Cheery Observations

Celebrating the Unique, Sustainable, and Creative

Virginia Farmland Supper June 24, 2009

In honor of the Summer Solstice and in support of both our favorite group of restaurants—The Neighborhood Restaurant Group—and local farmers, Justin and I went  to the Virginia Farmland Supper last weekend.  This ‘farm to fork’ experience was absolutely one-of-a-kind.

The event took place far out in Loudoun County, VA (practically West Virginia) at Moutoux Orchards.  I am somewhat familiar with a few local farms, but was unfamiliar with Moutoux before this event.  Their orchards and farm were the perfect venue!  Moutoux Orchards is a family run operation and pride themselves on growing their fruit and vegetables without pesticides.  Peaches, strawberries, and a variety of grains (wheat, spelt, and rye) are their main focus, however apples, cherries, plums, and pear trees were recently planted and should be bearing fruit within several years.  If you are local, you can check out Moutoux at the Vienna fruitstand and Arlington and Dupont Farmers’ Markets.
Farmland Supper Collage 2
We are frequent guests at all of the Neighborhood Restaurant Group’s restaurants (in fact, Buzz Bakery is making our wedding cupcakes!).  We’ve been to several of their other events (OctoberFest and Neighborhood Cookout) so we knew we couldn’t miss this event!

After waking up to torrential rain, I find it unimaginable how perfect the late afternoon and evening weather was.   The night started with passed appetizers:  housemade sausage with vegetables, grilled summer squash, beets (!) and an amazing sparkling Viognier from Horton Vineyards.   There were 4 bluegrass musicians playing nearby and we were able to wander around the farm and visit the chickens.
farmland dinner collage
We walked about a half mile further into the farm to a massive table set up in the field, near lush swiss chard and wheat blowing in the wind.  Each course came with a wine pairing from Horton Vineyards.  Highlights of the meal were ‘This morning’s deviled eggs’, the best crabcake I have had locally, and chevre cheesecake (as light as air).  We sat near two of the farmers working at Moutoux and some local foodies.  It was a refreshing and authentic night and the perfect way to start summer:  supporting sustainable farming and a community restaurant group!