain views

203 ac River fr 4 full & Gunnite and priv | 5 st paddock | O

REED STREET

MIDDLEBURG, VIRGINIA

4BR, 4.5BA, built in 2019 | High-end finishes throughout | Gourmet kitchen: Wolf, Sub-Zero, Miele | Family room with fireplace & 9’ ceilings | Custom millwork & plantation shutters | Front porch and rear deck | Detached garage and private rear parking | High-speed internet | Walk to shops, dining & town amenities

$1,975,000 Paul MacMahon 703.609.1905 Brian MacMahon 703.609.1868

$2,400,000 Paul MacMahon 703.609.1905 Brian MacMahon 703.609.1868

HALCYON HILL

MORELAND ROAD

6428 JOHN MOSBY HIGHWAY

RECTORTOWN, VIRGINIA MIDDLEBURG, VIRGINIA

DELEPLANE, VIRGINIA

Circa 1875 farmhouse, fully restored | 3 BR, 2 BA, 1 fireplace | Stucco-over-frame; longtime family property | 9.50 acres, open and rolling | Mountain views; surrounded by large conservation easement farms | Natural spring on property (possible pond site) | Historic barn and family cemetery | Family connection to Mosby’s Rangers

Completely renovated 3 bedroom, 3 full bath

| Newvillage gourmet kitchen, fireplace | 17 acres of rolling pasture landcottage in the Finished lower level with second kitchen | of Rectortown | Convenient to both Routes Wrap-around deck and50 fenced yard. $795,000 & 66 | Newly renovated | Private setting with Paul MacMahon 703.609.1905 magnificent $924,000 mountain views | 4 bedrooms, Brian MacMahon 703.609.1868 Paul MacMahon 4 full bath, 1703.609.1905 half bath, 2 fireplaces | Heated Brian pool MacMahon 703.609.1868 & spa | 2 bedroom guest house | Large shed & 2-car garage

$2,475,000 Paul MacMahon 703.609.1905

Circ rebu beam Bar 2 bedr multip ou

AUGUST 2026

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INTERNS William Anderson Therese Heisler Emerson Leger ADVERTISING SALES Jamie Null | jamie@middleburglife.com Jennifer Richards | jennifer@middleburglife.com Andrea Ryder | andrea@middleburglife.com

AU G . 2 0 2 6 middleburglife.com

PUBLISHER: Greenhill Media, LLC EDITOR-IN-CHIEF Kaitlin Hill | kaitlin@middleburglife.com COPY EDITOR & DIGITAL ASSISTANT Susan Stark

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ACCOUNTS ADMINISTRATOR Joanne Maisano DESIGNER Elisa Hernandez PRODUCTION DIRECTOR Nicky Marshok ON THE COVER As part of our annual “foodie” issue, we caught up with Mollie Turner, the executive pastry chef at Salamander Resort & Spa. In her Q&A on page 6, she shares the inspiration behind her desserts, what she’s doing when she’s not in the kitchen, and so much more! Photo by Michael Butcher.

ON THIS PAGE Middleburg Life intern Emerson Leger visited

Brossman’s Family Farm in Lucketts for a chat with owner Rick Brossman about his wide selection of fresh produce, pantry staples, and locally made desserts. For those looking to support the community and shop sustainably, the farm market is a must-visit. Turn to page 28 for the full story.

Photo by Sherri Holdridge.

ADVERTISE IN MIDDLEBURG LIFE Greenhill Media, LLC P.O. Box 328 | Middleburg, VA 20118-0328 540.687.5950 | info@middleburglife.com All editorial matter is fully protected and may not be reproduced in any manner without the written permission of the publisher. All unsolicited manuscripts and photos must be accompanied by return postage; the publisher assumes no responsibility. Middleburg Life reserves the right to reject any advertising. Distributed in Aldie, Alexandria, Boyce, Centreville, Delaplane, Front Royal, Great Falls, Haymarket, Leesburg, Manassas, Marshall, Middleburg, Millwood, Paris, Purcellville, The Plains, Rectortown, Tysons, Upperville, Vint Hill, Warrenton, Washington, D.C., and Winchester.

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m i d d l e b u r gLooking l i f e . c o m for • AU G U S T 2Get 0 2 6 additional content online! Visit www.MiddleburgLife.com more?

LAURA FARRELL Senior Vice President Founder of TTR Sotheby’s International Realty Ladies Polo Team m +1 540 395 1680 | lfarrell@ttrsir.com | @laura.a.farrell

Look Up Farm | 7316 Old Carters Mill Road, The Plains Offered at $9,750,000 Co-Listed with Daniel Heider

Piccola Toscana | 2525 Gibson Court, Delaplane Offered at $7,900,000

Knightsbridge Estates Lot 18A | Loudoun County Offered at $3,999,000 Knightsbridge-Estates.com

Idlewild River Farm | 9544 Howellsville Road, Boyce Under Contract | $3,500,000 Represented Purchaser

Oak Hollow | 7263 Little River Lane, The Plains SOLD | $3,250,000 Co-Listed with Lisa Abeel | Represented Seller & Purchaser

Clifton | 12087 Moss Hollow Road, Markham SOLD | $2,000,000

© TTR Sotheby’s International Realty. All Rights Reserved. The Sotheby’s International Realty trademark is licensed and used with permission. Each Sotheby’s International Realty office is independently owned and operated, except those operated by Sotheby’s International Realty, Inc. TTR Sotheby’s International Realty fully supports the principles of the Fair Housing Act and the Equal Opportunity Act.

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CONTRIBUTORS Shannon Ayres is a Reston-based freelance photographer.

His work has appeared in Arlington, Chesapeake Life, Northern Virginia, Virginia Business, and USA Today magazines.

He has an MFA in fine art photography from San Francisco’s Academy of Art University. His editorial work can be seen at sdayres.com.

Heidi Baumstark has been writing for several lifestyle magazines and newspaper publications since 2005, specializing in history-related articles highlighting Virginia’s Piedmont. She has been with Middleburg Life since 2014. Heidi hopes to inspire readers to pause and consider the people, places, and events that have shaped the story of our local history.

Michael Butcher is the owner of Butcher Photography.

Originally from Christchurch, New Zealand, he resides in Springfield, Virginia, with his family. For the past 15 years, Michael has specialized in portraiture, event, and editorial photography. When not behind the lens, he enjoys gardening and swimming. More of Michael’s work can be found at butcherphotography.com.

Caroline Gray is a D.C.-based conservation and freelance photographer. A Virginia native and MBA graduate from the University of Virginia, her work blends a love for exploration, nature, and horses with her fashion background. When not behind the camera, Caroline enjoys hiking with her Labrador, Captain, visiting her retired horse, Cleverly, and exploring new restaurants in Washington, D.C.

Laticia Headings is grateful to call Middleburg home. She discovered Middleburg by attending the first annual Middleburg Film Festival in 2013 and has come back to the event every year since as a volunteer and attendee. Laticia is the founder of Latitude Media and has 23 years of experience as a producer, writer, and camerawoman for television (Discovery, National Geographic), and for the documentary film “Everest: A Climb for Peace.”

Diane Helentjaris chose Loudoun as her “forever home” in 1990. A former clinical physician and public health administrator, she has returned to her humanities roots. Diane’s latest book, “I Ain’t Afraid — The World of Lulu Bell Parr, Wild West Cowgirl,” is a rollicking biography. Her novel “The Indenture of Ivy O’Neill” won the 2024 Maryland Writers’ Association novel competition in the historical/romance category.

Sarah Hickner is the author of the award-winning Christian memoir “Finding Gideon” and the novel “All the Things That Come Between Us.” A lifelong equestrian and storyteller, she writes about faith, family, and the beauty of life in Virginia horse country.

Sherri Holdridge is a freelance photographer based in the D.C. area. An avid equestrian, she finds herself drawn and connected to the world of equine photography. Though she spends a lot of time with the horses, her portfolio also reflects her love of travel, nature, and portraiture. Sherri’s photography has been published in various magazines and exhibited in galleries around the world. Her work reflects both her passion and commitment to storytelling through the camera lens. More of her work can be found at sherriholdridgephotography.com.

