Food Network named Crozet’s Pizza as one of the top 50 best pizzas in the county.  According to the NBC 29 segment, “The pizza that won editors’ hearts is a combination of shiitake and portobello mushrooms over a base of garlic, herbs and olive oil.”

Congratulations to Crozet Pizza on this well deserved honor.

What are your favorite places to get pizza in the Charlottesville/Albemarle County area?

After a few seconds, it dawned on us that paintings on display were the work of Malcolm Hughes, a local North Garden artist who captures the tranquility and mystery of the Albemarle County countryside is such a magnificent and touching manner.  Several of painting were created during some of Malcolm’s visits to Bundoran Farm.  If you look closely at one painting, “Evening Air” (see below) , you will notice the likeness of Casey Williams, former and much beloved Bundoran Farm team member, who volunteered to model for Malcolm.

I have always thought that one mark of a beautiful place is when talented artist come out a paint what they see.  Thanks to Malcolm for capturing the character of Bundoran Farm in oils.

"Evening Air" by Malcolm Hughes

I hope that this post finds everyone well and that you are staying cool through this very hot spell! The heat index today will be about 110 degrees, so the summer heat is certainly on. The rains have been plentiful this year at Bundoran Farm, providing good conditions for the pastures and orchards. Additionally, a small vegetable garden that we planted this year is thriving in these conditions. In fact, we presently have plenty of fresh organic cucumbers available for Bundoran Farm owners and nearby neighbors. So if you are in the area stop by the Baldwin Center and help yourself to a few. We also have a few zucchini and yellow squash available to the first few that arrive. Later in the season we will have some corn, sweet peppers, green beans and plenty of vine ripe tomatoes.

What a great way to enjoy and appreciate the bounty of the land.

Below are a few picture of our small garden and our recent harvest.

Over the years, an imaginative variety of projects have characterized the company’s portfolio. From the elegant lines of a expansive formal residence to the welcoming view of a country cottage—and just about everything in between—Matt’s goal is to express the owners’ vision for their new home and build it to last.

Robb Construction is also well known for its long history and expertise in constructing energy-efficient homes, particularly with the use of insulating concrete forms, as well as in the employment of geothermal systems. With their office just a quarter mile from Bundoran Farm, and their established practice of building just one home at a time, they are posed to make sure can a new homes built by Robb Construction at Bundoran Farm will receive the best of care in every detail.

For more information and to see photos of some of their projects, feel free to visit thief website at www.robbconstruction.com.

Design

Pippin Hill Farm and Vineyards is posed to to be Central Virginia’s most comprehensive boutique winery and vineyard.  Located on Bundoran Farm and just minutes from the University of Virginia and Downtown Charlottesville, Pippin Hill Farm is envisioned as a fresh interpretation of the classic winery through expertise of a collaboration of artisans, winemakers, local farm producers and event designers.  Their design pays homage to the classic American form of farmstead house, barns and fields, and reflects on Pippin Hill and their design team’s vision for an understated structure that blends into the contours of the land, naturally enhancing the beauty of the property.

The design and construction reflects a commitment to their patrons, and equally important, to the environment.  The building incorporates a range of LEED and Green Engineering elements, including resource efficient timber and wood frame construction, cellulose insulation, geothermal heating and cooling system, rainwater harvesting and natural stone and wood finishes.

Wines and Vines

A member of the Monticello Wine Trail, Pippin Hill Farm is a boutique-scale operation defined by their signature wine production.  At its most basic level, their operational philosophy is to preserve and protect the rural agrarian nature of the farm environs.  Their five-acre vineyard is planted with Savignon Blanc, Petit Verdot, and Viognier varietals.  They will supplement their grapes with others from their co-op farm partners through a lease of their vineyard production.

Pippin Hill’s winemaking aims for quality and requires a high level of personal skill, experience and commitment.  It is structured as a unique partnership with recognized winemaker, Michael Shaps with Virginia Wineworks, utilizing their ‘custom crush’ production services for the range of Pippin Hill wines.  Custom crushing is an innovative process that allows individuals, grape growers and wineries to capitalize on an established winemaker’s facility and expertise to create distinctive wines for their own brands.

