Inspired - The Willowsford Virginia Lifestyle

DRINKS TO WARM YOUR BONES THE TREES OF WILLOWSFORD COMFORT FOOD! DRINKS TO WARM YOUR BONES THE TREES OF WILLOWSFORD COMFORT FOOD!

WINTER 2012WINTER 2012 THE WILLOWSFORD VIRGINIA LIFESTYLE THE WILLOWSFORD VIRGINIA LIFESTYLE

Last minute holiday shopping Cocktails to warm your bones

The trees of willowsford Apple pie, the way mom would do

Comfort food!

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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 specifi cally 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 fi rst-fl oor 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.

Rose Hill Cumberland

Van Metre Homes

At Willowsford

Washington, DC621

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607 606

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The photo and renderings are for illustrative purposes only. Actual details may vary. See Sales Manager for details. December 2011.

WillowsfordVM.com

B U I L D I N G T R U S T F O R G E N E R A T I O N S • S I N C E 1 9 5 5

Priced from the Low $700’s

Tenant House Information Center23510 Founders Drive, Ashburn, VA 20148703-764-5448Model Open Daily 11-6pm

A Warming Trend

It’s the time of year where you find yourself turning up your collar against the wind, and turning toward home: to long, comfortable dinners with family and friends, crackling fireplaces, and thick books (or thin Kindles). It’s winter, and baby it’s cold outside.

So we at Willowsford aim to warm you up. From decorating your home for maximum winter coziness and recipes from wonderful local restaurants, to warm cocktails that do the hot toddy one better, and volunteer opportunities for causes that will warm your heart, we’ve got our eye firmly on what matters most this time

of year: family, friends, and the spirit of giving.And speaking of giving: a local shopping guru gave us the skinny on

holiday gifts (and post-holiday sales!). And, because February has a way of sneaking up on you, we’ve put together a list of Virginia chocolatiers and confectioners that are sure to impress that special someone when you ask them to “be yours.” These are truly unique, handmade, and local sweets.

Spring will be here before we know it, and we are proud to introduce you to Willowsford farmer Mike Snow. He shares his big plans for the inaugural growing season—the first of many at Willowsford Farm.

So put another log on the fire, pull up a chair, and settle in for Nature’s winter show. It’s going to be a good one.

Regards,

Brian CullenD.C. R EGIONAL PR ESIDENT FOR R PL, THE DEVELOPER OF WILLOWSFOR D

PUBLISHER:

PIEDMONT MEDIA, LLCINFO@PIEDMONT–MEDIA.COM

CONTRIBUTOR:

FRASER WALLACE AGENCYFRASERWALLACE.COM

© 2011 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.

A PUBLICATION OF WILLOWSFORD, L.L.C.

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THOUGHTS FROM THE FIELD......

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WINTER 2011 INSPIRED 1

Meet Willowsford Farmer Mike Snow.

2 INSPIRED WINTER 2011

THOUGHTS FROM THE FIELD

Message from WillowsfordBRIAN CULLEN

GOOD EARTH

Mike SnowWillowsford’s resident farmer explains how to feed the soil and the people, too.

DRINK LOCAL

Catoctin CreekThis craft spirit master makes organic, kosher spirits at its Purcellville distillery… and bartenders are in love.

MELISSA FLYNN

Warm UpA local mixtress shakes up custom cocktails to warm your heart and hands.

KRISTIN HARTKE

HEART & SOUL

Sustainable FitnessMaster personal trainer Allison Gersch outlines a plan for fitness success.

ALLISON GERSCH

VolunteerismWhen you donate your time, you get it back, in spades.

Away We GoWinter means snow, and snow means sledding. We hit the local hotspots.

HOMESCAPE

Warm up your homeAn award-winning local interior designer shows how to turn up the heat.

DAVID H. MITCHELL

INSPIRED LIVING

Experience WillowsfordLearn about the community.

Willowsford LifeOur opening day barbecue was a day of food and family fun.

STEWARDSHIP

The Trees of WillowsfordFrom the graceful tree that gives Willowsford its name to its stately sycamores and a saucy sassafras, the long-term arboreal residents of the community play a central role in its design.

PAMELA HESS

EAT LOCAL

Handmade confections The best way to ask for someone’s heart is with something sweet and local. We’ve got four ways to do it.

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ContentsWINTER 2012

Meet Willowsford Farmer Mike Snow.

Recipes for success Three local restaurants open their kitchens to Willowsford and share cozy recipes.

As American as… Mom’s Apple Pie makes the eponymous dessert the way you wish your mother did.

HEIDI BAUMSTARK

SHOP LOCAL

Leesburg Corner Premium Outlets Just up the road, there’s a temple to shopping… and discounts.

ROOTED

White’s FerryIt gets you to the other side (and has for more than 200 years!).

HEIDI BAUMSTARK

INSPIRED REFLECTION

A Final Bit of Inspiration

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A Winter Wonderland.

Photo By Molly McDonald Peterson

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Starting small, thinking big: The Willowsford FarmMichael Snow is building Willowsford’s farm from the soil up

Michael Snow is building Willowsford’s farm from the soil up

Willowsford farmer Michael Snow has

more than a decade’s exper ience growing food , t ra in ing new farmers, and developing sustainable agricultural systems. He brings to Willowsford a unique set

of skills and a commitment to both feeding the people and the land. We sat down with the 33-year-old Cleveland native to discuss Willowsford’s groundbreaking effort (in more ways than one): connecting people to their food and restoring the land’s fertility, and his plan for green, growing spaces in the community.

How did you become a farmer? I went to school in Vermont, and I studied geography. I did a number of service learning projects, including working for a dairy farmer on a couple of projects. And I found myself in an ecological design course on a small farm. It was a permaculture design course—that is, as we design systems for our house or garden or farm or a business or a city, if we use the same principles that mature ecosystems use, we should be able to design something sustainable over time.

After that course I went back to school as a part-time student and a part-time veggie farmer. Then I went to another veggie farm, and another, and another. You sort of work your way up. I had my own small business for a winter season—growing and selling winter greens and herbs.

One of the buzzwords in agriculture—and a lot of other fields—is sustainability. How do you define sustainable? And how will that be applied at Willowsford?

“Sustainable” is a system that will support itself over time. But if we’re talking about what agriculture should be, sustainable is not good enough. We’ve lost a lot after 300 years of intensive farming. Our job as farmers is to regenerate, to improve, to renew. This is the intention at Willowsford—to farm in such a way that we are improving things.

Our task in this generation is to regenerate our resources. We’ve got problems. Soil erosion, water pollution. The depth of those issues is really great. We can’t just be looking at things and ask, “how do I minimize the soil erosion on my farm?” We need to ask, how do we stabilize and build soil? Farmers can do that. We know how and what to do, although there is certainly a lot of room for improvement.

That’s what’s so exciting about these times. We know how to not just sustain, but to regenerate.

What’s your favorite thing to grow?The truth is: cover crops.

Cover crops are the soil’s nourishment. We don’t only want to take from the soil. We have to give back. Cover crops are an interesting way of doing that. We actually grow plants to improve the soil. There’s a lot of room for innovation in how we use plants to do that.

Cover crops provide food and habitat for microbes—not only when you plow them under but while they are growing. Any plant that photosynthesizes takes up to half the energy from the sun and pumps it out through its roots, which feeds the microbes which are feeding the plants. They build soil. They are the things that improve soil, and the quality of the plants we eat.

So make the soil healthy and rich, leveraging what nature is already programmed to do, and you’ll get healthy crops. Why not just apply fertilizer? Isn’t that easier?Fertilizer feeds the plant, not the soil.

The farmer’s f irst job is to grow things in the way that reduces the likelihood of needing to apply chemicals. We grow tomatoes spaced at a certain distance so air can move through them so they are less likely to get a disease. We can use mulch to keep diseases from splashing up onto the plants. We can provide them with good soil so they are healthy and not susceptible to pests and disease in the first place.

If a farmer uses fertilizers he might get a high yield but will have other issues. The use of fertilizers

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......GOOD EARTH


Starting small, thinking big: The Willowsford Farmreduces the soil’s capacity to feed plants in the future. Plants pumped up on fertilizers may be green but they aren’t always healthy, and that makes them attractive to diseases and pests and weeds. And that in turn requires more energy and conventional chemicals—so some farmers have to spray fungicide, and insecticides, and herbicides to beat the weeds.

It’s sort of like, how do you want to raise your kid? Plants grow in soil; they evolved to work with microbes in the soil. If you improve the soil, then the plants will ask the soil for what they need when they need it, and they will get it in ideal amounts at exactly the right time.

So are you not going to use any chemicals at all? It is important to me to meet or exceed the spirit of the

organic standards. That means no synthetic chemicals. The intention of farming this way is to allow nature to do the work, such that each action we take results in a greater diversity of life than before, not less. So we like to use biology rather than chemistry—we provide habitat for natural pest predators like ladybugs, praying mantises, and spiders to keep “problem” populations in balance, and we use the cultural practices I mentioned earlier to keep pests and disease from our crops.

We also recognize that pests or diseases are often an indication that we farmers are doing something wrong. We’ll farm with the best techniques that we have now and continue to try to innovate on them.

If that means we do trials of new cover crops or new production strategies, we’ll do it. Our charge at this farm is to demonstrate that a productive farm can coexist with residential development. To do that we have to demonstrate a viable agriculture. It can’t be subsidized.

The great thing in this model is Willowsford is helping us get started.

So how do you attack such a novel project? How do you farm here?The land we are starting with is a mixed set of fields. There are fields all over Willowsford. It’s a really neat opportunity, but it’s also a logistical challenge. You start small. We are starting with one field near the Sycamore House in The Grange. That’s about 2.5 acres—a veggie field. We’ll slowly expand into a couple of other key fields over the course of a few years.

But the soil at the Sycamore House is exhausted

from years of intensive farming. So that’s taking work. I think what happened is people took from it and took from it, and all they put back was lime—that’s a pretty common agricultural practice.

So this winter we are applying compost and cover crops. We are putting the soil back into balance. We expect to have vegetables next season, in the spring and summer of 2012.

You came here from the Accokeek Foundation’s Ecosystem Farm, growing fruits and vegetables for a CSA, and training new farmers. That’s a pretty sweet gig for a farmer. What about Willowsford lured you away? Here’s a chance to work on a project that certainly hasn’t been done around here, and hasn’t been done on this scale anywhere. There are only a few examples throughout the country. It’s a project that needs to be done. An idea that needs to be done. We’re losing a lot of farmland to development, and Willowsford shows a way they can co-exist.

