Warrenton Lifestyle Magazine May 2016

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MAY 2016

grow

BLOOM

&

SPECIAL ISSUE!

Saving Chestnuts Lemon Lavender Shortbread Cookies The Outlaw Gardener Jim Hankins at the Fauquier Education Farm, by Robert Photography { MAY 2016 | Jinks WARRENTON LIFESTYLE } 1


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{

PUBLISHERS: Tony & Holly Tedeschi for Piedmont Press & Graphics tony@piedmontpress.com hollyt@piedmontpress.com

EDITORIAL: Rebekah Grier editor@piedmontpress.com

ADVERTISING: 540-347-4466 hollyt@piedmontpress.com

SUBSCRIPTIONS: accounting@piedmontpress.com For general inquiries, advertising, editorial, or listings please contact the editor at editor@piedmontpress.com or by phone at 540.347.4466

EDITORIAL & ADVERTISING OFFICE: The Warrenton Lifestyle Magazine c/o Piedmont Press & Graphics 404 Belle Air Lane Warrenton, Virginia 20186 Open 8:00 am to 5:30 pm Monday to Friday www.warrentonlifestyle.com The Warrenton Lifestyle Magazine is published monthly and distributed to over 11,800 selected addresses. While reasonable care is taken with all material submitted to The Warrenton Lifestyle Magazine, the publisher cannot accept responsibility for loss or damage to any such material. Opinions expressed in articles are strictly those of the authors. While ensuring that all published information is accurate, the publisher cannot be held responsible for any mistakes or omissions. Reproduction in whole or part of any of the text, illustration or photograph is strictly forbidden. ©2016 Piedmont Press & Graphics.

2016 CONTRIBUTING WRITERS: Mille Baldwin Marianne Clyde Dave Colleran Louis Dominguez Robin Earl Debbie Eisele Rebekah Grier Dr. Robert Iadeluca Andreas Keller Michelle Kelley Danica Low Sallie Morgan

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Krysta Norman Aimee O’Grady Rachel Pierce David Goetz George Rowand Nicolas Sicina Jocelyn Sladen Tony Tedeschi John Toler Charlotte Wagner Bonnie Zacherle Gertie Edwards

WARRENTON LIFESTYLE

Lissy Tropea Mary Jane Tropea Maria Massaro Chris Primi Rachel Pierce Helen Ryan Mary Ann Krehbiel Jeff Whitte Steve Oviatt Jim Hankins Jocelyn Alexander MacNeill Mann

}

from the PUBLISHER }

On May 3rd, for the first time in many years, Warrenton will elect three new members to the Town Council and one current appointee. The three other Council members will have only two, four and six years of experience between them. In essence, we will have very new representation. Consider it a fresh start. Many of us are looking forward to the transition. We have new challenges in front of us with rising water rates, fees and taxes that clash with trying to revitalize parts of town that are literally decaying. The good news is that there is a great deal of talent, enthusiasm and professional experience coming to lead Warrenton. And, of course, we are a community with tremendous resources and resolve. We live in a dynamic place. We are not just a bedroom community for commuters to come home to at night and lounge around on the weekends. There is so much happening on a daily basis and most of this activity centers around an array of group activities. As my friend, Mark Smith, liked to say, everyone here is looking for a “third place.” A third place is somewhere outside the first two spaces in our life – work and home. Author Ray Oldenburg believes that bars, coffee shops, general stores, and other third places are central to developing a vital community. Some call such places “social condensers” – places where community is developed, cohesion is retained, and a sense of identity is created. Here are a few of the characteristics of third places: 1. A home away from home. 2. “Levelers,” where rank and status do not matter. 3. A place where conversation is a main activity. 4. They are accommodating and easy to access. Third places keep cohesion in a community. They inspire fun and a drive to create change when needed. We need them. There is much discussion about potential future third places in town: parklets, a bowling alley, a dog park, greenways, a bookstore, coffee shops, etc. Each is appealing to most, yet they all come with some challenges. We will continue to look for third places that could be yours. For starters, try one of the 60 Warrenton dining establishments featured in our restaurant guide. We hope this special Bloom & Grow issue inspires you to get outside and enjoy this beautiful May. And Happy Mothers Day!

With many thanks,

Tony Tedeschi Co-Publisher


CONTENTS

MAY 2016

DEPARTMENTS {

10 {

close to HOME }

06

SOIL

26

POISONOUS PLANTS FOR YOUR PETS

34

THE BASICS OF VEGETABLE GARDENING

38

UP, UP, AND AWAY

58

THE GOOD, THE BAD, & THE UGLY

30

FEATURES

10

THE FIGHT AGAINST THE BLIGHT

Saving the American chestnut trees by Aimée O’Grady

Which insects to keep and which to give the boot by Debbie Eisele

WILDFLOWERS ALONG THE GREEN TUNNEL

by Andreas A. Keller

CULTIVATING PLANTS, PEOPLE, & COMMUNITIES

42 46

GWCC Q&A

The Fauquier County Master Gardeners by Helen Ryan and Mary Ann Krehbiel Get to know Dave Furia! THE OUTLAW GARDENER

Cristinia Santiestevan goes viral by Maria Massaro FAUQUIER HEALTH

Healing garden prepares for 5th year at the Bisto PLANT A ROW

Growing meals for Fauquier FISH by Aimée O’Grady FAMILIES4FAUQUIER

News and upcoming events for May!

know your HISTORY } 62

{

Create an interesting vertical pallet garden by Debbie Eisele

18

70

34

Growing produce for dummies by Jim Hankins

the local COMMUNITY }

50 52

{

Keep your yard pet-friendly this season by Charlotte Wagner

the great OUTDOORS }

24 {

Soil basics for the tardy gardener by Jocelyn Alexander

THE NUMBER 18 SCHOOLHOUSE

Joint efforts have preserved and repurposed by John Toler

set the TABLE } 30

LEMON LAVENDER SHORTBREAD COOKIES

44

HERBS

68

by Rebekah Grier and Kara Thorpe

Growing, Gathering, and Gastronomy by Jeff Whitte WARRENTON RESTAURANT GUIDE

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close to

HOME

SOIL Soil basics for the tardy gardener By Jocelyn Alexander

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I

n the horse world, there’s an adage, ‘no foot, no horse.’ For the garden, it should be ‘no soil, no garden.’ If you’re worried that it’s glorious May and already your neighbor has green tomatoes on a thriving plant while your winter-sleepy patch of hopeful garden ground still reminds you of blizzardy winter, take heart (and hoe) and worry not. There’s still time! Garden perfection is a myth. We are gardeners by forging ahead and making ‘mistakes’ that reveal gardening talent. But there’s a few soil basics you should consider before planting those little beauties.


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TEXTURE & STRUCTURE If you can push a small spade into the soil easily in most wet conditions, you might already have great soil. You may be new at this, but you can imagine how tiny, tender roots need to be able to push their way through soil (which is both their super-highway and source of nutrition). Virginia soil has clay, which is dense, meaning that roots and water can’t infiltrate easily. If you are planting without a perfectly-prepared garden site, you will need to lighten the soil structure with organic matter. One quick way is to buy soil labeled as just that, bagged at your local nursery, hardware store, or agricultural co-op. Over time you can make your own magic mixture with used coffee grounds, rejected fruit parts, egg shells, banana peels and other non-meat kitchen leavings added to buckets of your own soil. It takes time to break down and season, but there’s satisfaction to eventually bypassing the pricey commercial bag-o-dirt. As long as you have it in your backyard, dirt is a commodity you shouldn’t have to buy. Make it a goal to make your own magic mix, but don’t be ashamed of the shortterm fix. Be brave, experiment, and choose the method that feels right. ACID OR ALKALINE Soil PH. This is actually very easy to figure. You can buy a kit from the farm co-op, nursery, or plant section of a local store. The test is simple and satisfying to do yourself. If you have time and want more information, The Cooperative Extension Service will test your soil for a small fee. You will find all kinds of information. However, most soil PH in our area is about right. A PH level between 6 and 7 facilitates optimal mineral (nutrition) and bacterial

NOTE: If you’re considering using animal manure, it is beneficial to do some research about the powerful agricultural herbicides (plant killers) that may have been used to control certain species of undesired plants in the pastures grazed by the horses or cows.

activity for most of your garden plants. Don’t be intimidated by this, think 7th grade science. You can do it! PLANTING DAY If you got ahead of yourself and already have cell packs full of expectant young plants because you just couldn’t resist them at the farmers’ market, be sure to plant them soon. Plants left in cell packs deteriorate quickly. They are pumped up to be planted, so their roots will grow around and around in circles looking for the way down until the plant is worn out. You can lose days or weeks of quality veggie and/or flower production, so you will need to decide quickly whether you want to fix the whole garden plot or if you can get away with planting them in a hole enriched with nutritious soil. Much of gardening is improvisation and experimentation. There are plenty of vegetables you can either start by seed now or plant from the farmers’ market or garden centers. While there are few unbendable rules in gardening, the following are happy May babies, from seed or plantlet: beans, carrot, corn, cucumber, eggplant, leeks, melons, okra, onion, peas, peppers, potatoes, summer squash, tomatoes and watermelon. Putting plants in the ground in the morning is fine if the day will be a moderate temperature or if you and your coffee got an early start. But if your plot is in full sun all day or temperatures are rising, you might want to plant after the heat of the day (while sipping your Chardonnay), giving the plant all night to begin to acclimate. Don’t let tardiness get the best of you! Grab your trowel, throw on your gloves, and dig in. Be your own master—gardener. ❖

Jocelyn Lee Alexander is a long time resident of Warrenton. A horsewoman who is passionate about chemical-free gardening, Jocelyn hopes agriculture can return to school curriculum and continue to grow as a way of life for our rural area as it was for our Founding Fathers. Jocelyn is a member of the Warrenton Garden Club, which contributes to ecological, educational, and historic preservation efforts here in town.

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the

Fight

the

against

Blight SAVING THE AMERICAN CHESTNUT TREE By Aimée O’Grady

I

n the 1920s and 30s, the American chestnut tree blight made its way to Virginia and forever changed the surrounding landscape. American chestnut trees comprised 25% of Virginia’s forest tree canopy at the time. Cathy Mayes, President of the Virginia Chapter of the American Chestnut Foundation, explains that “the American Chestnut was as common as grass in these areas. When the blight arrived, entire hillsides were destroyed.” “The blight begins as orange and yellow spots on the stem which then becomes a girdle of dead bark, choking the tree and killing everything above it,” Mayes says. The canker releases millions of spores that are carried on the wind and by birds, mammals and insects to other trees. Fortunately, everything below the canker stays alive, preserving the chestnut’s root system and DNA. Each year, the roots send up sprouts. These

Left: A handful of chestnuts. Chestnuts can be consumed raw, or as part of various dishes. Right: A chestnut tree infected with blight.

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sprouts hold the key to reintroducing a species that was wiped out by the blight. Mayes and other volunteers are leading an effort to reintroduce this species into the forests in our region. In 1983, a group of scientists recognized the impact the loss of the American chestnut had on the local ecology and small community economies and formed the American Chestnut Foundation. The Virginia Chapter, based in Marshall, was formed in 2006 by longtime Fauquier resident George Thompson. Cathy Mayes, a retired attorney and Hume resident, is the current president of the Virginia Chapter.

The work that Mayes and the volunteers perform is impressive. They have launched a multi-decade effort to breed a blightresistant chestnut tree, advocate for the return of the American chestnut tree to generations of people with no memory of the tree, and educate the public of the American chestnut’s value since its disappearance from Virginia nearly 100 years ago. “Our forests are suffering,” warns Mayes. “After the chestnut trees, we lost many of our dogwood trees, then the hemlock, and now we are losing our ash trees. Because of this, the nutrient cycle of the forest is different.” It is no easy task to breed

a blight-resistant American chestnut tree. Each spring, Mayes and her team plant breeding orchards. Interested landowners offer their fields and pastures to the effort. Landowners Rob and Betsy Porter, who own Dam Orchard in Warrenton, participate in the program and support 219 American chestnut trees. Each June, in mature orchards where the trees flower, “we have to bag the flowers before they mature and are pollinated,” says Mayes. Bagging the flowers literally means placing a bag over each flower. This requires the use of a bucket truck to access the flowers. Once the flower matures, the team returns in the truck to pollinate the flower with a known breed and the bag goes back on. In the fall, the team returns with the bucket truck one last time to harvest the nuts before the squirrels eat them. That makes three trips in a bucket truck for each nut. The chestnuts are then analyzed to determine their genetic qualities, and superior specimens are planted in breeding orchards. “With careful maintenance,

we have managed to get a generation down to ten years,” says Mayes. This means the seeds harvested from a tree in a breeding orchard will produce its own potentially blight-resistant seeds in one decade. The Porters were introduced to the work of the American Chestnut Foundation by friend and chapter founder Thompson. After learning about the efforts of the group, the Porters determined their field was an ideal location with acidic soil and close proximity to a farm pond in the event of a drought. Rob and Betsy signed up for the program, “We had to sign an agreement that said we would keep up with the program for at least 15 years,” Porter explains. Assuming all the financial costs themselves, the Porters set out to clear 3 acres and construct a deer-proof fence. Porter, a retired Marine, has “no forestry experience, but I have a sense of humor and an interest. Thankfully the program came with a lot of volunteers,” recalls Porter. “We have a regional scientist who checks on the orchards at least once a year and an

Left: “Group at Big Chestnut. Porters Flats.” A group of young men and women in the 1900’s pose in front of a giant chestnut tree. Courtesy of Herbert M. Webster Photograph Collection, University of Tennessee Libraries and the American Chestnut Foundation. Right: A chestnut ready to be harvested from it’s protective pod.

