VOL. III 2012
THE WILLOWSFORD VIRGINIA LIFESTYLE
At Willowsford Integrity Homes offers unique floorplans in choice locations throughout the Washington Metropolitan area. Our homes are unique yet practical with flexible spaces for you to tailor your home just how you want to live. Our Heritage Collection was crafted and designed especially for Willowsford and meant to embody the essence of the landscapes found only at this one of a kind community. The courtyards, sunrooms and balconies offer a natural transition from the cozy spaces inside to the inviting retreats outside. Packed with 2,800 to nearly 5,000 square feet of pure luxury and relaxation, you can have everything you want in your new home. Whether you are daydreaming in your personal courtyard, cuddling up in your reading nook or preparing a dinner party in your luxurious kitchen, you will find owning a new Integrity home at Willowsford as the perfect choice to come home everyday!
Directions to Boat House Information Center: From Lee Jackson Memorial Highway West (Route 50), turn left onto Gum Spring Road. Turn right onto Braddock Road (Route 62) to a left onto Grassland Grove.
Priced from the Mid $500â€™s Boat House Information Center 41095 Braddock Road, Aldie, VA 20105 703-431-6589 Call for an Appointment Prices and features are subject to change without notice. Actual home, options and finishes may not be available at every location. Contact sales counselor for details.
THOUGHTS FROM THE FIELD......
Letter from Willowsford s we enter ou r second aut u m n at W i l lowsford, our Community has really taken shape. All four villages have beautifully landscaped entries, trails, amenities and, of course, homes! In just 12 months our vision has taken shape—we are creating a truly unique place to live and play. Both of our exceptional pool complexes a re complete —The Sycamore House Pool in The Grange, and the Lodge Pool in the Greens. If you haven’t visited these resortworthy pools, take the time to see them. These pools were designed for swim team competition, and for sunning and splashing! The pools nestle into Willowsford’s rol l ing la ndscape a nd capt u re gorgeous views of the nature that ®®
A PUBLICATION OF WILLOWSFORD, L.L.C.
AAA CUSTOM MEDIA, LLC INFO@AAACUSTOMMEDIA .COM
FRASER WALLACE AGENCY FR ASERWALLACE .COM © 2012 Willowsford, L.L.C. Willowsford, Willowsford Conservancy, Inspired, Inspired Living, Naturally Planned Community and are all trademarks of Willowsford L.L.C.. All rights reserved. Reproduction in whole or in part of any material in this magazine is expressly prohibited. Publisher reserves the right to accept or reject all advertising matter. The information, illustrations, maps, and depictions contained in this magazine concerning the Willowsford development are based on the current proposed development concepts and actual development may vary from what is depicted. As the vision for the project evolves, facilities, features and other components are subject to change. Certain features and amenities depicted within the magazine have not yet been, and may not be, constructed. Dues, fees and assessments may be imposed for the use of some amenities. Photographs and images are not necessarily of the Willowsford development, are for illustrative purposes only and are not intended to be an actual representation of any features or designs of any specific community, neighborhood, amenities, facilities or improvements.
surrounds us. I must compliment our team, especially Executive Vice President for Development Mark Trostle and land planning consultant Land Design, led by Peter Crowley. They chose just the right locations. Often such facilities are wedged in where they best fit the land plan after the homebuilding sites are maximized. At Willowsford, we set aside prime land for the Community’s best enjoyment—and it shows! It is also generally unheard of in the real estate business to build pools of both this quantity and quality in the early stages of a development of this size. But we want all our homeowners to enjoy the amenities from the day they move in—not two or three years after they arrive. The pools are just part of that story. W i l lowsford Fa rm is a lso completely operational, and Mike Snow and his team are growing incredible products—from fresh produce and vegetables to berries and flowers. As a CSA member myself, receiving my weekly “share” has been an educational experience—for both my brain and my palate! Mike’s growing techniques are superb and healthy (no chemicals here), but he also grows things I’ve never heard of or seen, and of course have no idea how to prepare. Enter Bonnie Moore, our Willowsford culinary expert who gives us a great education on these products and tells us how to prepare them. It has been a great experience in our household, and if you aren’t a CSA member I would highly recommend it. We have also opened more than 11 miles of trails at Willowsford, including the seven-mile Grant Loop
Trail where we held the inaugural Grant Combo off-road bicycle race in June. Off-road enthusiasts rode our fast and challenging course, starting with a time trial in the morning and a cross country race in the afternoon. The race was complemented by great food and drinks, and a kid-friendly atmosphere made for a fun family day. Our trail expert—Jack Kelly— has done a fantastic job of scouting, designing, and building the trails. He also had the foresight to have crews on site the morning of the event, as the now famous “Derecho” storm occurred the night before. The crew mobilized at 6 am to remove seven large trees that had fallen across the course. The race went off without a hitch on a beautiful day. At Willowsford, our team gets up every day with new ideas and energy. We have a passion for creating this Community, and it is fun to be part of something that is truly unique. We hope you will visit soon to see the fruits of our labor (including the literal fruits of Mike’s labor)!
BRIAN CULLEN AND JACK KELLY AT THE “RIDE WILLOWSFORD” BIKING EVENT
Brian Cullen D.C. R EGIONA L PR ESIDENT FOR R PL, THE DEV ELOPER OF W ILLOWSFOR D
VOL III 2012 INSPIRED 1
CHRIS HUNT, TROUT UNLIMITED
Contents FA L L 2 0 1 2
The Great Outdoors Issue THOUGHTS FROM THE FIELD
1 Message from Willowsford BRIAN CULLEN
HEART & SOUL
16 Going Native Protecting Virginia’s streams for the elusive Eastern Brook Trout. ROBERT STUDEBAKER
5 Mike Snow Putting the farm to rest for the winter.
6 Cooking from
Willowsford Farm On pumpkins, pears, and apples. BONNIE MOORE
12 Lost Rhino Ashburn’s own craft brew. JESSICA STRELITZ
18 Fly Fishing for
An expert angler explains the ins and outs. MARCIA WOLLMAN
22 Biking the
18 SHOP LOCAL
20 A Fisher’s Wish List ROBERT STUDEBAKER
26 Nice Rides Bikes for every purpose. LIZ ELKIND
28 Take It Outside
Creating a comfortable outdoor room.
Tom Stokes of Leesburg’s Plum Grove Cyclery shares his favorite routes.
24 Riding the Grant Trail The first annual Ride Willowsford race.
33 Experience Willowsford Learn about the community.
54 Willowsford Life
At home in the Great Outdoors.
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58 Fields of Athenry Farm The farm beloved for its grass-fed meats has added Chef Wes Rosati to its team and plans to deliver lots more than chops. PAMELA HESS
62 History Detectives
Tiny reminders of former residents are found and preserved. MELISSA GELARDI
ON THE COVER
Getting out into the great outdoors. INSPIRED REFLECTION
68 A Final Bit of Inspiration
Photo by Getty Images
G IN 12 N 20 PE L O L FA
New Builders and New Homes Coming to The Grant Willowsford is pleased to announce the opening of The Grant, the third of four distinct villages planned for the community. The Grant is defined by its expansive natural backdrop, lush forested areas and scenic meadowlands traditional to Loudoun County. An extensive trail network connects residents to hundreds of acres of unspoiled naturescape, unique parks, camping areas, and farmland.
Arcadia Communities Arcadia Communities at Willowsford will feature fresh new designs and livable floor plans with breathtaking views of rolling meadows. Be the first to preview Arcadia’s exciting new homes and generous ¾ to 1 ½ acre home sites by visiting willowsford.com/arcadia.
Camberley Homes Camberley Homes at Willowsford will offer timeless architectural designs and a personalized home buying experience on beautiful wooded home sites. Be the first to preview Camberley’s distinguished new homes and scenic ¾ to 1 ½ acre home sites by visiting willowsford.com/camberley.
A Naturally Planned Community of Single-Family Homes Priced from the $500’s to over $1 Million
Prices and terms set forth herein are provided by home builders within Willowsford who are not affiliated with the owner and developer of the community. Such prices and terms, and the quality of the home builder’s homes, are not verified or warranted by owner Willowsford, LLC. or its affiliates. Dues, fees and assessments may be imposed for the use of some amenities. This material shall not constitute an offer or solicitation in any state where prior registration is required. © 2011 Willowsford, L.L.C. Willowsford, Willowsford Conservancy, Inspired Living and Naturally Planned Community are all trademarks of Willowsford, L.L.C. August 2012.