What do you hope the residents get out of having a farm and farmer on site?I hope they get a feel for the way in which agriculture is a part of their daily lives—they eat three times a day! And I hope they get a chance to enjoy the spirit of farming…the agrarian lifestyle. I don’t know if it’s possible, but we’re sort of recreating that.

I think it’s important that people spend time in fresh air, that they eat food that’s alive. You go to a restaurant and get a tomato and it’s white inside. It doesn’t give you anything. It puts texture in your mouth, that’s it. There’s a vitality you get by eating well, by using good ingredients.

Most of all I hope they get really good tasting food, and that they notice the difference!�

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“Our charge at this farm is to demonstrate that a productive farm can coexist with residential development. To do that we have to demonstrate a viable agriculture. It can’t be subsidized. The great thing in this model is Willowsford is helping us get started.”

DRINK LOCAL......


Loudoun Distiller Catoctin Creek produces one smooth whiskey


Loudoun Distiller Catoctin Creek produces one smooth whiskeyAnd it’s organic and kosher, too.

Scott Harris remembers his first experience

with spirits at the tender age of five. His

family spent part of his childhood living in

Germany, where spirits were well-integrated into

the culture and large meals were typically followed

by a shot of Boonekamp—a bitter liqueur—to help

aid digestion. All guests were given this end-of-the-

meal digestif, including the children. Thus began

Scott’s lifelong fascination with spirits.

TAKING THE LEAP

Scott spent 20 years working in the software industry until he found himself burned out and ready for a change. “I was sitting at my computer one day and I thought, ‘I cannot do this for the rest of my life,’” he recalls. Fed up with corporate life, he brought up the idea of starting a distillery to his wife, Becky. “It was definitely Scott’s idea,” she says, “and when he first brought it up, I thought he was crazy.”

Becky suggested that Scott create a business plan for the distillery, believing this would be the end of the idea. To her surprise, after several months of extensive research and fine-tuning, Scott presented a plan. A chemical engineer, Becky had spent the last 10 years raising their children and was ready to get back to work. After reading the plan, she conceded and said, “You know, I think we can do this.”

In 2009, they established Catoctin Creek Distillery, becoming the first legal distillery in Loudoun County—known for its many wineries—since before Prohibition. The Harrises named the business after a local waterway, which in turn takes its name from the Native American

by Melissa Flynn photos by Molly McDonald Peterson

Scott and Becky Harris at their Purcellville distillery.

DRINK LOCAL......


Catoctin Creek Distillery37251C E. Richardson Lane,

Purcellville, VA

(540) 751-8404

catoctincreekdistilling.com

A TastingMosby’s Spirit ($38.90) is a very

smooth rye “white whisky,” with floral,

cereal, and citrus notes. Awarded a

bronze medal in the American Distilling

Institute 2010 Whiskey Competition

in Louisville, Ky., it can be used as a

mixer or served on its own. Add a

sliver of lemon or orange zest for a

refreshing treat. Catoctin Creek’s best

seller, Roundstone Rye ($38.90), is

an oak-aged rye whiskey with notes of

caramel, toffee, oak, and lemon. A rare

organic whiskey, it is great on the rocks,

neat, or in Manhattans. The Harrises

use a secret combination of organic

herbs and spices to make Watershed

Gin ($38.90), a rye gin with hints of

citrus, cinnamon, hay, and juniper. It is

delightful in a gin and tonic or blended

with your favorite mixer. Pearousia

($42.30) is a collaboration between

Fabbioli Cellars and Catoctin Creek—

Doug Fabbioli’s pear wine is distilled into

brandy and aged in oak. The pear brandy

has lovely fresh fruit aromas with notes

of sweet caramel and vanilla.

kittoctin, meaning “place of many deer;” Catoctin (kuh-TOCK-tin) is also the name of a valley and a mountain.

CREATING THE SPIRIT

Once they secured a 2,000-square-foot industrial space in downtown Purcellville, the Harrises had the place and equipment to begin making spirits. Despite his meticulous planning, however, they ran into a major glitch. “I planned for everything but forgot to order product to run through and test the still,” says Scott, laughing.

Frantic, he called his neighbor and winery owner Doug Fabbioli, who promptly brought him 40 gallons of pear wine. “It was gorgeous the first second it came through the still,” Scott says. “It turned into a really neat collaboration with Doug and Fabbioli Cellars.” Pearousia, Catoctin Creek’s first fruit brandy, is the result of this collaboration.

They next developed Mosby’s Spirit, a rye white whiskey; Roundstone Rye, an oak-aged rye whiskey; and Watershed Gin, a complex gin made with a blend of herbs and spices. The spirits are smooth, clean, and delicious, and the line up was quickly offered to the public by Magnolia’s at the Mill, a popular restaurant down the road from the distillery.

Other restaurants, including Eventide in Arlington and The Majestic and Restaurant Eve in Old Town Alexandria, soon placed orders as well. The spirits are also available for purchase at ABC liquor stores in Virginia.

GOING GREEN

Using local ingredients in the spirits—fruit for brandy comes from Fabbioli Cellars and Tarara Winery—was just as important to the Harrises as becoming certified organic. “Organic was really important for us, because it’s a truly cleaner spirit,” Scott says. “People are

amazed at how smooth and clean our spirits are right off the still. Organic spirits just taste better.” Going one step further, Catoctin Creek also became certified kosher.

The owners are also proud of their “recycling” program. The 30-gallon oak casks used to age the whiskey, which by law cannot be used more than once to age spirits, are sent to Mad Fox Brewery in Falls Church, which uses them to age porter and barrel stout beers. And the spent mash, a by-product of the distilling process, is sent to a local farmer who feeds it to his cows. “It’s free food for the farmer and a nice way for us to deal with the disposal of the spent mash,” says Scott.

LOOKING AHEAD

As a relatively young business, the Harrises like to think of Catoctin Creek as a mom-and-pop distillery. Becky oversees the distilling operation while Scott markets the brand and distributes the product. Expansion to a larger facility is in the works, and Becky hopes to create more seasonal spirits using interesting, local ingredients. With the spirits established in the D.C. region, the Harrises are looking to move the brand nationwide and to Canada, while still maintaining their high-quality, small-batch roots.�

Melissa Flynn gained an appreciation for all

things food and beverage while attending culinary

school and working for several of the area’s best

restaurants and caterers. She is also a food blogger

and wine distributor in Northern Virginia.

Reprinted with permission from Flavor magazine.


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. © 2010 Willowsford, L.L.C. Willowsford, Willowsford Conservancy, Inspired Living

and Naturally Planned Community are all trademarks of Willowsford, L.L.C. December 2011.

We invite you to visit us at WillowsfordFarm.com to learn more about Willowsford Farm’s memberships and how you can enjoy our home

grown harvests during the inaugural 2012 growing season.

Home Grown HarvestWelcome to Willowsford Farm

At the heart of the Willowsford Farm philosophy is the enjoyment of food, appreciation for the region’s agricultural heritage and respect for the environment. From the fresh bounty of

the farm to the food on our table, Willowsford is truly connecting “field to fork”. Our farmer is busy raising the barn, clearing the fields, tilling the dirt and planting garlic…sowing the

seeds for a variety of sustainable spring, summer and fall crops.


Warm Winter Cocktails

A local mixtress crafts cocktail recipes especially

for Willowsford

by Kristen Hartke photos by Molly McDonald Peterson

Farmhouse Lavender Lemonade with Hot GinSERVES 1

Nothing could be more civil than a proper hot drink by the

fireplace when the wind is whipping across the meadows

and a case of the sniffles is threatening tomorrow’s snowy

hike around Willow Lake. Call it medicinal if you like, but

there’s nothing like Catoctin Creek’s Organic Watershed

Gin warmed with lavender-infused lemonade to take off

the chill while giving the promise of a good night’s sleep.

2 ounces Catoctin Creek Organic Watershed Gin¼ cup lemon juice, freshly squeezed3 tablespoons local honey (add more or less to taste)½ cup water lavender sprig, fresh or dried

To make the Lavender Lemonade: combine lemon juice,

water, and honey in a small saucepan, stirring over low

heat. Add one 3-inch lavender sprig and bring lemonade to

a simmer. Simmer over low heat for 15 minutes, but do not

bring to a boil, stirring occasionally. Taste for sweetness/

tartness and adjust to your preference. Remove lavender

sprig before serving.

Pour 6 ounces of hot Honey-Lavender Lemonade into

a large mug and add 1.5 ounces Catoctin Creek Organic

Watershed Gin, stirring to combine. Garnish with lemon

wheel (optional).

Willowsford Whisky-tini

Farmhouse Lavender Lemonade with Hot Gin

DRINK LOCAL......


Kristen Hartke writes about food, health, and the arts, both locally

and nationally. She also explores cocktail counterculture in her

popular blog, Good Booze: goodbooze.wordpress.com

Willowsford Whisky-tiniSERVES 1

Strictly speaking, a martini made with whiskey is called

a Manhattan, but such urban references fall flat when

surrounded by the glories of the Virginia countryside. In

a decidedly rural twist, the Willowsford Whisky-tini uses

Catoctin Creek’s brilliantly clear Mosby’s Spirit in place of

more traditional fare—it’s an unaged whiskey that pairs

beautifully with a little spice to warm your bones. Even

James Bond would enjoy hanging out at The Lodge with

one of these chilled beauties.

4 ounces Catoctin Creek Mosby’s Spirit1 ounce dry vermouth (if you prefer sweet vermouth, then substitute ½ ounce)1 fresh jalapeno, cut in half Lemon twist

Pour Catoctin Creek Mosby’s Spirit, vermouth, and

jalapeno into a cocktail shaker and allow to sit at room

temperature for 5 minutes. Add several cubes of ice and

shake vigorously. Strain into a chilled martini glass and

garnish with a fresh twist of lemon.

Jalapeno tip: Jalapenos are prolific little peppers and

you may find yourself overwhelmed with them during the

growing season. Luckily, they freeze really well—just put

whole jalapenos on a cookie sheet in the freezer and allow

to freeze solid, then store in a freezer-safe plastic bag for up

to 6 months. To use one for this cocktail, just allow to thaw

at room temperature for 10 minutes before cutting in half.

Sycamore House Spiked MochaSERVES 1

You’ve just returned from sledding, covered in snow

and with a grin as wide as the village green. The kids are

clamoring for hot cocoa, so why not make a little treat

for yourself? Riffing off the traditional Irish coffee, the

Sycamore House Spiked Mocha features Catoctin Creek’s

Organic Roundstone Rye Whisky and is topped with a

brandied whipped cream—use Catoctin Creek’s 1757

Brandy, if you’re lucky enough to have some on hand, but

its Pearousia Brandy will also work well.