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Follow us ! From Left: Dawn Arruda, Gina Clatterbuck, Sheila Oakley.


orchard steward who ensures that the orchards are weeded, mowed, and watered,” explains Mayes. The trees are measured once a year at the end of the growing season. Porter was working full-time when the orchard was planted in 2010 and has since retired, “It seemed like an interesting thing to do with my time.” Over the years, Porter and his wife have met interesting people and have learned a lot about forestry and biology. “As it turns out, the story of the American chestnut touches every part of the STEM movement, from the sociology of Appalachia to the biodiversity of the forest,” says Porter. The planting was completed in one day thanks to a number of volunteers including an AP biology class from Highland School, general volunteers, and the few paid staff from the organization. Volunteers sunk tubes into the ground that protect the seeds from underground rodents that would feed off on them. Each tree was planted in a specific location, numbered, and identified with flags. The orchard has six varieties of trees, including some pure American chestnut trees, pure Chinese chestnut trees, and a combination of the two in varying degrees. A database tracks the lineage of every tree. “After the first year we still had over 200 trees and have lost very few since then,” says Porter. The breeding orchard is approaching the phase where the trees will be inoculated with the blight if they do not already have it. “My wife, Betsy, and I are apprehensive about this phase. We mourn the loss of every tree that dies,” says Porter who has devoted untold amounts of time, energy, and funding to the program. From the Porters’ breeding orchard, the project hopes to harvest a minimum of two American chestnut trees that are resistant to the blight. Those two blightresistant trees, if successfully bred together, will be used in reforestation efforts. Thousands of other trees will thereby be saved thanks to the efforts of landowners such as the Porters. The entire project from planting a breeding orchard to reforestation is estimated to take approximately 15-20

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Left: Chestnut flowers are bagged until ready for pollination. Below: Drilling the planting rows at Dam Orchard.

years. For the Porters, it is an unsettling process. “We know that all the trees in the orchard will have the blight. If they don’t get it naturally, they will be injected with it,” says Porter. “So within a few years, all the trees in the orchard that we have tended for the past six years will be dead.” Once the reforestation efforts are underway, the group will move onto the next phase of the program, which is to breed in genetic diversity to the tree. “The American chestnut tree grew in such a vast geographic area,” explains Mayes. “If you take a nut from Maine and plant it in Georgia, the tree will bloom when the Maine trees are blooming.” Thanks to the preserved root system, the genetic diversity is available and can be bred into future generations of the tree. There are a number of sciences involved in the American chestnut tree reforestation project, from forest pathology to silviculture (the study of growing trees) to ecology, as well as assessing the impact of reintroducing a tree to the forest. This is because the Appalachian forests have adapted to the American chestnut tree’s 100-year absence.

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Mayes love the work that she does. “As a child, my favorite hobby was being outside, so anything that gets me outside I enjoy,” she says. “There are so many worthy environmental issues at the moment, but this one is something that I can impact. This is one issue that if everyone makes a contribution, it will make a change.” “The reintroduction of the American chestnut tree will have an enormous impact on the forests,” says Mayes. “The nuts provided a food source for deer and smaller mammals, as well as turkeys, ravens, crows. The trees provided sustenance for five different kinds of moths, which in turn fed the birds.” The ripple effect of the reintroduction of the once-plentiful American chestnut is profound. Entire species left the area when the American chestnut tree blight changed the landscape. “Panthers once roamed the forests, preying on the smaller mammals that relied on the American chestnut. When the blight came through, the smaller mammals left, and so did the


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The History of the American Chestnut Tree Blight

panthers,” says Mayes. In the quiet months between November and March, the volunteers and interns return home, and Mayes works on other projects to help educate the public on her efforts, “I would like to create a Chestnut Trail app to help monitor the location and growth of the trees,” she says. In addition, Mayes hopes to revive interest in eating chestnuts because of their rich nutrients. The organization welcomes new volunteer groups and students looking to earn volunteer credit hours over the summer. Anyone who is interested in helping with the reforestation project should contact Mayes at the Virginia Chapter. ❖

By 1950, the blight had reached the epoch of its impact on the American chestnut tree, killing four billion trees north to south from Maine to Georgia and east to west from the Atlantic Ocean to the Ohio Valley. Eastern forests were forever changed. Woodland mammal populations were diminished, predators left to find larger prey populations, a valuable food source for both animals and humans was lost, and an economic staple to small rural communities in Appalachia was gone. The American chestnut tree was used by residents in Appalachia for its straight-grained and rot-resistant wood, which was suitable for homes, telephone poles, railroad ties, fencing, house shingles and more. It was said at the time that people went from the cradle to the grave in American chestnut. The nutritious nut itself was also bartered for staples such as butter and milk. Considered the redwood of the eastern United States, a mature American chestnut tree towers at 120 feet, with a trunk once documented as wide as seventeen feet in diameter.

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Harvesting chestnuts was often a case of collecting those that had fallen to the woodland floor. During the 1850s, tree breeders brought the Chinese chestnut to the United States in an effort to breed the two species. The Chinese chestnut was a shorter tree with larger nuts, which made the chestnuts easier to harvest. The idea was to breed the American Chestnut with its sweet nuts with the Chinese chestnut for a tree whose crop was easier to harvest and offered larger, sweeter nuts. Unfortunately, the introduction of the Chinese chestnut also brought the blight, the fungus that invaded the American chestnut, but to which the Chinese chestnut became resistant. It was in 1903 that a zoo keeper at the Bronx Zoo noticed some American chestnut trees dying. The report made its way to agronomic leaders, who tried to fend off the blight, but it was too late. Within 50 years of this first report, practically every American chestnut tree had been killed within its native range, devastating communities that relied on the tree for its myriad offerings.

Aimée O’Grady is a freelance writer who enjoys transforming stories told by Fauquier residents into articles for Lifestyle readers. She learns more and more about our rich county with every interview she conducts. She and her husband are happy with their decision to raise their three children in Warrenton.

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the local

COMMUNITY

Cultivating plants, people, and

communities

Far left: The Remington Community Garden. Left: Master Gardener trainees learn how to test water quality in Fauquier streams

The Fauquier County Master Gardeners By Master Gardeners Helen Ryan and Mary Ann Krehbiel

T

hroughout Virginia, thousands of Master Gardeners are working in their communities to make them a more productive and beautiful place to live. They are helping neighbors and friends learn the most up-to-date practices for home gardening, lawn and tree care; educating the next generation of farmers and growers in schools throughout the state; helping to create community gardens and public spaces that nourish both families and the community; and creating havens and habitats for local wildlife to flourish. The first Master Gardener program was created in Washington

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state in the early 1970s as a result of an enormous increase in requests from home gardeners for unbiased, research-based horticultural information. The popularity of the program spread quickly throughout the nation. Here in Virginia, the Master Gardener training program falls under the auspices of the Virginia Cooperative Extension and its curriculum draws on the horticultural research and experience of Virginia Tech and Virginia State University. The local Extension Master Gardener training program is open to residents of both Fauquier and Rappahannock counties. The


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Master Gardener Peggy Schochet Leads a talk on deer-proofing your yard in the Master Gardener demonstration gardens at Schoolhouse #18 in Marshall.

program includes 50 hours of classroom training and 50 hours of hands-on volunteer work. The classroom curriculum covers a wide range of topics, including: botany, plant propagation, vegetable gardening, integrated pest management, soils and fertilizer, diseases, trees and shrubs, pruning, lawns, water management, organic gardening, and more. Classes are taught by horticulture extension agents, experts, and professionals in various fields. Each year, classes begin in January and run through April, one morning each week. Upon completion of the classroom training, students gain additional practical and hands-on experience by volunteering in various Master Gardener community programs and activities. To remain active, Master Gardeners complete 20 volunteer service hours and eight hours of continuing education annually (for more information, visit fc-mg.org). LOCAL INVOLVEMENT & IMPACT Here in Fauquier County, more than 100 Master Gardeners are making a difference. They are your neighbors, friends, and co-workers. They are volunteer educators, who provide the public with gardening information that draws on the horticultural research and experience of Virginia Tech and Virginia State University. Winny Buursink has been a master gardener since 2009 and is the co-project leader of the Arboretum at Rady Park in Warrenton -- a joint project between the Fauquier County Master Gardeners, the County’s Department of Parks and Recreation, and the Town of Warrenton. The Arboretum features more than 40 species of trees and shrubs that are well adapted to our region. It was developed in 1998 by Fauquier Master Gardeners, who selected and planted all the trees and shrubs and today continue to maintain the half-acre Arboretum and offer educational programs and self-guided walking tours. Trees and shrubs have been a lifelong passion for Buursink, who grew up on land that had once been a nursery. Today, Buursink lives on 10-acres in the Bellevue neighborhood northwest of

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Warrenton where she “raises” wildlife. On her property, Buursink primarily plants native plants and trees to support the natural ecosystem that provides sustainable habitats for native pollinators, insects, birds and all wildlife. Margaret Binning, of Warrenton, has been a Master Gardener for more than 18 years. Binning is passionate about education and developing the next-generation of future gardeners. She spearheaded two Master Gardener youth education programs: Ready, Set, Grow! and Super Soil Science. With these valuable programs, Binning and a dedicated team of Master Gardener volunteers have introduced thousands of local children to the magic and joy of growing plants, vegetables and flowers and importance of the soil in which they grow. As a result of Binning’s dedication and leadership, the Ready, Set, Grow! program is now fully integrated into the first-grade learning curriculum in all public, and a few private, elementary schools throughout Fauquier County. The Super Soil Science program is rapidly growing and becoming a part of our county’s third-grade science curriculum. Master Gardener John Waldeck, of Remington, is passionate about gardening in raised beds. Waldeck has more than 50 raised beds – filled to the brim with flowers, vegetables and berries – on his 1.5 acre property just outside Remington. Over the years, John has experimented with ways to improve the sustainability and production of his raised beds. One of his innovations is using four-inch perforated pipe to water his beds, which he says has dramatically cut the time and amount of water needed for his beds. Waldeck is also passionate about his community. In 2015, he helped create the new Community Garden in Remington on 1.5 acres between the United Methodist Church and St. Luke’ Episcopal Church in the center of town. In only one year, this unused land owned by the Methodist Church has been transformed into a gathering place for the community – complete with 35 large garden plots, an outdoor area for performances and


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events, and space for children to play. Here, families, individuals, and community groups – like the Clover Buds of 4-H, Cub Scouts, Girl Scouts and the Fauquier Extension Master Gardeners – are all coming together. They are feeding their families and the community. They are getting to know one another, sharing ideas and swapping stories. And together, they are making Remington a more beautiful place.

For homeowners of all ages, the Master Gardeners offer “Green Grass,” an ecosavvy lawn maintenance program that helps homeowners build a healthy lawn that is not only green in color, but also environmentally green. The program includes a site visit, soil test, and a nutrient management plan that has been customized to the specific needs of each homeowner’s lawn. For seniors, Master Gardeners also provide horticultural therapy in Warrenton nursing and assisted living facilities. Master Gardeners bring joy and companionship through activities such as flower arranging or flower planting. Master Gardeners also manage and maintain the Arboretum at Rady Park, a unique urban tree sanctuary created in partnership with the town and county. Situated near the park’s playgrounds, ball fields and picnic areas, the Arboretum showcases trees and shrubs that are well adapted to our region of the country. With a visit to the Arboretum, homeowners can see first-hand a wide variety of native and non-native trees and observe their color throughout the year and their size as they mature to help them select proven species they could plant on their own property. Extensive demonstration gardens throughout the county are maintained by Master Gardeners and provide residents with practical examples of gardening techniques and best-practices that they

SERVING & EDUCATION Collectively, Fauquier County Master Gardeners provide 5,607 hours of community volunteer work a year, serving nearly 10,000 people in the community through various programs and educational events. Once such service to the community is the Horticultural Help Desk staffed weekdays by Master Gardeners at the Virginia Cooperative Extension (VCE) office in Warrenton. Here they answer gardening questions and offer advice. They also extend the Help Desk into the community by maintaining a booth at the Warrenton Farmers’ Market on Saturdays during the growing season each year. Master Gardeners also offer a wide range of educational programs for all age levels. For young and future gardeners, they conduct the popular school programs Ready, Set, Grow! and Super Soil Science in local elementary schools.