......GOOD EARTH MOLLY MCDONALD PETERSON
A Time to Rest by Mike Snow
all is largely about putting the farm to bed. Like any biological creature, the farm needs to rest, too. We’ve given the soil a protective blanket of cover crops that holds it in place, keeps it insulated from a harsh winter, and actively feeds soil microorganisms, even during the cold months. So in that sense, the farm at rest is not unlike us, in sleep: we don’t shut down completely. We are repairing ourselves. It’s a colorful rest: the cole crops are dark green and large-leafed; the carrots feathery; and the beets and Swiss chard red-veined. Beneath them we’ve sown winter cover crops of cereal rye, hairy vetch, and crimson clover. These form a green carpet that covers what would otherwise be bare soil. There are tall, maturing summer cover crops of sudangrass, cowpeas, and sunflower; these give the field a different architecture. In another field, there is a carpet of red and sweet clover that will remain for a full year. The breaks in green here are few: the white rock of the road, the barn with its dark bronze roof, the last of the red peppers, and the golden mulch covering the garlic. I love soil; when it’s lively it has a good smell, and it feels good dried on the skin. But I don’t like to see it
much. Soil without plants on it is like flesh with no skin or skin with no hair. The turning of soil is a violent act, and one that farmers should do reluctantly. In fact, much of what we do as holistic farmers we do to atone for tilling. Our tools include compost, crop rotation, and mineral amendments, but our best strategy is to use living plants whenever and wherever we can, be they cover or cash crops. When we till, when we use chemicals,
we get a quick return but often see a long-term loss in biological resources. What calls to me about organic or natural agriculture is that it aims for a cumulative improvement. A conventional approach to meeting a nutrient need is to use a highly processed fertilizer, but that will damage the soil—and potentially the farm’s water, too—and leave it needing more inputs in the future. Good for someone who sells fertilizer, but not as good for the farm. Farming should not be about degradation; it should make the soil healthier. The total energy we get from the farm system (measured in terms of organic matter, biodiversity, of food) should be greater than the energy the system requires. There is a parallel here not just to other industries, but to communities as well. I think that’s what we’re striving to build here both at Willowsford Farm and the larger Willowsford community—a place where we provide the building blocks for the natural way of things to…do their thing. At the farm, we use rock minerals, compost, and cover crops to feed microorganisms, which make the soil a healthy place for plants to grow. At the community, we are providing the places and the infrastructure—comfortable, pleasing houses; parks and wild lands; pools and community centers; food and kitchen programs—for everyone in the community to make the neighborhood a healthy place for people to grow. This is a slow process; biological improvement takes time, often years. The farm, too, will change in the coming years—we will get larger, feed more people, care for more land. We’ll grow new and more diverse crops; we’ll meet more people and invite you to spend more time here. The soil here has been good to us this year. We will be good to it, and it will get better each year. This is the way things on a farm change. Be great,
A PUMPKIN ON THE VINE AT WILLOWSFORD FARM.
Mike VOL III 2012 INSPIRED 5
6 INSPIRED VOL III 2012
MOLLY MCDONALD PETERSON
Take your kids to a farm stand this fall
by Bonnie Moore
all is a wonderful time of year to plan a day around a visit to a farm stand or farm market. The crisp weather and clear blue skies are perfect for outdoor fun, these stands are brimming with kid-pleasing produce, and afterwards you can create fruit based desserts that everyone in the family will love: crumbles, crisps and pies. Best of all, it’s the kind of hands-on experience that will help the kids connect to where their food comes from. On Saturday morning, before the children start climbing the walls, grab your jackets and go. Wonderful markets and farm stands abound in our area. Willowsford Farm hosts a weekly market stand in The Grange through the fall, open every Saturday from 10am to 2pm (23510 Founders Drive in Ashburn, Va.). Depending on your location and your family’s energy level, it’s a pleasant walk, bike ride, or drive. If you get there before the Farm Stand opens take the kids on a short hike around the Farm Loop Trail. This time of year, apples and pears are the star of the show. These fruits are fun for children to pick out and sample. There is also plenty to talk about;
IN THIS AREA, YOU’LL FIND A PLETHOR A OF LOC ALLY GROWN APPLES: the sweet Fuji, Gala, Golden Delicious, Honeycrisp and Rome apples; sweet/tart Ginger Gold, Jonathan, Stayman and York varieties; and tart Granny Smith, Pink Lady and Winesap apples for eating or cooking. Sharing the shelves are juicy sweet, brown Asian pears; aromatic Comice pears, which are gorgeous paired with cheese; lunch/snack staples like Bosc, Bartlett and D’Anjou pears; and the miniature Seckel pear.
continued on p10 VOL III 2012 INSPIRED 7
GOOD EARTH...... MOLLY MCDONALD PETERSON
Fresh Pumpkin Pie 8 INSPIRED VOL III 2012
Fall Salad with Pears, Dried Plums and Honey Vinaigrette
pinch of cinnamon pinch of salt 6 tablespoons cold unsalted butter, cut into pieces
This simple salad is a symphony of fall flavors. Since the pears and dried plums are heavier than the lettuce, they tend to end up at the bottom of the salad. To make the salad look as beautiful as it tastes, reserve about half of the pears and dried plums to sprinkle over the top so that everyone can see them. If you’re feeling adventurous, try it with a bit of Cherry Glen goat cheese.
Preheat the oven to 375 degrees. In a large bowl, combine the apples, lemon juice, ¼ cup of brown sugar and flour. Turn the mixture into a large, 2” deep baking dish or several smaller baking dishes. Sprinkle with water. In a separate bowl, combine the walnuts, flour, remaining brown sugar, cinnamon and salt. Work the butter pieces in with your fingers until the mixture is crumbly. Pour the mixture over the apples and press lightly to fit it all into the baking dish. Place the crisp on a cookie sheet and bake until it is golden brown and bubbly around the edges of the dish, about 45 minutes. Let stand for at least 10 minutes before serving. Pear-Hazelnut Crisp Variation: We love combining the sweetness of apples with crunchy walnuts. Try using Bosc, Bartlett or d’Anjou pears instead of apples and use hazelnuts instead of walnuts.
FOR THE VINAIGRETTE 1 tablespoon finely chopped shallots 1 teaspoon Dijon mustard 1 teaspoon honey 2 tablespoons sherry vinegar 6 tablespoons extra virgin olive oil salt and freshly ground black pepper to taste In a mixing bowl, whisk the shallots, mustard, honey and vinegar together. Whisk in the olive oil. Season with salt and pepper. (Refrigerate for up to 1 week.)
FOR THE SALAD 9 cups fall greens, washed Honey Vinaigrette to taste 3 ripe pears, quartered, cored and sliced 12 dried plums, rehydrated with apple cider and sliced In a large bowl, toss the greens, half of the sliced pears and half of the dried plums with vinaigrette. Garnish the salad with remaining pears and dried plums.
Apple Walnut Crisp This is a great recipe to make with kids. Have the kids help you peel the apples. Then, while you core and slice them, have the kids blend the ingredients for the walnut topping together with their fingers—they love this step. SERVES 6
FOR THE APPLE FILLING: 6 2 ¼ 2 2
firm, tart apples, peeled, cored and sliced teaspoons fresh lemon juice cup brown sugar tablespoons flour tablespoons water
FOR THE WALNUT TOPPING: ½ cup walnuts, finely chopped 1 cup flour 6 tablespoons brown sugar
WHIPPED CREAM 1½ cups cold heavy cream 1 teaspoon confectioner’s sugar, or to taste 1 teaspoon vanilla extract, or to taste
fill with pie weights or beans. Bake the crust until it is golden brown on the edges. Remove the parchment and pie weights and continue baking the crust until it is just golden all over. Set aside to cool. Lower the oven temperature to 325ºF Cut the pumpkin in half and microwave it until tender, about 7 minutes depending on the size of the pumpkin. With a large spoon, scoop out the seeds and reserve them for another use. Scoop out the flesh and place it in a food processor and process until smooth. You should have about 1 cup of pumpkin puree. Add the sugar, cinnamon, nutmeg, ginger, salt, egg and milk and process to combine. Pour the pumpkin mixture into the baked pie crust and bake until the pumpkin mixture is set, about 40 to 45 minutes. Let cool for at least 30 minutes before slicing. Decorating Tip: Have the kids roll out the other half of the pie dough and cut out fall shapes, such as leaves and acorns. Place the dough shapes on a parchment lined baking sheet, sprinkle with sugar and bake at 350ºF for 10 to 15 minutes or until golden brown. Let cool. After the pie is baked, decorate the top with these fun shapes. Sweet Potato Pie: Try substituting 1 cup of cooked, mashed sweet potatoes for the pumpkin
CLASSIC FLAKY PIE DOUGH MAKES ONE 9-INCH DOUBLE CRUST PIE
In a large mixing bowl, whisk the cream, sugar and vanilla together until soft peaks form. Be careful not to over whip and turn the cream to butter! Chill in the refrigerator until ready to use.
Fresh Pumpkin Pie If you’ve never tried pumpkin pie made with fresh pumpkins, you’re in for a treat! The delicate flavor and creamy texture is absolutely worth the extra effort. The spices listed here are simply suggestions. If you love the flavor of clove, use it in place of the nutmeg. Or if you’re especially fond of ginger, go ahead and add an extra pinch. MAKES ONE 9-INCH PIE
½ 1 1 ¼ ¼ ¼ ¼ 1 ½
recipe Classic Flaky Pie Dough small pie pumpkin cup brown sugar teaspoon ground cinnamon teaspoon ground nutmeg teaspoon ground ginger teaspoon ground salt egg cup milk
Roll the dough into a 12-inch round and carefully fit it into a 9-inch pie pan. Trim the excess dough and crimp the edges. Refrigerate for at least an hour or overnight. Preheat the oven to 350ºF. Line the pie crust with parchment paper and
2½ cups flour 1 cup butter (2 sticks), cut into ½” cubes and well chilled ½ teaspoon salt ½ cup very cold water ¼ teaspoon lemon juice In the bowl of an electric mixer fitted with a paddle attachment, combine the flour, butter and salt on low speed until the butter is the size of lima beans (or very large peas). Quickly add the water and lemon juice in a steady stream and continue mixing for 30 seconds. The dough will not be formed into a smooth mass and will look like a shaggy mess. Turn the dough out onto a work surface, divide it in half and form it into 2 disks. Wrap each one in plastic wrap. Refrigerate for up to 2 days or freeze for longer storage. Tips for Tender Flaky Pie Crust Keep the butter cold and intact. The little pieces of butter in the dough melt when baked, leaving little holes in the crust. This is what creates flakes. A tiny bit of acid keeps the dough tender and pliable. My grandmother used vinegar. I prefer lemon juice. Either one works. Always roll from the center of the dough out in one direction. Pushing and pulling the rolling pin forward and backward works the dough and makes it tough. Rolling the dough from one end to the other also works the dough more than necessary. Start in the center and roll out. Rotate the dough and continue rolling from the center to the outside edge until you have the desired shape and thickness.