1 tablespoon unsweetened ground cocoa1 heaping teaspoon sugar¼ teaspoon ground cinnamon

2 ounces Catoctin Creek Organic Roundstone Rye Whisky6 ounces hot coffee½ cup chilled whipping cream1 teaspoon sugar½ ounce Catoctin Creek 1757 or Pearousia Brandy¼ teaspoon grated nutmeg

Place cocoa, sugar, and cinnamon in a large coffee mug;

add 1 ounce Catoctin Creek Organic Roundstone Rye and

combine into a paste. Add coffee and another ounce of the

Roundstone Rye and stir well.

Put the whipping cream, sugar, and brandy in a bowl

and whip until it forms soft peaks (this may take less than

a minute with a stick blender). Spoon a generous amount

onto the hot mocha and top with grated nutmeg.

Piedmont Winter SangriaSERVES 8-10

Great-Aunt Audrey’s annual fruit basket from Florida has

arrived, and those bottles of Loudoun’s best wines are

beckoning. Time to gather together around the fire pit

with the neighbors for a fresh take on mulled wine that

celebrates crisp moonlit nights, when the frost crackles

beneath your boots and the bunnies race around the

hedgerows. A generous slug of Catoctin Creek’s Pearousia

Brandy will add an extra glow to your rosy cheeks.

2 bottles Fabbioli Cellars 2009 Chambourcin red wine4 ounces Catoctin Creek Pearousia Brandy2 cups oranges, cut into wedges (clementines are particularly nice, but any will work)1 cup cherries (thawed frozen cherries are perfect for this, as well as preserved cherries)1 lemon, sliced thinly½ cup local honey (if you use preserved cherries with liquid, omit the honey)1 cinnamon stick

Place all ingredients except brandy into a stockpot and

bring to a simmer over medium heat. Turn heat to low and

simmer for 1 hour. Remove cinnamon stick. Add brandy and

serve warm, making sure to include some of the fruit in

each glass.


Sustainable ExerciseAdopting new fitness habits improves the chances that next year, your resolutions will be different. by Allison Gersch

I love January 1st and the idea of a New Year and New Year’s resolutions. It’s a great opportunity: you are presented with

a pristine 12 months to do whatever you want and to become whomever you want to be.

But as a personal trainer, every year I see people set unrealistic fitness goals for their New Year’s resolutions. By Valentine’s Day, all is lost. They’ve given up and gone back to their old habits. It’s almost like January 1st never existed.

Let this year be different. We talk about creating a sustainable environment, sustainable energy, and sustainable farms. The idea of sustainable anything is that the system is capable of regenerating everything it needs to keep on going. So why not sustainable exercise?

Your goal for this January should be to create a sustainable exercise routine that you are still doing in December—not one you’ve abandoned by the beginning of February.

Here are my suggestions for success. These eight strategies, if you use them, will help you sustain your fitness routine, regenerate your

1. Set realistic goals. Whether you are just

starting to exercise, or you want to run a marathon

by the end of the year, your goals need to be realistic

and achievable. You want to push yourself so your

achievement is meaningful, but part of sustainable

exercise is experiencing success. Don’t set the bar so

high that your failure is guaranteed. You can always

set a new, more challenging benchmark once you’ve

conquered your last one. But having to step back from an

overly ambitious goal will just diminish your confidence

and motivation.

2. Write down your goals. Your success

will be greater when you are reminded on a daily basis

what it is you have set out to achieve. Be as general

(“exercise every day”) or as specific (“lose 10 pounds by

March”) as you want, but write it down.

3. Observe the 21-day rule. Remember

that it takes 21 days to change a habit: eating better,

drinking more water, or boosting your exercise routine.

All of these take three weeks of daily practice before they

feel natural—before they become a habit. Stick with it for

three full weeks, and you’ll see it becoming second nature.

4. Find a partner. If possible, find someone else

to exercise with. Even if it’s only one time each week, the

accountability that this will add to your goals can be key

to achieving them. This person could be a personal trainer

who keeps you on task and pushes you harder than you

could yourself, or just a friend who motivates you (and

maybe introduces some friendly competition into the

mix!). Wholly apart from being accountable to another

HEART AND SOUL......


Allison Gersch is a kinesiologist who has worked for the last 22

years as a master personal trainer in Washington, D.C.

“Exercise doesn’t fit. I shove it in,” says Master Trainer Allison Gersch.

person, exercising with someone else is just more fun, and

that makes it more likely you’ll stick with it.

5. Start slowly. For many reasons, you should

pace yourself. First of all, you don’t want to create any

injuries by jumping in too fast. And remember, you have

the whole year—if not the rest of your life—to exercise.

You are building to something. Don’t think you have to

do it all at once.

6. Make it fit. Many people have very full

schedules and think they do not have time to exercise.

I’m a single mother with a full-time job and personal

training clients on top of that, so I laugh when people ask

me about fitting exercise into my life. Exercise doesn’t fit.

I shove it in. You have to make exercise a priority if it’s

going to happen at all.

7. Analyze your day and your habits.

Often exercise only fits into one block of time in your day.

Figure out that time, and stick to it. One of my friends is

a journalist for a national news organization. Once news

breaks, her schedule is out of her hands. So she makes a

point of working out in the early morning (while the rest

of Washington sleeps!), the only time guaranteed to be

hers. She knows, just as you do, that if she misses that

window she may have to wait for the next day. Don’t miss

your block of time.

8. Plan. The military adage is right: If you fail to plan

you plan to fail. Look at your life, your month, your week,

your day. Plan when you will exercise, where you will

exercise, and with whom.

motivation, and reinforce the promises you made to yourself on the first day of 2012.

We all know the tremendous benefits of consistent exercise. It helps manage your weight, reduces stress, strengthens your bones, boosts your immune system, invigorates your cognitive functions, and it releases the endorphins that make you a happier person.

It’s time to do it. It’s never going to be easier than it is now, in this moment. And think how great you will feel at the end of the year when you’ve created a sustainable exercise program—a healthy habit that regenerates your heart, your soul, and your life.

Happy New Year, and be well.�


New Years Resolutions

Get More SleepAim for at least 7 hours a night. People think they can

get by with less, but everyone really needs a minimum

of 7 hours for optimum health. This is when muscles are

repaired; when the brain filters through the day; when

toxins are flushed from your system. If weight loss is part

of your resolution, make sleeping more an absolute pri-

ority. Study after study shows that people who sleep less

than 7 hours a night consume 15 percent more calories.

It’s the body’s way to generate energy that it would oth-

erwise be getting from additional sleep. It is almost im-

possible to lose weight if you don’t get proper shut eye.

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Start Running. Here’s what to do:Make it your goal to run one mile. Begin by walking

for 2 minutes to get warmed up. Now run for 2 min-

utes, and walk for 1. Run 2, walk 1. Repeat this until

you’ve reached the mile mark. Do this every day.

Each time you do, try to lengthen the time you run

in between the 1 minute walks until you can cover

the whole mile at a steady, not fast, pace. Only after

you can complete the whole mile without walking

should you worry about speed. Your aim should be

to run a mile in less than 12 minutes. That’s a solid

pace for a beginner.

Drink More WaterIt’s generally understood you need to

drink 64 ounces of water a day. If you’re

exercising, make that 100 ounces. And

no, the coffee you drink doesn’t count.

Every cell in your body contains water

and needs daily replenishment. Water

makes your muscles supple, it is good

for your skin (drinking water is the best

beauty routine you can adopt), and wa-

ter is essential for brain function. More

inspiration? If weight loss is your goal,

keep in mind that water metabolizes

fat, and ice cold water simulates your

metabolism even more.



T

New Years ResolutionsStrengthen your coreYour “core” refers to the area from your hips to your

shoulders. You must have a strong core —I’m not talk-

ing about six-pack abs—as a foundation for building

strength in the rest of your body. Having a strong core

is critical for balance, for posture, and it prevents back

pain. It protects you from injury and stabilizes you so

you move purposefully and efficiently. My favorite

move for strengthening the core is the plank—on my

forearms rather than on straight arms, which shifts the

burden to my shoulders. Then move into side plank

and, for an additional challenge, the star plank. In all

positions, keep your shoulders, hips, knees, and ankles

all in a straight line. If your back hurts, lift your hips up

a little to relieve pressure on your lower back.

Count CaloriesTo lose weight, you must count calories—that’s both

calories eaten and calories expended. Every pound of

body fat is the result of 3,500 excess calories in your

diet. That means to lose a pound in a week, you need

to have a 500-calorie deficit a day. There are online

calorie counters to track your food, and calculators to

determine your necessary caloric intake. But make no

mistake: Losing weight is a simple math equation. It all

comes down to input and output.

Plank

Kettle balls are great for core strengthening.

Side plank

Star plank

Giving from the heart


Money’s nice, but volunteering your time pays dividends in happinessThis New Year, I will… (circle one)

a) Lose 10 pounds.b) Keep my desk organized.c) Volunteer in my community.

All are laudable goals, but only one of them is guaranteed to improve the quality of your life:

Circle C. Study after scientific study shows that those who

volunteer in their community have lower mortality rates, better health, and lower rates of depression than those who don’t volunteer. And the more you do it, the more the benefits increase: volunteers who devote about 100 hours a year to volunteer activities are most likely to exhibit positive health outcomes. Volunteering gives purpose and meaning to life; it expands your social circle; and it keeps your mind occupied with the well-being of others, rather than focused on your own troubles.

Volunteering can even make you stronger and more capable of carrying out daily activities as you age: a 30-year study of a group of women in upstate New York found that those women who had volunteered on an intermittent basis from the time that they married until the age of 55 scored higher on functional ability—to do housework, carry heavy packages, and exercise—than those who had not, even when controlling for

socioeconomic factors and previous illness.As you make your resolutions for 2012, consider

the variety of organizations in Loudoun County who could put your time, energy, and skills to great use right here at home—helping the environment, animals, or children and seniors. When you give, you get as much back. And then some.

Hundreds of local volunteer opportunities are posted on www.1-800-volunteer.org. You can search for projects by location, cause, or organization to find the best match for you. Or get in touch with Volunteer Loudoun directly.

Here is a sampling of some of the local organizations looking for people just like you. There’s something for everyone.