A birdhouse graces the mixed border garden bed at the Fauquier Master Gardeners Demonstration Gardens at Schoolhouse #18 in Marshall.

can try in their own yards. These include demonstration gardens at the historic Schoolhouse #18 in Marshall and the VCE office in Warrenton off Pelham Street, featuring native plants and organic vegetable gardening. COMMUNITY CLASSES The VCE and Master Gardeners also offer horticultural classes for the community, including the Twilight Tuesday Lecture Series held at the VCE office beginning in April, and our Saturdays in the Garden Workshops held directly in the demonstration gardens at Schoolhouse #18 in the summer. All classes are taught by horticultural experts or seasoned Master Gardeners and are free to the public. MAY CLASSES: May 17 - Native Plant Lecture and Plant Sale Learn how our wildlife habitat is disappearing and how now, more than ever, it is important that homeowners provide wildlife with the plants they need to thrive. A native plant sale will follow the presentation. May 26 - Gardening for Wildlife Learn how to turn your garden and property into a sustainable habitat for wildlife and the four elements needed to create and maintain a healthy ecosystem. The Master Gardener program is open to all interested adults. A strong background in gardening is not necessary. The main requirements are enthusiasm, interest in learning, and a willingness to volunteer. Additional information on the Master Gardener training program, local community programs, and horticultural classes can be obtained from the extension office at 540-341-7950 ext. 1 or the Master Gardener website at fc-mg.org. ❖

Helen Ryan is a retired public relations professional who recently moved to Fauquier for “peace and quiet.” Now she’s busier than ever doing the things she loves: spending time with family, writing, gardening, cooking, traveling and playing with her little pup, Lucy. Mary Ann Krehbiel moved to Fauquier County in 2001. She has been a Master Gardener since 2009 and thoroughly enjoys it. She loves working outside, expanding on her lavender garden and crafts, and enjoying two grandkids.

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The Brenda Rich Team Brenda Rich 540-270-1659 Janet Light 540-219-7509 Kateland Rich 540-270-8558 { MAY 2016 |

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the great

OUTDOORS

wildflowers along the

GREEN TUNNEL by Andreas A. Keller

T

Trilliums are also a favored food of whitetailed deer. In April you may find the exotic pink lady’s slipper, which belongs to the orchid family. Today these unique and beautiful flowers are endangered because they take a long time to grow, deer enjoy eating them, and people collect them. In May, pink azaleas bloom in the forest and along Skyline Drive, followed by the white flowers of mountain laurel in June. Hiking the trails through the blooming wildflowers is a feast for all the senses. It may literally be time to “stop and smell the roses.”

he Green Tunnel is the hikers’ nickname for the Appalachian Trail, a 2,190 mile hiking path from Georgia to Maine. With much of the trail running through forests, hikers looking down the trail feel like they are walking in a “green tunnel.” One hundred and one miles of the Green Tunnel run through the Shenandoah National Park, which also offers 500 miles of hiking trails. AN ABUNDANCE OF WILDFLOWERS Take any of the hiking trails or walk a portion of the Green Tunnel and you are bound to come across a gorgeous display of wildflowers. Wildflowers comprise more than 800 species of the approximate 1,300 species of plants that thrive in the Shenandoah National Park. Where those plants grow depends on elevation, bedrock geology, soil condition, and slope exposure. Starting in late March, the beautiful white bloodroot and the blue hepatica nobilis begin to break through. And as the days get warmer, purple and yellow violets and trilliums begin to show. The great pink trillium, or wood lily, is rarely found except in the Blue Ridge Mountains of Virginia.

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MOUNTAIN LAUREL HIKES When June rolls around nothing is more beautiful than picking a sunny day to go for a hike among bushes of mountain laurel. You can find them all along the Appalachian Trail and Bull Run Mountain (hikingupward.com/ OVH/BullRunMountainsNAPreserve/). However be aware that some areas of Bull Run Mountain are closed due to soil erosion and the overlook is no longer open to the public.

}

Another hike that offers an abundance of mountain laurel, and is a long-time favorite of Boots ’n Beer, is the Camp Hoover Hike (hikingupward.com/SNP/CampHoover/). This scenic and historic 7.5 mile circuit hike takes you to the summer residence of President Herbert Hoover, now named The Brown House, and is surrounded by mountain laurel. A lot of mountain laurel above the 2,500 feet level can also be found when heading up the Indian Run Trail to Corbin Mountain Trail, circling Thorofare Mountain (hikingupward.com/SNP/ CorbinMountain/). This is a longer and


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Harris Smile! more strenuous hike - but it’s worth it! The best mountain laurel, however, according to Boots ’n Beer’s passionate wilderness hiker Cooper Wright, can be found in the Smoky Mountain National Park. He reports that it is like walking through a green tunnel with white blooms, the blooms so thick that one cannot see anything other than the path directly ahead. THE SUMMER FLORA And with the advent of summer, it’s also time to look out for columbine, milkweed, nodding onion, ox eye daisy, and turk’s cap lily (also called tiger lily). The unscented flowers of the tiger lily bloom on top of five-foot tall stems, and the seeds form along the stem where each leaf emerges. The pollinated seeds become plants within two years. You can find tiger lilies by following the Appalachian Trail South from Mary’s Rock. One of the last big flower shows of the hiking season is put on by goldenrod, which lasts from summer’s end until frost and is found mostly in open areas such as meadows. People who suffer from hay fever allergies due to ragweed often mistakenly blame goldenrod for their suffering, since it blooms at the same time as ragweed. In some places, goldenrod is a sign of good luck and good fortune, whereas in other places it is simply considered a weed. Thomas Edison experimented with goldenrod to produce rubber and produced a 12-foot-tall plant that yielded as much as 12% rubber. The tires on the Model T given to him by his friend Henry Ford were made from goldenrod. Asters and sunflowers round out the fall offerings of nature’s garden, prompting the Shenandoah National Park to put out a reminder, “Help to ensure that wildflowers will be around for generations by leaving them unharmed. A flower that is picked misses the chance to spread thousands of seeds. A plant that is dug up is gone forever, and the loss affects all things connected to it. Love ‘em & Leave ‘em!” ❖

Andreas A. Keller is a passionate hiker and avid backpacker, but certainly not a botanist. He simply enjoys the beauty and bounty of nature. He is a Charter Member of the hiking club Boots ’n Beer and can be reached via email at aakeller@mac.com. For those who need encouragement to incorporate hiking into their lifestyles can go to www.bootsnbeer.com and sign up for our free hiking clinic.

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close to

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Poison Hazards for your Pet Know the outdoor dangers and keep your yard pet-friendly this season by Charlotte Wagner

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pring and summer are the ideal times to start spending more time outdoors, especially with your four-legged friends. Whether you’re looking to play more fetch with Fido on a freshly fertilized lawn, planing to plant some new flowers with your feline friend, or just wanting to hang out and watch the sunset with your beloved pets, ensure that your yard is safe of hazardous plants and chemicals. Here are a few considerations for pet-friendly yard maintenance this season.

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ORNAMENTAL PLANTS There are a vast amount of annual and perennial plants that can be harmful to your pet. Some may cause an upset stomach if ingested, whereas others may cause severe illness when in contact with your pet. Take location and pet access into consideration when planting: tulips, hyacinths, daffodils, lilies, azalea, crocus, rhododendron, American bittersweet, clematis, foxglove, narcissus, morning glory, aloe, amaryllis,

begonias, carnations, ivy, milkweed, hostas, wisteria, irises, and delphiniums these can be very harmful to your pet. To learn about the effects of these and other toxic flowers and plants, visit aspca.org/pet-care/animalpoison-control/dogs-plantlist and please follow the resources below. FRUIT PLANTS Fruit-bearing plants such as persimmons, peaches, plums, or cherries can be potentially hazardous to pets


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if swallowed. Dogs commonly eat fruits containing seeds or pits resulting in intestinal inflammation or blockages. Surgical removal may be required if your pet does not pass ingested cores naturally. Toxicity should also be considered as some plants can cause diarrhea, vomiting, gastrointestinal irritation, and nausea. Apple seeds actually contain cyanide, while avocados and grapes can cause internal issues. Nuts such as almonds, macadamia and walnuts may also cause sickness. GROUND COVER If ingested, toxins and dyes from processed mulch and wood chips can be significantly harmful. This is especially applicable for puppies and kittens who may enjoy playing with mulch. Keep your pet out of flower beds and consider alternative substrates in areas regularly frequented by your animal. Mushrooms are also commonly ingested by pets while browsing through the yard. Unfortunately, varying degrees of toxicity from vomiting and lethargy to potential death may occur. If you suspect that your pet may have gotten sick from eating a mushroom, try carefully collecting a sample and bringing it along with your pet to the veterinarian. This can sometimes help in diagnostics and treatment. LAWN AND YARD CARE PRODUCTS Make sure to thoroughly read labels for any product used to

control and maintain your yard prior to application. Insecticides, pesticides, herbicides, and lawn care products often contain ingredients that are poisonous to pets. Cats and dogs may be at risk by ingesting these materials, but they can also absorb toxins through the pores of their paws. Ensure you follow application guidelines and if need be contact the product manufacturer for further information regarding use around pets. Also, be sure to store containers in a secure area that is difficult for your pet to access. OUTDOOR MANAGEMENT Ensure your yard is protected by using fencing or netting material to keep pets out of areas containing hazardous plants. Consider installing raised flower

beds to further prevent access. Ensure to limit activity in the yard to only supervised visits to prevent ingestion or contact with plants and products. If need be, tether your dog for shorter periods outside to keep off areas that have been sprayed with chemicals. You may also consider switching to a more natural or pet friendly alternative to help maintain your yard (the environment will thank you, too!). For more information regarding pet safety and plants in your garden, browse the University of California website dedicated to garden safety at ucanr.edu/sites/ poisonous_safe_plants. If you think your pet may have been exposed to toxins, contact Animal Poison Control at 1-888-426-4435 or visit your veterinarian. ❖

Charlotte Wagner is a certified animal trainer and behavior consultant. She advocates that prevention, management, redirection, and training of alternate responses is key to training success. Charlotte currently owns and operates Duskland Training and Behavior in Warrenton and can be regularly seen at conformation dog shows, agility events, rally obedience trials, therapy visits, and community gatherings with one or more of her precious pets. www.dusklanddogs.com

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admittedly love the taste of flour. I know some people think it’s bland and I apologize to all my celiac and gluten-sensitive friends, but it tastes amazing. So since I discovered shortbread (thank you, Panera), it has easily become probably my second favorite cookie (Mom’s oatmeal chocolate chip still being numero uno). After my husband and I visited Seven Oaks Lavender Farm in Catlett last summer, I remembered a recipe I had seen on Pinterest for lemon lavender shortbread cookies. It sounded like the perfect way

to use up some of the fresh lavender we had purchased after harvesting it ourselves (the 2016 season starts June 3, visit sevenoakslavenderfarm. com/pick-your-own/ for more info). The result was nothing short of heavenly. I remember eating those little flourybuttery morsels as we laid on a blanket in a field late one night watching the Perseid meteor shower. Bliss. The blog where I originally found the first recipe has since closed. The recipe below is my adaptation using a basic shortbread recipe as the foundation. Enjoy!


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Makes 4 dozen 2

Sticks butter, room temperature ½ Cup + 4 Tablespoons Powdered Sugar 2 Teaspoons vanilla 2 Tablespoons grated lemon zest (about 2 lemons) 2-3 Tablespoons lemon juice (about one lemon) 1 Tablespoons dried lavender flowers (food grade) 2 Cups flour ¼ Teaspoon baking powder 1 Teaspoon salt

1

6

11

Bring butter to room temperature or cut each stick in half and microwave together in 20 second increments. With a hand mixer or in a stand mixer, cream the butter and powdered sugar together until smooth and creamy. Add the vanilla, lemon zest, lemon juice, and salt and mix well until fully incorporated. In a separate bowl, mix flour, baking powder, and lavender. Add butter mixture into flour mixture and fold until no flour remains (or just get your hands in there and squish it all together!). Refrigerate dough 10 to 15 minutes just until dough has stiffened slightly. Prepare a sheet of parchment paper. Drop dough near edge of parchment and form into a log about 1 ½ to 2 inches in diameter. Fold over parchment and roll into log. Chill in the freezer for 30 minutes to one hour, making sure to lay on flat surface. When dough has chilled and you are ready to bake, preheat oven to 350 degrees. Unroll and remove parchment paper. Slice log into ½ inch rounds. Space about 1 inch apart on baking stone or baking sheets lined with parchment. Bake until a pale golden color, about 15 minutes, and let cool. It’s hard to overbake these cookies; I just keep an eye out for when the edges start to brown slightly. Store in an airtight container. ❖

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The

BASICS of Vegetable Gardening GROWING PRODUCE FOR DUMMIES By Jim Hankins

H

ome gardening is a source of nourishment and joy for millions of people, but can seem daunting to folks who are unfamiliar with the basics. Anyone with a little space that catches a few hours of direct sunlight and has access to some water can grow a few vegetables at home, and there are countless sources of information to help you along the way. Be bold. Give it a try and you, too, can learn from experience that your own homegrown tomato will always taste better than store bought.

SUN

Sunlight is the first key to success. Six to eight hours of direct sun on the plant foliage is a bare minimum. A spot in your yard that receives all day sun is best, but not everyone has that. Years ago I lived in a one-bedroom apartment on the second floor of an old house in downtown Richmond. My garden space was a large landing on the stairs going out of the back of the house. It was shaded by large trees for part of the day, but got enough direct sun for me to coax a tropical growth out of several large flower pots. You don’t need a farm or even a big yard to grow a few vegetable plants, but you will need sunlight.