Bill Kent’s journalism has appeared in more than 40 national and regional publications including The Washington Post, Art & Antiques, Philadelphia Magazine, Baltimore Magazine, New Jersey Monthly, and The Hunt. A former correspondent for The New York Times, he taught writing and journalism at the University of Pennsylvania, Rutgers, and Temple universities, and is the author of seven novels, a Fodor’s Guide, and a history of Atlantic City. When not writing, he enjoys walking his westies on Washington Street.

Gracie Savage is a local photographer who grew up in the village of Aldie and has been photographing local weddings, portraits, and events since 2016. Her passion began when she received her first camera in middle school and she continued to study the craft in high school and in college. She was a photographer at Georgetown University for over three years and joined Middleburg Life as a contributor in the spring of 2022.

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Lia Hobel is a freelance journalist, known for her blog, Uplift Loudoun. In addition to her work for Middleburg Life, Lia writes periodically for online platforms with articles appearing on GOBankingRates, Forbes, Huffington Post, and Yahoo! She is a Loudoun 40 Under 40 honoree and a Certified Tourism Ambassador for the county.

Dulcy B. Hooper and her husband Richard moved to the country from Washington, D.C., nearly 10 years ago. Shortly thereafter, both began writing occasional articles for Middleburg Life. Dogs are a big part of the Hoopers’ lives and several of Dulcy’s earlier articles focused on the couple’s Chinese crested powderpuffs!

Beth Rasin graduated from Middlebury College, where she studied nonfiction creative writing. She worked as a writer and editor at The Chronicle of the Horse for more than 25 years, including 10 years as the president and executive editor. As a freelancer, she’s contributed since 2015 to Middleburg Life, as well as Northern Virginia Magazine, Blue Ridge Outdoors, the former Loudoun Magazine, and many others.

She lives in Hume, where she and her husband and daughter run a boarding facility for retired horses. She enjoys running, hiking, and spending time with her adopted dogs and cats.

Shayda Windle is a freelance writer covering the arts, people, and places that make Hunt Country so special. Her work has been featured in Plein Air Magazine, the Fairfax County Times, and several online media outlets. In her spare time, you can find her enjoying the great outdoors and exploring Northern Virginia with her husband and two children.

Also in this issue: Camden Littleton

1 FOXTROT KNOLL LN Middleburg, VA

$5,500,000

37291 SEABISCUIT PARK PL Middleburg, VA

$3,875,000

15117 GRACE PL

4 Bedrooms | 4 Full + 2 half Baths Residences at Salamander Sales Team : 540.216.2324 corcoranmce.com/residences-at-salamander

5 Bedrooms | 5 Full + 2 Half Baths Scott Buzzelli : 540.454.1399 | Kevin Chung : 703.303.8199 Peter Pejacsevich : 540.270.3835

5 Bedrooms | 6 Full Baths Ryan Clegg : 703.209.9849 clegg.co

14127 HARPERS FERRY RD

20547 RINGOLD DR

107 WALNUT ST

Hillsboro, VA

$1,195,000

Ashburn, VA

3 Bedrooms | 2 Full + 2 Half Baths Susan Thomas : 703.674.9896 | Joe O’Hara : 703.350.1234 susanandjoe.com

4 Bedrooms | 3 Full + 1 Half Baths Lynn Hoover : 703.517.3570 lynnhoover.com

803 STEPHAN MACE CT

509 CEDAR LN

Purcellville, VA

4 Bedrooms | 2 Full + 1 Half Baths Katy Prime : 703.868.4353 katyprime.com

$899,000

Bluemont, VA

3 Bedrooms | 2 Full + 1 Half Baths Marcy Cantatore : 540.533.7453 marcyc.com

$985,000

$1,399,900

Water ford, VA

$948,800

Middleburg, VA

5 Bedrooms | 3 Full Baths Will McCulloch : 540.326.5270 corcoranmce.com

$695,000

33960 WELBOURNE RD Upper ville, VA

$498,800

3 Bedrooms | 1 Full Bath Will McCulloch : 540.326.5270 corcoranmce.com

Corcoran McEnearney, Middleburg Real Estate | 10 E Washington Street | Middleburg, VA 20117 | 540.687.6321 | corcoranmce.com ©2026 Corcoran Group LLC. All rights reserved. Corcoran® and the Corcoran Logo are registered service marks owned by Corcoran Group LLC. Corcoran Group LLC fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Each office is independently owned and operated.

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Q&A WITH MOLLIE TURNER

Executive Pastry Chef at Salamander Resort & Spa Written by Kaitlin Hill

F

or our annual foodie-themed issue, Middleburg Life caught up with Salamander Resort & Spa’s executive pastry chef, Mollie Turner.

Turner, who joined the Salamander team in 2023, has a resume as impressive as the decadent desserts she creates. After earning her degree at the Culinary Institute of America at Greystone, she refined her technique at a number of well-known dining destinations like The Houstonian Hotel, Club & Spa in Texas, the Salish Lodge & Spa in Washington, and The Inn at Little Washington in Virginia. To learn more about her journey to Hunt Country and what inspires her stunning sweets, read on.

ML: What made you decide to become a chef?

MT: I have always loved food and spent a lot of time in the kitchen with my grandmother growing up.

Being from the Pacific Northwest, I grew up being exposed to a lot of great ingredients and also a vast variety of cuisines. I have fond memories of browsing Pike Place Market [in Seattle] as a kid. It really should have been a more obvious career choice, but my path became clear once I became a hospitality major in college.

ML: Where were you trained?

MT: I have a bachelor’s degree in hospitality business management from Washington State University and a baking and pastry certificate from the Culinary Institute of America at Greystone.

Q&A | Page 7

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Q&A | From page 6 ML: What brought you to Salamander?

MT: I fell in love with it on my first visit. It’s such a diverse property; you have the opportunity to do a little bit of everything. Between banquets, restaurants, and weddings, there is always something new to be working on. It’s a great area to live in, and having the opportunity to work at one of only a few Forbes Triple Five-Star properties in the country is truly an honor.

ML: Where do you draw inspiration for your pastries and desserts?

MT: It can come from anywhere, from a childhood frozen treat, to a cocktail I’ve had, to peach and lemon sage sorbetto in Florence, to even a savory dish. Certain sources work better in different applications, but our varied clientele and multiple outlets give me a lot of room to play.

ML: What’s your current favorite menu item?

MT: The Strawberry Elderflower Tart at Harriman’s.

The Chocolate Earl Grey Potter’s Wheel is a close second.

ML: When you are not working, what’s your ideal day off?

MT: Time spent at home with my husband, Jeff, and our lab mix, Charlie. We recently bought a house and have a lot of projects in the works. I also love a good farmers market or brewery.

ML: Open mic! What would you like our readers to know about you?

MT: I’ve lived in several different regions of the U.S., but in just a few short years, Virginia has really become my home. Also, I really love fireflies; they are my favorite part of summer, and I had never seen them until I moved here. ML Left page: Mollie Turner. Photo by Michael Butcher. Top right: Strawberry Elderflower Tart. Bottom right: Chocolate Earl Grey Potter’s Wheel. Photos by Scott Suchman, Salamander Middleburg.

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THE DAIRY DIARIES As local ingredients go, Hunt Country is home to a handful of superb dairy farms producing first-rate dairy products. For our August issue, we chatted with the producers, farmers, and families behind the Locksley Farmstead Cheese Co. at The Ag District in Middleburg and Harvue Farm in Berryville about the heritage and future of the industry in Loudoun and Clarke counties.

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Locksley Farmstead Cheese Co. Preserving Loudoun’s Dairy Heritage Written by Lia Hobel | Photos by Shannon Ayres

I

n western Loudoun County, where open land is precious and working farms are fewer than they once were, Locksley Farmstead Cheese Co. offers a taste of the region’s agricultural past — and a hopeful model for its future. Set on 412 contiguous acres in the foothills of the Bull Run Mountains, the creamery’s defining word is “farmstead.” For Locksley, that means the cheese is made with milk from the same farm where it is produced, setting it apart from artisan cheeses made with milk sourced elsewhere.