VOL III 2012 INSPIRED 9
pears and apples come in an array of colors and sizes, textures and tastes. Pumpkin and winter squash are another bounty of fall. Many cooks find these vegetables intimidating to cook because their thick rinds can be tough to slice. Simply prick the skin a few times with the tip of a sharp knife and microwave for a few minutes and voila: a knife will slide through the rind with ease. Smaller “Sugar Pie” pumpkins are the best choice for cooking. Roasted pumpkin seeds are simple to make, a fun snack for the kids, and add crunch to salads. The flesh of the pumpkin makes a fantastic pie. Home again, it’s time to create something sweet for after lunch. If it’s apple pie you want, make the crust the day before (see the fail safe pie crust tips), so all that’s really left to do is roll out the dough and slice the apples. Crumble is another marvelously easy option with no crust to roll. Children can make the topping by mixing brown sugar and butter together with their fingers. Fresh air and full tummies makes for a lazy afternoon. What better way to spend the day?
TO ROAST PUMPKIN SEEDS: Cut the top off the pumpkin and scrape the seeds out. Place the seeds in a large bowl of water and rub them between your hands to separate the seeds from the pumpkin strings. Pat the seeds dry with paper towels. Toss the seeds with olive oil, spread them on a baking sheet and roast them in a 300ºF oven for 10 to 15 minutes until they are slightly browned around the edges. Sprinkle with salt and a pinch of cayenne pepper if you like. Store in an airtight tin.
10 INSPIRED VOL III 2012
Bonnie Moore is Willowsford’s Culinary Director. Educated at the famed culinary arts university Johnson & Wales and L’Academie de Cuisine, Bonnie is the former executive sous chef at the renowned Inn at Little Washington.
At Willowsford K. Hovnanian is a family-owned and operated, national homebuilder that has been committed to excellence since 1959, and today builds in the Northeast, Mid-Atlantic, the Southeast, the Midwest, Texas and Arizona. The company combines its national experience with a local focus in each market, which led the Willowsford development team to select K. Hovnanian as one of Willowsford’s dedicated homebuilders. K. Hovnanian custom-created a new line of homes specifically for Willowsford that capture Virginia’s history, with architecture inspired by heirloom family farmhouses and Colonial manors. Interiors offer up to six bedrooms and up to four-and-a-half baths, with up to 4,200+ square feet of thoughtfully appointed space. Front porches and porticos enter into genteel, welcoming foyers, gourmet kitchens open to light-filled great rooms that are the hearts of the homes, and gracious owner’s suites soothe away the stress of daily life.
Directions to Tenant House Information Center from DC: Take the Dulles Greenway (Route 267) West to Exit 7 for Loudoun County Parkway (Route 607). Turn left off the exit onto Loudoun County Parkway. Continue to a right onto Ryan Road (Route 772). Turn left onto Evergreen Mills Road (Route 621) and proceed approximately 2 miles to a right onto Founders Drive in The Grange. Follow Founders Drive to the Tenant House Information Center on the left.
Starting from the Upper $500’s Immediate Deliveries Available Tenant House Information Center 23510 Founders Drive, Ashburn, VA 20148 571-233-9979 Model Open Daily 11-6pm
*Earnest money deposit required at contract. Not to be combined with any other offer. See sales consultant for details. Prices, terms and features subject to a change without notice. Prices reflect base prices and are subject to change. Lot premiums may apply and community association fees are required. Closing cost assistance valid only with the use of K. Hovnanian American Mortgage and approved title companies. Offer not good in CT, NJ and NY. Void where prohibited. VOL III 2012 INSPIRED 11
Lost Rhino Brewing Brews, bikes, and local bites in Ashburn by Jessica Strelitz photos by Molly McDonald Peterson
12 INSPIRED VOL III 2012
ost R hino beer lovers are a dirt y bunch. They lean on mud-spattered bikes in the airy Ashburn tasting room, chatt ing about nearby bik ing t ra i ls wh i le d r i n k i ng m icro local pours with names such as Face Plant, R hino Chasers and Icebreaker. Other guests file in for growler fills of malty Holy Brew Honey Blonde and fragrant Wild Farmwell Wheat, some gathering for tasting tours or stepping up to the kitchen window to put in an order for barbequed duck tacos and watermelon gazpacho. Co-owners Matt Hagerman and Favio Garcia left their brewing posts at Old Dominion in 2009 to open a hop spot of their own. And after a year in business, Lost R hino Brewing Company now boasts accounts in more than 40 restaurants across Northern Virginia and D.C., has doubled its capacity, and is building out space to host meetings and private events. Hagerman started his beer career cleaning floors at Old Dominion after begging founder Jerry Bailey for a job. He gave tours, worked as a mechanic, and even made Dominion’s classic root beer before taking his turn at brewing. When Old Dominion was bought out by Coastal Brewing Company—backed by Anheuser-Busch—and moved its operations from Ashburn to Delaware, he and Garcia began work on their plans to bring a brew house back to Loudoun County where they knew there was already a strong base of microbrew support. T he com mu n it y re sponded immediately to the new brewery, located in an industrial park near the Verizon complex. Lost Rhino
has been brewing at capacity since its third month in business, fills more than a 1,000 growlers a month, and donates its spent grain to two Ashburn farms for cattle feed. It is working with local producers to source hops, vegetables, meat, honey and cheeses. “We are grassroots focused,” said Hagerman, a Maine native who has lived in Virginia since he was a teen. “On the first Wednesday of every month, we open the brew house, serve food, and have live music. The first time we did it, we had 12
guests. Now we host up to 400 in an evening, with no marketing.” Lost Rhino buys the honey for its root beer from Gunter’s in Berryville, hops from Sage Hill in Leesburg, and additional hops and malt from Lost Corner outside of Lucketts. But because hops take three years to mature and the local crops are still limited, much of Lost Rhino’s supply comes from the West Coast. The brewery’s local cred also includes the locally captured yeast in its hoppy Wild Farmwell Wheat. A pair of scientists (and beer geeks)
Co-owners Matt Hagerman and Favio Garcia at their Ashburn, Va., brewery.
VOL III 2012 INSPIRED 13
from nearby experimental Janelia Farm isolated the strain, making the unfiltered summer special as Loudoun as it gets. Chef Becky Jordan, former executive chef at Capital Ale House in Midlothian, developed a seasonal menu for the brewery that changes every few months, with new items rotating in as they come into season. Oak Springs Dairy in Upperville provides farmstead cheeses from its 12 resident bovines, including a variety of mellow Derbies flavored with caraway, cilantro and garlic. Fields of Athenry Farm in Purcellville has co-hosted beer tastings with Lost Rhino, and delivers grass-fed beef, pork, chicken, and lamb weekly to Jordan’s tiny scratch kitchen. More purveyors drop by daily with sausages and other specialty products, and the Richmond native sets up her own pickled cukes, daikon, cabbage, and onions using produce from Lovettsville’s Quarter Branch Farm. “The kinds of partnerships small farms have with organizations like Lost Rhino and select area restaurants and wineries are such an important part of the truly local economy,” said Andrea Gaines, from Fields of Athenry. “Loudoun County is at the forefront of Virginia’s local movement, and it’s great that more small businesses are taking part as it spreads east.” Jordan’s menu is light and fresh, reflecting the brewery’s outdoorsy theme. She has no freezer or fryer. 14 INSPIRED VOL III 2012
“I didn’t want pub fair. You won’t find fish and chips here. We are working on prep four to five times a day, and I know where everything on the menu comes from,” Jordan noted. What’s next? With many beers named after extreme activities—Icebreaker refers to the first run of the white water rafting season, Rhino Chasers are big wave hunters and, well, Face Plants are self-explanatory for any outdoor enthusiast—the brewery plans to introduce cans as a greener and lighter alternative to bottles. It will also open new venues to the brand where glass isn’t allowed for safety reasons. Lost Rhino is bubbling with experimental brews, and spent bourbon barrels from A. Smith Bowman Distillery in Fredericksburg, Va., are used for aging special batches. As the space evolves and permits come in, they hope to host guest beer events and serve Virginia wine alongside their revolving menu of food and brews.
Lost Rhino uses the latest in brewing technology but is old fashioned about its ingredients and process, using only high-quality water and a careful mix of hops varieties to create balanced, rich beers.
Lost Rhino Brewing Company 21730 Red Rum Drive, Suite 142 Ashburn, Virginia 20147 (571) 291-2083 Lostrhino.com
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HEART AND SOUL......
PHOTOS BY CHRIS HUNT, TROUT UNLIMITED
Looking after a Virginia Native The Eastern Brook Trout by Robert Studebaker
he stream seems peaceful, picturesque, but empty. Then something catches your eye. For a second you glimpse a flash of green and orange, yellow and blue, then just a shadow receding back into the dark corner of a pool. There is more here than you first thought. Virginia has a few species of trout swimming our creeks and rivers thanks to an ambitious statefunded stocking program. Rainbow and brown trout are regularly released in certain waters to provide recreation for the fishermen of our state. Released at different sizes, few ever breed or are ever expected to. The real expectation is that they will be quickly caught, dredged, and fried, leaving the waters empty until the next stocking date. 16 INSPIRED VOL III 2012
This is the reality of trout fishing in Virginia, as we are a southern state and our waters are just too warm to permanently sustain trout. Well…most of our waters are too warm to sustain trout. There are a few places, at higher elevations, where rain is cooled and purified as it filters through the rocks and soil from peak to hollow, where the shadow of the ridgeline, tangled vines and tall canopies over a creek make a habitat possible for Virginia’s one true native the Eastern Brook Trout. Nestled high in the mountains and out of the way, this small beauty has thrived for thousands of years with little notice from the land below. Only a few—the fishermen who are looking for more than a catch, but for an experience, an adventure ending
habitat capable of sustaining these fish, but logging, mining, and development can destroy the natural cover of a stream which is vital for keeping temperatures low. Moreover, as land is opened up, rain no longer slowly percolates through rock and vegetation—it flows over the surface of the land, bringing sediment. Those swift waters also cause creeks to swell quickly during a storm, knocking out the natural barriers that dam the water to create the pools that are essential to Eastern Brook Trout. Thankfully for Virginians, our state and national parks encompass much of the surviving Brook Trout waters, and are under close management by the National Parks Service and the Virginia Department of Game and Inland Fisheries. They are our funded and influential champions for the fish and for our access to them. The fate of this species is fully in their hands—let us not fail to thank and support them (buy your fishing licenses and trout stamps. It makes a real difference). It is for them that pockets still remain where we are able to brave the tangled forests, wander without wincing at the destruction of a once favorite glen, and climb still to a high stream where these fish continue to thrive. When you fight your way up, push through the laurel, and pull aside the green veil, tell me what you see. Some will see nothing…just water, just leaves, just a waste of time. Some will see the secret: The unchanged, the creek, just as it always was for thousands of years, not a leaf missing, not a stone misplaced, nature’s original design, and our Eastern Brook Trout living because of it. Take nothing and leave nothing, and they will remain.