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Jim Hankins of the Fauquier Education Farm checks on the tomatoes. Photos on this page by Rob Jinks Photography.


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SOIL

The soil you plant in will also make a huge difference in your success. Growing in large flower pots or containers can be to your advantage because you are starting off with storebought soil and you can buy a quality growing medium. If you have a couple small raised beds in the yard, you will need more soil and it can start getting expensive out of a bag. Fortunately, lots of the local garden centers sell bulk garden soil and compost and you can haul it in a pickup truck to give yourself a good growing medium. Growing in a patch of your yard can be really successful, but often the soil around houses is what we call construction fill, and is a poor choice for gardening. That same garden center garden soil and compost can improve things dramatically. Getting your soil tested would be a good idea to find out exactly what you might need to improve your garden space.

Meghan Walnock with an onion from the Fauquier Education Farm. Vegetable gardening is a great way to educate children about where their food comes from, it might even encourage them to eat more vegetables!

are available as both seeds and small plants. Many vegetables like tomatoes, cabbage, or eggplant can take a long time to start from seed and are widely available as transplants. On the other hand, squash and cucumber are very easy to start directly in the garden or a container. Try to read up on how large your vegetable plant will be and plan ahead. A watermelon plant can take up lots of space while a vertically grown tomato or bean trellis can fit on anyone’s deck. If you are growing a tomato in a large flower pot, you’ll likely still have room around its base for some lettuce or

WATER

Once you have sun and good soil, moisture will be an important concern. All vegetables need water, but they also need air around their roots and can drown if watered too heavily. Garden guides will always mention good drainage. What that means is that the damp spot in your yard that is always last to dry out might not be the best place for a garden. The same holds true for container gardens. Adequate drain holes at the bottom of a pot or bucket are a must. The size of the pot is also important. Large, deep containers don’t dry out too quickly, saving you from twice-daily watering in the heat of the summer.

a couple basil plants. A couple cucumber plants with a fence or trellis to climb can be incredibly productive and beautiful to look at. You don’t need a big space to grow some tasty vegetables! Don’t be afraid to ask for help and advice - gardeners are a very friendly bunch! All of the better garden centers have people on hand who can help with your first stab at gardening. The Master Gardeners are another great local resource as well as The Fauquier Education Farm. But as I often say, the very best way to learn is to get your hands dirty! ❖

The Fauquier Education Farm (FEF) raises ten acres of vegetables as demonstration gardens in order to teach everyone in the community, from backyard gardeners to commercial farmers. They also host a free workshop series and have seen attendees travel from across the state of Virginia to attend. At the FEF, you can also volunteer and gain direct hands-on learning about some pretty serious vegetable production. No experience is necessary and children are very welcome to attend with an adult. The other bonus is that all of the produce grown at the FEF is donated to support area food banks. You can learn with your family and give back to the community at the same time! Last year, the FEF donated 38,780 pounds of fresh, healthy food and have set a goal of donating 50,000 pounds in 2016. For more information about volunteering, find them on Facebook or on their website at fauquiereducationfarm.org.

PRODUCE

What to plant becomes your next big decision. Tomatoes are a classic home garden vegetable and can produce a big crop, even in small spaces. However, you will notice that tomatoes

Jim Hankins is the Executive Director of the Fauquier Education Farm. He grew up on a small farm in Bedford, Colorado, and has been a lifelong gardener. Before coming to work at the Fauquier Education Farm, Jim was an Agriculture Management Agent for Virginia State University and prior to that he was the Farm Manager for Park Hill Orchard in Easthampton, Massachusetts.

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close to

HOME

Up, Up, & Away! Reach for the sky and create an interesting pallet garden above ground by Debbie Eisele

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E

very year, homeowners think of ways to spruce up their yards or garden beds. This year, try something new! Maybe you have a small corner of a patio that needs a little color, or an area that is too rocky to plant flowers. For some, space may not be available for a traditional flower or vegetable garden. All you need is think outside the “box” — or in this case, the ground. Look up toward the sky and create the perfect vertical garden you can enjoy all season long. Vertical gardening has been around for some time. You may already be utilizing this technique without even knowing it. From outdoors shelves used to house multiple pots of flowers or herbs, to intricate systems that allow a true living wall (sometimes known as a green wall). There are a plethora of options used for this purpose. Re-using existing materials is an eco-friendly way to enhance the existing space without breaking the budget. Using a pallet that has been discarded and needs a new home is a perfect option. Many businesses offer them for free to the public (like Piedmont Press & Graphics). This particular type of garden has many uses. It could be used as a privacy screen or to add that special touch to an unused space. Using a pallet allows “DIYers” the ability to construct and install the plants in less than a day. It really is that simple.


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Choosing what to plant may take you the longest portion of time. Consider purchasing flowers, herbs, or other flora ahead of time. When making your selections, keep in mind that you want your space to look appealing from spring until fall. Decide if you want all of the same type of plant or if you want to mix some cool and warm season ones together. One other important factor to take into consideration when purchasing your plants is their water requirements. Ensure you select ones that require similar watering needs. This will allow you to avoid giving too much or not enough water to some plants. Plus, your “wall” will always look fantastic and you can maintain a regular watering regimen. Once you have all your items ready, start your creation! The openings in pallets are a great place to install your plant selections. Some pallets are made differently and may need some minor modifications. If the pallet slats are too close together, you may need to remove a few. If they are too far apart, you may need to add a few pieces of wood to decrease planting area - this will prevent flowers or soil from falling out. None of the decisions are too difficult to make. If you are unsure of your knowledge, search YouTube or Pinterest — where you are sure to find a helpful hint. So what are you waiting for? Create your vertical pallet garden, then enjoy a nice beverage nearby to celebrate your DIY abilities! ❖

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Create a Pallet Garden

! f l e s your do it

1. Locate a free pallet and bring it home. 2. Use landscape fabric or burlap to cover the back and one open side. Staple the fabric into the wood (keep one end open for planting and to utilize as the top of the vertical garden). This will help hold the soil in place and allows for drainage when you water. 3. Determine how you want your “wall” to look. Leave the vertical planter horizontal on the ground and place your flowers or vegetables in sections to see if it has visual appeal. If not, simply move it around until you find an arrangement that works for you. There is no wrong way to mix plants. It’s like art. Beauty is in the eye of the beholder. So just make sure you like what you see. 4. Prior to planting, move the pallet near the area it will be displayed. 5. Now it’s time for installation. Pack the plants tightly together. Remember not to leave too much space or some soil and/or plants may fall out. Fill in gaps with potting soil and lightly press the soil into the desired area.

In the photo example, a mix of cool season perennials, annuals, vegetables (spinach and lettuce) and herbs were used. 6. Lift the pallet garden in the desired location and if necessary secure to garden posts or lean against a sturdy wall (as shown). Remember that soil and plant material can become heavy. In this example, the pallet is approximately 2’ by 3’ and once all soil and plants were installed, it weighed close to 25

pounds. So make sure you have an extra hand nearby if need be for final installation. 7. Water the plants well. Please note that depending on your plant choices, you may need to water every day or more in the heat of the summer. You could even take your DIY abilities a step further and incorporate a drip irrigation system into the vertical garden (that would be another article altogether!).

Debbie Eisele is Jill-of-all-trades including writer, editor, certified horticulturist, education advocate, President of the Board of Directors for Allegro School of the Arts, wife, and mother of twins. When she’s not busy saving the world, she enjoys a cup of coffee and being in the great outdoors.

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the local

COMMUNITY

Q &

with Dave Furia

Dave’s Lawn Service 585.259.8119 | DLSWarrenton@gmail.com

When and why did you decide to start your own company?

How does your business serve the Warrenton community?

I started Dave’s Lawn Service in 2011 in Marietta, Georgia. My wife and I had relocated to Georgia in 2004 for her job. I was working for a custom cabinet maker in the Marietta area until late 2010 when the bottom fell out of the market for custom home improvements. I had many years of lawn experience before moving to Georgia and decided to start my own company with something I know, I am good at, and where I would be able to create my own destiny instead of depending on others for work. In December of 2012, we moved to Warrenton, Virginia, again for my wife’s job, and I decided to continue with my lawn service business and started Dave’s Lawn Service in Warrenton.

My business provides a service for individuals that are not capable of or do not have the time or means to maintain their own lawn.

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Share one of the greatest moments you’ve experienced in your business. The little kids of the families I mow for like the lawn mowers and get a kick out of watching me work. One little girl looks forward to my weekly visit and one time handed me an envelope with my payment and on the envelope she had drawn a picture for me. It really made my day. What are the top three business tips you can offer other business owners? 1. Price your services fairly. 2. Do what you say you are

WARRENTON LIFESTYLE

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going to do and meet your commitments. 3. Help others when you can even if there is no money in it for you; the goodwill you generate will come back to you 10 fold. What do you see yourself doing in 5 to 10 yeas? For the next 5+ years I will continue to grow Dave’s Lawn Service in Warrenton and the surrounding area. I am branching out into other endeavors such as growing herbs and vegetable plants to sell to the community. There is something gratifying about planting seeds and watching them grow into a food supply. It may sound a bit corny to some, but I enjoy making things grow, knowing that I did that. How long have you been involved with the GWCC and what do you see as the primary benefit? I became involved in the GWCC in 2013 as a way to network in the community with other small businesses.

I had never really been involved in a community’s local business network before and found I enjoyed getting together at events, meeting people, networking with other businesses and making friendships in this community. If you could have a superpower, what would it be and why? My super power would be to fly. I have always wanted to learn to fly a plane but never had the chance. So if I could choose a superpower it would be that. If you could be famous, what would you want to be known for? I don’t think I would like to be famous. I am more of a behind-the-scenes guy who will help you however I can. ❖


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set the

TABLE BASIL Highly aromatic with a robust licorice flavor. Excellent in pestos or as a finishing touch on pasta.

OREGANO Robust, somewhat lemony flavor. Used in a lot of Mexican and Mediterranean dishes.

Herbs

MINT

Growing, Gathering and Gastronomy

An intensely flavored herb. Try it paired with lamb, peas, potatoes, or chocolate.

by Jeffrey Witte

DILL

THYME

F

resh herbs play an essential role in gastronomy, also known as the art of selecting, preparing and enjoying quality food. Many times overlooked as a ‘nice to have,’ or something ‘only professional chefs use,’ fresh herbs are easy to grow and a beautiful accent to any wellprepared meal. Herbs are like icing on the cake. Like how butter brings out the rustic “wheatyness” of bread. Like how sea salt sprinkled over grilled rib-eye extenuates the succulent flavor of charred beef and tender morsels of umami flavor. Herbs steeped in warm liquids, chopped into salads, marinades, side dishes and humbly presented as a garnish on displays of culinary creations…the list of uses is infinite! GROWING. Buy baby herb plants 4” to 8” in height from your local nursery. Thyme, mint, lavender, oregano, rosemary, and sage are perennials (perpetually growing), so be sure to plant in pots that can be brought inside during the winter, or take your chances that they may die in the cold winter out in the garden. Be careful planting mint outside unless you want to go into the mint tea business. Mint is invasive and will take over your planter. Cilantro (aka coriander), parsley, tarragon, and basil are annuals (only lasting a year) so save the seeds or plan to purchase each year. Follow your nursery’s direction for care and in a short time you will have plenty of lush greens for cooking.

Light and feathery herb with a pungent herb flavor. Use it for pickling, with fish, and over potatoes.

Adds a pungent, woodsy flavor. Great as an allpurpose seasoning.

PARSLEY

SAGE

Available in flat-leaf (Italian) or curly varieties, this popular herb is light and grassy in flavor.

Pine-like flavor, with lemony and eucalyptus notes. Found in a lot of Italian cooking.

GATHERING. All herbs are best harvested in moderate amounts. A clip of thyme here and there, a few leaves of basil, mint or cilantro will suffice for daily cooking and will keep your plants thriving. Overharvesting from one location or chopping large stems will compromise the health of your plant. Gather carefully, except for our invasive friend mint – chop away – it’ll grow back. GASTRONOMY. Steep some fresh mint or lavender leaves in hot water for a few minutes to enjoy a comforting cup of hot herbal tea. Chop fresh thyme, tarragon, basil, oregano, sage, or rosemary into your favorite marinade and enjoy an elevated flavor sensation with each meal. Add fresh herb leaves to your favorite salad mix to experience an exciting pop of flavor with each bite. Pulse mint leaves, parsley and cilantro in your food processor along with fresh shallots and garlic, a touch of

ROSEMARY Strong and piney. Great with eggs, beans, potatoes, and grilled meats.

vinegar, and extra virgin olive oil to make a chimichurri dipping sauce that goes great with roasted or grilled meats. Basil, fresh garlic, parmesan, toasted pine nuts, and olive oil gently blended together will also create a versatile pesto sauce that can be used in pasta sauces, as a vegetable crudités dip or as an accompaniment to drizzle over fresh mozzarella slices. Fresh herbs are a huge asset to any home gardener/chef’s profile. Herbs are the quintessential addition to the gastronomic gardener’s ingredient arsenal and the most underrated accent to every great culinary dining experience. ❖

Jeffrey Witte is the Culinary Director at Airlie. He has been a member of the Airlie culinary team for over a decade and is a respected leader in the Piedmont’s Slow Food movement. His passion for local ingredients is clear in his commitment to sourcing ingredients directly from over 35 farms in our region. He also works closely with Airlie’s own Local Food Project to plan, grow, and utilize fresh organic vegetables, fruits, herbs and flowers.