As part of The Ag District, a working farm destination that also includes Chrysalis Vineyards and Little River Bakehouse, Locksley brings together land stewardship, local food, and Loudoun’s farming heritage in one place.

For Teri Scott, Locksley’s general manager, the story begins with owner Jenni McCloud’s vision for making the land both productive and purposeful.

“Jenni purchased the land, which was originally 209 acres and is now 412 acres, when she decided to enter the wine industry. The vineyard on this site occupies 50 acres, but that leaves a lot of land essentially unused, and she wanted to find other ways to make the land productive,”

Scott explains. In addition to McCloud’s vision for the property and business, Scott had three goals, including “careful maintenance of the land and waterways, continuance of the agricultural heritage of the area, and production of the highest-quality local food and wine.”

In the 1950s, Loudoun County had over 400 dairy farms. That number has dwindled down to a single digit. As Scott shares, that shows that dairy milk production in the region alone is not viable unless you add a product like cheese.

McCloud decided to utilize the pastures to build a dairy herd whose milk could be used to produce farmstead cheeses. The result is a farmstead operation rooted in the land itself. The distinction is especially meaningful in a region where cow’s milk farmstead cheese production remains uncommon. “Our production allows us to control the product from pasture to package. We know exactly what goes into our cheeses and produce high-quality, high-butterfat milk only for our cheese production,” says Scott.

Locksley serves as a reminder of both loss and resilience in the industry. “It’s an unfortunate reflection of the decline of farming in Cheese | Page 12

“We know exactly what goes into our cheeses and produce high-quality, high-butterfat milk only for our cheese production.” – Scott Top: Locksley Farmstead Cheese Co. Bottom: Finished products.

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Cheese | From page 11 the U.S. Economic pressures, urban sprawl, and large corporate farming have all put small farms out of business. Our country was founded on an agricultural economy, with Loudoun County frequently referred to as ‘the breadbasket of the revolution.’ We’re proud to be a part of that heritage,” she says.

Ties to history also show up in the brand’s playful Robin Hood-inspired names. Locksley’s cheeses include Merry Men, Little John, Maid Marian, Friar Tuck, Nottingham, and more, each tying the creamery back to the farm’s original name. “The farm was named ‘Locksley Estate,’ so the Robin Hood theme was a fun way to connect the cheese to the farm,” Scott explains.

While the names may be whimsical, producing the cheese is serious work. Locksley’s herd is central to the flavor and texture of its cheeses, particularly because the creamery prioritizes butterfat and milk quality over volume. “Since we are using our milk to produce cheese, we focus on the butterfat content of the milk rather than the volume of milk produced. Jersey cows produce milk with the highest butterfat content, while Holsteins produce the largest volume of milk with lower butterfat. Our Jersey herd is primarily grass-fed, with grains added to their diet to supplement their nutrition, and they provide us with delicious, rich milk for our cheeses.”

That attention begins in the fields with Steven Stiles, Locksley’s cheesemaker and herd manager. A fourth-generation dairy farmer whose own family had to sell their dairy farm, Stiles brings

a rare depth of knowledge and experience to the operation. His work starts with the herd and pastures, where milk quality is shaped long before it reaches the creamery, and continues into the earliest stages of cheesemaking as he begins the process by making the curd.

His experience is visible in both the technical work and the daily care of the animals. “Happy cows make delicious milk,” states Scott, who notes that Stiles puts highest priority on the health and happiness of the animals. “He cares for our pastures and practices rotational grazing to ensure that the grasses maintain their nutritional value. Stress can affect milk production and even flavor, so he makes sure our cows are calm and well cared for at all times. He does a great job and we’re lucky to have him, and it definitely shows in the quality of our milk, which then makes delicious cheese.”

Inside the creamery, “the whole process is very hands-on, but the initial phase from the delivery of the milk to the creamery until it is removed from the molds is the most intense,” Stiles says.

“The follow-up continues on a daily basis until the cheese is sold. The intuition really plays a part as we evaluate each batch and adjust our processes as we constantly push for improvement.”

For aged varieties like Merry Men, a Manchego-style cheese recently recognized among Virginia Living’s Made in Virginia awards, patience and observation are part of the recipe. “Over the years, we’ve been able to monitor how each variety of cheese ages and established timelines to ensure optimum flavor and texture,” Stiles adds.

For visitors, the experience is as much about

connection to the food and land as it is about tasting. “We hope that they gain an appreciation for the hard work that’s required to successfully farm and recognize the value of knowing where your food comes from.”

Though visitors enter The Ag District from Route 50, the farm itself stretches far beyond what can be seen from the tasting room. The dairy parlor and more active pastures sit on the original farm acreage, accessed from Champe Ford Road, while the creamery where the cheese is produced is located on the basement floor of The Ag District building. Milk is produced on the farm side of the property, then transported twice a week to the creamery, keeping the process entirely on the same grounds.

Guests can purchase Locksley cheeses directly from the tasting room at The Ag District, where staff can also point visitors toward current Chrysalis wines that pair well with each cheese. Patrons can enjoy the cheese alone or on gourmet pizzas.

The tasting room opens at noon seven days a week. Hours are Monday through Thursday until 6 p.m., Friday and Saturday until 8 p.m., and Sunday until 7 p.m. Locksley cheeses can also be found at the Haymarket Farmers Market every other weekend.

Locksley Farmstead Cheese Co. is more than a creamery. It is a living link to Loudoun County’s agricultural roots, a place where heritage is not just preserved in memory, but worked into the land, stirred into the curd, and aged into every wheel. ML

“We hope that they gain an appreciation for the hard work that’s required to successfully farm and recognize the value of knowing where your food comes from.” – Stiles

Left: Cheeses aging. Middle: Steven Stiles. Right: Teri Scott.

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SEVEN & THE SHOWMAN AT HARVUE FARM Story by Camden Littleton

F

or more than 75 years, the Hardesty family has been a cornerstone of Virginia dairy farming — steadfast in tradition while always looking toward the future. They’ve been a part of the Maola cooperative since 1949, and today their operation includes 350 registered Holsteins, 750 acres under stewardship, and a decade-long streak earning the highest milk quality premium from the Maryland & Virginia Milk James and Seven.

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Cooperative. Yet, on a sunny summer morning in Berryville, the future of that legacy isn’t measured by milk production, acreage, or awards. It stands in the barn aisle in the form of a 10-year-old 4-H’er from Clarke County named James Hardesty and a red-and-white Holstein called Seven.

James is the fifth generation of his family to call Harvue Farm home. Like many farm kids, he Heritage | Page 15

“She taught me how to be a better showman.”

– James Hardesty

Heritage | From page 14 can climb onto a tractor, help bale hay, and talk cattle genetics with confidence. But his favorite place is alongside Seven, the winter yearling heifer he’s spent countless hours halterbreaking, grooming, and showing. To outsiders, Seven is an impressive animal with the pedigree to compete on national stages. To James, she’s something far simpler. “She’s nice to me,” he says with a grin. “But she doesn’t like other people.”

That bond has already carried the pair far beyond Clarke County. Together, James and Seven have competed in major dairy shows across the country, including the World Dairy Expo in Madison, Wisconsin — the Super Bowl of the dairy industry. There, they earned top honors that many exhibitors spend years pursuing. But ask James about championships and ribbons, and the conversation quickly turns back to his cow. Though they have found their groove, their success wasn’t instant; at first, Seven wasn’t easy to work with.

Like many young cattle, she needed consistency and to develop trust. For James, learning those skills became part of the journey. “You have to be patient and work with her a lot,” he says. “She taught me how to be a better showman.”

His grandmother, Debbie Hardesty, knows a thing or two about raising both cattle and young

exhibitors. Long before James entered the show ring, she was building opportunities for other children to do the same, as a 4-H volunteer. More than 30 years ago, Debbie began welcoming local youth to Harvue Farm to learn about dairy cattle and showmanship. What started with a handful of children has grown into a summer program serving more than 30 youth each year, many of whom return long after they’ve aged out to mentor younger exhibitors.

