Farm and Restaurant Profiles

Buy Fresh Buy Local

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PEC's Buy Fresh Buy Local campaign helps consumers find local products while building relationships between growers, food artisans, farmers’ markets retailers, restaurants, and institutions.

Use our Buy Fresh Buy Local website to find farms, grocers, caterers, restaurants, CSAs, and farmers markets.

 

Farm and Restaurant Profiles

The following profiles were featured in one of our annual Buy Fresh Buy Local guides.

For farm manager Jamie Barrett of Bellair Farm CSA, being a resource for the larger community is part of the farm vision.
The Loudoun Heritage Farm Museum’s motto, “We Preserve The Past—We Educate The Future” says it all. Located within the Claude Moore Regional Park in Eastern Loudoun County, the Museum is governed by a public/private partnership between the LHFM Board of Directors and the Loudoun County Board of Supervisors.
On a sunny but chilly March morning in Waterford, Va., I stood in an 18th-century barn with the owners of Buchanan Farms, Sharon Buchanan-McIntosh and Burt McIntosh. The mixture of hay, livestock and aging wood created that sweet but earthy smell that barns always seem to have.

Lee’s Orchard sits about 10 miles east of Shenandoah National Park in Rappahannock County, surrounded by beautiful vistas of the Blue Ridge Mountains. The apple orchard is undoubtedly intertwined with the history of the community - it’s been in Bryant Lee’s family for 5 generations.

'Know your farmer' is a popular phrase these days, but Derek and Amanda Luhowiak, owners of The Whole Ox Butcher Shop in The Plains, think people should get to know their butcher as well. Amanda, a native of Fauquier County, explains..

Sitting less than 100 yards from gardens and a variety of fruit trees on a farm in Charlottesville, I met with Dawn Story, founder of New Moon Naturals and Farmstead Ferments. Story tells me that she grew up in the Virginia Piedmont, and she was raised by a family who appreciated nature and a healthy diet.

Harrison Keevil and his wife, Jennifer, opened Brookville in the summer of 2010 with a goal to provide patrons with as many local ingredients as possible. Their menu proudly states, “The most locally sourced restaurant in Charlottesville, Va. All plates 90-99% sourced within 100 miles.”

Opening a restaurant like Market Table Bistro was always a dream for Rebecca Dudley and Jason Lage, both of whom went to culinary school and later met while working at Lansdowne Resort. They each grew up in rural locations where farm to table wasn’t a trend as much as it was a way of life. Lage’s mother and grandmother cooked with primarily locally sourced and seasonal ingredients, and that’s a concept he has always wanted to bring to his own business.

It’s pick-up day at Moutoux Orchard and it looks nothing like the scene at your nearest grocery store. It is mid-March when I went to visit, there is snow on the ground and members of the Moutoux year round whole-diet CSA are picking up their fresh veggies, milk, eggs, meat and fresh flour for this week’s meals. A buzz of activity- as adults pick out their food and the kids weave in and out of the barn playing.

For Doug Fabbioli of Fabbioli Cellars in Leesburg, growing his winery and his vines in a way that is environmentally and economically sustainable is a center point of his business philosophy. “Honestly,” he says, “environmental and economic sustainability really go hand in hand.” 

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