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the local

COMMUNITY

THE

Outlaw GARDENER

Cristina Santiestevan goes viral leading the charge for “out of the box” gardening By Maria Massaro

C

ristina Santiestevan may not look like an outlaw, but her approach to gardening both merits the label and distinguishes her as a specialist in the field. A resident of Fauquier County since the age of eight, Cristina has been a gardening enthusiast since childhood, owing largely to her mother’s green thumb and particular knack for growing vegetables. Her passion started with a cherry tree. “It was my cherry tree,” she fondly recalls of cultivating her first plant. This initial attempt at gardening would lead to further creations and happy childhood memories of her family’s backyard buffet. “My brother and I used to sit in the garden and eat things right off the plants.” Fast-forward to the present and Cristina has established a special niche that is gaining a loyal and international following. Established in 2011, the Outlaw Garden is Cristina’s way of encouraging other gardeners—no matter their experience level—to challenge themselves by bending the rules, trying new techniques, and thinking outside the patch. “The thing that really motivates me is

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just getting people to think differently about how they garden,” she explains of her venture and its overall mission. The Outlaw Garden was set in motion by Cristina’s 2010 purchase of her home near Warrenton—or, more specifically, one of the rules set by her Homeowners Association, which stipulated that vegetables can be planted only in the side and backyards of houses. This was an unfortunate bylaw for Cristina, whose vacant and well-lit front yard was the only part of her property with the adequate sunlight to nourish her plants. As asserted on her website (outlawgarden.com), “The garden would have to be a front yard affair.” Intent on creating an optimal environment for her vegetables, Cristina found a way around the policies of her association, sneaking her “incognito edibles” into the front yard without arousing suspicion. This entailed planting colorful and ornamental varieties such as Swiss chard, basil, parsley, and okra to hide the homelier crops. Native perennial and annual flowers further disguised the operation. And so, with her simple idea of growing a vegetable garden that didn’t look like a vegetable garden, Cristina became an outlaw gardener. Egged on by friends, she stuck with the name, purchased a domain, created a website, and started a blog. Fellow freethinking gardeners have been expressing their appreciation ever since.


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Though Cristina is technically breaking the rules, she is still working within the ideals of her HOA, maintaining a picturesque and purposeful property that beautifies and benefits the neighborhood. As Cristina demonstrates, being respectful and finding common ground can make all the difference. “I’ve never been officially challenged,” she replies when asked about the possible repercussions of her actions. To the contrary, Cristina’s counter-agriculture has produced nothing but positive results. Surplus plants are given away or swapped with other gardeners. Being totally blended, the grounds are also a big draw for assorted wildlife, including butterflies, goldfinches, toads, and garter snakes. More than a prolific plot of land, this quite contrary garden is a communal and ecological gift, creating a sense of symbiosis and connectedness for all who benefit from the fruits (and vegetables) of Cristina’s labor. Then there’s the Outlaw Garden website, which naturally gained momentum with the escalating governance of HOAs and similar associations. Chockfull of great advice, anecdotes, and resources, the website is a beacon for gardeners who are trying to work within the confines of community law without compromising their horticultural values. One of Cristina’s standing recommendations is to speak with board members of these entities in a polite and persuasive manner, respectfully requesting some leeway while highlighting the benefits that unconventional gardening can bestow. “If you’re going to break the rules, be nice about it,” she aptly advises. “There’s a way to work together.” She also suggests starting small and integrating more appealing plants into the garden first. The Outlaw Garden also serves the gardener who is not facing any opposition, but just needs some direction or initiative. Reflecting on the evolution of this enterprise, Cristina notes a prominent development: “It’s also about breaking the rules of traditional vegetable gardening. Even if you don’t have an HOA, you can still be an outlaw gardener because you can do things differently.” More than where you garden, what and how you garden are key to a successful change—for instance, mixing vegetables in with flowers and using landscape techniques to make vegetables more pleasing to the eye. And, as with any other endeavor, the best way to learn is by doing. Try planting your vegetables aesthetically rather than in a row. Try a few pots first. Or try one or two crops instead of going all out. “Just try something new, and do what works for you,” she recommends to gardeners, regardless of skill or budget. “The cost of entry to vegetable gardening is so low, especially if you go to a seed swap—where it’s free!” Indeed, one can find an enormous array of seeds and a wealth of information at Cristina’s annual Fauquier Seed Swap, held every March at the John Barton Payne Building in Old Town Warrenton. Now in its fifth year, the swap is open to the public and is a wonderful

opportunity for gardeners and garden lovers to exchange their extra flower, vegetable, and herb seeds. Even for those who come empty-handed, there are still plenty of seeds, stories, and pointers to share. Likewise, there is a useful exchange on the Outlaw Garden blog. Cristina receives questions from people all over the world about the challenges they face when planting their gardens. Whether the matter is a hindering HOA, a lack of inspiration, or self-serving pests, she has sound advice to offer. One blog post—a guide to growing sweet potatoes—has even gone viral, inspiring an e-book that can be downloaded for just 99 cents. Not just a collection of valuable tips, the blog provides Cristina the momentum to push herself in new directions. By giving and receiving advice, she is prompted to try new methods and find new varieties of plants with which to experiment. Even with her level of expertise, Cristina admits to needing a little guidance and encouragement now and then. “I’ve made lots of mistakes over the years, but that’s how you learn. You just have to get your hands dirty.” Literally. Although hands-on experience is a must, Cristina also encourages beginners and expert gardeners alike to supplement practical application with reading relevant articles and books, some of which are conveniently referenced and synopsized on her website. Though an outlaw in the garden, Cristina is a humanitarian at heart, helping others by sharing her know-how, offering her time, and giving back to the community. What started as a lighthearted lark has evolved into a spurring message that strikes a chord across the globe: Sometimes the greatest discoveries and advances are made when we challenge the “right” way of doing things. This certainly rings true for Cristina, who has been transforming attitudes about gardening in the process of transforming her yard. Her rulebreaking garden reaffirms the merits of defying the status quo—and may even function as a measure to amend the written rules. Who wouldn’t dig that? For more information about Cristina Santiestevan and the Outlaw Garden, visit outlawgarden.com. ❖

Maria Massaro is a Warrenton resident, freelance writer, and personal coach. She is the founder of Giati Counseling and has worked as a community counselor in Fauquier County since 2005.

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the local

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auquier Hospital’s Culinary and Healing Garden is up and growing for 2016. Volunteers from the Francis Fauquier Garden Club spent several days in late March clearing out last year’s vegetation to make room for new plantings, which were scheduled to be in by the end of April. Located adjacent to the Bistro on the Hill patio at Fauquier Hospital, the project, going into its fifth year, is a working kitchen garden. It provides a source of organic, locally-grown food for the Bistro. It is also a teaching tool for learning about healthy food and where it comes from. Groups of children from Fauquier Community Child Care have visited the garden during the last few summers, and enjoyed lessons on how to grow and prepare fresh produce. Every Saturday during the growing season, a class of “Junior Chefs” helps Fauquier Hospital Executive Chef James Wedderburn pick fresh herbs and vegetables; then they learn to use them in recipes. The idea for the garden grew out of the “Green and Growing” program, a collaboration of Fauquier Health Nutrition and Food Services, the Fauquier Health Wellness Center, and Fauquier Health Foundation (which has since become the PATH Foundation) in consultation

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with area youth groups, schools, local businesses, physicians and community organizations. Support for the garden comes from Fauquier Health and community donors and volunteers. The Francis Fauquier Garden Club took on the project of planting and maintaining the garden three years ago. In 2014, Debbie Pence, vice president and awards chair for the club, entered the Fauquier Hospital’s Healing Garden in the Virginia Federation of Garden Clubs awards competition. The project placed first in the nation for community service. Susan Rubin, chair of the garden club’s Hospital Garden Committee, said that members of the Francis Fauquier Garden Club consult with the Bistro staff to decide what to plant, oversee the planting, and assist with weeding and pruning during the spring, summer and early fall. Cooks and servers from the Bistro do most of the day-to-day harvesting and watering. No fertilizer is used on the garden. “It doesn’t need it,” said Susan. “It’s very good soil. Everything grows very nicely.” At a recent meeting with Susan, Debbie, and Amy Thorpe (president of the Garden Club) the horticultural experts conferred with the culinary experts to decide on what to plant in the five raised beds: tomatoes (mostly roma), peppers

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Far Left: Students from Fauquier County Child Care take a field trip to the Healing Garden every summer to learn about where their food comes from. Bistro staff, including Diane Rice, teach the children about how they plant and care for the Healing Garden. Center: Debbie Pence, vice president of the Francis Fauquier Garden Club, works in the Healing Gardens’ raised beds to get ready for planting. Above: As in previous years, several varieties of peppers will be featured in the 2016 Healing Garden.

(green and red bell and jalapenos), yellow squash and zucchini, spring onions and cucumbers. Amy suggested, “We only need one or two jalapeno plants. They are prolific!” Herbs that made the list include: parsley, basil, tarragon, rosemary and thyme – and lots of cilantro. Jeff Brennan, director of the Bistro, was already looking forward to the fresh salsa his staff would be able to make out of the fresh herbs and vegetables. There is also a raspberry bush in the garden that produced berries last year and is expected to do so again this summer. The Garden Club contingent also suggested that some flowers be included in the garden. “Marigolds are good to keep the bugs away,” said Susan Rubin, “and zinnias and gerbera daisies will add some nice color.” ❖


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ince 1983, the volunteers with Fauquier FISH (For Immediate Sympathetic Help) have served residents of Fauquier County in their time of need. FISH began by providing help with utilities and food, both delivered with a healthy dose of kindness. Today, the food pantry focuses almost all its efforts on food providing clients who come in with a week of groceries and for families who cannot get in, through the Weekend Powerpack Program with meal supplementation for the weekend. Groceries include non-perishables, as well as a fresh vegetable of the month, fresh potatoes, onions, butter, milk, eggs and cheese, and a variety of meats, including ground beef and turkey, chicken, ham, and even liver. Clients also receive DASH (Delicious, Affordable, Simple and Healthy) meals. These are pre-portioned, ready-to-make dishes in Ziploc bags generally meant to serve a family of four. DASH meals have a meat-based or vegetarian main dish, a side dish, plus all necessary herbs and spices, and they come with easy-to-follow recipes for busy families. Run solely by volunteers, FISH relies on sponsors, grants, donations, and food drives to keep their shelves stocked. At the helm of the operation is Elaine Harris. Harris has been involved with FISH since 2000 when she was asked to establish the organization as a nonprofit. She never stepped away, “I love where I live, and I saw the opportunity to make a difference.” After turnover in volunteer leadership at the Food Pantry and on the board over the last couple of years, the lead team now in place (Elaine Harris, Charity Furness, Maggie Massie and Megan

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By Aimée O’Grady

Oakley) saw an opportunity to enhance what FISH offered. A one-year plan was developed to transition FISH from standard food bank fare to more nutritionally-dense foods. “Just because it is a food pantry, doesn’t mean it has to have poor quality food,” Harris says. Nutritional education is another facet of FISH’s mission. Inside the main door at the food pantry, a television is tuned in to YouTube channels that entertain and inform clients on nutrition and demonstrate how cooking at home is the best choice for both health and budget. The opposite wall displays the selection of DASH meals that clients can select from, and the counter showcases the vegetable of the month, along with other information such as an ‘Eating Your Colors’ display. It is here in the waiting area that volunteers get to know clients and can encourage and help them to make healthy food choices. “When we have enough volunteers, one of us will sit down with a client and ask them about what they ate for dinner the night before. We make sure to tell them about the vegetable of the month or a new DASH meal that they may enjoy,” Harris says. “It is in these conversations that we can make a difference,” she continues. Some items clients won’t find on the menu include foods high in sodium or saturated fats, like Spam, Chef Boyardee, and Ricea-Roni, as well as foods that contain dangerous trans fats, like margarine. “Over the years, we have found ways to replace items with healthier alternatives. Margarine, for example was replaced


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Elaine Harris helped establish Fauquier FISH in 2000. Sixteen years later she is still part of the leadership team and continues to push for healthy meals and fresh alternatives for clients.