A former 4-H All Star, the highest honor a 4-H’er can receive, and an accomplished dairy showwoman herself, Debbie understands the thrill of competition. She showed prize-winning cattle, earned success at the Ohio State Fair, and later watched a cow bred by the family become a two-time World Dairy Expo champion. Yet when asked what matters most, she rarely talks about banners or trophies. Instead, she talks about building confidence in kids: the shy child who learns to lead a calf into the ring; the youngster who discovers the value of hard work; the exhibitor who learns responsibility by caring for an animal every day. “Not everybody’s going to have the best calf,” Debbie says. “But everybody needs to go home with something they’re not going to forget.”

That philosophy is apparent in James. Despite competing on national stages, he still talks about

Seven with the uncomplicated affection of a child who values friendship before prestige. When asked what Seven would say if she could talk, his answer comes instantly: “She’d say I’m really nice.

And that we’re best friends.”

In an industry where success is measured across generations, that connection may be the most important achievement of all. At Harvue Farm, the future isn’t simply being raised — it’s being mentored by grandparents, guided by parents, and shaped by the daily responsibility of caring for animals. James’ parents, Matt and Ashley Hardesty, are continuing that tradition, ensuring the values passed down through generations remain strong.

The Hardesty legacy is built on family, good cattle, and exceptional dairy farming. But even more, it’s found in a young showman learning the same lessons his family has carried for generations: patience, stewardship, hard work, and the understanding that the best partnerships are built one day at a time.

The 71st Annual Clarke County Fair will be held August 9 through 16, 2026, at the Clarke County Ruritan Fairgrounds in Berryville, Virginia. The fair celebrates agriculture, community, and youth programs, with strong 4-H and FFA participation. ML

“She’d say I’m really nice. And that we’re best friends.” – James Hardesty Top left: The farm. Top right: Harvue’s sign. Bottom left: Debbie Hardesty. Bottom right: Harvue cheese.

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THE BOYD BED & BREAKFAST

Visit for the History, Stay for the Breakfast Written by Kaitlin Hill | Photos by Gracie Savage

T

he saying “if these walls

property was a Veritas Contracting

could talk” is often intend-

sign visible outside. The Middle-

ed as an invitation to imag-

burg-based contractor respectfully

ine the people, events, and passage

restored and refurbished the build-

of time witnessed by historic struc-

ing, maintaining its period charm.

tures. The phrase is appropriate for

Then on May 28, 2026, town of-

any number of buildings in Middle-

ficials, photographers, journalists,

burg, where the old stone edifices,

and prospective guests gathered to

some dating back to the early 1700s,

celebrate the official opening of The

have served as homes, businesses,

Boyd Bed & Breakfast.

and meeting places for nearly three centuries.

18

tryside, the breakfast prepared by

ton Street sits a white stone house

Jennifer Moore, who owns the busi-

dating back to 1780. The building

ness with her husband, Paul, is rea-

is attributed to Burr Powell, son of

son enough to book a room.

Middleburg town founder Leven

Moore credits her culinary prow-

Powell. Over the years, the feder-

ess to her grandmother. “My love for

“My love for cooking started when I was a little girl. I would spend the summers with my grandmother, Mama Ginnie as we called her, and boy did she cook!”

– Moore

Jennifer Moore outside the historic B&B.

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AUGUST 2026

suites inspired by the Virginia coun-

At the east end of East Washing-

al-style house has had many pur-

middleburglife.com

Beyond the four tranquil guest

poses: rental property, mercantile, private residence, and real estate office, to name a few.

For over a year, the only hint of something new coming to the

cooking started when I was a little girl,” Moore shares. “I would spend the summers with my grandmother, Mama Ginnie as we called her, and boy did she cook! Three meals evBreakfast | Page 19

Breakfast | From page 18 ery day. Real meals. Fresh vegetables right out of the garden, pies, cakes, biscuits. We canned jellies and jams and pickles. You name it, we did it.”

Moore describes the menu as “a little bit of France meets classic Southern comfort,” a combination that is perhaps most apparent in their quiche preparation. She says, “My husband and I have spent a good bit of time in France and believe that you just can’t beat a little patisserie.

We have stopped at many during our time there and love a good quiche! We make individual ones here at The Boyd with various fresh ingredients, but we serve them with grits we’ve had shipped to us from a family-operated gristmill in Alabama, and we may add a side bacon that we source here locally in Virginia or maybe Conecuh brand sausage, which is also from Alabama.”

The unique cross section of cuisines will also “change with the seasons. It is driven by which fruits are in season and also by the temperature.

I make homemade biscuits with sausage gravy more often in the winter months. It is just warm and soothing. In the summer, when it’s hot, thin mini pancakes and bacon with a little vanilla yogurt and berries on the side may be just enough for a warm day of strolling and shopping in town!”

When asked to pick her favorite menu item, Moore, understandably, struggles to choose. “I have some favorite recipes for sure. My biscuit

“I have some favorite recipes for sure. My biscuit recipe is one my mother has always used.” – Moore

recipe is one my mother has always used. ... If I had to choose one meal, I would say a tomato and cheddar cheese quiche with crispy oven-baked bacon, homemade mini biscuits and jam, and a spring mix with vinaigrette dressing.”

She continues, “One of my favorite breakfast items to bake is a blueberry sour cream crumb

and a bite to go.”

But perhaps the best recipe of all is the mix-

In addition to the crumb cake, Moore has no

ture of charming history, a welcoming atmo-

shortage of add-ons up her sleeve. She offers a

sphere, and Moore’s propensity for hospitality

classic bar mix for snacking, charcuterie boards

all resulting in a special stay in the heart of Hunt

to enjoy with local wine, chocolate-covered

Country. ML

cake. It is not on the menu, but I often have it for

strawberries to enhance a romantic getaway, and

guests and give it to those who are heading out

even homemade pimento cheese and pepper jelly

For more information on The Boyd, visit

early for horse events and just need some coffee

dip, which is perfect for predinner grazing.

theboyd1780.com

Top left: A peek inside one of the guest rooms. Top right: Moore’s breakfast spread of blueberry sour cream crumb cake, homemade quiche, grits, and sausage. Bottom left: Moore making her quiche from scratch. Bottom middle: A lovely staircase leading to the guest suites. Bottom right: Moore’s bar mix is a delicious add-on.

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Meet Your Neighbor: JENNIFER BELL,

Middleburg’s New Director of Community Engagement Written by Diane Helentjaris | Photos by Caroline Gray

J

ennifer Bell’s eyes sparkle when she’s asked how she feels about Middleburg. “I think Middleburg is one of those wonderful places,” she says. “People know each other… Middleburg knows who they are, what they want. People are welcoming, friendly. People care about you and

care about the community. It’s a special, wonderful place.”

Bell began her new position as Middleburg’s director of community engagement on June 29, 2026. As director, she oversees the town’s tourism and event initiatives in addition to supporting relationships between the town and its businesses. More than her positive attitude, she brings expertise and experience to the job. For nearly two decades, Bell has carved out a career helping communities flourish.

As an undergraduate at Lafayette College, she studied abroad at Regent’s College in London, England.

After earning her bachelor’s degree in intellectual history from Lafayette, she pursued a graduate degree in political science, but became disenchanted. She decided to leave academia and plunge into her career. She hasn’t looked back.

Early in her proJennifer Bell.

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fessional life, she worked in programs that helped teachers and students learn about government.

As a result, she traveled to Uzbekistan to serve as a referendum observer during its 2002 referendum election. She and representatives from several other countries were brought into Uzbekistan to monitor the election proceedings.

In 2007, the nonprofit Salem Main Streets, which is dedicated to downtown revitalization, hired Bell to be its executive director. Salem, Massachusetts, is famous for its historic witch trials, but Bell tapped into other community highlights. She secured grant funds, organized a large volunteer team, and helped bring in 60 new businesses. She also restarted the farmers market in Derby Square. It’s on the same land where Salem inhabitants had shopped for fruits, vegetables, eggs, and other fresh produce from 1634 until the early 1970s. Bell fondly recalls other events in Salem, such as its film festival and the combined chocolate and ice sculpture celebration. Here, her career achieved its mature shape and trajectory.