The fate of this species is fully in their hands— let us not fail to thank and support them.
in perfection—remember these special fish. Their colors alone sets them apart…dark green on the back with intricate wormlike markings, fading to orange and white down the flanks. Dark red fins with their leading edges streaked in white, then black; their bodies spotted with yellow, red, and vibrant blue. Native Brook Trout are of a beauty rarely seen in fresh water. The rarity of their habitat also makes them special. A stream must flow year-round, be extremely clean and free of sediment, and cold…. very cold. Rarely will you find Eastern Brook Trout in waters that are warmer than 70 degrees; 77 degrees can be mortal for the fish. Virginia is blessed with plentiful mountain
HEART AND SOUL......
Fly Fishing For Beginners by Marcia Wollman
Want to start fishing? You can drop a pole in the water with a worm and wait to see what bites. Or you can learn the elegant art of fly fishing, where you employ rod and reel—and hand-tied “flies” that look like the real thing—to trick fish into thinking their favorite snack has just landed in the water. Here, veteran angler and outdoor writer Marcia Wollman tells you how to get started. (Be sure to get a Virginia fishing license first!)
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EQUIPMENT Pick a multipurpose fly rod. Consider an 8 ½ foot rod with a 5-weight line. (Start with a “balanced outfit” from Cabalas, Orvis, LL Bean or another trusted brand. Tell them if you are right- or left-handed. The reel should be wound with your non-dominant hand. Right-handed folks reel left, left-handed people reel right.) Lake fishing flies should be weighted nymphs, which sink, or “poppers” for floating on top. The popper splashes when the fishing line twitches, mimicking the movement of a baby insect. (Use the same stores as for rods, ask clerks for help.) Stream and lake fishing can also use small “ants” and “beetles” for dry fly fishing—that is, when the fly always sits on top of the water, never sinking below the surface. It’s difficult but fun, as the fisher can see all the action. The parts of the fly fishing rod are: Rod, Reel, Line, Leader, and Tippet. • Rod can be from 7 ½ feet to 9 feet in 4, 5, or 6 weight. • Reel is used mostly to hold line and land larger fish. The line weight must match the reel. A 5/6 reel is most common. • Line weight is determined by the weight of the first 30 feet and must match your rod. Rods have line size written on them. • Leader is the clear tapered line that attaches to the fly line. It is usually a 7 ½-foot or 9-foot leader • Tippet is the final or last (thinnest) part of the leader, and is what you tie the fly onto. They are usually 4X for lakes or 5X for streams and are about 18 inches long. You should keep an extra spool of these two weights in your vest as you may use it up changing flies, and you will have to keep adding new tippet pieces to your leader.
CASTING Hand position: Hold the rod handle with dominant hand; thumb on top, (never on side) and hold it gently so the hand does not tire. The casting stroke keeps line in a straight-line movement pattern, no arc. • THE CASTING STROKE is like hammering a nail into a wall as you would to hang a picture. If you curve down toward the water the line will collapse. Each time “pretend to hammer the nail” with a great squeeze of your thumb and extend your arm to lay line on the water.
• THE LINE HAND MUST STOP at 1 o’clock or with your rod hand near your ear with no bent wrist. The casting stroke accelerates to a stop so when your hand stops the line continues to straighten out and bend the rod tip. This is known as loading the rod. If the line is short, stop for a second or two; if you have a lot of line up in the air stop longer. The line must be nearly straightened or it will wrap around the rod tip when you bring the line forward. • PRESENTATION OF THE FLY is accomplished by aiming about waist high above the water and let the fly float down while you follow it with your rod tip. Do not cast toward the water or a splash will occur and frighten the fish. Your leader will also fall in a pile. FISH I NG I N A LAKE requires longer casts, so practice on the lawn f irst. Use beadhead nymphs, and count to 10, allowing time for the nymph to get down near the bottom where the fish are. Then pull or “strip” in fishing line about one foot at a time by placing the f ly line under one of your fingers on the reel hand. Strip or pull behind the f inger, not in front of it. If you see your line move or feel anything, quickly but firmly raise Marcia Wollman the rod tip straight up gave fly fishing to 12 o’clock and keep it instruction on the up. If you point the rod Willow Lake pier. tip at the fish they may run and break the line. If they pull hard, feed them some line and reel it back in when they stop pulling. If you use poppers you will need to lift the rod very quickly straight up so the lure moves quickly through the top water. It will make a “blooping” sound. You must immediately strip any loose line so you are ready if a fish strikes. Repeat the stripping about every half minute. This noise attracts fish up from the deeper water, and they will sometimes grab the popper when it is stopped or twitched.
Want Want toto see see Marcia Marcia in in action? action? Watch Watch a video a video of of herher teaching teaching flyfly fishing fishing at at Willowsford. Willowsford. Point Point your your browser browser here: here:www.youtube.com/watch?v=05wJPMdaYvw www.youtube.com/watch?v=05wJPMdaYvw
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Gear Up for Fishing Writer Robert Studebaker devised this wish list for fishing equipment. It’s a great starting point for novices just wading into the hobby or experienced anglers looking to upgrade. “I was satisfied with my fishing equipment until I put this wish-list together....Now I must have them!” says Robert.
GPS-GARMIN ETREX 30 Not basic but not complicated, this Garmin is a welcome companion when exploring unknown areas in search of Brookies or other fish. It’s easy to link to mapping software on your computer and pre-define waypoints, or chart your waypoints and path after you have returned.
FOUR-WEIGHT PURSUIT FLY ROD COMBO BY REDINGTON You will need a small, lightweight rod and reel to chase these guys in tight creeks. This combo by Redington will do everything you need at a low entry price. Upgrade as you gain experience!
MEN’S PASSO ALTO™ REINFORCED PANT These Columbia hiking pants are lightweight, dry easily, and they’re reinforced in areas where tears occur easily—what’s not to like?
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SAFE PASSAGE® SLING PACK Though it doesn’t have much capacity for a true daypack, this sling pack made by Orvis is great for carrying your essential gear and being completely out of the way while casting!
MEN’S MASTER OF FASTER™ MID OUTDRY® LEATHER I like a lightweight shoe that is nimble enough for hopping rocks in a stream but still tough enough for hiking. These hiking shoes from Columbia are perfect.
TOP-FOCAL™ FLY-THREADER™ SUNGLASSES Great polarized glasses are essential when it comes to spotting and sight casting to a fish. These glasses by Top-Focal are fantastic! I found them at Orvis.
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HEART AND SOUL......
Riding the Washington and Old Dominion Trail The trail offers everything from easy to challenging, with plenty of stops along the way. by Tom Stokes
Leesburg in oct Cat SW Cir
W&OD BIKE Parking
Loudoun County High School Rd ill M ry D
he Washington & Old Dominion bike trail (W&OD) runs through downtown Leesburg and is perfect for the casual cyclist. If you visit on a weekend day, begin at Loudoun County High School at the intersection of Dry Mill Rd. and Catoctin Circle. (You can park in the lot adjacent to Catoctin Circle.) The W&OD trail crosses Catoctin Circle right behind the high school on its way west towards its terminus in Purcellville. For the recreational rider who prefers to stick to the path, exit the parking lot and take a left onto the bike path travelling west (don’t cross Catoctin Circle). 22 INSPIRED VOL III 2012
ar ke tS t
ing St H ar ry B yrd Hw y
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Loudoun County has a number of cycling options that can appeal to casual riders as well as the cyclist looking for a challenging adventure. Two routes can satisfy both categories.
Lou dou nS t SW
Continue up the path for approximately 10 miles to its end in Purcellville. These last 10 miles of the W&OD represent the most scenic and rural portion of the entire 45 mile path. You will notice that a horse trail parallels the path in places, offering a more challenging option. The path ends at the old railroad terminal, where you’ll see Magnolia’s at the Mill restaurant on your left. It is an excellent place to refuel for the ride back to Leesburg. There is also a water fountain to refill water bottles and a public restroom. Other dining options abound, such as Haute Dog, Market Burger, and the Purcellville Family Restaurant. On your return from Purcellville, ride past the High School and venture into Leesburg to add some miles and explore the town. Take a left on
King Street to see Leesburg’s downtown, which is home to antique stores, the Wine K itchen restaurant, Windy City Redhots, outdoor dining behind Lightfoot Restaurant, and the “secret garden” tucked behind Shoes Café. Or, pedal past King Street to Harrison Street and take a left to explore Market Station, where many more restaurant options are available, including the spandex friendly Fireworks Pizza and South Street Under Deli. Across the street is MacDowell’s Brew Kitchen, where you can keep an eye on your bikes while sitting outside in their sand filled “beach” and sample a wide selection of beer. Next to MacDowell’s is the Doner Bistro, offering outdoor seating and German food and lager. This area is also a good place to start and end your ride as there is ample parking and a water fountain where the path crosses Harrison St.
or the more adventurous cyclist looking for a more challenging ride that explores the “unimproved roads” (gravel), you can also start at Loudoun County High School. For this ride you will need a fat tire bike, cross bike or a hybrid. Ride length is approximately 16 miles with a couple of substantial climbs and the option to visit three local wineries. 1
Go west on Dry Mill Rd. out of Leesburg.