with real butter last year. With careful shopping, we are able to find nutritious alternatives while staying within our budget. And we are always looking at ways to improve what we are serving people,” Harris says while eyeing a sloppy joe kit on the shelf. The team has found it best to tackle one substitute at a time. “We haven’t always provided cheese, but kept finding great recipes that included shredded cheese. So now one of our volunteers, Kelly T, gets a cheese alert whenever Harris Teeter has their buy two get three free deal, and we load up.” Harris explains. One of the more recent additions is the Farmers’ Market Program. Last year, FISH began encouraging clients to visit the farmers’ market with a small token good for a dozen eggs. “FISH purchases a certain number of eggs from Bart & Sarah’s Great Oak Farm. When a client chooses eggs from the menu selection sheet they are given a small wooden token which they can bring to the farmers’ market in exchange for a dozen eggs. We hope that by encouraging clients to visit the farmers’ market, they are exposed to fresh foods at their seasonal best,” says Harris about the program. There are a few main shoppers at FISH. Maggie Massie, with many years of experience as a couponer, has lent her knowledge to the group and does the bulk of the shopping chasing down the best deals at local supermarkets and online. Volunteer shoppers are Karen on

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milk, Elsie on bread, and Kelly on frozen vegetables, cheese and other supermarket specials. Meat comes from a variety of sources. The majority of the chicken is purchased at Costco, although the FISH team is looking to improve on that. Sometimes the meat just lands in their lap. A recent call from Airlie Conference Center inquiring if FISH would like beef liver has led to a countless supply of a high-quality meat option and a new DASH recipe and meal kit. For three years, The Whole Ox in Marshall has done a fundraiser for half of a cow on behalf of FISH. This year, Harris asked the husband and wife team, Derek and Amanda Luhowiak, if they could try to raise enough for a whole cow. They rose to the challenge and presented FISH with a whole cow, processed and packaged in freezer-ready cryo-bags. Harris knows that some cuts are beyond the typical fare of a food pantry and asked the Luhowiak duo to remove the high-end meats and keep those for the butcher shop in exchange for doubling the quantity of pantry-friendly cuts, such as ground beef. Even so, this food had a value of about $3,000. It is these symbiotic relationships

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that Harris looks for throughout our community. By working with local farmers and butchers, Harris is encouraging food insecure residents to make nutrition a priority. She hopes to take it a step further. “I envision a Chef’s Club for clients who would like to learn more about simple and affordable ways to eat healthier and make the connection between eating well and feeling well, all while staying on budget,” Harris explains. Harris and the rest of the board also welcome groups to come in and help at the pantry. “A group from Fauquier Bridges, comes in twice a month to help with a variety of tasks. Boy Scouts and Girl Scouts also come in and help,” Harris says. “If a group wants to come in and help, there’s always plenty to do in the food pantry and businesses can sponsor and host a weekly pack event for our Weekend Power Pack Program.” As we enter the growing season for our region, Harris would like to expand produce selections offered with a Plant a Row Program. The idea behind this concept is to dedicate one row, or bed, to the FISH Food Pantry in residents’ kitchen gardens. The produce that is


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harvested from these areas can then be donated to FISH providing fresh fruits and vegetables to food insecure Fauquier residents. “It would be wonderful to have baskets of fresh produce available for clients to take as they needed,” Harris thinks. “We could encourage people to make fresh salads with their dinners.” For the past several years, the members from the Greenwich Presbyterian Church have donated a variety of vegetables and offer recipes to go along with them. FISH encourages more of this. Harris assures that nothing goes to waste, “we know that fresh produce has to walk out of the pantry the day it comes in. If we have a lot, we encourage clients to bring something to a neighbor. Nothing here is wasted.” Harris knows that Fauquier is a great place to live and the Food Pantry works to improve programs to make this true for all residents. Harris believes, “Doing good, Top right and below: Scout Troop 1187 helping deliver groceries to Fauquier FISH.

doesn’t mean we shouldn’t be doing better.” It is this train of thought that has led the Food Pantry to examine and define their core values and create a vision of a county where no one goes hungry and anyone in need has a place to turn. Many times, the dire circumstances that some of our neighbors find themselves in just don’t fit the mold for assistance within standard programs and agencies, “We can’t be the solution for the very big problems, but there’s always something that can be done to ease a difficult situation. We work hard at not saying ‘no,’ and helping out with kindness and without judgement,” says Harris. Interested in planting a row for FISH? Like the FISH Facebook page at facebook.com/fauquierfish and let the FISH team know what you plan to grow and donate to the organization. Share the new program with your friends and see if together our community can turn the Food Pantry greener this season! FISH is located at 24 Pelham Street in Warrenton. You can also call 540-347-3474 or visit fauquierfish.org. ❖

Aimée O’Grady is a freelance writer who enjoys transforming stories told by Fauquier residents into articles for Lifestyle readers. She learns more and more about our rich county with every interview she conducts. She and her husband are happy with their decision to raise their three children in Warrenton.

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The GOOD, The BAD,

& The UGLY

Which insects to keep in your garden, and which to give the boot

by Debbie Eisele

O

ur region graciously affords gardeners a long growing season. With this longevity of garden productivity comes lots of insects. Some bugs are extremely colorful (even pretty), and some are not. But don’t cringe and immediately pull out the chemicals, some bugs serve an important purpose. Even though they may give you the willies, grab your kids and take a closer look at the creepycrawlies. Knowing the good, the bad and the ugly bugs living in your gardens will help you in keeping the beauty and

productive crop yields throughout the growing season - and it’s an excellent way to engage children and increase their understanding of the great outdoors! Please note this article does not supply a comprehensive list of beneficials or pests, as many of these insects have thousands of species and a variety of plants they attack. For more information, seek educational books or contact your local Virginia Cooperative Education Office.

The Bad!

EARWIG These insects feed on pretty much anything: flowers, fruits, and vegetables. They prefer the foliage, but also enjoy decaying plant matter. Although they may seem like truly “bad” guys, they also feed on other pests in your garden - aphids and mites - so, they may be worth keeping. You will have to decide if it’s worth it.

POTATO BEETLE This very colorful (even “pretty” to some) beetle will wreak havoc not only on potato plants, but also on eggplants, peppers, and even tomatoes. So be on the lookout. Distinguishing characteristics are the black, white and red stripes decorating their backs. Their heads are red and spotted with black dots.

CABBAGEWORM This caterpillar has a light green color with a very faint yellow stripe down the side. He can do some serious damage. If you see lots of non-uniform holes in the leaves of cole, broccoli, cabbage, cauliflower, kale, radish or turnip crops, you might have this guy enjoying your food. Photo by Barbara Stewart of virginianaturals.com.

SQUASH BUG If you love to grow squash, zucchini or cucumbers, keep an eye out for this pest. Tiny spots on the leaf that turn yellow and areas that completely die off are sure signs of a squash bug infestation. If the bug attacks young plants, it can cause complete devastation. If you have a more mature plant, the crop may be affected yet still survive.

APHIDS These pests are prevalent throughout our region and can be seen in multiple colors such as green, brown, red, yellow and even black. They pierce the plant and suck on the sap. If you notice a sticky, shiny substance on the leaves of your plant, you may want to check for aphids. This residue is known as honeydew, an excretion aphids leave behind. Roses, mums, and geraniums tend to be susceptible. Vegetables prone to infestation include tomatoes and peppers among others.

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SCALE These are bad in any garden. There are so many species with which to contend. At times they are hard to identify, as they are just a speck on a leaf or stem. They may also appear as bumps or growths on leaves or stems. Many plants are host plants for this insect - from trees to shrubs to ground cover. The best thing to do is be on the lookout for symptoms: stunted growth and yellow foliage. Similar to aphids, scale may leave behind sticky excretions attractive to ants and bees or wasps. If you spot wasps and ants in high numbers around a particular plant, you may want to investigate more closely.

TOMATO HORNWORM They attack tomatoes, but enjoy other plants as well. Eggplants and peppers can be equally affected. Very cool to look at, these caterpillars can actually “hover” like a hummingbird! Hornworms devour a plant from the top down, defoliating the plant as they go. Sometimes, they leave the skeletalized structure of the leaf behind to show what they have done. Eventually these caterpillars turn into moths, but can leave damage in their wake if not caught early.

The Good!

ASSASSIN BUG Okay, this insect fits into the “ugly” category, but it is well worth looking at in your garden area. They like to dine on: Colorado potato beetle, cabbage worms, aphids, cucumber beetles, cutworms, earwigs, Japanese beetles and more. Now do you see why you should keep him?

DAMSEL BUG The Damsel bug will assist in eating cabbage worms, Colorado potato beetle larvae, spider mites, whiteflies and/or prevent many insect eggs from hatching - starting in early spring.

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LADYBUG Did you know you can purchase these for your garden? Yep, you can. If you don’t see many in your garden and know you have an issue with aphids, asparagus beetle larvae, Colorado potato beetle larvae, mealy bugs and others, you should consider using these beauties to help control the infestation you may be facing.

PRAYING MANTIS Many of us are familiar with the “praying” figure we find around outside in the growing season. Many of us also know that they are “killers.” They will eat both the beneficials and the pests even each other. However, they are great to have around as they will feast on many insects that adversely impact your flowers and vegetable crops. When conducting a cleanup in your garden and see the egg case of a praying mantis - keep it there and wait for it to hatch! It’s amazing to watch these creatures emerge in spring and start eating insects right away. Children and adults will both delight in the tiny versions of the “praying” insect.

PARASITIC WASP These truly are “good” guys and do not sting! They are powerful and probably one of the most beneficial insects to have in your garden. From aphids to bagworms, cabbage worms to cucumber beetles, cutworms to Japanese beetles - the list goes on. Since they assist in eating over 200 species of pests, you can see why they are ideal to keep and not squash! ❖

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SPIDER Yes. ‘Yikes’ is a word that many of us use when we see these eight-legged wonders. However, they are a delight in your garden and help control many of the pests that affect your landscape creations. Please note that there are only two poisonous spiders found in our area - the brown recluse and black widow. Besides these two creepy poisonous spiders, keep the others around. They are your garden’s protectors.

Debbie Eisele is Jill-of-alltrades including writer, editor, certified horticulturist, education advocate, President of the Board of Directors for Allegro School of the Arts, wife, and mother of twins. When she’s not busy saving the world, she enjoys a cup of coffee and being in the great outdoors.


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know your

HISTORY

EDUCATION FLOURISHES AT THE NUMBER 18 SCHOOLHOUSE Joint efforts have preserved and repurposed the historic structure By John T. Toler

During last year’s growing season, the grounds around the Number 18 School were filled with a wide variety of flowers planted by the Fauquier/Rappahannock Master Gardeners.

T

wo of Fauquier County’s major assets – its agriculture and history – are combined at the Number 18 Schoolhouse on Route 55 east of Marshall.

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There on the grounds of the county’s last surviving one-room school, one also finds the Demonstration Gardens planted and maintained by the Fauquier/ Rappahannock County Master Gardeners. The schoolhouse and parking lot are administered by the Fauquier County Department of Parks and Recreation. The Master Gardeners is a program offered by the Virginia Cooperative Extension Service and has offices


on Pelham Street in Warrenton. The schoolhouse and the gardens serve the dual roles of education and preservation. Carefully restored to reflect the era during which it served, the Number 18 School is listed on the U.S. Park Service National Register of Historic Places. The Fauquier Heritage and Preservation Foundation, which has a museum and the John K. Gott Library in Marshall, is closely involved with Number 18 School, and offers tours of the schoolhouse on a regular schedule. The mission of the Master Gardeners is “…to educate Fauquier and Rappahannock county residents about safe, effective and sustainable garden management practices.” The main requirements are “a willingness to give back to the community through volunteer efforts and an enthusiasm for learning the fundamentals of gardening,” according to their website. After the Number 18 School restoration was completed, the Master Gardeners, led by Bert Truxell, began the work to convert the old playground and other areas around the school into a variety of gardens. Preparations begin With the end of the snow and approach of springtime, the Master Gardeners have returned to Number 18, assessing the effects of the past winter on the perennials and coming up with plans the upcoming growing season. The first official work day was on April 6, followed by the official schedule, every Wednesday and Thursday from 9 a.m. to 11 a.m. Alice Shelman, who lives on a farm near Orlean, has been involved with the gardens at Number 18 since 2010, but notes that several of the other 12-15 volunteers have been contributing to the effort for much longer. She stressed that it is a volunteer effort, and if someone can’t make the regular days, they come when they can. “Number 18 School is just a wonderful spot,” said Alice. “It doesn’t look that great now (early March), but we have a heckof-a-big selection…perennials, annuals, herbs, raised beds with vegetables, a shade garden, sun gardens, and a butterfly garden.” The Master Gardeners get their plants and seeds from several sources. “We’re all gardeners, and sometimes we’ll bring in plants from home that have completely overgrown where they are, and have to be

The Number 18 School, as it appeared in 1969. After ownership of the property was resolved, the structure was restored to reflect its original purpose. Courtesy of the Fauquier Heritage and Preservation Foundation.