FOR THE NATURE LOVER:Help master naturalists remove invasive plants from the Old

Field Loop and other fields at Banshee Reeks Nature Preserve to allow native plants to flourish and grow. There

are nine invasive species—each is removed in a specific

season with different methods to ensure their destruction

and the protection of wildlife that may be nesting within

them. Bring your own work gloves and beverages, and get

ready to tromp through the fields. Volunteers meet every

other Friday and Saturday. To sign up, contact Dave Hellums

at [email protected]. www.bansheereeks.org/Volunteers.htm

MO

LLY M

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PETER

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Money’s nice, but volunteering your time pays dividends in happinessFOR THE MUSICIAN:Help bring a senior citizens’ performance group to life by

teaching them to sing through the Loudoun County Department of Parks, Recreation, and Community Services. Assist with song selection and

work with musicians.

www.loudoun.gov/prcs/

FOR THE ADVOCATE:Assist the Northern Virginia Long-Term Care Ombudsman Program in monitoring the treatment

of people living in long-term care facilities with regular visits

and training of patients and their families on the Residents’

Bill of Rights. Help resolve complaints through counseling,

negotiation, and investigation. An application and interview

are required prior to receiving training, and volunteers should

be prepared to commit four hours a week for a year.

www.fairfaxcounty.gov/dfs/olderadultservices/

LTCOmbudsman/

FOR THE LITERARY ENTHUSIAST: Volunteers with the Loudoun Literary Council read to

children and their families in the Loudoun Emergency Homeless

and/or the Transitional Housing Program shelters in Leesburg.

Volunteers are asked to commit to reading at least once per

month. Volunteers also provide a snack and an art activity as

part of the program. Or work with adults learning to read, write

and speak or improve their English and train for their GED test.

www.loudounliteracy.org/new_howyoucan_vol.html

FOR THE HISTORY BUFF:The Mosby Heritage Area Association relies on a

network of volunteers to educate more than 4,000 students

every year and advocate for the preservation of the history,

culture and scenery in the Northern Virginia Piedmont. It

offers an annual Civil War Conference with the nation’s

top scholars in the field, and provides speakers to groups

interested in Virginia history.

www.mosbyheritagearea.org/volunteers.html

FOR THE FAMILY-ORIENTED:Help care for children ages 3 to 11 while their mothers attend

a women’s support group meeting with the Northern Virginia Family Service.

Or lead and assist with children’s activities including crafts,

games, reading to children, homework help, and more with

NVFS’ SERVE in Manassas.

www.nvfs.org

Despite its wealth, Loudoun County is home to many

who don’t get enough to eat: more than 19,000 families

sought help from the Loudoun Interfaith Relief food pantry in 2011, the largest in the county. The pantry’s

250 volunteers pack food, sort

through donations, drive, help out

with the office, or represent the

organization at events.

www.interfaithrelief.org/index.

php/volunteer

FOR THE ANIMAL LOVER:Volunteers with Save the Tails, Inc. provide a safe and loving environment for a rescue dog while Save the Tails works to place the dog in its forever home. There is no financial commitment; Save the Tails handles vet bills and even provides the food. Volunteers bring the dogs to weekly adoption events to help find the animal a permanent home. www.savethetails.org/SaveTheTails/

Adopt_Foster.html

Children and adults with disabilities get great benefit from therapeutic horseback riding as well as carriage driving and Hippotherapy. Loudoun Therapeutic Riding Inc. needs Horse Handlers and Sidewalkers to assist participants with disabilities during their classes held Monday through Friday. Horse experience is not necessary, and training is provided. www.ltrf.org/how-you-can-help/

volunteer

Volunteer Loudoun

(703) 777-0505

[email protected]

The Piedmont’s gently rolling hills lend themselves to downhill fun

Away We Go

When you’ve had enough of the great indoors and there’s a good blanket of snow on the ground—the Farmers’ Almanac predicts a snowy December—grab your toboggan, Red Flyer, or that cardboard box in your garage. There’s sledding in them thar hills.

LEESBURG

CENTREVILLE

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ALEXANDRIA

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495

Meadow Hill, Leesburg: You’ve gotta love a sledding hill with a sign that tells you not to bother the livestock (and to watch out for cow patties). This classic work-ing farm allows sledders to use the pasture at their own risk, and even allows wood bonfires to be built for warming little hands. Meadow Hill is located at the intersection of Loudoun Street and Dry Mill Road just west of Leesburg’s historic district.

Ida Lee Park, Leesburg: Ida Lee Park, an old farm that is now home to expansive indoor and outdoor recre-ation facilities, is also host to gentle hills that lend themselves well to snowy sledding days. For easiest access, from downtown Leesburg head west on North Street to Old Waterford Road. The library will be on your right; a gravel parking lot is just ahead. Follow the path to the top of the hill.

Stone House, Manassas National Battlefield Park: Sled surrounded by (somewhat gruesome) history. This hill is located near the Civil War-era Stone House, a major landmark on the battlefield that served as a hospital for wounded soldiers from the First Battle of Manassas in 1861. The battle began just a third of a mile away. To find the sledding hill, follow Rt. 234 to the northwest corner of its intersection with Rt. 29.

Mount Reston, Reston: Repeatedly identified by locals as one of the best places to sled in Northern Virginia (with a long, heart-pumping walk back uphill), don’t miss your turn on Mount Reston. You’ll find it at 1625 Wiehle Ave, behind the Unitarian church, be-tween Sunset Hills and Baron Cameron Road.

Willowsford: Much will depend on the children of Willowsford—kids have a knack for finding the best sledding hills and claiming them as their own—but there are multiple locations around the community that show great promise. A gentle hill near the front of The Grant is shaping up to be a prime location for next winter. Plans are in the works for a steeper hill in The Greens that may be a speed demon’s delight.

50



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Willowsford Proudly Supports Loudoun Interfaith Relief. Loudoun Interfaith Relief is the largest local food pantry, feeding Loudoun County since 1991.

This holiday season, we invite you to bring non-perishable food items to any Willowsford model home, or to the Tenant House or Boat House information centers.

For directions, visit Willowsford.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 builders’ 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. © 2011 Willowsford, L.L.C. Willowsford, Willowsford Conservancy, Inspired Living and Naturally Planned Community are all trademarks of Willowsford, L.L.C. December 2011.

Help Us Grow Our Commitment

Food for today. Hope for tomorrow.

To learn about volunteer opportunities, or to donate directly, please visit InterfaithRelief.org.



by David. H. Mitchell Photos courtsey of David Mitchell Interior Design

BABY IT’S COLD OUTSIDEHow to Cuddle up to Winter

Pools of light make a library cozy in the winter.

HOMESCAPE......


BABY IT’S COLD OUTSIDE

David Mitchell


Some quick accessory items for around the house to warm up to winter:

David Mitchell is one of Washington, D.C.’s most influential and respected

interior designers. With more then 20 years of experience, David Mitchell

is in the Washington Design Hall of Fame. His work has been published

in Traditional Home, House Beautiful, Veranda, Metropolitan Home,

Renovation Style, and Southern Accents, among many others.

Fill a large wooden salad bowl with seasonal fruits: oranges, lemons and clementines. The pop of color is always inviting, the smell is intoxicating, and the best thing is you get to eat it. If any dry out before you dig in, toss them on the fire for a gorgeous fragrance.

Fill a large vase with gray or brown river stones. The color and texture work beautifully as a winter centerpiece.

Go online and buy snowflake decals; apply them to mirrors and windows all through your house. It’s a playful and creative touch.

And always remember during the winter season to keep something green and growing in your house. Try beautiful inexpensive green plants, cuttings of magnolia branches in a large vase, or large bulbs. You can easily find fragrant hyacinths, paper whites, and amaryllis bulbs at any large garden center, as well as instructions on how to force them into early bloom. I can’t think of a more seductive smell than paper whites on a snowy afternoon. They give you that warm, knowing feeling that spring is right around the corner.

inter, it seems, has a bad rap. It has become ev-eryone’s least favorite season. There’s the cold

weather, snow, ice, and short days, and nothing is worse than the nasty flu or a lingering cold. People seem to want winter to just disappear. By the time March rolls around everybody is saying, ‘when will this be over?’

But, we say, celebrate winter! Buy some hockey tickets, stack a cord of wood, make a big pot of homemade chili, and just get prepared for the most exciting season. After a summer and autumn outside, winter is the time to redis-cover the inside of your house. Make your winter home inviting, warm and oh-so-comfy. Here are some great ideas to help you do that.

If you are lucky enough to have a wood-burning fireplace then build a big fire. I know this sounds like an easy thing, but one of the most enjoyable ways to celebrate winter is to light a fire on a Saturday morning. It will set the tone for the rest of the day. Do like they do in fancy hotels with in-room fireplaces—lay the fire in advance, so when you are ready to warm up it just takes a match (no darting outside at night for snow-covered logs!).

Replace your everyday throw pillows with pillows that reflect the season—use rustic corduroy or refined cashmere. Pillows can change the entire feeling of a room. If you live in a neutral-colored space try warm colors of burgundy, oranges and browns. If you interior is more traditional, try jewel tones—emerald greens, garnet and sapphire blues. To

add more texture, find a large woven basket and fill it full of all your comfortable blan-kets and throws (and maybe some hand-knit cashmere socks?). It is the season to snuggle.

Take advantage of the post-holiday sale of candles and enjoy the warm glow of candle light in every room. When the days are short-er and the nights are longer, there is nothing more beautiful than a candle-lit room at dusk.

How about a little hibernating? Have a total love affair with your bed. Soft cotton flannel sheets, velvet throw pil-lows, and your favorite down comforter can make your bed even more inviting than usual. There is nothing more relaxing then sitting in a warm comfy bed savoring a hot cup of tea with a big wedge of lemon and a good book—so make sure there is room on your bedside table, or get a tray that can perch beside you on the comforter. �

W

David Mitchell

HOMESCAPE......


Change out pillows with the seasons.

An otherwise airy space warms up with the addition of a soft woolen throw and a wood fire.Bring warmth into the room with color and art.

Everything necessary for a lay-in: pillows, candlelight and hot tea.


I f you enjoy good wine, Tarara’s Vine Club is for you. Join us by June 1st for a special introductory offer. TheVineClub.com

Our members are more likely

to reach for a str aw than a stain remover.

PREMIER ISSUE 2011 INSPIRED 25 PREMIER ISSUE 2011 INSPIRED 25

“Set in the rolling landscape of Loudoun County is a

new community that offers a breath of fresh air and

broader horizons. It is a place where you can make

friends with your neighbors and stay friends with the

environment. Inspired by Virginia’s farming heritage

and a commitment to natural community design,

Willowsford cultivates an authentic new way of living.”


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.

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

The Willowsford 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 Willowsford’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-the-art fitness

facilities and a village green framed by decorative gardens.