6 At Loudoun Orchard Rd. go right onto the asphalt
and bomb down the mountain. Be careful at the bottom where there is a blind curve. Loudoun Orchard will cross back over Harmony Church Rd. 7
At this point the road becomes Canby Rd. and reverts to a gravel lane. When you come to an intersection with pavement, stay left to stay on Canby. Pretty soon you will pass Casanel Vineyards on your right.
Following Canby Rd. you will find yourself back on pavement, facing a choice of either right or left. This is Business 7; go right. Follow the road down the hill staying right and minding traffic. Almost immediately you will come to the intersection of Rt. 9 and Business 7.
9 Here, the W&OD parallels Business 7 at that point.
Cross Business 7 and hop onto the bike path travelling in the same direction. You are now on the W&OD heading east back towards Leesburg. On your way towards Leesburg watch for mile marker 36.5 where you have two options. 10 The first option is to stay on the path and continue
to the high school. 11 The second option is to visit the Dry Mill Vineyard
and Winery. When you see marker 36.5 go about 50 meters further and take a right through the grass, over the bridal trail, and onto Shenstone Run Ct. Follow Shenstone Run Ct. down the hill to where it ends at Dry Mill Rd. Go left and you will see Dry Mill Winery and Vineyard immediately on your right. 12 Stay on Dry Mill Rd. to return to Loudoun County
High School, or backtrack up Shenstone Run Ct. to the W&OD trail. Go right and continue back towards Leesburg.
2 Just after you cross Rt. 7, take the first left onto
Woodburn Rd. Climb the hill and keep your eyes peeled to the left. On a clear day you can spot Reston and even Tyson’s Corner. Woodburn ends at Harmony Church Rd. 3 Turn left on Harmony Church Rd. and stay to the
right (watch for traffic). 4
Almost immediately you will go right onto Dunlop Mill Rd. Dunlop Mill is a quiet and rustic gravel lane ending at Mt. Gilead Rd.
5 Turn right onto Mt Gilead Rd. and follow it up to
the top at the intersection of Loudoun Orchard Rd. Here you can visit the oldest winery in Loudoun County, Willowcroft Farm Vineyards.
Tom Stokes is a co-owner of Plum Grove Cyclery, a custom bike shop in Leesburg.
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HEART AND SOUL......
2012 Grant Combo
Off-road c yclists from across the Washington Reg ion competed in the f irst a nnu a l R ide Willowsford: Grant Combo on June 30, 2012 â€”
the day after the Derecho storm hit! The one day, two-stage race (time trials and racing) was organized by Go Time Racing in partnership with Willowsford. Each lap was seven miles with moderate climbs and small obstacles like cobblestones and water crossings; the course was built for speed. Riders zipped around every twist and turn throughout the 21mile race as they dashed to be the first across the finish line. All competitors received an exclusive Ride Willowsford jersey, and riders and their families enjoyed the wood-fired oven pizza from Pizzeria Moto, beverages from Ashburnâ€™s Lost Rhino Brewery, and cycling assistance from Eastern Mountain Sports.
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Local bike shop experts helped us put together a guide to their most popular and highly recommended cycles. Whatever your need, there’s a ride for you.—Liz Elkind
Mountain/Cross-Country For when you’re feeling adventurous: the Trek Marlin 29er Sport Hardtails is great for tricky terrain.
City/Commuting We’re in love with the classic design of the Public C7, a comfy, lightweight, zippy seven-speed that won’t break the bank.
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Speed/Long Distance For speed demons and those biking long distances, the Trek 1.2 is your best bet: light, fast, and easy to upgrade with new parts and pedals.
Utility The Madsen Bucket, with its 40-gallon cargo bin, makes a leisurely ride with the kids or a trip to the farmers market easy as pie. Itâ€™s so adorable, how could you resist?
These local bike shops can outfit you to ride, whatever youâ€™re in the market for! EMS
Plum Grove Cyclery
The Bike Lane
22000 Dulles Retail Plaza Dulles, VA 20166
16286 Rockland Lane Leesburg, VA 20176
20070 Ashbrook Commons Plaza Ashburn, VA 20147
11943 Democracy Drive Reston, VA 20190
(703) 689-2671 VOL III 2012 INSPIRED 27
TAKE IT OUTSIDE
Creating an outdoor room by Pamela Hess
irginia is blessed both with four seasons and a relatively mild climate (especially last winter). That means the great outdoors can be as much a part of your home as those rooms contained within four walls.
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But we’re talking more than a garden with a bench or a deck or a patio. To make the most of your exterior space, create an outdoor room—one with walls (or the suggestion of them), furniture, and decorative accessories. Outdoor rooms are “a great place for people to
This pergola, designed by SchappacherWhite Ltd, both shelters and contains a dining and lounging space.
gather, share food, stories, be alone, read, or take a nap,â€? says architect Steve Schappacher of SchappacherWhite Ltd. Private, shady, relaxed, and contained: these are the elements of an outdoor space that truly hold and inspire you.
The first step is selecting the site. Consider how you are going to use the room: if it will be primarily a space for dining al fresco, put it close to the house to make serving the meal easy. Next, provide some sense of enclosureâ€”be it private hedge, lattice, or borrowing an exterior wall VOL III 2012 INSPIRED 29
HOMESCAPE...... LAURA MOSS
from the house. Walls not only provide privacy, they set the room apart from the rest of the yard. “Instead of an expansive deck with no specific use areas, a desirable outdoor space should have some definition created by the surfacing and a sense of enclosure created by plantings, low walls, fencing or columns,” says Mark Trostle, Willowsford’s executive vice president for development and a landscape planner by training. And those walls can serve more than one purpose: “At a dining table under a tree we have used a fence as a place to hang wine buckets,” says Schappacher. You can even create a sense of enclosure by digging down—a step or two into a sunken garden is enough to make it feel separate from the rest of the landscape (but do think about drainage—you don’t want your room to be a pond during rainy season). And what about the neighbors—can you hear and see them from your proposed site? If so, that might dictate using a water feature to soften the noise, and tall hedges or fences for privacy. But don’t just plunk a pergola in the yard and call it a day. Make your outdoor room feel like a destination—an intentional place—by building an approach that draws people in. “Create interesting pathways leading up to it. A curved walkway or a stepping stone path would be an invitation to continue,” says Bridget Rivas of Rivas Design & Landscape, LLC. Like any room inside, you should carefully consider flooring. Think beyond pavers at the super store. “Durable, natural surfaces like flagstones or granite cobbles evoke timelessness and connection to natural rhythms. Pea gravel and oyster shells crunch pleasantly underfoot, and seem historic and authentic,” says Trostle. Lighting is essential. While candle lanterns are romantic, they can’t be depended upon when it’s windy. The experts agree that low-voltage electric lights are the way to go. “Low voltage lighting is more efficient, cheaper to 30 INSPIRED VOL III 2012
RESOURCES Steve Schappacher SchappacherWhite Ltd. 74 Franklin Street #2 New York NY 10013 schappacherwhite.com 212.279 1675 Jeff Minnich Jeff Minnich Garden Design, Inc. Woodland Cottage 2268 N. Upton St., Arlington, VA 22207-4043 minnichgardendesign.com 703.525.4540 Bridget Rivas Rivas Design & Landscaping, LLC rivasdesignandlandscaping.com 703.304.2025 Amanda Rillo, Designer Busy Bee Homestore and Design Center www.busybeephilly.com 267.809.0964
use, easier to install, and gives a softer effect,” says Jeff Minnich of Jeff Minnich Garden Design. Solar lighting, attractive for its energy efficiency and simplicity, can pose a challenge, says Rivas. “They will be virtually useless in a shaded and intimate garden where little or no sunlight is available,” she says, echoing the call for low-voltage electric lights. Once you’ve picked the site and accounted for walls, floor, and lighting, it’s time to make the room truly magnetic. There should be a compelling reason to venture outside. Minnich advises “putting a focal point in it that is visible from other spaces in the garden, or a view from inside the house.” This could be a fountain or a stone fireplace—something to draw the eye outdoors. These additions also make it a four-season room. Trickling water cools the air in the warm months, and con-
tained fire warms hands and toes in the fall and winter. Reward those who venture out with something special—a hammock, a comfortable bench, or a nook to read in, says Minnich. Decorations inside the house often revolve around fabrics and colors. Outside there is a different palette to play with. “The play of sunlight, movement of air, fragrance of blooms, rich textures of materials used, and the sound of moving water can all be incorporated to create a vibrant and pleasing atmosphere,” says Trostle. When it comes to decorating, the experts say to treat outside space like any interior room—but with an eye on the elements. “An outdoor room must be outfitted to endure harsh weather, beating rains, winds, sunshine or moisture, and extreme temperature changes depend-
COURTESY OF BUSY BEE HOMESTORE AND DESIGN CENTER
Decorate outdoor rooms with the same elements as indoor—furniture, rugs, and lighting.