Bell has similarly served Winchester and Harrisonburg, Virginia. Her goal is to collaborate with locals to improve and strengthen communities. Tools include promoting tourism, revitalizing downtowns, and developing programs and events.

Tourism has increasingly become a financial pillar for many small towns, supporting both residents and visitors. Non-locals can provide a steady stream of new customers for businesses and, as a result, birth new jobs. Enhanced amenities to support tourism, such as parking and Neighbor | Page 21

Neighbor | From page 20 public toilets, can be used by residents as well.

Furthermore, historic preservation needs can become apparent when towns plan for tourists, and money can be raised to maintain these sites. Local artisans and artists can also find larger audiences and customer bases. All in all, community pride can beam.

Jennifer Bell understands tourism from a professional and personal point of view. She “loves to travel… I can never travel enough.” She grew up in the longtime tourist magnet of Lancaster County, Pennsylvania. She chuckles recalling some early travel experiences, including dealing with cross-cultural communication (and miscommunication) in Uzbekistan. One of her favorite trips involved her family’s travel through 35 of the continental U.S. states. The four of them — including her husband, son, and daughter — prioritized state and national parks, hiking, and

outdoor activities during their weeks of driving.

Her son, a runner, made sure to run in each state, either alone or in an organized group. Her only regret is that her kids talked her out of visiting all the presidential libraries in favor of other activities.

Bell grew up curious, fascinated by problem-solving, and a voracious reader of both fiction and nonfiction. Bell’s father was an antique dealer, and she retains a deep love of history and old things in general. She understands Middleburg’s love of tradition, uniqueness, and its dependence on day-trippers and weekenders. In that spirit, she is already looking ahead to Middleburg’s Oktoberfest and other special town events. Even as she gears up for a busy fall and winter, her door in Middleburg’s Town Hall is open, and she welcomes those who would like to volunteer on community projects or just stop by to say “hi.” ML

Outside Middleburg’s Town Hall.

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ND

LA

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67 acres | $6,695,000

MILTON VALLEY

139 acres | $4,250,000

LEEDS MANOR ROAD

187 acres | $3,300,000

Boyce – Federal style manor house refinished, updated and expanded. Guest house, restored bank barn, and Opequon Creek complete an estate designed for fine living and equestrian pursuits.

Berryville – Elegant 4 BR, 3/1 BA stone manor c.1782, w/ views of mountains and farmland. High ceilings, fireplaces w/ period mantels. 2 cottages, 4-car garage w/ apt, several other outbuildings.

Delaplane – Gorgeous views! 7 parcels. Main parcel: 144.9 acres, new driveway, new well, underground electric, 6 BR perc site.

Additional 42 acres in 6 parcels between 1.19 and 12.60 acres.

John Coles | 540-270-0094

Cricket Bedford 540-229-3201 | Cary Embury 540-533-0106

John Coles | 540-270-0094

W

NE

THISTLE RIDGE

47+ acres | $2,600,000

SMALL SPRING FARM

27+ acres | $2,595,000

BURRLAND HOUSE

3+ acres | $2,295,000

Paris – Renovated 3 BR home, panoramic views, 6,000 sq. ft. barn, conservation easement potential, and agribusiness opportunity near the Appalachian Trail. Opportunities await your imagination!

Upperville – 2 historic stone cottages that can function as a single residence or as 2 connected living spaces, ideal for a variety of living arrangements. 6-stall barn, paddocks, and studio apartment.

The Plains – On 3.3 picturesque acres, between large farms, this beautifully maintained, expanded, and renovated home offers the perfect blend of country charm and modern convenience.

Emily Ristau 540-454-9083 | Snowden Clarke 540-229-1452

Cricket Bedford | 540-229-3201

Jim Thompson | 703-727-9258

JACOB MANN HOUSE

.48 acres | $1,950,000

LITTLE RIVER TPK.

1+ acres | $1,395,000

HIDDEN HILL

4+ acres | $1,299,999

Middleburg – Extensive improvements. 3 BR, 2 BA main home plus separate guest suite. Artisan finishes, designer kitchen. Private, fenced backyard oasis with pool and hot tub. Subdividable.

Middleburg – Enjoy a soaring two-story foyer, gourmet kitchen, light-filled family room, and covered patio. Unfinished lower level offers endless potential. New roof, HVAC, and more.

Round Hill – 4 BR, 4/1 BA with nearly 5,000 sq. ft. of living space, plus 2 separate living spaces with private entrances make this the ultimate multi-generational home.

Cricket Bedford | 540-229-3201

Cricket Bedford | 540-229-3201

Kristin Dillon-Johnson | 703-673-6920

D VEE O PR RIC IM P

EW

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MOOSE MEADOW

3+ acres | $899,999

OLD CHAPEL ROAD

W

NE

18+ acres | $899,000

ASHBY GAP OVERLOOK

1.63 acres | $399,000

Purcellville – Main-level living farmette with modern comforts and country charm. For horses: board fencing, run-in shed, brand-new 24’ x 36’ timber-frame barn ready to customize.

Boyce – Small horse farm with 3 BR, 2/1 BA Cape Cod in Blue Ridge hunt country. Original floors, beamed ceilings. 4-stall center aisle barn. 1 hour from Dulles. In conservation easement.

Paris – Strategic location Rt. 50 & Rt. 601 frontage. Unique, renovated building near Sky Meadows, the Appalachian Trail, Shenandoah River and local wineries. Zoned FOC. Ideal cottage, Airbnb, or home business.

Kristin Dillon-Johnson | 703-673-6920

Maria Eldredge 540-454-3829 | Anne McIntosh 703-509-4499

Cathy Bernache | 540-424-7066

22

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IN HORSE COUNTRY, EVENINGS LINGER LONGER SLATE HILL

7+ acres | $2,625,000

Upperville – c.1700s 4 BR, 2/1 BA house, renovated inside and out in 2021. 4-stall center aisle barn, 120’ x 70’ EquiSand arena — suitable for all riding disciplines. Great commuter location.

Will Driskill | 540-454-7522

ED V O E PR RIC M P

I

CHARTWELL

24+ acres | $2,199,000

Marshall – In Bellevue Farms, with 30+ miles of trails. Custom 7,700+ sq. ft. stone 5 BR, 5/1 BA house with great views! 1 BR, 1 BA guest house, horse barn w/ barn apt, ring, paddocks, pond. 2 parcels.

Cricket Bedford | 540-229-3201

D VEE O PR RIC IM P

Photo Credit: Gomer Pyles

SERENITY

14+ acres | $945,000

Boyce – 3 BR, 1/1 BA huntbox. Exterior paint and new roof.

Hardwood floors throughout, high ceilings, 2 working fireplaces.

Charming, bring your horses! Blue Ridge Mountain views.

Maria Eldredge 540-454-3829 | Anne McIntosh 703-509-4499

W

NE

We don’t just sell properties. We celebrate the land.

At Thomas & Talbot our passion for the outdoors runs deep. We believe the best properties are the ones that let you live closer to nature. From rolling pastures to golden sunsets — wide open spaces, old-growth trees, and views of the Blue Ridge Mountains. It’s more than what we sell; it’s what we love.

THOMAS & TALBOT WALNUT STREET

.15 acres | $369,999

Berryville – 3 BR, 1 BA home. Beautifully updated HW floors and BA, freshly painted interior. New HVAC, windows and newly installed metal roof on the back of the house.

Kristin Dillon-Johnson | 703-673-6920

ESTATE PROPERTIES

2 S. Madison St. Middleburg VA 20117 | Office 540-687-6500 | thomasandtalbot.com Offers subject to errors, omissions, change of price or withdrawal without notice. Information contained herein is deemed reliable, but is not so warranted nor is it otherwise guaranteed.