Willowsford will also feature an extensive trail and park network, a lake for non-motorized 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 Virginia…creating a unique environment and a sense of place that sets Willowsford apart from other communities

in the area.

The Willowsford Story



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Willowsford Information Centers Open Daily 11am - 6pm

571-297-2000

Tenant House Information Center 23510 Founders Drive Ashburn, VA 20148

Boat House Information Center 41025 Willowsford Lane

Aldie, VA 20105

For directions, visit www.willowsford.com

PREMIER ISSUE 2011 INSPIRED 29 PREMIER ISSUE 2011 INSPIRED 29WINTER 2011 INSPIRED 29

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Willowsford Information Centers Open Daily 11am - 6pm

571-297-2000

Tenant House Information Center 23510 Founders Drive Ashburn, VA 20148

Boat House Information Center 41025 Willowsford Lane

Aldie, VA 20105

For directions, visit www.willowsford.com

Modern ConvenienceCountry Charm

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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.

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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.

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.

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C O N S E RVA N C YThe 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.

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The Willowsford Conservancy was created to help residents connect with the land, with nature and with each other.

I n s p i r e d L i v i n g



I n s p i r e d L i v i n gI n s p i r e d L i v i n gWhat 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.


Farm-to-table food. Locally grown produce. Seasonal eating. These ideas have gained strength in Americans’ consciousness over the past few years although, for many people, the closest they can get to these ideals is to shop at a high-end, specialty grocery store. But for Willowsford residents, these healthy concepts will “come home” through the Willowsford Farm.

34 INSPIRED WINTER 201134 INSPIRED WINTER 2011

Farm-to-table food. Locally grown produce. Seasonal eating. These ideas have gained strength in Americans’ consciousness over the past few years although, for many people, the closest they can get to these ideals is to shop at a high-end, specialty grocery store. But for Willowsford residents, these healthy concepts will “come home” through the Willowsford Farm.

Willowsford Farm’s homegrown harvests will include a variety of seasonal produce, and some that residents can even pick for themselves – from berries and summer vegetables to flowers and herbs. Or our fresh fruits and vegetables can be picked up ‘market-style’ at the Willowsford farmers’ market, where food and fun will mingle. 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.

Willowsford is designed for people with high expectations for themselves and for the place they call home.

The vintage 1948 Willowsford farm truck, the traveling "ambassador"

for the community.

Qualities that redefine Virginia living:• Over 2,000 acres of natural Virginia countryside,

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;

• 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, a farm market and u-pick 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.

The Lodge at Willow LakeThe 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 28).

Sycamore House



The Lodge at Willow LakeThe 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 28).

Sycamore House

The Lodge at Willow Lake

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 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 28).


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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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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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.

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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.

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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.

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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.

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The Willowsford Home



The Willowsford HomeWillowsford 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.

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

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.

For more information about the current builders’ collections in Willowsford, visit the community website at www.willowsfordhome.com.

The Willowsford Home


WillowsfordMG.com | 571-297-2000

© 2011 Willowsford, L.L.C. Willowsford, Willowsford Conservancy, Inspired, Inspired Living, and 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 is pledged to the letter and spirit of U.S. policy for the achievement of equal housing opportunity throughout the Nation. 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. 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. December 2011.

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 refl ecting 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 fi nished living space, 4 bedrooms, 2 ½ to 4 ½ bathrooms and a variety of high end details and fi nishes. 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 Lake House Lane and left onto Willowsford Lane.

Beazer Homes

At Willowsford

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 fi nd out whether a particular home is qualifi ed, contact your Beazer New Home Counselor. ©2011 Beazer Homes

WillowsfordBE.com

Ashland Model

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41119 Willowsford Lane, Aldie, VA 20105703-593-2036Model Open Daily 11-6pm


The Trees of Willowsfordby Pamela Hess

STEWARDSHIP......


You can read the storY of a people in their trees.In the Mid-Atlantic especially, which has been home

to humans for eons, every copse holds a clue to who has passed through it, says Peter Crowley, the landscape de-signer and one of the masterminds behind Willowsford’s green spaces. Crowley sees the entire story of man and trees played out across the property’s 4,000 acres. “From prehistoric times man has burned a piece of for-

est, and by burning it cleared the land for farming. The ash from the fire would put nutrients in the soil,” said Crowley. “They’d till it, grow food, and then they would move on. In fact, in a lot of places on the East Coast there are more trees now than there were in the 1800s.”

Open fields mean farmers. The stand of tall trees in the middle of that field, or on a far edge, point the way to the farm house—grand or tiny, still standing or not. The trees were planted to provide shade, protection from the wind, and were in many cases black walnuts…good for eating and making dye. To wit, one of the archeo-logical sites being preserved at Willowsford, in a section of The Grove, has nut trees planted around it.

Low, dense, almost impenetrable brush means the land was once cultivated, but has been abandoned. Na-ture takes over. These spots, unwelcoming to humans, are rich with life—foxes make dens, birds forage and build nests, rabbits hide. And beneath all that scrubby greenery, a majestic forest is being sown.“First you get red cedar—that’s the scrubby material.

Then Virginia pines will come up, sassafras, dogwood, red bud,” explains Crowley. “And then, over a course of time, when there is some amount of shade, you’ll start to have the hard woods. They will start as an understory.“As they become taller, they shade out the pines and

other material. The ultimate condition is what we call a ‘climax forest.’ It’s an association of wonderful trees that are 60 to 100 feet tall, with a clean canopy un-derneath, and maybe by a branch or stream you’ll have ferns and moss.”

The entrance to The Grant passes through a ma-ture forest—so prized and so unusual, the result of generations of growth—that Willowsford and its planners decided to relocate homes originally slated to be built there. “There are thousands of acres of land like this in Mid-

Atlantic but they are predominantly under private own-ership. It’s unique at Willowsford to have the privilege of access to these lands,” said Crowley. “We talk a lot about the agricultural nature of the community, and that’s striking, but the other piece is the access to this forest.”

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Nature takes over. These spots are rich with life—foxes make dens, birds forage and build

nests, rabbits hide. And beneath all that scrubby greenery, a majestic forest is being sown.


Willowsford’s mature forests are pre-dominantly white oak—a stately long-lived tree—and hickory with some maples, and clear ground beneath for walking.

Willowsford takes its commitment to its trees seriously. Nearly 2,000 acres of the community—from open fields bordered by hedgerows to dense, old-growth for-ests—are maintained and managed by the Willowsford Conservancy. The Con-servancy will steward the unbuilt land for generations of Willowsford residents, cultivating farm land, gently encouraging brush areas to move from dense scrub to stately woodlands, and watching over the trees that have stood for ages.“One of the more interesting and rewarding chal-

lenges I regularly address is adapting our site develop-ment plans to better preserve individual specimen trees or existing hedgerows with significant trees,” says Mark Trostle, Willowsford’s vice president of develop-ment, who also has a background in (and passion for) landscape design.

Trostle and Crowley stumbled across one unusual tree that cries out for particular protection—a massive sassafras, the tree whose mitten-shaped leaves give off the aroma of root beer when crushed. Says Crowley:

“Undoubtedly it’s the biggest sassafras tree I’ve ever seen in my life.”

Normally overshadowed by scrub brush, “Sassy” has flourished. Record books have been consulted, and alas, Sassy—as she is now affectionately known at Wil-lowsford—is eclipsed by a few other specimens. She stands where a road is planned, but never mind: Wil-lowsford is rerouting the street to protect and celebrate this unusual tree.

Trostle trekked through a remote area of The Grove to locate Sassy precisely on development plans. He saw that she was in a hedgerow mix that also included very large Eastern red cedars. They too will be preserved. Trostle directed Willowsford’s civil engineer to rede-sign an entire section of home lots to preserve Sassy’s hedgerow as a buffer between future backyards and Trailhead Drive, a central spine road in The Grove.

The serendipitous discovery of Sassy and a stand of majestic pin oaks nearby has given rise to another

thoughtful change in plans: a new park will be built where none was originally planned. “Peter and I believe this row of trees along with an

adjacent grove containing enormous pin oaks will create the perfect framing for a neighborhood park. We will actually have to delete a cul-de-sac street and move lots to another location,” said Trostle. “Fortu-nately, the detailed engineering of the underground utilities and streets hasn’t yet been done for this sec-tion, but at other times I have decided to move sewer and water lines right up to the last minute to save particular trees throughout Willowsford.” “It’s always satisfying seeing how much certain

trees in key locations can add to the aesthetic value of the community.”

Willowsford is also punctuated here and there by stately sycamores. Often a lone sentinel in the land-scape, isolated sycamores almost always indicate the hand of man, says Crowley. They are planted with an eye for their shape and beauty, especially in the winter, when their silvery bark can best be admired. The trees lend their name—and shade—to Sycamore House, at the heart of the Willowsford community.

And then there is the graceful tree from which the community draws its name.

In both The Grange and The Grove there are fords—low places where streams and rivers can be crossed in fair weather. Certain fords on the property are marked by stands of water-loving willows.

Willowsford.�

Pamela Hess is the editor of Flavor magazine.

Peter Crowley, Land Design and Mark Trostle, Willowsford vice president of development.

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INSPIRED LIVING......

Willowsford held “A Taste of Willowsford,” its kickoff event on October 8, to welcome prospective residents and friends to the community. More than 700 attended, including Mike Isabella of Top Chef fame, who gave a cooking demonstration.

photos by Molly M. Peterson



Virginia SweetsValentine’s Day is just around the corner.

This Valentine’s Day, why settle for a heart-

shaped box from the drugstore when you

could have handmade goodies, crafted right

here in Virginia? We’ve selected four great

Virginia confectioneries to do the holiday up

right, local-style.

GOURMETStraight from Fredericksburg comes a handmade Virginia chocolate treat: Spice Rack Chocolates. The name suggests the origin of many of the most intriguing and original flavors—white pepper, lemon basil, rosemary mint, and rich dark chocolate. A gourmand’s delight!

Spice Rack ChocolatesFredericksburg, Va.

540-847-2063

www.spicerackchocolates.com

AGAINST THE CLOCK If time is of the essence, head up Route 50 a couple of miles to Middleburg’s Mello Out, a quirky café. You can pick up a last-minute package of puffy homemade marshmallows. Not exactly what your Valentine might be expecting, but sweet and gooey enough to melt any heart, and perfect to top your hot cocoa in front of the fireplace.

Mello Out2 East Federal Street

Middleburg, Va.

