Thursday Adventure: Frying Pan Farm Park

Today’s feature is brought to your by Sarah Rosemary, who blogs at Sunny Side Up, and lives in Northern VA with her husband, toddler, and coonhound. She recently learned how to cook, balances a career while holding together her family, loves a full to-do list, and dreams of writing her own book.  It’s a challenge, but she chooses to look at life, sunny side up.

My toddler is non-stop action.


It’s enough to wear this mama out.

So I’m forever searching for someplace I can take her that 1) won’t cost anything (or only a couple dollars), 2) will allow her to run free without fear of breaking something, and 3) offers tons of entertainment.

That’s a tall order.  Usually I just give up and take her to our local park for the millionth time in the same week.  But even she’s getting bored of the same-old, same-old.

Last week I decided to switch it up and head over to Frying Pan Farm Park in Herndon, about 15 minutes from our house in Vienna.  I knew many of the farm animals just had babies, so I hoped we’d see a few piglets and maybe a calf or two.

Frying Pan Farm Park seeks to preserve the concept of a working farm between the years 1920 and 1950.  The farm offers cow milking demonstrations, tours, wagon rides, and many other hands-on educational opportunities for the elementary-age set.  While Kate and I were there, we saw bunches of local school groups learning about the farm and participating in potato sack races.

While the farm offers programming for older children, it also provides plenty of stuff for the younger kids.  Since the farm is set back from the road and fenced in, toddlers and preschoolers can run free, which, if you’re a toddler, is pretty much the best thing ever.

As soon as we pulled into the gravel parking lot and Kate saw the cows and sheep roaming about, I knew I hit toddler jackpot.  I got her out of the car and let her lead the way.

We started off in the cow pasture.  Kate loved running up and down the gravel road in between the pastures.  Every so often she’d stop and climb half way up the fence to chat with one of the cows.  If I’d let her she would have climbed on over the fence and tried to hug that cow, so mamas with climbers, beware.

After the cows, we stopped by a couple different pens to check out some ducks, a turkey, a peacock, and a bunch of chickens and roosters.  Kate wasn’t too sure about the turkey.  And, honestly, he kind of freaked me out, too.  But those chickens couldn’t have been more friendly.  Almost too friendly.  So friendly Kate kept asking if she could touch those chickens but I dissuaded her by suggesting we touch baby goats instead.

Oh, the baby goats.  Those things could not be any sweeter.  They were so docile and happy to have tons of little hands pet them.  I thought about stealing one away into my diaper bag.

But I think the piglets were Kate’s favorite.  There were two sets of piglets – one set born in early March and one set born in early April.  The youngest babies were a feisty bunch.  If I thought a single toddler was a lot of work, well, I felt bad for that mama pig.  The older set of babies seemed a little more well-behaved, so Kate got to give them a pat.

We ended the day with a ride on the carousel.  Last year Kate cried on every single carousel ride.  But this time she assured me she wanted to do it.  So for $1.75 I consented.

Amazingly, she loved it, although her face indicates otherwise.

While the farm is geared towards tots and school-aged children, it would be just as fun for adults and even the senior citizen crowd.  I mean, who doesn’t love baby animals?  Besides the sweet animals, it felt nice to get away from our usual park and the busyness of downtown Vienna and Tysons Corner and take in the country-like feel.

Our day at Frying Pan Park was the best day we had that week.  We both had such a blast, I’m considering a trip there each week this summer.  Better save up my quarters for the carousel.

Sarah Rosemary @ Sunny Side Up

Monday Feature: Cookin Fanatic!

Hey hey there Virginia Bloggers! My name is Stephanie, also known as CookinFanatic, and today I’m excited to share with y’all an easy & delicious recipe featuring a favorite ingredient of mine!

But before we get to cooking, here’s a little background on yours truly :)

I’m a 30 year old CPA living in the Richmond, Virginia area… however, number crunching isn’t exactly my passion in life. So what is? Food, recipes and all things cooking!

I have been watching cooking & foodie shows for years, reading recipe books, and over the past few years have been fortunate enough to bring many of these ideas and dishes into my kitchen and onto the table.  I love to work with healthy ingredients, and definitely like to venture out from just the standard recipe. Getting creative and exploring tastes/combos that are new and exciting is what I adore. I guess you can say I am more of a recipe reader than a recipe follower, as I am always looking for ways to personalize a dish!

I write about my various cooking and food adventures over at and you may also recognize me from this, professing my love for my favorite Chobani Greek yogurt!

So today I thought I’d share with you one of my favorite Cho-spired recipes, one that is super easy to whip up and also a real crowd pleaser.

But if you’re anything like me, you’ll be lucky if it even makes it to the crowd 😉

Pimento Cheese: A lightened up classic

This is a great way to lighten up a traditional pimento cheese, replacing the usual mayo suspect with luscious, creamy plain Greek yogurt. Enjoy!

5 ingredients:  medium cheddar cheese, plain  Chobani Greek yogurt, diced pimentos, lemon juice, crushed red pepper flakes.

This is so so sooooo easy, just watch! :)

Grate the cheese and into a bowl it goes.

Add the plain Greek yogurt Chobani 0% Plain for me!

Then the diced pimentos.

You can find them in the pickle aisle at any grocery store, already diced and all!

Finish things off with a fresh squeeze of lemon juice plus some spicy red pepper flakes.

And stir to incorporate.


That’s it folks!  The pimento cheese is ready to be  served 😉

I served mine with some Wasa crackers, but any crackers will do the trick!

Or just straight off the spoon.


There’s no judging here…



Lightened-up Pimento Cheese
Makes 6-8 servings.