AUGUST 2026

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23

PEANUT SOUP IN A NUTSHELL A Brief History of the Commonwealth’s Signature Dish Written by William Anderson Photo courtesy of The Red Fox Inn & Tavern

V

irginia is known for its peanuts and by extension peanut soup, which is widely considered the Commonwealth’s signature dish. While the soup is famous in Virginia, it’s actually older than the state. The first documented serving of peanut soup was at the historic King’s Arms Tavern in Williamsburg in 1772, but its roots trace back even further than that to the Columbian Exchange of the 16th century.

Peanuts are a native crop of the Andes region in South America. There is evidence that Peruvians have been eating peanuts since as early as 750 B.C.E. It is thought that Spanish and Portuguese conquistadors first brought peanuts to Europe from South America in the 16th century. From there, European colonists introduced peanuts to West Africa. The indigenous peoples quickly adopted the peanut because it grew well and was similar to crops they already cultivated, such as the Bambara groundnut. West Africans had already developed an early version of peanut soup using groundnuts, and they began substituting peanuts into existing recipes.

As the slave trade brought Africans to North America, it also brought peanuts and African recipes with them. In the early 18th century, peanuts had simply been grown to feed livestock. Historians believe that enslaved African cooks adapted peanut soup to use locally available ingredients such as chicken stock, butter, flour, and later peanut butter.

Peanut soup at The Red Fox Inn & Tavern.

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The popularity of peanut soup grew during the Civil War when Union soldiers brought peanuts back home and began growing them in the north. The circus also popularized roasted peanuts across America. Biologist George Washington Car ver published the recipes of five variations of peanut soup in his seminal work, “How to Grow the Peanut: And 105 Ways of Preparing it for Human Consumption.”

Unsurprisingly, a dish so deeply tied to Virginia history could even be found on the menu of Middleburg’s most historic inn, The Red Fox Inn & Tavern, where it was served as a starter.

“For generations, guests have begun their meal at The Red Fox Inn & Tavern with our signature Virginia Peanut Soup,” shares Food and Beverage Director Anna Adams. She adds, “Served within the walls of our historic inn — welcoming travelers since 1728 — this beloved recipe has become as much a part of the Red Fox experience as our

warm hospitality and Hunt Country tradition.”

Though the item is not currently on the menu, Adams says, “It remains one of the Inn’s most iconic and requested recipes. We still love sharing it as part of our history and culinary tradition.”

In that spirit, Adams shares two recipes for the iconic soup from The Red Fox Inn & Tavern — a traditional version and a more modern take. For those looking for a taste of history or a unique starter for an upcoming dinner party, the result of either recipe is the same: delicious. ML

VIRGINIA PEANUT SOUP Recipe courtesy of The Red Fox Inn & Tavern | Makes 15 servings

MODERN PEANUT SOUP Recipe courtesy of The Red Fox Inn & Tavern | Makes 8 servings

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AUCTION ~ ART ADVISORY ~ APPRAISAL

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INVITING CONSIGNMENTS

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© TTR Sotheby’s International Realty. All Rights Reserved. The Sotheby’s International Realty trademark is licensed and used with permission. Each Sotheby’s International Realty office is independently owned and operated, except those operated by Sotheby’s International Realty, Inc. TTR Sotheby’s International Realty fully supports the principles of the Fair Housing Act and the Equal Opportunity Act.

AUGUST 2026

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27

knowledge of how we do what we do, so that we can pass it on from one generation to the next generation without losing it,” Brossman explains.

In order to expand the practice of environmentally friendly farming, the Brossmans went out into the community to find people who were farming to their standard and brought them in to grow specific products. This model would prove successful.

“Over the course of a number of years, we just kept expanding the number of people. Of course, they’re all state-inspected and -approved. I’m always very focused on the safety of the product,” Brossman says.

This helped achieve their second goal, which was to support the community. Customers pour into the farm not only for seasonal produce, but

Brossman’s Family Farm: Where Sustainability Meets Community Support Written by Emerson Leger | Photos by Sherri Holdridge

A

“We feed a lot of people from this farm stand,” he says. The pies are made nearby and available Friday, Saturday, and Sunday.

“At the end of the day, what we have now is… a very wide selection of food coming in locally here, very safe, and on top of that — back to the sustainable farming — these farms that were going out of business are now staying in business because now they have a market here to move

t Brossman’s Family Farm, the sweet sound

Rick Brossman has been farming since he

of the mockingbird can be heard if one lis-

was 14, when he would travel from Virginia to

tens closely. Located off James Monroe Highway

his grandfather’s farm in Pennsylvania. When the

in Lucketts, the fields have been managed by hus-

time came to start his own, he did so with two

the crops. This year, he invited those interested

band-and-wife team Rick and Stephanie Bross-

goals in mind: sustainability and community sup-

to learn about how to take care of Russian mam-

man since 1989. For the past 14 years, they’ve

port.

moths, a type of sunflower.

“Sustainable means how do we maintain the

grown produce.

Rick and Stephanie Brossman.

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for locally sourced, homemade jams and pies.

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their product through,” he explains.

For Brossman, part of community support is training and educating people on how to grow

Sustainability | Page 29

Sustainability | From page 28 “I bring them out and I ask them to choose which sunflower they would like to have, and then I put their name on it... Then I explain to them how we’re growing these, and I show them what the bees are doing, how they’re making the honey from that. I tell them that in the winter time when the snows come, I want them to put it outside so the birds and the squirrels have some food to eat so they don’t die,” he says.

Brossman has even worked with a nearby elementary school to teach kids how to make their own ice cream, and he already has a bird project set up for next year. The kids will go outside and identify what types of birds live locally, and what food they need to survive the winter. Brossman will then have them plant food plots for the birds.

“They’re connected now to what’s happening, and then they can see that throughout the season, by watching the birds coming in and eating,” he says.

In the classroom or at a farmers market, Brossman hopes that people will leave with a better understanding of why sustainable farming is important not only for the food, but for the animals in the surrounding area. “From this farm, the people are getting a wide range of expertise that they would not find anywhere else,” Brossman shares.

Brossman’s Family Farm is open seven days a week, from 9 a.m. to 6 p.m. and until 6:30 p.m. on the weekends. They have everything, from juicy tomatoes, kale, and onions to fresh eggs, baked goods, ruby-red strawberries, and much more.

Customers can order baked goods by calling Sustainability | Page 30 Top: Summer peaches. Middle left: Juicy tomatoes. Middle right: Hand-picked blueberries. Bottom: A selection of pie fillings.

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Sustainablity | From page 29 ahead of time. In the fall, they’ll have a pumpkin patch, homemade apple cider, and in-season produce such as pears, apples, corn, and gourds.

When the snow hits the ground, they’ll sell Christmas trees, honey, pies, and jam.

For Brossman, it’s the people who visit that are his favorite part of running the market. Seeing them learn about the ecosystem and opening their eyes to the world of farming make it worthwhile for him. Brossman’s focus on education, care for his customers, and knowledge of how food is grown make his farm one-of-a-kind. ML A couple who clearly love what they do.

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GRAYSON’S Estate-Grown Dining at Goodstone Inn & Restaurant Written by Lia Hobel | Photos courtesy of Goodstone Inn

T

he newest dining destination at Goodstone Inn & Restaurant is named for the estate’s resident llama, a fitting namesake for a concept rooted in the life of the land surrounding it. It brings a more relaxed spirit to the resort’s dining experience. Set among rolling pastures, historic stone walls, gardens, and working farmland, Grayson’s is designed to bring guests closer to Goodstone’s daily cadence while offering the warmth and elevated experience expected from one of Hunt Country’s beloved getaways.

At the heart of the restaurant is a true farm-to-table approach. The culinary team draws inspiration from Goodstone’s own on-site farm, where herbs, greens, heirloom vegetables, and farm-fresh eggs help shape the menu each day.

Executive Chef Ahmed Ibrahim describes the Goodstone philosophy as one built around respecting nature, harvesting with care, and serving cuisine that reflects pride in both the farm and the surrounding community.

“Our goal is to let the estate guide the plate,” Ibrahim says. That spirit comes through in Grayson’s approachable menu, which aims to balance rustic comfort with the sense of occasion that has long defined the Goodstone experience.