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HOMESCAPE...... PHOTOS COURTESY RIVAS DESIGN & LANDSCAPING
A well thought-out path creates a sense of arrival.
ing on where you reside,” says Rivas. Fabrics should be specifically treated for outdoor use. Wood furniture should either be painted with weather-resistant paint, or naturally suited to being outdoors—think teak or acacia. Once you’ve accounted for the climate, though, decorate with as free a hand as you would indoors. “Accessories! It’s all about accessories,” says Amanda Rillo, lead designer at Busybee Design in Philadelphia. “An outdoor space can be pulled together just by adding some personal touches such as outdoor rugs, outdoor pillows and fabrics, sculptural pieces like Buddhas or fountains, outdoor lighting, and beautiful planters.” And if bad weather comes? “It’s best to bring things like cushions and accessories indoors so they don’t get damaged. Tarp covers are also helpful to protect the furniture,” says Rillo. 32 INSPIRED VOL III 2012
To find native plants appropriate for your location and site, point your browser to:
She advises investing in accessories with http://www.dcr.virginia. some heft so “you gov/natural_heritage/ don’t have to go chasnativeplants.shtml ing your decorative items around.” As you decorate your outdoor room with plants for color and texture, Schappacher suggests using native plants—they will flourish in the Mid-Atlantic climate and require less maintenance. “Outdoor spaces with character will really increase the value of your home,” says Rillo.
Pamela Hess is the editor of Flavor magazine and a design enthusiast who designed and built her own back yard pergola/daybed.
Set in the rolling landscape of Loudoun County, the new community of Willowsford is as distinctive for its homes and natural community design as it is for what’s been left untouched – 2,000 acres of shared open space. Which means plenty of room to explore, to play, to grow, and to dream in nature’s own peace and quiet – right in your back yard. And that’s a good thing, because the best adventures begin and end at home.
The keystone of the Willowsford vision is “Inspired Living,” establishing grounded connections for the community and its residents to enrich their quality and variety of life. Willowsford draws on Virginia’s scenic landscape and rich agricultural heritage to create a community defined by its expansive natural beauty, unique and engaging recreational spaces, a strong food and farm connection, and activities that encourage an appreciation for the environment and land stewardship.
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Located in the heart of Loudoun County, Willowsford spans over 4,000 acres and is comprised of four distinctive “villages” interconnected within the framework of the overall community: The Grange, The Grant, The Grove and The Greens. More than half of the land in the community is designated to remain as open space under the stewardship of the Willowsford Conservancy, a nonprofit organization specially formed to oversee and maintain Willowsford’s extensive natural resources. This scenic “naturescape” strongly characterizes the traditional Virginia countryside, with lush forests, rolling meadows and agricultural fields
sford Story punctuated by hedgerows and woodland streams that will be maintained through a variety of sustainable uses intended to further connect residents to the land and its legacy, such as Willowsford Farm. This remarkable lifestyle connection is further enhanced by a variety of distinctive and engaging recreational areas and programs. Sycamore House and The Lodge at Willow Lake, two of the community centerpieces, will include resort-quality amenities. These signature facilities showcase Willowsfordâ€™s farm-to-table attributes by supporting a variety of culinary activities and have been thoughtfully planned to provide residents with a range of exceptional indoor and outdoor features that will appeal to all ages, including two distinctive pool complexes, a spray-and-play pool, state-of-theart fitness facilities and a village green framed by decorative gardens. Willowsford will also feature an extensive trail and park network, a lake for nonmotorized boating and fishing, an amphitheater, a dog park, camping and interpretive nature areas. The emphasis on open space as a recreational amenity, sustainable agriculture and the authentic character are all intended to integrate Willowsford into the local landscape in a way that has not been done before in Northern Virginiaâ€Ścreating a unique environment and a sense of place that sets Willowsford apart from other communities in the area.
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Tenant House Information Center 23510 Founders Drive Ashburn, VA 20148 Boat House Information Center 41095 Braddock Road Aldie, VA 20105 Open Daily 11am - 6pm 571-297-2000 For directions, visit www.willowsford.com
Country Charm Modern Convenience Willowsford is located in the heart of Loudoun County, between Virginia hunt country and thriving eastern Loudoun County, at the foothills of the Northern Virginia Piedmont along historic Route 50. The community offers convenient access to transportation and major employment centers in Northern Virginia: Washington Dulles International Airport, Reston Town Center, Route 28, the Dulles Toll Road and I-66 are all accessible within approximately 15 minutes. The Metrorail extension to the airport and beyond to Route 772 (Ryan Road) is currently underway with projected completion in 2017.
Brimming with history, character, and economic vitality, the local landscape is a patchwork of agricultural fields, rolling meadows, woodlands, residential neighborhoods, shopping and public parks. Willowsford’s exceptional location represents a union between the typically suburban and more densely developed areas east and the pastoral countryside dotted with small hamlets further west. This duality supports the Willowsford vision to enrich the lives of its residents through meaningful connections to nature, neighbors, and Virginia’s rich history. Willowsford offers the best of all possibilities– the charm and character of the countryside with state-of-the-art amenities and a convenient location.
C O N S E RV
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Philan t h r op y
The Willowsford Conservancy is a nonprofit 501(c)4 organization, with the mission and authority to foster and preserve a true sense of “community” at Willowsford – a place where people put down roots, build relationships and get involved in a way that enhances their lifestyle and that of the community at large.
n tio ec
The Willowsford Conservancy advocates and encourages an appreciation for the environment and land stewardship. The Conservancy sets the tone for the community’s lifestyle by working to support the core Willowsford philosophies of interaction with the land, with nature, and with family and friends in ways that make everyday life here rewarding, fulfilling…and fun.
VA N C Y
The objectives of the Conservancy are: • To manage and maintain Willowsford’s ‘naturescape’ of forests, trails, streams, parklands and agricultural resources. • To program educational activities and services that connect and enhance the lifestyle of Willowsford residents. • To establish a beneﬁcial relationship between other community governance programs and initiatives within Willowsford. • To provide a framework for supporting its operations, activities and services.
The Willowsford Conservancy was created to help residents connect with the land, with nature and with each other. 2011
Inspired 40 INSPIRED VOL III 2012
Living What would you like to do today? Boating and fishing? Swimming? Hiking? Biking? Gardening? Yoga? Or perhaps, a cooking class or demonstration by a local chef to add to your own culinary repertoire? Willowsford offers all of these – and more! So, no matter what inspires you, outdoors or in, the community’s unique array of planned recreational and social amenities let you and your family indulge in all of your favorite pastimes, and explore some new ones. Make every day a truly fulfilling experience in the scenic beauty of Willowsford.
At Willowsford, the “great outdoors” is a signature aspect of life. With more than 2,000 acres of scenic naturescape – including forests, streams and meadows connected by miles and miles of trails – residents can exercise, spend time with neighbors, let their dogs play in the dog park, or just savor incredible views and a quiet, reflective walk in nature. VOL III 2012 INSPIRED 41
Farm-to-table food. Locally grown produce. Seasonal eating. These ideas have gained strength in Americans’ consciousness over the past few years. Now, for Willowsford residents, these healthy concepts will “come home” through Willowsford Farm.
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Willowsford is designed for people with high expectations for themselves and for the place they call home. Qualities that redefine Virginia living: • Over 4,000 acres of scenic Virginia countryside, with 2,000 acres of natural open space, bordered by traditional low stone walls and four-board fencing along rolling pastures bounded by hedgerows and lush forested areas • Miles of nature trails offering varying degrees of intensity for walking, hiking and biking • Willow Lake for canoeing, kayaking and fishing
The vintage 1948 Willowsford farm truck, the traveling "ambassador" for the community.
• Unique amenity areas for a wide variety of outdoor recreational pursuits, including a dog park, picnic and camping areas, and a sledding hill • Willowsford Farm, offering fresh seasonal produce and a pick-your-own farm garden • Culinary classes, demonstrations and events in exceptional settings • Resort-style pools with cabanas and a children’s spray-and-play pool • Outdoor amphitheater and village green for community and other special events • An engaging selection of programs and activities designed to connect adults, children and families Willowsford Farm's homegrown harvests will include a variety of seasonal produce, and some that residents can even pick for themselves. Our farm is right at your back door, so it does not get fresher than this – from mixed vegetables and berries to flowers and herbs. Our professional farmer and staff ensure that everything produced by Willowsford Farm is grown with integrity using methods that enhance our natural and agricultural resources.
The Sycamore House
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The Lodge at Willow Lake will be a vibrant recreation area that embodies the active, natural lifestyle offered by Willowsford. The Lodge is designed to enjoy inspiring views over its large sweeping lawns and across Willow Lake, framed by the picturesque meadow and forest beyond. Its architecture is a blend of sophisticated yet rustic design, reminiscent of a large family lake house with a camp-like, fun atmosphere that extends to its Boat House complete with a fishing dock, outdoor fire pit, canoe launch and storage. The Boat House Information Center welcomes visitors daily from 11am to 6pm (see map on page 36).
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The Sycamore House represents a true community hub for recreational activities and neighborly interaction in Willowsford. The centerpiece of The Grange, Sycamore House will engage residents and guests by interweaving the history of the area with local food and wine appreciation, social gatherings, and opportunities for relaxation. In keeping with the area’s agricultural heritage, the design for The Sycamore House is reminiscent of a countryside manor. The rambling “estate” will also include The Tenant House constructed using re-purposed stone and wood from a historical structure built on the property circa 1800. The Tenant House Information Center welcomes visitors daily from 11am to 6pm (see map on page 36).
ED 012 N PE R 2 E M
Lodge at Willow Lake
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FUTURE HANSON REGIONAL PARK
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FOUNDERS DRIVE FARM
FARM GARDEN TREE HOUSE UPPER B
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DOG PARK COMMUNITY GARDEN
LENAH RUN CREEK
The Grange is defined by its natural setting, with rolling hills and woodlands traversed by Upper Broad Run Creek, creating a timeless backdrop for the classic design features integrated into its traditional agricultural areas. The Grange is a key activity center located in the heart of the community and will feature the Sycamore House recreation center, Willowsford Farm and a number of other unique amenity areas accessible from its trail network, including a dog park and community garden.