540-687-8635

www.melloout.com

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ROMANTICPlan ahead for a more traditional Valentine’s choice: a box from Gearharts, the chocolatier based in Charlottesville. The bonbons are truly inspirational. Try the Earl Grey tea-infused chocolate, or the Maya, a bittersweet truffle flavored with ancho chili and cinnamon.

GearhartsCharlottesville, Va.

434-972-9104

www.gearhartschocolates.com

SPORTY Middleburg’s Hunt Country Foods makes charming little chocolate horseshoes—who doesn’t need a bit more luck this time of year?— in either bittersweet chocolate with freshly toasted pecans, white chocolate, or rich milk chocolate flavored with wildflower honey. If your sweetheart’s taste runs more towards baked goodies, send them crunchy shortbread horseshoes with shortbread nails to pin them down.

Hunt Country FoodsMiddleburg, Va.

540-364-2622

www.SEND-Best-of-Luck.com

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6 roasted garlic cloves

1 pint yellow teardrop tomatoes

1 pint red teardrop tomatoes

1 tablespoon sugar

1 tablespoon cider vinegar

1 cup blanched whole almonds

1 cup toasted French bread pulled into pieces

1 ½ cups olive oil

⅓ cup fresh mint

⅓ cup pepper relish

Salt and pepper to taste

Preheat oven to 400F

For the Rice: Saute shallots and rice in ⅓ cup olive oil over medium heat until the shallots are golden brown, stirring constantly. Add white wine, cream, and butter with salt and pepper to taste. Cook till al dente or personal preference, then add asparagus.

For Romesco Sauces: Put the 3 red peppers, ½ cup almonds, red teardrop tomatoes, ½ cup bread, 3 garlic cloves, ½ tablespoon vinegar, ½ tablespoon sugar and half the remaining olive oil in a food processor or Vita mixer and pulse until smooth for Red Romesco.

Separately, repeat procedure with yellow peppers, yellow teardrop tomatoes, remaining almonds, bread, garlic, vinegar, sugar and oil for Yellow Romesco.

Toss shrimp in a small amount of olive oil. Spread on a cookie sheet and roast in a 400F oven for 6 minutes or until desired doneness. Plate risotto with shrimp atop with Romesco duo on side. Garnish with pepper relish and fresh mint.

THE WINE KITCHEN, Leesburg

Home cooking…with the help of a few local chefs

little meditative stirring and periodic additions of warm broth. They are the perfect stand-around-the-kitchen dinner—warm, filling, and best consumed immediately, perhaps with a shaving of cheese over the top.

We also bring you a classic one-dish meal: chicken pot pie, made (almost) from scratch. Purchased puff pastry tops individual baking dishes. While they take time—you make the stock from scratch—most of the work is done by slow and steady heat, so you have time to go sledding, build a fire, or even take a long winter’s nap.

When it’s blustery and cold and the roads are threatening to ice, sometimes you just want to

have dinner at home. Fire up the oven, because three local chefs (at restaurants you’ll want to visit after you make these recipes) are opening their kitchens and cookbooks. You should try this at home.

Among the recipes are a duo of risottos, which are a great way to warm up your kitchen. While risottos can be intimidating, there’s no magic required. They only take about 20 minutes on the stove, and simply require a

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Tucked away on South King Street in Leesburg, The Wine Kitchen had been open for just over a year when Chef Justin Garrison came on board in July 2010. He brought with him a knack for fusing European and American traditional foods into inventive and delicious dishes—a talent honed by working for chefs in Italy and Spain, and then cooking in his own restaurant in Charleston, S.C.

A plate of lamb sausages from Lothar’s Farm in Hamilton, Va., is an excellent example. Crusted in sage and cornmeal, but sitting on top of goat cheese polenta with a mint yogurt sauce, it is all at once local, Southern, and Mediterranean. Garrison tries to buy all of his meat within a 100-mile radius. Finding interesting produce year-round is the bigger challenge, he says, albeit one “that’s getting easier.”

In this dish, several tender roasted prawns rest on a creamy house-made bacon and leek risotto. The blanched vegetable can be varied with the season and the roasted peppers can either be fresh roasted, or jarred. But don’t skip the cream and the seemingly absurd amount of butter at the end. They make it silky and irresistible…a perfect winter indulgence.

Shrimp with Asparagus Risotto and Two Romesco Sauces

1 pound uncooked Arborio rice

25 medium-sized raw, peeled shrimp

½ pound butter, softened

½ bottle white wine

½ quart heavy whipping cream

4 medium size shallots, diced

½ pound blanched asparagus, cut into bite-sized pieces

3 roasted yellow peppers

3 roasted red peppers

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The Wine Kitchen’s shrimp risotto.

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The restaurant’s rustic interior. The Wine Kitchen is in historic downtown Leesburg.


Tuskie’s Butternut Squash Risotto.

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Chef Patrick Dinh, the chef at Tuscarora Mill in Leesburg, has spent almost 20 years in the Piedmont countryside meeting farmers and sampling their pork, tomatoes, basil, chicken, beef, and lamb.

“Now it’s all paying off,” Dinh says. He has a good idea of what his neighbors have to offer each season, and he’s quick to meet new growers with new products. He’s learned to judge reliability as well as quality, and to be proactive. Every spring, he serves a growers’ lunch where everyone can ask questions about what the chef expects—long before they pull their trucks around to his kitchen door. And the restaurant’s website has both a “chef’s wish list” to let growers know what Dinh is looking for and an invitation for farmers to let Dinh know what they have to offer.

Dinh gives credit to Kevin Malone, one of the owners, for pointing him toward the local market.

“I had just arrived here when Kevin said, ‘Go out and find the farmers,’” Dinh remembers. “And he always supported me in my search for the best ingredients, which is as it should be.”

Dinh may order 100 pounds of chicken a week from Fields of Athenry in Purcellville, where he buys lamb, too. Or he may decide to serve a variety of pork products from the Baker Farm in Mount Jackson. He’s tracked down the cheesemakers at Cherry Glen, a Maryland goat farm; he’s arranged to get a variety of produce from the Vineyard Nursery in the Plains; and he procures spinach and beets from Walter’s Bluemont Produce.

Even so, Dinh says, quality has to be the first word. “Sure, the local food movement has helped us, but if the food wasn’t good, it wouldn’t matter much to our diners where it came from.”

Butternut Squash Risotto with Fresh Mozzarella, Spiced Walnuts, and Toasted Pumpkin Seed Oil

1 large butternut squash, about 3 pounds

2 ounces brown sugar

1 cup diced onions

3 cloves garlic, minced

½ cup extra virgin olive oil

1 pound Arborio rice

1 cup white wine

Pinch each of dry thyme, oregano, sage, basil

1 quart chicken broth, hot

½ cup parmesan cheese

½ pound fresh mozzarella, sliced thinly

Pumpkin seed oil or walnut oil for garnish (Available at gourmet markets and on the Internet)

1 heaping cup walnut pieces

¼ cup sugar

1 tablespoon paprika

1 teaspoon curry powder

1 teaspoon chili powder

½ teaspoon cayenne

½ teaspoon salt

Do ahead:

For the Spiced Walnuts:Preheat oven to 400F. Bring 2 cups of water to boil. Drop walnut pieces into water and remove from heat. Count to 20 and then drain the nuts. Transfer hot nuts to mixing bowl and toss with the sugar, spices and salt.

Place the nuts onto a greased baking sheet in a single layer and bake for 6 minutes. Stir the nuts around and bake for another 4 minutes. Remove from the oven and let cool.

The nuts will be crunchy when they reach room temperature. Try not to eat them all.

For the Squash:Slice the butternut squash in half from top to bottom. Remove the seeds with a spoon.

On a greased baking sheet, bake one half side, cut side down, in oven for about 30 minutes in the same 400F oven until tender enough to poke with a paring knife. Let cool. When cool enough to handle, scoop the “meat” of the squash out with a large spoon discarding the skin.

Place the squash meat in a food processor with the brown sugar and puree until smooth.

Set aside. This can be done up to a day in advance. Peel the other half of the butternut squash with a

knife or a peeler. Carefully slice the butternut squash into batons about

2 inches in length and ½ inch thick (like a French fry). Toss the batons in bowl and lightly coat with cooking oil. Season with salt and pepper.

Arrange batons on a greased baking sheet in a single layer and roast in the same oven for 15 minutes or so. Keep warm.

For the Risotto:In a small pot, heat chicken broth to a simmer.

In a 4-quart sauce pot, brown onions and garlic in olive oil over high heat until tender, about 5 minutes. Add Arborio rice and dry herbs and cook with onions and garlic, 3 minutes, stirring constantly.

Keep the heat high. Add white wine and stir. Cook 3 minutes. Add hot chicken broth to rice 1½ cups at a time and stir.

Reduce heat to medium. Cook 3 minutes. Add same quantity of broth. Stir, cook 3 minutes.

Add cheese and the butternut squash puree. Stir and season with salt and pepper to taste. Add the rest of broth and cook until all the broth is absorbed, about 8 minutes. Total cooking time is about 20 minutes.

To Serve: Portion the risotto onto warm plates.

Arrange hot butternut squash batons on each plate.Drape with fresh mozzarella, leaving about half of the

risotto visible.Sprinkle with toasted walnuts and drizzle with about 1

tablespoon each the pumpkin oil (or walnut oil) to finish.Consume immediately.


TUSCARORA MILL, Leesburg

MAKES 4-6 HEALTHY SERVINGS

This tavern—reminiscent of the tiny village pubs that dot Ireland and England—uses produce and meat from nearby Ayrshire Farm, and the flavorful chicken in this dish is, in fact, fresh from the chicken yard. Ayrshire Farm and the Hunter’s Head are both creations of Cisco Systems founder Sandy Lerner, who had a dream of raising farm animals in a cruelty-free environment—as far removed from a factory farm as the Hunter’s Head is from McDonald’s. The menu is replete with standards like fish and chips, beef steaks, mashed potatoes, and macaroni and cheese. In the summer, offerings include fried green tomatoes and Swiss chard from the farm as well as pesto-stuffed veal chops made with Upperville basil and humanely raised veal. The menu items may seem familiar, but the ingredients are local, fresh, and truly special.

Chicken Pot Pie

1 large (3- to 4-pound) fresh pasture-raised chicken2 onions, sliced3 stalks celery with leaves, washed4 peppercorns1 bay leaf1 cup white wine combined with water, to cover1 teaspoon fresh or ½ teaspoon dried tarragon1 teaspoon fresh or ½ teaspoon dried thyme½ teaspoon white pepper1 cup table cream½ cup fresh or frozen peas3 large carrots, peeled and cubed3 small potatoes, peeled and cubed4 tablespoons flour4 tablespoons butter, room temperature1 sheet puff pastry, baked and warmed

Frozen puff pastry is sold in the section of the supermarket that contains frozen pie crusts. Thaw one puff pastry sheet at room temperature for 30 minutes, or follow directions on the package. Wrap remaining pastry tightly and return to freezer.