thinned,” Alice explained. “So if we find a spot here, we transplant them.” Projects already underway include new compost bins being built by Master Gardener Tom Baughn. A wet, low-lying area on the property will become a water garden, a better alternative to trying to fix the moisture problem. There is a small goldfish pond, with a rock backdrop and recirculating waterfall. “One or two frogs always show up,” Alice noted. “Somehow, they managed to survive the winter. I’ll soon be starting the clean-up, removing the aquatic grass, and cleaning out the pump.” From there, Alice went to the cutting garden, where annuals are planted. “You may be wondering why the gardens were left in the shape they’re in,” she said. “It’s deliberate. We don’t clean up in the fall because there are seeds that the birds and animals can eat, and it also forms shelter over the winter. That’s why everything looks so messy.” Vegetables are grown in the raised beds, and lettuce had already been planted by Master Gardener Raymond Maguire. As for the vegetables grown there, most are taken home and eaten. “We don’t have that many, but if we have extras, we give them to our visitors,” Alice noted. “We tell them, ‘Here’s a squash for you, or pick some

beans...it’s the same with the herbs.” Last year, vintage seeds were planted in an “Old Fashioned Garden” for the first time; a newcomer this year will be the Companion Planting Garden, “…with plants that complement one another,” said Alice. On the last Saturday of the month, the Fauquier Heritage and Preservation Foundation offers an Open House at the Number 18 School from 1 p.m. to 3 p.m., and the Virginia Cooperative Extension and the Master Gardeners present a series of three “Saturday in the Garden” workshops that also begin at 1 p.m., and last about an hour. The topic for Saturday, May 28 will be “Gardening for Wildlife,” presented by Extension Master Gardener and Master Naturalist Peggy Schochet. On June 25, Extension Master Gardener Tom Baughn will present “Backyard Composting,” and on July 30, the question, “Can Companion Planting be Your Best Friend in the Garden?” will be answered by Extension Master Gardeners Helen Ryan and Merrill Brown. Being involved in the projects at the Number 18 School is something the Master Gardeners truly enjoy. “We have a lot of work to do, but we have a great time,” said Alice. “We laugh and joke, but we take this

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seriously, because we are a demonstration garden, available to the public. People who come here for the first time are really impressed.” The Warrenton Ruritan Club has made donations to the project, which have been used to purchase plants, including the blueberries and new hydrangeas. In addition, the Parks and Recreation Department is generous as well, providing materials for the new compost bin and other projects, trimming or removing trees on the property, and doing the necessary lawn mowing. As part of their community outreach, the Fauquier/Rappahannock Master Gardeners has a detailed webpage (fc-mg.org) and along with the County Extension Service, also offer “Twilight Tuesday Workshops” each month from April through October at different locations. For more details, call the Master Gardener Help Desk (540) 341-7950, ext. 1, or e-mail helpdesk@fc-mg.org. In addition, clubs, civic groups and other community organization are encouraged to request a Master Gardener to speak at their meetings on timely gardening topics. Visit

by the Trustees of the Scott School District. Number 18 is a utilitarian, rectangular structure with a metal gable roof and weatherboard siding. Inside, the ceiling is plastered, and the walls covered with plain boards or sheathing. Pine planks are used for the flooring throughout the building. Built in 1887 on an acre of land donated by Samuel Fisher Shackelford, Number 18 was operated for white students until 1910, when a new school was built in Marshall. The following year, Number 18 became an ungraded school for the African American students, who had been attending classes in the Salem Baptist Church. By the 1930s, the number of schools for African American students had grown to 31, while the number of schools for white students had dropped to 24. Large new schools – including high schools – were being built to serve white students, while African American students inherited the one-room schools. Number 18 was finally electrified in 1939. Over the years, enrollment at Number 18 varied between 10 and 60 students in all grades, averaging 29 students over its

the webpage to request a speaker. Number 18 School Statewide free public education was established in Virginia in 1871, and over the next few years, Fauquier County built 35 white and 16 black schools to serve the students. One of the first schools built in Northern Fauquier County was Number 18 School, with the survey and plat confirmed

lifetime. There was never more than one teacher, and janitorial chores and bringing in the firewood were done either by the teacher or the students. Drinking water had to be brought from a well located nearly a mile away, and toilet facilities consisted of outdoor pit-type privies. The playground outside of Number 18 was well-covered with grass, and met the

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state requirement of having at least 272 square feet of play area for each student. Mandatory school desegregation started in May 1954, with the Brown vs. Board of Education case decided by the U.S. Supreme Court. But it would not be fully implemented in Virginia, and Fauquier County, until 1969. Number 18 ended its days as a segregated elementary school. When it was closed on Jan. 31, 1964, it was the last one-room schools to be consolidated into the new Northwestern Elementary School in Rectortown. By then, there were fewer than 20 students at Number 18, and a county recycling site was established west of the school. Unlike the other small schools in Fauquier County, Number 18 was not sold off at auction. Instead, the Board of Supervisors declared that it be declared a county landmark, and preserved as “a memorial to the history and progress of public education.” While the building was sound and had been well-maintained over the years, restoration work as a “memorial” was not forthcoming due to a lack of funds. It was Left: The Number noted in late 1967 that 18 School is open on the last the schoolhouse was Saturday of the deteriorating, the bell month for tours. stolen from the cupola, Lee Dietrich, and the lot covered a long-time with weeds. Members supporter of the school, and of the school board volunteer Vicky met with the county Newell recently served as docents. supervisor, urging that the school “…either be Right: The interior of Number 18 looks fixed up or sold.” much like it did Also at issue was the when generations lack of clear title to the of students property. As recorded attended classes in early school board there. Many minutes, “…board artifacts related to the school are on members from Upper display. Fauquier were trying to acquire a piece of land for a school.” A search of county land records turned up a deed that indicated that the property was acquired through condemnation, according to the article in the May 21, 1970 edition of The Fauquier Democrat. Ownership of the property was still in question, and in mid-1970, Marshall resident Frank L. Dennis, an attorney with a law practice in Washington, D.C.,


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The public is invited to “Saturdays in the Garden” workshops. At left is Master Gardener Catherine Corish, who built the stone spillway that drains the property and maintains the succulent garden there.

could only be used for educational purposes, not as a residence or commercial use. The Hitts moved on, and the old school was again empty. Restoration begins In 1989, the Marshall Regional Historical Society (MRHS) was given permission to take on the restoration of the building. Lee Dietrich, a Marshall resident since 1977, was serving as president of the society at the time. A long-time employee of the Northern Virginia Electric Co-op (NOVEC), he had always been interested in the school, which was “…at the very end of the NOVEC line.” Lee tried to get the community involved in the restoration, but while the interest was there, actual help and funding was hard to come by. He and former MRHS president Bill Mercer collected materials and did a lot of the early work, including rebuilding the front porch and putting up a fence to separate the schoolhouse from the recycling facility next door. Lee’s wife Linda Kight Dietrich, then an art teacher at Stonewall High School in Manassas, repainted the unique circular sign above the front door identifying the structure as “Public School Number 18,” and the date of origin, 1887. After the MRHS became inactive, work at the school was taken over by Keep Fauquier

sought to acquire the property through the purchase of a quitclaim deed. He planned to “restore” the building, paint it red, and operate a wax museum there, along the lines of his National Historical Wax Museum in Washington, D.C. Dennis briefly took over the property in June 1970, posting “No Trespassing” signs in the schoolyard. But after the county refused to grant him a quitclaim deed – preventing him from getting title insurance – he dropped the issue. The building stood basically abandoned until late 1974, when James Hitt, considered the unofficial caretaker of the school and recycling site, moved into the schoolhouse with his family. “In exchange for free housing, he agreed to restore the structure,” according to the July 7, 1975 edition of the Democrat. However, after Hitt began selling used furniture and other items recovered from the recycling site, he was warned that if he did not desist, he would be evicted. In May 1975, he was ordered “…to remove this business from this property, as it is not zoned for commercial activity.” On July 2, 1975, Hitt had a confrontation with Scott District Supervisor John B. Adams, who had witnessed him continuing to sell junk from the front porch of the school and told him he would have to be gone within a week. Hitt responded by circulating a petition at the recycling site, eventually garnering 600 signatures of those supporting his presence there. Finally, it was determined that the original deed stipulated that the property

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Clean, the Marshall Business and Residents Association, Former Students of Old No. 18 School, and of course, the Master Gardeners. All this time, Lee remained involved. It was found that the stone foundation needed repair and repointing, but the wooden structural components, including the rafters and joists, were still in good shape. The original windows were preserved and reglazed. Exterior siding did not need replacement; however, the cupola that had housed the school bell had deteriorated. Using old photos and the remaining pieces, a new cupola was fashioned and placed on the roof. Lee knew that the old school bell had been taken from the cupola years before. On a hunch that it was still in the area, he ran a newspaper ad asking that the bell be returned, “…no questions asked.” A few days later it appeared at the school, and after cleaning, it was hung in the cupola by a NOVEC crew using a bucket truck. The interior was restored to its earlier appearance, with layers of paint stripped from the woodwork and the floors refinished. As best as it could be determined, the paint colors used in the past were applied during the restoration. The old blackboards on the walls appear as they did in the past. Other vintage equipment, including the bookshelves, water buckets and washbasins, and the small table used by the teacher as a desk, are found inside. The front stoop was rebuilt, using materials used for the original porch. The Number 18 School has become an important historic destination, especially for school children who need to learn about public education in the past. For five years, the Fauquier Heritage and Preservation Foundation has played a significant role in this effort, providing knowledgeable docents – including Lee Dietrich – who give tours of the building on the last Saturday of the month from 1 p.m. to 3 p.m. ❖

John Toler is an author and historian who has served Fauquier County for over 50 years, including four decades with the Fauquier-Times Democrat. Toler is the co-author of 250 Years in Fauquier County: A Virginia Story, and author of Warrenton, Virginia: A History of 200 Years.

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Authentic Mexican restaurant offering a variety of delicacies for lunch, dinner, and dessert. Menu has specials for lunch and dinner combinations including fajitas, enchiladas, and burritos. Children’s menu available. Full bar. Casual dress. Dine-in or take-out.

EL TORO

(540) 341-0126 • 86 Broadview Avenue

The Warrenton Lifestyle dining guide provides information on Warrenton area restaurants and nightspots. The brief comments are not intended as reviews but merely as characterizations. We made every effort to get accurate information but recommend that you call ahead to verify hours and reservation needs. Listings include Best of Warrenton award winners as well as advertisers and non-advertisers. Please contact us if you believe any information provided is inaccurate.

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Cold Stone is back at its new location. They offer unique ice cream cones, shakes, smoothies and cakes. Ice Cream is prepared on frozen granite stone. Fun, family environment. Open year round.

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CHINA RESTAURANT

FAANG THAI RESTAURANT & BAR

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Authentic Chinese cuisine. All you can eat buffet Saturday 11am to 3pm, Sunday noon to 3pm. Dine in, carry out, or free delivery available ($15 minimum and within 5 mile radius).

Authentic Thai cuisine. Open for lunch and dinner. Full bar with an emphasis on California wines. Happy hour with $2 drafts and selected appetizers M–F 5-7pm. Sunday 50% off wine by the bottle. Delivery available. Casual dress.

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Casual yet elegant restaurant offering locally inspired seasonal American cuisine. The service is as first rate as the food. Open for lunch and dinner and brunch on Sundays. Broad wine list and craft beers available.

New Orleans-themed bar and restaurant serving fresh seafood, beer, wine and Cajun-style food. Over a dozen large televisions for watching sports and an extensive lineup of musical talent each week make this a great hang out.

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COVERT CAFE

Serving up home-style, hot and cold sandwiches, soups, sweets like gobs and muffins, and side items like potato and macaroni salad.

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Restaurant offering local beers and wines, soups and salads, appetizers, and entrees. A wide variety of American food with a twist, wood-fired brick oven pizzas, Italian inspired appetizers and desserts. Try the muffaletta sandwich! Also features Sweeney’s Cellar, located one floor below.

We are dedicated to providing quality food and service and contributing to our community with literature, music, and art enrichment through our various weekly events. See our events tab for more details about our weekly childrens’ and nightlife events.

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Restaurant offering authentic Italian pasta, seafood, appetizers, and desserts. Breakfast served in the morning. Lunch offers sandwiches, pasta, and more. Dinner usually requires reservation and is only available Thursday thru Saturday. Dine-in or takeout. Casual dress.

WARRENTON LIFESTYLE

Authentic Mexican restaurant offering a variety of dishes for lunch and dinner. Menu has lunch specials and traditional entrees like chimichangas, burritos, and quesadillas. Children’s menu available. Full bar. Casual dress. Dine-in or take-out.

COUNTRY COOKIN’

(540) 341-2044 •105 W Lee Highway applebees.com

{ MAY 2016 |

Authentic Chinese, Thai, Fusion, and Seafood cuisine. Offer lunch buffet everyday. Feature China Jade specialties and Kid’s menu (includes chicken wings and grilled cheese). Casual dress.

(540) 349-8077 • 147 Alexandria Pike #101 coldstonecreamery.com

(877) 988-7541 • 6809 Airlie Road airlie.com

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(540) 349-1382 • 275 W. Lee Highway

(540) 347-4205 • 9236 Tournament Drive fauquiersprings.com

Fauquier Springs Country Club’s Grille Room is an exclusive restaurant for its members and their guests. The Grille Room is open Tuesday thru Sunday and offers a variety of dishes to suit everyone’s taste. Lunch & dinner weekdays with breakfast available on weekends.

FIVE GUY’S RESTAURANT

(540) 878-2066 • 6441 Lee Highway fiveguys.com

FOSTER’S GRILLE

(540) 349-5776 • 20 Broadview Avenue fostersgrille.com

Burgers, French fries, hot dogs, grilled chicken sandwiches, milkshakes, wings, and salads. Daily specials. Patio seating available.