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OUTPARCEL E VE RG R M IL
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Stretching from its secluded entrance off Evergreen Mills Road southwest to Route 50, The Grant is defined by its expansive natural backdrop, featuring lush forested areas and scenic meadowlands bordered by the hedgerows traditional to Loudoun County. A village loop and extensive nature trail network are designed to access the unspoiled beauty of more than 1,000 acres of naturescape, linking multiple parks and camping facilities. In keeping with its natural elegance and “wide open spaces”, The Grant is planned to offer some of the largest estate lots in Willowsford. VOL III 2012 INSPIRED 47
D – RT. 600
FARM PARK AND NATURE AREA
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FUTURE RESIDENTIAL FUTURE RESIDENTIAL PARK
BR AD DO CK
The Grove has an active, outdoor appeal characterized by its mature forests intertwined by two woodland streams, a park and nature area, and its close proximity to The Lodge at Willow Lake, adjacent to its southern border (in The Greens). The character of this village will be emphasized by a scenic, main thoroughfare running along forests and parklands to connect its individual neighborhoods. Whether an outing with family and friends, or a quiet contemplative stroll through the woods, The Grove will inspire interaction with the land and with nature. 48 INSPIRED VOL III 2012
T. 6 20
FARM DOG PARK & SLEDDING HILL
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HO E US FAR MR D OA –R 0 T. 7
BU LL RU N E CR EK
The Greens is the largest village in Willowsford, defined by an extensive patchwork of scenic forests, meadows and agricultural land of rambling topography extending from Braddock Road down to its southern border along Bull Run Creek. In keeping with this diverse landscape, the Greens is designed to offer a variety of living and entertainment options. The Lodge at Willow Lake, a resident destination for sports and outdoor recreation, is located along its northern boundary. Nearby is the trailhead for a loop trail that will circumnavigate the entire village with varying degrees of intensity to interconnect planned camping and picnic areas. VOL III 2012 INSPIRED 49
The Willowsf 50 INSPIRED VOL III 2012
ford Home Willowsford introduces a distinctive selection of signature home designs on generous homesites ranging from 1/4 acre to over 2 acres. Each collection of new homes has been exclusively designed by Willowsford’s builders to support the community vision and meet rigorous architectural design guidelines. Ranging in price from the $500,000’s to over $1,000,000 these unique home designs are only available within Willowsford.
historical categories: Formal, Arts and Crafts and Picturesque. This program establishes the design framework to create a diversified and scenic streetscape in harmony with the natural landscape of Willowsford and rooted in the area’s heritage. Each home design is further enhanced by a quality selection of building materials which support the architectural style, authentic character and the latest technology.
The architectural design guidelines for Willowsford were thoughtfully created to capture the rich varied character and charm of Loudoun County, and are based on three
For more information about the current builders’ collections in Willowsford, visit the community website at www.willowsfordhome.com. VOL III 2012 INSPIRED 51
• Leesburg • Ashburn D ul l
ay eenw Gr es
Washington D.C. 50
Tysons Corner •
• Fairfax • Centreville 28
© 2012 Willowsford, L.L.C. Willowsford, Willowsford Conservancy, Inspired, Inspired Living, and A Naturally Planned Community and are all trademarks of Willowsford, L.L.C. (“Owner”). All rights reserved. Reproduction in whole or in part of any material in this magazine is expressly prohibited. Publisher reserves the right to accept or reject all advertising matter. The information, illustrations, maps, and depictions contained in this magazine concerning the Willowsford development are based on the current proposed development concepts and actual development may vary from what is depicted. As the Owner’s vision for the project evolves, facilities, features and other components are subject to change. Certain features and amenities depicted within the magazine have not yet been, and may not be, constructed. Dues, fees and assessments may be imposed for the use of some amenities. Photographs and images are not necessarily of the Willowsford development, are for illustrative purposes only and are not intended to be an actual representation of any features or designs of any specific community, neighborhood, amenities, facilities or improvements. The information in this magazine is only intended as general information about Willowsford and the surrounding community and is not an offer or solicitation to sell property. Lots within Willowsford are not for sale to individual buyers. Owner intends to only sell lots to unaffiliated homebuilders. If you are interested in purchasing a lot within Willowsford please contact homebuilders building within the community. All information concerning homes and homebuilders within this publication was provided by the builders and not independently verified by Owner. Owner does not warrant or guarantee the obligations, construction, or pricing of builders who may build and sell homes in this community. Buyers of homes in Willowsford contract directly with the builder and must rely solely on their own investigation and judgment of the builder's construction and financial capabilities in as much as Owner does not warrant or guarantee such capabilities, nor does Owner warrant or guarantee the design, pricing, engineering, construction, or availability of any home or any other building constructed by such builder or the obligations of any such builder to the buyer. This material shall not constitute a valid offer in any state where prior registration is required or if void by law. Owner encourages and supports an affirmative advertising and marketing program in which there are not barriers to obtaining housing because of race, color, religion, sex, handicap, familial status, or national origin. September 2012.
WillowsfordMG.com | 571-297-2000
At Willowsford Beazer Homes, one of the top ten homebuilders in the U.S., is pleased to present three, brand new home designs at Willowsford. Each of these homes is inspired by craftsman style architecture reflecting old-world style combined with the modern conveniences you love. Homeowners will love the welcoming front porches, gabled roofs and multitude of windows that each of our exteriors will offer. The interior of the homes feature between 3,090 to just over 3,620 square feet of finished living space, 4 bedrooms, 2 ½ to 4 ½ bathrooms and a variety of high end details and finishes. Beazer builds homes that meet and exceed ENERGY STAR® requirements offering increased savings and a lower ongoing cost of ownership.
Directions to model: From Lee Jackson Memorial Highway West (Route 50), turn left onto Gum Spring Road. Turn right onto Braddock Road (Route 62) to a left onto Grassland Grove.
Priced from the Upper $500’s Boat House Information Center 41095 Braddock Road, Aldie, VA 20105 703-593-2036 Model Open Daily 11-6pm
Prices, features, and availability are subject to change at any time without notice. Homes started after 2/14/11 will be ENERGY STAR® homes. To find out whether a particular home is qualified, contact your Beazer New Home Counselor. ©2011 Beazer Homes
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Home on the Range Fields of Athenry adds a chef to the farm
hen Loudoun chef Wes Rosati decided to source from local farms three years ago, he did more than pick up the phone to place an order. He packed up his whole team and visited them. He was smitten, particularly with Fields of Athenry Farm in Purcellville, the farm owned by Elaine Boland. Boland had been raising livestock conventionally for years but overhauled it into a grass-fed all-natural farm in the wake of her youngest daughter’s battle with Cushing’s Disease. After much research, Boland helped treat her condition with nutrient-rich broths made from the organ meats of the animals she raised, healthfully, on her farm. This summer Rosati hung up his corporate toque—he had been executive chef at the nearby Landsdowne Resort—and stepped onto the farm for good. “This is a chance to get in touch with the ingredients,” Rosati told Inspired. “This is a really unique opportunity to put a table on the farm, and have the ingredients right where you cook them.” “I grew up in Fauquier County; we raised livestock and
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EAT LOCAL...... MOLLY MCDONALD PETERSON
All the animals at Fields of Athenry live healthy, natural lives on pasture.
had a garden. I grew up eating farm-fresh local food. It’s always been my preferred way of shopping: local,” said Rosati. Many Fields of Athenry customers come to the farm to pick up their week’s meat and produce. With Rosati in the newly built commercial kitchen, Boland is offering them even more: lunch on the farm on Saturdays, and a freezer full of made-ahead meals for their busy weeks. Boland has always offered a selection of prepared foods, but the demand was so high she couldn’t keep
up with it. “Lamb chili, chicken chili, lamb stew, pot pie…I started looking for a chef.” She likes Rosati’s nose-to-tail approach to cooking meat. “He does a lot of cool things with parts,” Boland says. “It’s easy to sell the ‘good’ parts—the steaks. How do I keep the rest of the product moving?” Moreover, “he’s such a kind, gentle person,” she said. It was an easy choice, especially given the staunch support his former restaurant, On the Potomac, has shown to local farms.
Beef and Lamb “Bolognese” MAKES ENOUGH SAUCE TO DRESS ABOUT 2 POUNDS OF PASTA WITH LEFTOVERS
1 pound Fields of Athenry Ground Beef 1 pound Fields of Athenry Ground Lamb 1 pound uncased Fields of Athenry Lamb Sausage 5 tablespoons Extra Virgin Olive Oil 1 large carrot, peeled and chopped finely (food processor is ok for this) 1 celery rib, chopped finely 4 cloves garlic, chopped finely 2 tablespoons chopped fresh sage 1 tablespoon chopped fresh rosemary 4 ounces tomato paste 16 ounces canned, diced organic tomatoes, drained 3 cups dry red wine 2 cups of “Bernadette’s” Beef Broth salt and pepper to taste 2 pounds Pappardelle or Tagliatelle Pasta grated Parmesan cheese if desired
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Heat a large pot or Dutch oven over medium-high heat and add 3 tablespoons of the olive oil. Add the 3 meats, season with salt and pepper and allow to brown: do not move excessively. When liquid has evaporated and meat has browned, remove and set aside. Add remaining olive oil to pan and when hot again add celery, carrots, garlic, sage and rosemary and season with salt and pepper. When translucent and soft, add diced tomatoes and tomato paste and reduce heat to medium. Stir continually so paste cooks slowly and becomes fragrant but does not burn. When pan is dry, deglaze with red wine and reduce by half. Add meats back to the pan with broth and simmer for 2 hours with no lid. Cook pasta as normal in salted, boiling water, dress with sauce and add cheese if desired.