Preheat oven to 400F. Unfold pastry carefully on lightly floured surface. Using a sharp knife, cut into squares slightly larger than the top of the ramekins or bowls in which you will serve the pot pies. Place on baking sheet and bake until puffed and golden, about 15 minutes. Return to oven for a few minutes right before serving the pot pies.

Cover chicken in large stock pot with wine and water. Add sliced onions, celery, peppercorns, and bay leaf. Bring to a gentle simmer, and cook until chicken is fork tender, about 40 minutes.

HUNTER’S HEAD TAVERN, Upperville

Check to see that juices run clear when inside of thigh is pierced with a fork before removing from heat.

Remove chicken from pot and set aside to cool. Strain and reserve stock, discarding vegetables, herbs, and seasonings.

When chicken is cool enough to handle, remove meat and cut it into thumb-size pieces until you have 2 cups of chicken pieces. Reserve the remaining chicken for leftovers. In a small bowl, mix flour and butter with forks or a pastry blender to form a cornmeal-like texture.

In a sauce pot, mix one cup of the stock with one cup of cream. Add tarragon, thyme, and white pepper. Bring mixture to simmer. Add peas, carrots, and potatoes. Simmer until vegetables are tender. Do not boil.

Knead flour and butter together into a thick paste. Whisk flour and butter mix into sauce in small quantities until it reaches the desired thickness, whisking smooth between additions. Add chicken. Adjust seasoning. Pour in individual bowls or ramekins and top with a pre-baked warmed puff pastry lid, cut to fit. Serve warm.

Chicken pot pie with a puff pastry cap from Hunter’s Head Tavern.


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EAT LOCAL......


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Hunter’s Head Tavern is a cozy spot for dinner.

Regulars’ tankards hang above the bar.


These pies are made with fresh ingredients and a commitment to local farmers and the community.

One Family’s Farm -to-Pie Movement

We’re local. We’re fresh. We’re real. These words stare from a plaque hanging on the wall at Mom’s Apple Pie Company, where

you’ll find preservative-free pies made with as many lo-cal ingredients—including many from the owners’ own farm—as they can get.

Mom’s Apple Pie Company began in the kitchen of Avis Renshaw and her husband, Steven Cox, in the early 1980s. “It started with Steven and me peeling apples from local farms and baking pies in our Herndon home. I’d bring them to the Reston Farm Market, which was this little market stand,” Renshaw recalls. One day the owner of the market asked her to tell him the name of her pies. “They’re pies!” she answered matter-of-factly, but he kept pressing her for a name. Renshaw—who was then nine months pregnant—

finally blurted out, “They’re Mom’s apple pies!”

That market stand has since expanded to two retail locations in Leesburg and Occoquan and a fruitful on-line business.

When Cox and Renshaw started baking pies more than 20 years ago, there were only a few dozen natural food supermarkets in the whole country, so Renshaw contacted a local Safeway to see whether the manager would sell her pies. The next day, she took 20 of her family’s homemade creations to the store, where they sold quickly. Word spread like wildfire, and she soon found herself delivering her freshly baked pies to other stores as well.

“Did you know you can get 80 pies in the back of a Volkswagen Rabbit?” Renshaw jokingly asks. Their cli-

ent list grew to 45 Safeway stores over a 15-year period. They also sold many specialty breads, the most popular being the Sunflower Crunch Loaf. People who were used to European-style breads loved what Cox and Renshaw were making.

Renshaw and Cox use about 39 acres on their farm in rural Lucketts to grow the fruits and vegetables for their pie company.

Rows of rhubarb, pumpkins, strawberries, and bramble fruits such as blackberries and red

and black raspberries are planted for

pie-making. Marker-Miller Orchards in Winchester sup-plies fresh, crisp apples and perfectly ripe peaches.

“We make the pies just like you would at home, with no preservatives,” Renshaw says. Sugar is used sparingly so that the fresh fruit flavor can be savored.

Fruits are sprinkled with a touch of cornstarch and then hand-tossed before being spilled into a crust. Old-fash-ioned all-butter crusts are used for whatever fruits hap-pen to be in season and are almost always used with the signature apple pie.

Pies are either crowned with the traditional flaky but-ter crust and brushed with an egg wash for added sheen and color, or topped with a crumbly mixture of flour, cornmeal, brown and white sugars, chopped pecans, and butter. Sugar-free crusts are available.

by Heidi Baumstark

EAT LOCAL......


One Family’s Farm -to-Pie MovementPIE AND THEN SOMEMost days, family members and staff make hundreds of pies. In the busy season of Thanksgiving, their daily production is closer to 5,000 pies. Baking starts early ev-ery morning. After a pie comes out of the oven, it takes about six hours to reach room temperature, at which point it is wrapped. Mom’s offers more than 25 variet-ies of pies—including fruit, bourbon walnut, almond amaretto chess, Boston cream, and meringue—and even thick, decadent cheesecakes. Both locations offer quaint seating spots for guests to enjoy a slice of pie or another treat, and a hot cup of coffee.

Mom’s sells a variety of breads and cookies, ranging from chocolate-dipped chewy macaroons to classic chocolate chip cookies and cut-out cookies with shapes such as sham-rocks for St. Patrick’s Day. (Look for dragonfly, ladybug, and flower-shaped cookies in springtime.) This is not just a dessert destination, though. Mom’s staff also bakes quiches made with corn, spinach, asparagus, and herbs—all from the family farm in Lucketts. The Leesburg store even sells hand-crafted pottery made by a local artisan.

FAMILY AFFAIR Buying Mom’s pies is as easy as, well, pie. If you aren’t near one of the retail locations you can place an order online for pies, cookies, and breads. Mom’s pies and breads are also sold at Cox Farms in Centreville during its fall festival.

Mom’s co-founder Cox and his brother, Eric, opened a small roadside stand in Vienna in the 1970s to pay for college. Before that, “they would load up wheelbarrows and go door-to-door in Herndon selling strawberries,” Renshaw says.

This humble endeavor blossomed into the 116-acre Cox Farms, widely known for its annual fall festival. Fabbioli Cellars in Leesburg also features Mom’s pies during some events held at the vineyard. Renshaw says Fabbioli’s Rasp-berry Merlot pairs nicely with many of their fruit pies. Petra Cox—Cox and Renshaw’s daughter—manages the store in Occoquan. In July 2006, she was featured on the Food Network’s Road Tasted show hosted by Jamie and Bobby Deen, when the Deen brothers came to learn firsthand about the family business.

The Occoquan store doubles as an old-fashioned general store, selling cheeses as well as pesticide-free corn, toma-toes, squash, green beans, eggplant, and other in-season produce from their farm. “The bulk of the farming is done

by hand—with Steven and our son, Tyson, doing the lion’s share. Steven is a big believer in minimum tilling, so most of the planting is done by hand in old raised beds,” Ren-shaw explains.

Cox and Renshaw are committed to using the freshest ingredients possible and to supporting local farmers and winemakers by using and selling their products. Other goods you’ll find at the Occoquan store include some Vir-ginia wines, including a white wine from winemaker Ben Renshaw, Renshaw’s brother, Lo.Co. Vino, made under the 8 Chains North label, is a blend of Traminette and Vidal Blanc. He is the vintner of Furnace Mountain Vine-yards, located on part of the property belonging to Cox and Renshaw.

Renshaw notes that their Loudoun County property, which overlooks the Potomac River, is where Robert E. Lee’s Confederate soldiers forded the waters of the Potomac on their way to the Battle of Antietam, commonly referred to as the “bloodiest day in American military history.” In April 2008, the property was voluntarily placed into a con-servation easement with the Northern Virginia Conserva-tion Trust, permanently a local, sustainable farm, but also a property with historical and ecological significance.

LOCAL LEGENDSThe hard work—on the farm, in the kitchens, at the stores—pays off. Mom’s Apple Pie Company has built a loyal following. Even President Barack Obama has been known to eat a piece of these from-scratch pies. One of Obama’s stops when he was in Virginia trying to garner votes in October 2008 was Leesburg’s Ida Lee Park. When campaign organizers wanted a local company to supply baked goods to the senator and his team, they contacted the Mom’s store in Leesburg in search of Obama’s favor-ite—sweet potato pie.

Mom’s offers the best in comfort food in every season. The late American astronomer and writer Carl Sagan once said, “If you want to make an apple pie from scratch, you must first create the universe.” Seems like this Virginia family has that recipe down.�

Heidi Baumstark also wrote for the Rooted

section in this issue.

This article reprinted courtesy of

Flavor magazine.

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Mom’s Apple Pie220 Loudoun Street Southeast

Leesburg, VA

(703) 771-8590

www.momsapplepieco.com


photos by Molly M. Petersonphotos by Molly M. Peterson

Admit it: it’s too late to place your gift order online and expect it to arrive in time for the holidays.

Or: You’ve got a gift card burning a hole in your pocket.

If you’re not one of the 51.4 percent of Americans who started holiday shopping before Thanksgiving—indeed, if you are part of the 4 percent who wait every year un-til the last two weeks before Christmas—don’t despair. One of the great shopping destinations in Virginia is just up the road from Willowsford: Leesburg Corner Premium Outlets.

Even better, it’s chock full of high-end stores so it will

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look like you spent a million bucks without actually break-ing the bank.

May Canete, the assistant general manager of Leesburg Corner Premium Outlets, says the trend for this holiday season is value: that is, a great price without a concomitant sacrifice in quality. “We are seeing many people investing in quality brands

and items that will last. Accessories, handbags and jewelry as well as a fierce new pair of shoes are popular to create an exciting and current look for the season,” she told Inspired.

Fashion accessories make great gifts—you don’t have to worry about sizes, and because accessories are usually small, you may be able to afford to buy something special.

Vera Bradley’s distinctive floral patterned bags are big holiday sellers—perfect to tote to yoga class—especially

Last minute gifts... and bargains

Kate Spade is an outpost of femininity.

INSPIRED SHOPPING......


Top Requested Gifts

(source: National Retail Federation)

Gift Card:

Clothing or Fashion Accessories:

Consumer Electronics or computer-related

accessories :

Jewelry:

Personal Care Items:

57.7 percent

50 percent

35.4 percent

22.8 percent

19.3 percent

bags with long straps that free up the wearer’s hands. The Leesburg outlet store carries all the retired pat-

terns, and none of the bags are damaged or “seconds.” The shop is a floor-to-ceiling kaleidoscope.