FROST DINER

(540) 347-3047 • 55 Broadview Avenue

24-hour old fashioned diner serving breakfast, lunch, dinner and desserts. Casual dress.

GREAT HARVEST BREAD CO.

(540) 878-5200 • 108 Main Street warrentonbread.com

Loaves of bread handcrafted using whole grain wheat grown on family farms and ground daily in the bakery. Sandwiches, muffins and a coffee bar.

HIDDEN JULLES CAFÉ

(540) 316-3121 • 70 Main Street #22

A cafe serving a wide selection of fresh and organic foods like stacked sandwiches, fruit smoothies, salads and more. Open for breakfast and lunch.

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HUNAN CAFÉ

(540)-680-2302 • 41 W. Lee Hwy. #57

An authentic asian cafe offering a wide selection of soups, rice, and noodle dishes.

IHOP RESTAURANT

(540) 428-1820 • 6445 Lee Highway ihop.com

JOE & VINNIE’S

(540) 347-0022 • 385 Shirley Highway joeandvinniespizza.net

Family owned pizzeria for over 20 years. Offers pizza, subs, pastas, and seafood. Daily lunch specials. Pizza available by the slice.

KFC/LONG JOHN SILVER

(540) 347-3900 • 200 Broadview Ave. • kfc.com

LEDO PIZZA

(540) 341-8580 • 8504 Fletcher Drive ledopizza.com

MOLLY’S IRISH PUB

SHAWN’S SMOKEHOUSE BBQ COMPANY

Family owned, traditional Irish pub. Open for lunch and dinner. Laid back, fun environment. Traditional Irish fare and lots of sandwiches available. Sunday brunch from 11am – 2pm. Full bar. Live entertainment four nights a week.

Your mouth will begin watering before you ever touch a bite! Our homemade sauces and spice combinations are always a hit. When you want barbecue flavor, leave the cooking to us! We offer full service catering, including on site grilling!

(540) 349-5300 • 36 Main Street mollysirishpub.com

THE NATURAL MARKETPLACE (540)349-4111 • 5 Diagonal Street

Organic Deli offering traditional sandwiches, soups, salads and desserts. Choices also include vegetarian, vegan, glutenfree, soy-free and dairy-free selections. All organic fruit and fresh vegetable juices. Take-out and catering available.

NORTHSIDE 29

(540)347-3704 • 5037 Lee Highway

Comfort food at its best. Featuring Greek/American specialties this restaurant is family owned and operated. Banquet room available.

OSAKA JAPANESE STEAKHOUSE

Never cutting corners this pizza, sub and pasta shop serves many Italian favorites. Known for their large square pizzas, Ledos also carries fresh salads, calzones, shareable appetizers and sandwich combos. Casual attire.

(540) 349-5050 • 139 W Lee Highway

LITTLE CAESARS

OUTBACK STEAKHOUSE

251 West Lee Hwy 668 • littlecaesars.com

LONGHORN STEAKHOUSE

(540) 341-0392 • 505 Fletcher Drive longhornsteakhouse.com

MANDARIN BUFFET & SUSHI

Japanese steakhouse serving Hibachi style chicken, steak, shrimp, fish and sushi. Sushi available for take out. Fun, family environment.

(540) 349-0457 • 6419 Lee Highway outback.com

PANERA BREAD

(540) 341-4362 • 251 W Lee Highway panerabread.com

(540) 428-5409 • 251 West Lee Hwy. #189 shawnsbbq.com

SIBBY’S RESTAURANT & LOUNGE (540) 347-3764 • 11 S. 2nd Street sibbysbbq.com

Sibby’s was voted one of the top BBQ places in Northern Virginia . Catering - Banquet Room. Home of Boss Hawg BBQ

SUBWAY

(540) 349-0950 • 41 W Lee Hwy #53 102 Broadview Avenue • subway.com

SUNNY HILLS AMERICAN GRILL 79 Main Street • (540) 351-0550

Restaurant conveniently located on Main Street. Offering breakfast, and burgers, wings, entrees and more for lunch and dinner. Check out their soup du jour as well.

SPITONY’S

(540) 347-9669/9666 • 5063 Lee Hwy

Authentic hand-tossed New York style pizza. Dough made fresh daily on premise. Family owned and operated since 1974 - three generations. Voted Best Pizza in 2012.

SWEET FROG

(540)359-6401 • 488 Fletcher Drive sweetfrogyogurt.com

(540) 341-1962 • 514 Fletcher Drive

PAPA JOHN’S PIZZA

Authentic Chinese restaurant offering a large buffet selection of sushi, soups, and meats.

(540) 349-7172 • 322 W Lee Hwy papajohns.com

A self serve frozen yogurt shop, serving all natural frozen yogurt with a toppings bar that is full of sweet treats to customize your creation.

MANHATTAN PIZZA

PIZZA HUT

TACO BELL

(540) 680-2412 • 177 W Lee Highway

The place to go for a bit of Italy and Greece. You’ll find pizza, calzones, souvlaki, gyros, pasta, salads, and hot and cold subs here. Free delivery.

MANOR HOUSE RESTAURANT AT POPLAR SPRINGS 800-490-7747 • 5025 Casanova Rd

The Manor House Restaurant blends “old world table” cuisine together with an emphasis on fresh food from raw and artisanal local sources. Enjoy the new à la carte selections for lunch, dinner, and Sunday brunch. The ambience that is elegant, yet unpretentious: a fieldstone manor house with stained glass windows, a soaring fireplace, a richly appointed bar, and a terrace overlooking a quiet rural countryside.

MCDONALD’S

(540) 347-7888 • 351 Broadview Avenue

MCMAHON’S IRISH PUB & RESTAURANT (540) 347-7200 • 380 Broadview Avenue mcmahonsirishpub.com

Family owned, traditional Irish pub. Relaxed environment offering traditional Irish favorites. Open for Lunch and Dinner 7 Days a week. Irish Music Seisuin and Dinner Special on Sundays. Free Wi-Fi. Private dining room available. Full bar area with happy hour specials and appetizer menu. Outdoor Patio. Live entertainment. Casual dress.

MOJITOS & TAPAS

(540) 349-8833 • 251 W Lee Highway #157 mojitosandtapas.com

The only true Cuban/Spanish restaurant in the state of Virginia. Authentic Cuban staples, Spanish tapas and a wide variety of mojitos. Family owned, smoke-free. Open for lunch and dinner. Known for their signature Cuban sandwich and seafood Paella. Happy Hour, Ladies Nights and Special Events. Full bar. Casual dress.

(540) 347-5444 • 95 Broadview Avenue pizzahut.com

PIZZARAMA

(540) 349-7171 • 251 W Lee Highway pizzarama.com

Pizza, sub, sandwich, and Italian entrée restaurant. Available for pickup and delivery. Offer both hot and toasted and cold subs. Gourmet pizzas and calzones also available.

RED TRUCK BAKERY

(540) 347-2224 • 22 Waterloo Street redtruckbakery.com

Bakery located in Old Town Warrenton next to the Old Jail Museum. Serving fresh pies, quiches, breads, cakes, and coffees daily. Online ordering available.

RED, HOT & BLUE

(540) 349-7100 • 360 Broadview Avenue redhotandblue.com

RENEE’S GOURMET TO GO

(540) 347-2935 • 15 S Third Street

Gourmet sandwiches, soups, salads and sweets. Open for lunch only. Limited patio seating or grab-and-go options available. Soups are the specialty at Renee’s – each day there are two news soups. She-crab soup available every Friday. Catering and business lunches available.

RUBY TUESDAY

(540) 341-4206 • 316 W Lee Hwy tacobell.com

TIPPY’S TACO HOUSE

(540) 349-2330 • 147 W Shirley Avenue tippystacohouse.com

Mexican restaurant offering different quality specials everyday. Menu offers tacos, burritos, quesadillas, desserts and more. Dine-in or take-out. Open for Breakfast at 7am. Casual dress.

TOP’S CHINA RESTAURANT

(540) 349-2828 • 185 W Lee Highway

Asian restaurant serving authentic Chinese food. Daily specials and combos available. Dine-in or take-out.

TROPICAL SMOOTHIE CAFÉ

(540) 428-1818 • 251 W Lee Hwy #679 tropicalsmoothiecafe.com

Café offering bistro sandwiches, wraps, gourmet salads, soups, and smoothies. Meals served with either chips or fruit. Also offer pick-two combination. Catering and kid’s menu available.

VOCELLI PIZZA

(540) 349-5031 • 484 Blackwell Road vocellipizza.com

WATERLOO CAFÉ

(540) 349-8118 • 352 Waterloo Street

(540) 341-4912 • 74 Blackwell Park Ln rubytuesday.com

Asian food available for dine-in, take-out, or delivery. Wide range of dishes available to order. Dishes served with a side of white rice. Casual dress.

RED ZONE BAR & GRILL

WENDY’S

(540) 359-6215 • 251 Lee Hwy. #167 redzonewarrenton.com

Redzone is a great place to dine while watching your favorite sports teams on their large screen televisions that surround the dining room and bar. Or, enjoy a meal on their patio. Redzone is known for their burgers, wraps and extensive appetizer list. Try the Bacon Wrapped Tater Tots and Chicken Fried Rice. Check their schedule for periodic live entertainment.

(540) 347-5528 • 281 Broadview Avenue wendys.com

YEN CHENG

(540) 347-4355 • 294 W Lee Highway yencheng.com

First Chinese Restaurant in Warrenton. Wide range of appetizers, soups, and meats. Offer chef specialties and daily combos. Also offer a healthy food section and thai food options.

{ MAY 2016 |

WARRENTON LIFESTYLE

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the local

COMMUNITY

A

donation during this time. There are many prizes to win and every little bit helps us further of mission. Please visit givelocalpiedmont.org for additional information. Join us on May 6th from 4 - 7 p.m. at Earth, Glaze & Fire for a Mother’s Day Flower Pick Painting Special. Please RSVP to 540-878-5701 or families4fauquier.com. Amazing Smile Dental Care Family Fun Day with Families4Fauquier will be on Saturday, May 7th from noon to 3 p.m. Stop by to check out the brand new stateof-the-art office at 506 Fletcher Drive, Warrenton. Register your child for a free cleaning while enjoying fun activities for the whole family. Face painting, balloons, goodie bags, crafts and refreshments will be provided. Families4Fauquier will also be attending the Bodies In Motion 5K Race Day Expo on Sunday, May 15th. To register for the race or to find out more information, please visit Bodiesinmotion5k.com. Stop by our booth during the Spring Festival on May 21st in Old Town Warrenton! We invite families in the community

pril showers have given us our May flowers! The weather is finally warming up and the flowers are blooming. Summer is on way. In just a few weeks the children will be getting out of school for the summer. We hope that your family will plan to join us at one of our many events we have come up this summer! Celebrate the spring season with Fiesta Fauquier at the Northern Fauquier Community Park on May 1st from 1 p.m. to 3 p.m. Entertainment includes Mexican Folk Dancers, Mariachi Band, moon bounce, children’s crafts and more! Stop by and see F4F at the children’s craft station. On May 3rd Northern Piedmont Community Foundation will hold Give Local Piedmont, which is a community one-day, online giving event to inspire people to give generously to nonprofit organizations that are making our region stronger and creating a thriving community for everyone. We are very fortunate to have so many wonderful organizations within our community. Families4Fauquier is excited to be a participant this year. We hope that you will consider a small

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{ MAY 2016 |

WARRENTON LIFESTYLE

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to join us for our Red Nose Party on Thursday, May 26th from 5:30 p.m. to 7 p.m. at Rady Park for fun and laughter to bring awareness for young people living in poverty. We will provide a fun craft and refreshments. Families4Fauquier will be doing a Facebook drawing in May for a family four pack of tickets to the upcoming Annie Jr. at the Fauquier Community Theatre. Shows will be held on June 3, 4, 5, 10, 11, and 12. Tickets are $12 for adults and $10 for children. Follow our Facebook page for details on how to register for your chance to win. Here at Families4Fauquier there are many ways that you and your family can get involved. Join one of our many monthly events, donate items from off our wish list, or volunteer your time and talents with our community. Visit our website (families4fauquier.com) today and find out how you too can get involved in your community. ❖ Far left: Food and Easter donations for Community Touch. Middle and below: Comfort Case donations collected.


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*****************ECRWSS POSTAL CUSTOMER

What do you call a whole group of doctors practicing a unique, patient-centered approach to care?

Around here, most likely “neighbors.”

When you meet the doctors in our multi-specialty physician practice, you’ll find people just like you. People who go to the grocery store, take their kids to soccer, curl up with a good book. And who care about - and provide care for - the whole community. It’s a patient-centered approach to care and multiple specialties that offer you a seamless easy-to-navigate experience. That’s why they’re some of the best physicians - and neighbors - around. For more information, visit fhdoctors.org. Planetree Designated Patient-Centered Care. Endocrinology • Family Practice • General Surgery • Hematology/Oncology • Infectious Diseases • Internal Medicine • OB/GYN • Rheumatology • Urology