Pippin Hill sources all of their grapes regionally from Virginia’s finest vineyards.  For their premiere year, they are offering a range of wines including Chardonnay, Viognier, Merlot, Cabernet Franc, Meritage blends and seasonal sparkling Blanc de Blanc and Rose Wines.

Pippin Hill’s Tasting Room is open Tuesday through Saturday from 11:00 AM to 6:00 PM and features wine tastings and food pairings with the wines. Group tastings are available by appointment, in their Wine Bar Loft.

Here’s a link to a news clip that appeared on the local NBC affiliate about the opening of the Pippin Hill Farm and Vineyards  - “Finishing Touches for Pippin Hill’s Opening”

As a hopeless romantic–it was no surprise to me that after we hung the
giant almost half ton doors on the grand entry gable that Dean asked me
on my way out last night if he could have my keys so that he could lock
up….in the old days once the doors were hung the citadel was safe and
they keys were passed to the keeper of the castle….a perfect metaphor
for the unbearably bittersweet transition from us winding down to Pippin
Hill ramping up–only two weekends this weekend.

What I will miss most–until coming back in a few weeks for the grand
opening–is the sweetness of a team of entirely disparate people all
pulling together to create and exquisite work of art venue in about half
a year of construction.  Not a miracle per se–but indeed  testimony to
what can happen when people love each other and work together to
accomplish something that matters to all of us.  I am blessed to have
been a part–and ache with the loss of departure-while leaving a huge
piece of my heart wit the people, the project, and the panoply of the
creation’s beauty here at Pippin Hill.

As a perfect symbol–yesterday the excavator pulled up in his bulldozer
to drop of a tub of his wife’s home made molasses cookies–what more
could anyone ask for?

I am going home now–until the next–but likely lesser odyssey.

george abetti – geobarns

It was raw and cold the entire day and of course it was only fitting that we were  attempting to set extremely heavy girders using the boom and working at keeping the ladders from sliding around on the floor–so a guy was assigned to anyone up on a ladder just to maintain stability.  We also had a fair amount of trouble drilling the six girders encasing a massive “fletch plate”–a steel plate running 30′ over the bar from post to post which will support not only the upper beam above it but also the shed roof on the bar area bump out….with the girder assembly weighing about half a ton…

I ran out of bolts and had to make several calls to our lead engineer to see if any mistakes we made (and there were a number of them) were critical to its integrity (which they were not) and to see what changes I could make in the field to streamline the process (all were accepted).  It was pretty tense there for a while dealing with a large number of spinning plates and making sure we stayed safe while simultaneously keeping everyone occupied.  It sure made me miss Matthew even more than I already do for the couple of days he –but overall it was a productive day in spite of the ice everywhere and the raw cold seeping into my body sitting in the forklift trying to stay warm.  The other crews have almost finished framing the north porch–a raw example of herringbone diagonals–and yet another out all the buttresses into the veranda porch…which look spectacular–and no less so even if they are primarily ornamental.  However anathema that might be to me—they really merge it inside and the outside into one venue.
george abetti – geobarns

The other good news is that the engineers gave me everything I wanted
(changed) on the last go-round–to my utter delight.  We have a feisty
and mutually appreciative relationship and enjoy a good battle now and
then…this one in particular.  Many thanks….

I also ran the forklift out of gas going up a steep hill just as the
tractor trailer with the last VT load showed up–so that was another
hour of getting cold and covered with dirt and grease…I think I will
make it point to shower tonight….:-D

george abetti – geobarns

We almost completed the tasting room floor after the morning arrival of
the v-groove, finished the enormous hip rafters on the north porch and
cut all the rafters for Monday’s installation, got half the veranda
insulated and and roofed, and got all the connector beams and girders up
and tied back into the main venue.  We are looking forward to the floor
being wrapped up early Monday so we can set the rest of the posts and
work our way up to the upper beam next week.

The day was gorgeous with a spectacular dawn and sunset–surrounding us
with grace and beauty throughout a warm and windy day…simply could not
have been better.

george abetti – geobarns