With menus for breakfast, lunch, and dinner, daily and weekend brunch, and the bar, there is something for everyone. For guests, neighbors, and

Left: An on-site greenhouse where Goodstone sources produce. Right: A decadent breakfast of French toast and fresh berries.

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Grayson’s | Page 33

Grayson’s | From page 32 visitors to the area, Grayson’s offers a new way to

To learn more about the Grayson’s menu or to book your reservation, visit goodstone.com.

experience Goodstone: not simply as a place to dine, but where the kitchen, farm, and countryside are closely connected. ML

Grayson’s at Goodstone Inn 36205 Snake Hill Rd. Middleburg, VA 20117

Top left: A stacked charcuterie board. Top right: Fresh veggies take center stage on an entree. Bottom right: This stunning salad has all the colors and flavors of summer.

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Our Biggest Needs Are: Barn Homes for Mouse Patrol Officer Cats Emergency Medical Funding Funding for Spay & Neuter And Cat Food (Purina Brands, please!)

Thank you!

OUR MISSION For the Cats’ Sake is an all-volunteer, non-profit organization dedicated to spaying and neutering stray, feral and domesticated cats, and finding them homes through our foster-based adoption program. We help control the cat population by providing low and no-cost spay/neuter services, and operate a T.N.R. program (trap, neuter & return).

Donate today at forthecatssake.org

PO BOX 471, Flint Hill, Virginia, 22627 34

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The Stewards of Oak Hill Written by Camden Littleton

S

et above the Little River outside Aldie, Oak Hill has always been something more than a presidential home.

The 1,200-acre estate is a family home, a working landscape, a place where Middleburg Hunt foxhounds gather on crisp autumn mornings, where children

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race through hallways beneath centuries-old portraits, and where one family’s quiet promise to protect history has now become a gift to every Virginian.

Long before it became one of Loudoun County’s most treasured estates, Oak Hill was home to America’s fifth president,

James Monroe. After leaving the White House in 1825, Monroe returned to the property he had built between 1820 and 1823, seeking both peace and purpose.

Historians believe it was here that he refined ideas that became the Monroe Doctrine. Nearly Oak Hill | Page 37

Oak Hill | From page 36 two centuries later, that doctrine remains one of the defining statements in American diplomacy.

Yet Monroe’s home never froze in time. Instead, it remained exactly as he intended: a home.

For Melinda Delashmutt Altschul and her brother, Tom Delashmutt, Oak Hill was never simply a landmark. “It was a home, and one that we always returned to.” Growing up at Oak Hill during a very different era in Loudoun County, Melinda and Tom attended The Hill School in Middleburg and spent their days like any other local child — racing around the halls and playing hide-and-seek in the boxwood garden. They gave little thought to the fact they were inside one of America’s most important historic homes.

Melinda’s mother, Eugene Delashmutt, made sure of that. “We couldn’t treat it like a museum,” Melinda recalls. “My brother and I once crashed into a table full of old glass pieces and broke everything. We were terrified. Mother came in and simply said, ‘They’re just things.”

Christmas dinners stretched the length of the dining room table, seating 16 family members shoulder to shoulder. “My mother entertained a lot. She had been a columnist for The Washington Star and covered area diplomat gatherings, equestrian and society events… We always had a Boxing Day celebration featuring a whole pig with an apple in its mouth, and Mother always placed cooked pork tenderloins in the pig, just to make sure there was enough for all of the guests to eat,”

Melinda laughs.

For Tom’s wife, Gayle, Oak Hill has been home for a little over three decades, and as she’s grown with the property, once again stewardship became less about ownership and more about responsibility.

Tom and Gayle’s love story began unexpectedly. Driving through Aldie one evening, Gayle’s brand-new Volkswagen Rabbit broke down. She was helped by Tom, who happened to stop along the road. Months later, after deciding to begin a new chapter in life, she called him to ask about renting a small cottage on his property. “He said it wasn’t available,” she remembers with a smile, “but asked if he could take me to dinner.” The rest, as they say, is history.

For 33 years, they built a life together at Oak Hill, raising her son and their two daughters while carefully tending to the property. Gayle immersed herself in the gardens, learning their rhythms and devoting herself to nurturing and restoring them, while Tom continued his father’s vision of the farm in stewardship and management. Like his father, he was happiest on the seat of a tractor. But their commitment to historic preservation extended well beyond Oak Hill.

As the past president of the Mosby

Heritage Area Association, now called the Piedmont Heritage Area Association, Gayle, with Tom’s help, introduced thousands of students, garden clubs, and history enthusiasts to Oak Hill, believing the best way to preserve history is to experience it. Their work earned widespread recognition, including the 2015 Mosby Heritage Area Association’s Heritage Hero Award and the 2025 Loudoun Preservationists of the Year award.

For Tom, that philosophy was one he learned early on. “I remember being the only child who knew what the word ‘preservation’ meant in second grade,” Tom shares. “My mother always told us we were protectors of Oak Hill.” Those words would ultimately guide one of the most significant land conservation efforts in modern Virginia.

For decades, various possibilities for the future of the property were discussed. Universities expressed interest. Other preservation concepts surfaced, and there were multiple unsolicited offers from developers and real estate agents. Yet none fully addressed the family’s desire to preserve both the house and the landscape that gives it meaning.

However, Heather Richards, vice president of Oak Hill | Page 38

Left page: Oak Hill overlooking its terraced gardens. Above: Tom and Gayle Delashmutt.

Photos by Douglas Lees. Bottom: Melinda Delashmutt Altschul, Senator Russet Perry, and Gayle Delashmutt. Photo by Camden Littleton.

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Oak Hill | From page 37 The Conservation Fund’s mid-Atlantic region, immediately understood Oak Hill’s significance.

“Oak Hill isn’t just another historic home,” Richards explains. “It’s where President James Monroe drafted the Monroe Doctrine. When you have a place that protects both our nation’s history and more than 1,200 acres of forests, fields, and wildlife habitat, you don’t get a second chance to preserve it.” Richards spent years helping guide the complex project, assembling partners, building

support, and moving the vision forward when obstacles arose.

One of the project’s strongest champions in Richmond became Senator Russet Perry.

When Richards approached Perry in 2024 about the possibility of creating a state park at Oak Hill, Perry recognized it as a rare opportunity. “Projects like this are marathons, not sprints,” Richards says. “History, conservation, and public recreation rarely come together this perfectly.”

Working together, The Conservation Fund, Loudoun County officials, and Perry overcame legislative hurdles, funding challenges, and countless setbacks before finally succeeding.

The motion to designate Oak Hill as a state park passed on June 29, 2026.

Future visitors will discover far more than a

historic mansion and remnants of James Monroe’s life there. They’ll discover hiking trails winding through forests and open fields along the Little River. They’ll stand in the same landscape Monroe knew and experience the remarkable rural setting that has remained largely unchanged for two centuries. They’ll walk through the fivetiered garden and the magical boxwoods.

Perhaps most surprising of all, guests may find themselves captivated by something far older.

Embedded in stone around the house and on the porch are dinosaur footprints — fossils that have delighted generations of young and old alike.

“You can tell them about Monroe and all of the history here, but as soon as they see those dinosaur tracks, that’s the highlight,” Gayle laughs.

It is, somehow, the perfect beginning, once again. A presidential home. A family home. A landscape protected for generations to come. At Oak Hill, history was preserved and lived. And now, thanks to one family’s vision and a remarkable coalition determined to protect it, it belongs to the people. ML

Left: The stunning gardens. Photo by Douglas Lees. Right: One of the many inverted dinosaur tracks placed within the walkway to the garden. Bottom: A period detail. Photos by Camden Littleton.

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REMEMBERING MIMI ABEL SMITH Written by Middleburg Life Staff | Photo by Janet Hitchen

T

he team at Middleburg Life was deeply saddened by the news of Mimi Abel Smith’s passing in July. A board member of the National Sporting Library & Museum, Piedmont Environmental Council, and Citizens for Fauquier County, as well as an Upperville Colt & Horse Show participant for 50 years, Smith was a pillar of the community and will be sorely missed by the many that knew her.