MOLLY MCDONALD PETERSON
Rosati leapt at the chance for a slower schedule— he’s got two kids, age four and two. Working at Fields of Athenry Farm means far more time to spend with them in these critical early years. But Rosati will be earning his keep. In addition to Saturday lunches—including pasture-raised turkey sliders with locally made pepper-jack cheese and lamb and beef meatloaf—Fields of Athenry is taking its show on the road with catering, and will host farm dinners for up to 45 people on the patio. And it’s expanding home delivery to save customers the drive out to Snickersville Turnpike. Delivery will range from Loudoun County into Alexandria—the Route 7/Route 50 corridor. Just call before noon on Monday, and you’ll get your order at your home or office on Thursday. Or visit the farm—meet Rosati and Boland and the happy, grass-fed animals, tuck into a hot lunch prepared from ingredients grown right on the farm, and take home quality meals for the whole week.
NEW PIC COMING
Fields of Athenry Farm 38082 Snickersville Turnpike Purcellville, VA 20132 703.300.5765 fieldsofathenryfarm.com
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History Detectives n some sad day in long-ago Loudoun County—possibly two centuries ago—on the very spot now known as The Grove at Willowsford, someone broke a colorful child’s dish. It’s not hard to picture a young girl crying over the brightly painted plate, or a hard-working farm mom scolding her child for being so careless. The shard fell between the floorboards where it sat undisturbed for decade after decade. The house was consumed by time. But the pottery remained: three inches across, brightly painted with a picture of a little girl putting a bonnet on a small dog. The image is not unlike one today’s children might call up on the Internet—a silly animal picture, meant to amuse and delight. The plate probably dates from around 1820, around the time when local court records show James Swart bought the farm called “Goshen” from George B. Whiting. Ancestors of Mr. Swart would continue to occupy the land for about 100 years, departing sometime in the early 1920s. Somewhere in that stretch of time—between 1820 and 1920—the plate was broken, and presumed lost forever. The dish is one of thousands of artifacts that have been unearthed across Loudoun County by archeologists over the years. Many of them are displayed at the Loudoun Museum in Leesburg—it is home to more than 8,000 historical items that speak to the human history of the land. Willowsford is also preserving the history it finds on the 4,000 acre property. Digs have turned up crude homemade marbles and pieces of slate pencils—more indication that children lived on the land hundreds of years ago. One of the most interesting finds is an elegant and finely carved lice comb made of bone. Willowsford engaged the services of a local archeology team to excavate, catalog and recover artifacts from multiple sites spread over the huge 62 INSPIRED VOL III 2012
Pottery shards found on the property give clues to the daily lives of the families who lived here before.
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project site. Each “dig” costs tens of thousands of dollars and requires hundreds of man hours of grueling field work. The company adjusted its plans to honor the more important discoveries on the property—including part of the Swart homesite where the shard was discovered. It is being turned into a park so all the residents can enjoy the land’s history up close. The land yields what look to the untrained eyes to be unremarkable bits of glass and pottery—most of it discarded after it broke and was no longer useful. But all give clues to how and when the land was used before. W hen a potter y shard is found, the mental calculations begin. First you eyeball it: does the color from the green edge seem to melt into the white glass? That’s called green “pooling,” and you probably are looking at creamware, which dates from the 1760s to 1780. Blue pooling is from the late 1700s, early 1800s. Then comes whiteware, which shows up from 1820 forward. Creamware also powders more easily than newer stuff, and sticks to your tongue because it’s porous. (Yes, archeologists sometimes lick the shards they find. Editor’s note: pottery licking should only be done by
Digs have turned up crude homemade marbles and pieces of slate pencils— more indication that children lived on the land hundreds of years ago.
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trained professionals.) You can tell a lot about glass from its color, too. As a rule, the darker it is, the older it is, in particular if it is olive-colored. If you can see a pontil mark—the mark left behind when the punt is broken off a piece of blown glass—that usually dates it as pre-1860. That’s when most commercial hand blowing stopped. Green and aqua colored glass came along in the late nineteenth century, and purple at the turn of the 20th. Most clear glass is later. As with the porcelain, the plainer it gets, the newer it is. But evidence of humans in the area predates these early American settlements. Artifacts recovered from the site suggest that the land was used by prehistoric people from the Early Archaic period—roughly 9,000 years ago—through at least the Middle Woodland period, which extended from about 3,000 years back to what is known as the “contact period”—when the Europeans first arrived here. Arrowheads are often discovered near natural drainage heads and spring heads on the land. The most common arrowheads found here were made of quartz, but usually not the clear kind. A clear quartz arrowhead is much rarer, and would have had more value to its original owner; it probably wouldn’t have been tossed so casually. So the next time you’re walking along one of the 40 miles of trails that stretch throughout Willowsford, take a look into the foothills. Think of those who lived on that land before us, whether it was a Native American boy watching his father carve an arrowhead, or a young member of the Swart family crying because her favorite dish was broken beyond repair. Yours is just the latest story this land has to tell, and it won’t be the last.
Preserving Loudoun’s heritage and history has long been a mission of the Loudoun Museum. To help support the Loudoun Museum, please visit loudounmuseum.org.
Home Grown Harvest Welcome to Willowsford Farm
A real vision for healthy, inspired living is emerging in Loudoun County in the new community of Willowsford. At the heart of this unique community is Willowsford Farm. Here, “farm-to-table,” “locally grown,” and “seasonal eating” are part of everyday life. Willowsford Farm’s homegrown harvests, along with other local products are now available at our Farm Stand every Saturday through November from 10am to 2pm at The Grange.
Learn More About Us and How to Join Our 2013 CSA (Community Supported Agriculture) Program! Membership Perks Include Loudoun County Wine and Weekly Tips and Recipes from Willowsford’s Culinary Director.
www.WillowsfordFarm.com Prices and terms set forth herein are provided by home builders within Willowsford who are not affiliated with the owner and developer of the community. Such prices and terms, and the quality of the home builder’s homes, are not verified or warranted by owner Willowsford, L.L.C. or its affiliates. Dues, fees and assessments may be imposed for the use of some amenities. This material shall not constitute an offer or solicitation in any state where prior registration is required. © 2012 Willowsford, L.L.C. Willowsford, Willowsford Conservancy, Inspired Living and A Naturally Planned Community are all trademarks of Willowsford, L.L.C. Inspired Magazine, August 2012.
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Loudoun County’s first legal distillery since Prohibition Available at fine restaurants, bars, and liquor stores across VA, DC, &MD Open for tasting/tours Mon-Sat. See our website for more information:
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INSPIRED REFLECTION KRYSTINA OLSEN
A u t u m n i s a s e c o n d s p r i n g w h e n eve r y l e a f i s a f l ow e r. ~Albert Camus
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Van Metre Homes
At Willowsford Van Metre Homes is a locally based, family owned community developer and luxury homebuilder that has been reshaping the National Capital suburbs for nearly 60 years. Today, they are helping Willowsford take shape with new home designs specifically crafted for the community and available nowhere else. These new Van Metre Homes are 4,300 to over 5,600 square feet, occupying homesites of 3/4 to over an acre. Designed in the style of historic Virginia estates, they blend classic elements such as dual staircases, sweeping views and charming porches with modern touches like dual owner’s suites, gourmet kitchens, and morning rooms. Homebuyers can personalize their new Van Metre Home at Willowsford through the Dream Home Portfolio which offers the easy path to customize the home of your dreams. Van Metre Homes at Willowsford will be fully ENERGY STAR® 3.0 compliant, for utility bills up to 30% lower, according to the EPA. Few homebuilders anywhere can claim the respect that Van Metre has earned since 1955, and their new designs for Willowsford further prove that Van Metre Homes builds trust for generations.
Directions to Tenant House Information Center from DC: Take the Dulles Greenway (Route 267) West to Exit 7 for Loudoun County Parkway (Route 607). Turn left off the exit onto Loudoun County Parkway. Continue to a right onto Ryan Road (Route 772). Turn left onto Evergreen Mills Road (Route 621) and proceed approximately 2 miles to a right onto Founders Drive in The Grange. Follow Founders Drive to the Tenant House Information Center on the left.
Priced from the Low $700’s Tenant House Information Center 23510 Founders Drive, Ashburn, VA 20148 703-764-5448 Model Open Daily 11-6pm
B U I L D I N G T R U S T F O R G E N E R AT I O N S
Prices are subject to change without notice. See Sales Manager for details. August 2012. VOL III 2012 INSPIRED 3
Where Your Home Comes with a 2,000-acre Back Yard. Set in the rolling landscape of Loudoun County, the new community of Willowsford is as distinctive for its homes and natural community design as it is for what’s been left untouched – 2,000 acres of shared open space. Which means plenty of room to explore, to play, to grow, and to dream in nature’s own peace and quiet – right in your back yard. And that’s a good thing, because the best adventures begin and end at home.
Introducing an Inspiring Selection of Fine Single-Family Homes Priced from the $500’s to over $1 Million
WillowsfordMG.com Prices and terms set forth herein are provided by home builders within Willowsford who are not affiliated with the owner and developer of the community. Such prices and terms, and the quality of the home builder’s homes, are not verified or warranted by owner Willowsford, L.L.C. or its affiliates. Dues, fees and assessments may be imposed for the use of some amenities. This material shall not constitute an offer or solicitation in any state where prior registration is required. © 2012 Willowsford, L.L.C. Willowsford, Willowsford Conservancy, Inspired Living and A Naturally Planned Community are all trademarks of Willowsford, L.L.C. Inspired Magazine, August 2012.