Located 50 miles outside of Washington, DC, in Lovettsville, Virginia, it makes for a special dining excursion. Established in 1986, it was one of the first certified organic farms in Virginia. I shot their space on the rustic, rural grounds—the entrance to the dining room is shown above. I also photographed several dishes representing Chef Christopher Edwards’ “local, organic, seasonal cuisine.” At top is a “Spiced Carrot Torte.” “Seafood Stew with Puffed Rice” is below. The farm provides “the majority of the vegetables, and some small fruits including blueberries, raspberries and blackberries” for the restaurant.
It was a lovely time of year to visit there—everything was newly green again for Spring, and the colorful trees were just blossoming.
Below is a plate of “Oyster Gratin.”
I hope to go back to visit Patowmack Farm again soon—looking forward to see how they showcase the summer and fall produce!