“Mimi was a wonderful person and so dedicated to conservation and preserving Fauquier County. She loved her farm. Her mother was one of the founders of the Virginia Outdoor Foundation. The foundation has more conservation easements in Virginia than anyone … and Mimi was very interested in supporting the legacy of Virginia Outdoor

Foundation,” shared her friend Jim Rich. He adds, “She was a great patriot, loved this country, and a great human being. She was a doer and a giver, and gave back to the community.”

In a tribute to Smith from July 3, Chris Miller, the president of the Piedmont Environmental Council, wrote, “She led by example, whether in encouraging conservation easements, sponsoring events for PEC and our many partners, or taking the time to represent the community at important public meetings. … I appreciated her courage and humor, her sense of fun, and her unflagging support of PEC staff. She always arrived early for PEC board meetings, with a smile and a twinkle in her eye. We will miss her voice and advocacy for conservation of Fauquier and the Piedmont.”

Cynthia Benitz, Smith’s goddaughter, shared, “She always helped any young people that showed interest in something passionately to get connected through her amazing network with someone who could direct you into a job or project that was a perfect match for your talents. She was excited and encouraged to put people together that could protect our beautiful countryside. Her support for the Piedmont Environmental Council was inspirational and optimistic that we could protect this amazing farm country! I loved being her goddaughter and was lucky to be drawn to Virginia by my mum’s and her lifetime friendship.”

Smith leaves behind a legacy of good deeds and important causes, and her impact on Hunt Country will never be forgotten. ML

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Our Favorite Local Gifts for Dining & Entertaining Photos by Kaitlin Hill Baguette Bread Basket, $48, & Baguette Bread Knife, $35, Available at Crème de la Crème

“The Butter Book,” $19.95, Available at Middleburg Books

Place & Menu Cards, $38, Available at Atelier Maison

Olivewood Honey/ Mustard Dipper & Spoon, $42, Available at Town Duck

Tender Leaf Fruity Blender, $59, Available at The PLAYroom

Madras Curved Spoons, $64, & Casa Nuno Medium Bowl, $118, Available at Bedford Lee

Lemon Ceramic Measuring Cups, $28, Available at Loudoun Market German Spaetzle, $6, Available at The Christmas Sleigh

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Swell Gourmet Dog Gelato, $9.99 each, Available at Tilly’s Pet Supplies

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CALENDAR OF EVENTS

20TH ANNUAL SIDEWALK SALE August 1 - 2 | 10 a.m. to 5 p.m. | visitmiddleburgva.com Shop until you drop with Middleburg’s annual Sidewalk Sale. Celebrate 20 years of this town tradition by perusing and supporting all the small businesses offering discounted fashion, equestrian gear, home goods, and more. The stores participating will display a balloon out front so they are easy to find. This event is open to the public.

NATIONAL NIGHT OUT August 4 | 6 to 8 p.m. | middleburgva.gov National Night Out is the Middleburg Police Department’s annual community outreach program, aimed to promote strong police-community partnerships. This event is free with fun for the whole family, including a bounce house, dunk tank, free food and beverages, and a rock climbing wall.

“BEYOND THE VISIBLE – HILMA AF KLINT” AT OSGF August 6 | 4 to 6 p.m. | osgf.org Visit the Oak Spring Garden Foundation for

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a documentary about Hilma af Klint, an early 20th-century abstract artist and pioneer of the form. The screening will be followed by an in-person Q&A with director Halina Dyrschka. Light refreshments will be provided at the screening, which will be held at The Granary on Rokeby. The price of admission is $10.

SALAMANDER UNCORKED: MASTER CLASS WITH JEFFERSON VINEYARDS August 7 | 4:45 to 6:30 p.m. | salamanderresort.com Learn more about the history and winemaking philosophy of Jefferson Vineyards as well as the unique aspects of Virginia wine territory. This lesson will give participants a greater appreciation for local wine.

OPEN LATE: MARTIN AND KELLY AT NSLM August 7 | 6 to 8 p.m. | nationalsporting.org Enjoy a free outdoor concert featuring country group Martin and Kelly at the National Sporting Library & Museum. Guests are welcome to bring chairs and blankets for the lawn. Picnics are also welcome, but glass containers and outside alcohol are not permitted. There will be

concessions and free parking available. All pets must be on a leash.

AN AFTERNOON WITH MIMI MONTGOMERY August 7 | 7 to 8:30 p.m. | middleburgbooks.com Celebrate the debut novel of journalist turned author Mimi Montgomery with an event hosted

by Middleburg Books owner Mary Beth Morell at Castle Gallery. There will be a Q&A and book signing, and guests will receive a copy of the book, “Murder Bites.” Tickets are available for reservation on the Middleburg Books website.

CARS AND COFFEE August 8 | 8 to 11 a.m. | callawayclassics.com This is an event for automobile lovers and noncar people alike; anybody can appreciate the classics. Participants are invited to bring their own classic car to show off or simply browse while enjoying a coffee. Happy Family Ranch food truck will be on-site selling breakfast and coffee. This event is free, open to the public, and a great use of a Saturday morning.

Calendar | Page 43

CALENDAR OF EVENTS

Calendar | From page 42 CRABFEST AT SLATER RUN VINEYARDS August 14 | 6 to 9 p.m. | slaterrun.com Don’t miss Slater Run’s annual all-you-can-eat crab feast supporting the Churches of the Upperville Outreach Program, which provides food and essential assistance to local families in need. The menu will include steamed blue crabs, corn on the cobb, watermelon, cornbread, and cookies. Tickets are $95 for adults and $15 for kids under 12, who will receive hotdogs and lemonade. To reserve your ticket, visit the Slater Run website.

REVOLUTIONARY STORIES FAMILY DAY August 15 | 10 a.m. to 4 p.m. | loudounmuseum.org Learn what Loudoun County was like 250 years ago and how Loudoun impacted the Revolutionary War effort in a free, educational event at the Loudoun Museum. There will be engaging history lessons, hands-on activities, and fun for the whole family.

LOUDOUN THRIFT MINI BUS MOBILE THRIFT TOUR August 15 | 10 a.m. to 4 p.m. | loudounthrift.com

Hop on the Loudoun Thrift Mini Bus to experience a thrifting tour all throughout the county.

Become a treasure hunter for the day and find unique pieces! The bus will hit five to six stores, where there will be exclusive discounts. The meeting point is at the Blue Ridge Care thrift shop in Leesburg. Reserve your spot through Eventbrite.

CABINETS OF CURIOSITY: A CURATOR’S LOOK INSIDE MORVEN PARK August 15 | 11 a.m. | morvenpark.org What makes furniture valuable? What characteristics define an era? Learn the answers to these questions and more with a special behind-the-scenes look at Morven Park’s antique cabinetry. The tour will be led by the mansion’s collections manager, David Roettger. Hear the intriguing stories behind every piece when you view this exquisite collection from across the world.

THE PARLOR WITH THE OUGHT INSTITUTE August 21 | 6 p.m. | oughtinstitute.org Enjoy an evening of friendship, philosophy, and learning as guests engage in the art of meaningful conversation. The event will take place at

Art Studio 81 in Warrenton, Virginia. RSVP is required and can be made through the Ought Institute’s website.

KITCHEN GADGETS WORKSHOP August 22 | 10 a.m. to 12 p.m. | gatheringspringsfarm.com Head on down to Gathering Springs Farm in Middleburg to be artsy for a couple hours. Attendees will make kitchen gadgets out of clay, such as spoons, an herb stripper, a garlic plate, and more. Tickets are required and can be booked on Eventbrite. Start the fall season right by updating your kitchen with some new handmade items!

HONKYTONK NIGHT August 23 | 4 to 7 p.m. | lostbarrel.com Enjoy free line dancing with a dance-filled night hosted by Lost Barrel Brewing. There will be food, vendors, and drinks. Whether you’re a first-time line dancer or have experience, this event is open to everyone. Come in your best country outfit and bring friends.

For more Hunt Country events, visit MiddleburgLife.com or scan here:

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Experience the Authentic in the Heart of Hunt Country

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