Each week until Christmas, beginning November 29, Vera Bradley is offering an additional 20% to 25% reduc-tion from current outlet store prices. Shipments arrive every day of the week.

Your gift can also do good: give a bag in Twirly Birds Pink and the company will donate 10 percent of net pro-ceeds to the Vera Bradley Foundation for Breast Cancer.

If you do decide to take the plunge into clothing—and there is plenty to be had at this mall, from Brooks Brothers to Barneys and Aerospostale and Polo Ralph Lauren—tread carefully, and save your receipts.“Show that you did some homework. Be careful with

sizes. Make sure you know the size before you purchase something that might not fit,” said Canete.

Consider something luxurious, maybe even frivo-lous—something the object of your gift giving would adore but perhaps not buy for themselves. Head straight to Kate Spade, headquarters of everything flirty, lady-like and candy-colored. Sparkly pumps, satin ballet flats, fitted dresses with flared skirts—the whole store feels

Restoration Hardware’s aged ram’s head sculpture.

like a sweet shop. It gets clearance items straight from the regular stores, and what doesn’t sell here goes online.

Barney’s—the fabulous Manhattan store—is a great stop for men. Think knotted cufflinks in multiple col-ors, scarves, luggage, and the one item they can’t stock enough of: crazily colored socks for men—a bargain at three for $21.

Prepster outpost Vineyard Vines operates another true discount shop. It gets new shipments at the begin-ning of each month straight from its retail stores. The manager chooses and promotes a “tie of the week” at roughly half off the retail price.

Another great gift idea that’s trending big in 2011: home furnishings. In a holiday survey conducted by the National Retail Federation, more than 18 percent of people were planning on buying home décor items or furniture.

Barney’s stocks adorable but functional winter boots.

Fur-lined slippers at Restoration Hardware.


Under Armour is great for athletic gear and cold-weather layers.

Casey Too shoe at Kate Spade. Vineyard Vines is a source for bow ties.

Le Creuset cookware comes in a rainbow of colors.

Barney’s knotted cuff links are a great stocking stuffer.

INSPIRED SHOPPING......


Twirly Birds Piink at Vera Bradley.

Restoration Hardware offers an alternative to the red rubber hot water bottle.

At Barney’s, the more flamboyant the sock the more popular it is.

Vineyard Vines ties.

If that’s on your list, Restoration Hardware operates an ever-changing, true furniture outlet at the mall, with unsold inventory from other stores coming in almost daily. It’s got fan-tastic gifts: small cashmere-covered hand warmers, fur–covered hot water bottles and bedroom slippers, and decorative objects and books, as well as cushy sofas in Belgian linen and distressed leather chairs at more than half off their regular price.

Just next door is Le Crueset, which sells enameled cast iron cookware hand-finished in France that is meant to last genera-tions. New shipments come on Tuesday nights. For the best selection, shop on Wednesday. The shop carries both discon-tinued colors and colors exclusive to the store. Make sure your giftee loves to cook before you buy. If they do, Le Creuset is the equivalent of Tiffany’s—just the name delights. (If you need further convincing: Julia Child loved the brand, and Oprah named them one of her “favorite things.”)

After the holidays are over there’s more smart shopping to be done: look for deals at Leesburg Corner Premium Outlet on in-season, high-quality clothes, including winter jackets and cashmere sweaters. They are marked down considerably in Janu-ary. Speaking of warmth, pick up lightweight, wicking shirts at the Under Armour factory store. Beloved by soldiers for their comfort in any weather, these aren’t your father’s long johns.“It’s all about warmth this season with our best performing

base-layer piece, the UA ColdGear Mock layered under the always-popular ArmourFleece hoodie, which is a favorite both on and off the field!” said Dan Sawall, Under Armour vice president for retail.

Still don’t know what to get? Try a gift card. The National Retail Federation says nearly 60 percent of shoppers surveyed would like to receive a gift card this year. “Gift Cards are great—they give the recipient the gift of

choice. They are recommended for business associates—it’s best not to ‘guess’ what is office appropriate. You don’t want to give anything too personal,” said Canete.“The best advice is to come with a list and do your research

first—check out our website to see what stores you want to go to first. Check our sales page for which stores have extra savings and download all our great coupons,” said Canete.

After the holidays, to use that gift card someone thoughtfully gave you, head back to the outlets. The stores open at 7 a.m. on Dec. 26 with post-holiday sales.�

Leesburg Corner Premium OutletsRoute 7 and US15 Bypass

(703) 737-3071

premiumoutlets.com

White’s FerryWhite’s Ferry


ROOTED......

It’s a traffic jam that no one seems to mind: From early morning to almost midnight, dozens of cars fall in line on Rt. 655, a stately river road in Loud-

oun County. They cut their engines and patiently wait their turn. Their aim? Like the chicken, to get to the other side.

White’s Ferry is the last vestige of a now-extinct network of scores of ferries that linked Maryland and Virginia across the Potomac River. It remains the only river crossing for about 30 miles between the American Legion Bridge at the Beltway, and Point of Rocks, Md. It connects Lucketts, Va., to Poolesville, Md., just as it’s done since around 1780. Today, it is the only surviving ferry along the Potomac.

Located about two miles north of Leesburg, White’s Ferry was established and operated by Ernest Conrad. Confederate Colonel Elijah Viers White pur-

The last remaining Potomac ferry has been connecting past and present for 230 years

chased the ferry after the Civil War and gave it the name it carries today.

Elijah White was born near Poolesville and moved to Loudoun County near Lucketts in 1832. In 1857, he bought the 355-acre Ball Farm, about eight miles northeast of where the Battle of Ball’s Bluff would be fought in October 1861, a battle in which he served as a scout for the 8th Virginia Infantry.

The Battle of Ball’s Bluff was minor in scale but mas-sive in its impact. It was not an engagement planned by either side. It began when, under orders to secure the river crossings, Union Brig. Gen. Charles P. Stone moved his men from their camps in Poolesville to Har-rison’s Island, just south of White’s Ferry. From there a small group conducted a misguided raid on what scouts had reported was a Confederate camp. Daylight revealed it to be nothing more than a stand of trees.

by Heidi Baumstark

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Ball’s BluffThe battle was

a rout with the

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a cliff into the

Potomac.


Heidi Baumstark is a reporter for a bimonthly newspaper cover-

ing western Prince William County and parts of Fauquier County,

Virginia where she specializes in writing history-related articles

for the region.

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But with a leading edge of Union troops in place so close to Leesburg, battle orders were rapidly changed. The new plan, improvised on the spot, was to capture Leesburg. However, before sufficient forces could be brought over and an advance on Leesburg made, Con-federate units converged on the Union troops along Ball’s Bluff – a 100-foot cliff abutting the Potomac.

Ball’s Bluff was a rout. The Federals were forced into a disastrous retreat into the Potomac River. The Union suffered an estimated 1,002 casualties, where the Confederate Army took just 149, according to the Civil War Trust. The Confederates captured more than 700 Union soldiers, and Col. Edward D. Baker, a U.S. senator from Oregon, was shot and killed. He remains the only U.S. senator ever killed in battle.

A New York Times reporter was on the scene shortly thereafter and recorded a shouted conversation be-tween Northern and Southern soldiers on either side of the White’s Ferry crossing. Of the rebels the reporter wrote: “They are in for a fight, and seem to be in-toxicated with their successes. I pray to heaven that our time may come soon.”

Later in the war, Colonel White went on to fight with Stonewall Jackson and J.E.B. Stuart at Chancel-lorsville, Brandy Station and Gettysburg. He had his men wear a sprig of green laurel in their hatbands, which led them to be called “The Laurel Brigade.”

After the war, White returned to Loudoun and at-tempted farming, but his property was in poor condi-tion after being trampled by successive waves of troops. He put aside his hoe and went into the grain, feed, and cattle business, and was eventually elected sheriff of Loudoun County in 1866. He had another role as well: as a roving preacher in the Primitive Baptist church.

“He never was paid for preaching; it was expected he earn his living through other means,” said his great grandson the Rev. Elijah B. White, III, in an interview with Inspired. “He would get in his buggy and travel to different churches as a circuit preacher.”

White traveled between the Mt. Zion Church near Gilbert’s Corner (just west of the location that is now Willowsford), New Valley Primitive Baptist Church northwest of Lucketts, and Frying Pan Primitive Bap-tist Church in the Dulles area (which no longer stands).

White purchased the ferry in 1870 for purely per-sonal reasons.

“Since he was the only one from his family who moved from Poolesville to Loudoun, he and his fam-ily got tired of paying tolls to cross the river for visits, so he bought the ferry. His wife’s family also lived in Maryland,” the Rev. White explained.

Colonel White added steel cabling that stretched across the river from Virginia to Poolesville, and in honor of his former Civil War commander, he named the ferry boat the Gen. Jubal A. Early.

In 1888, White helped establish the Peoples Nation-al Bank of Leesburg on King Street and moved to a house in town close enough to walk to work; he served

as bank president until his death in 1907. Today, it is home to the popular Lightfoot Restaurant. “Peoples National Bank” is still seen today inscribed in stone above the arched entrance.

The General Jubal A. Early crosses the Potomac seven days a week from 5 a.m.-11 p.m.

To access the ferry from the Virginia side, follow Route 655 east from about two miles north of Lees-burg. The phone number is 301-349-5200.


“I wheeled with the stars, my heart broke free on the open sky.”—“Poetry” by Pablo Neruda

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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 specifi cally 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-fi lled great rooms that are the hearts of the homes, and gracious owner’s suites soothe away the stress of daily life.

Priced from the Upper $500’s

Tenant House Information Center23510 Founders Drive, Ashburn, VA 20148571-233-9979Model Open Daily 11-6pm

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.

Khovnanian Homes

At Willowsford

*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 refl ect 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.

WillowsfordKH.com

Drive to the Tenant House Information Center on the left.Drive to the Tenant House Information Center on the left.

Washington, DC


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607


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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. December 2011.

Introducing an Inspiring Selection of Fine Single-Family Homes Priced from the $500’s to over $1 Million

WillowsfordMG.com

Inspired LivingSet in the rolling landscape of Loudoun County is a new community that

offers a breath of fresh air and broader horizons. It is a place where you can make friends with your neighbors, and stay friends with the environment.

Inspired by Virginia’s farming heritage and a commitment to natural community design, Willowsford cultivates an authentic, new way of living.

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Inspired - The Willowsford Virginia Lifestyle