  • 8 oz. block mild cheddar, shredded
  • 6 oz. container plain Chobani (0%)
  • 4 oz. jar diced pimentos, drained
  • juice from 1/4 lemon
  • 1/2 tsp red pepper flakes (or more, to taste)

Shred cheese using a grater (or use preshredded if you’d like).  Combine all ingredients in a bowl and stir to incorporate.

Make sure to drain the pimentos before adding, as any extra liquid will make the pimento cheese too watery.


Blogger Brunch @ Stella’s

The funny thing about blogger meet ups is… you finally meet people that you feel like you’ve already know forever! We had our first “official” VAis4Bloggers meet up, at Stella’s in Richmond, and not only did we have a great turn out, we also had a spectacular brunch!

Stella’s is a small little Greek restaurant, located on the West side of the Museum District and they had a delicious brunch menu, matched with great service. Although Stella’s was brand new to most of us, we all agreed we would certainly be visiting again soon!

Once we got settled in, we had a little raffle, handing out big bags of LOVE (aka Love Grown Granola) as well as some of Sarah’s delicious Coconut Honey Roasted Peanut Butter! But even those that didn’t win the raffle still went home with some Love Grown Granola, as well as a coupon for some Chobani yogurt! (Thanks, Love Grown & Chobani!)

Brittany won some of Sarah’s nut butter! I’m sure it’s super delicious!

Tim won some granola!

And although I didn’t win the raffle, I did enjoy this delicious egg white omelet with spinach, tomatoes, and feta cheese. It also came with a side of delicious hash browns, and warm toasted bread.

Stella’s also served us some complementary desserts! These were fried dough, coated in cinnamon and sugar… basically fancy doughnuts! They disappeared pretty quickly 😉

It was so much fun getting to meet a so many bloggers in person! Thank you to Stella’s for the great service, and for Love Grown Granola & Chobani for all the gift-bag goodies!

Check our the events page for more blogger events going on around Virginia!

Virginia LOVE,

Liz @ Virginia Bloggers

Monday Feature: I Eat Asphalt-

Today’s guest blogger, Alex of I Eat Asphalt, is a passionate advocate for public health and nutrition education. A fitness and healthy eating enthusiast, her current drive is to help local farmers navigate the tricky waters of national food policy and bring the joy of fresh, sustainable food to all members of the community.

Hello Virginia Bloggers! I am so excited to be the first featured blogger, especially since I still consider myself to be a newbie to the area. I currently live in Arlington while finishing a Masters in Public Health. I have exactly 32 days left until graduation and could not be more excited. I’m planning to move to Charlottesville after graduation to pursue my love of urban agriculture and nutrition education. My blog is actually a pretty special place, in spite of the neglect it’s felt in the past year. I started blogging before I really knew what I wanted to do with life. Tomorrow is actually the two year anniversary of when I purchased my domain name. When I started I Eat Asphalt it was much more about exercise. Training for races, purchasing a road bike, with the occasional recipe or pictures of food. But having that space has allowed me to talk about issues that are dear to me, like hunger in American, the politics that control our food system, and current issues in the world of food and nutrition.

After starting my Masters at George Washington University I was incredibly lucky to fall into an internship with the Academy of Nutrition and Dietetics (formerly the American Dietetic Association). I was brought on to work on political advocacy and education about the Farm Bill. That experience has certainly changed a lot of my perspectives, and I certainly never imagined working as a lobbyist. I also work as a nutrition educator for Arlington County, which is kind of my dream job. I play with kids and teach them about food, what’s not to love?

Last Friday I fulfilled a long time dream of mine and went on a tour of Polyface farms with two other VA bloggers.

The living legend Joel Salatin was our tour guide and was just so incredibly inspiring to me. I don’t think I’ll ever be able to do justice to the experience, but one of my favorite quotes was: “If something is worth doing, it’s worth doing wrong. We learn from our failures and rarely do things right the first time.” 

One of the little known facts about me is that I quit my job to work on a farm before starting grad school. It was kind of a crazy decision but taught me a lot about myself and helped to shape my career path. It was also the most painful three months of my life. It has also given me a strong appreciation for all of the hard work that goes into getting food on to my plate. So, allow me to be “DC” one more time and let’s talk food policy.

The Farm Bill is the major piece of legislation that determines what we eat. Yes, the government has some say in what is available in our food system. The Farm Bill controls what crops farmers can grow, their value, and nutrition programs (like food stamps). I won’t go into too much detail about the current bill, but feel free to check out one of my older posts here and here.

The reason that the Farm Bill is particularly important is because of several titles that involve fruits and vegetables. Currently, fruits and vegetables are considered “specialty crops,” but I’d like to think they are actually food. The Farm Bill sets commodity payments, which are a type of direct income for farmers that grow crops such as corn and soybeans. The Farm Bill also includes legislation that controls how commodity farmers use their land. Commodity farmers are penalized for using their land for fruits and vegetable production, making commodity crops more lucrative. If you’ve heard any of the debates about High Fructose Corn Syrup or all of the soy that is used in processed foods, this is partially why. Corn and soy are produced in very large quantities, making them very cheap to add into processed foods, and have much more financial stability for farmers.

So in my opinion, the US has found itself in a bit of a predicament. We pay farmers to grow calories that are often “added” and punish some for growing real food. There is no perfect solution for this problem. If farmers grew more fruits and vegetables would there be enough demand to keep them in business?

I think it’s particularly important to understand some of the policies that control our food supply. Many people often say that if fruits and vegetables were less expensive, more people would buy them. This might be true, but then we have to think about the farmers that produce them. Would farmers make enough money to survive? Many produce farmers say that they do not want a traditional commodity program, but crop insurance (another type of government payment when disaster hits a farm). Crop insurance would provide a safety net for farmers and might encourage some farmers to use more land for fruits and vegetables. However, it’s hard to say how this would affect their price at the grocery store. I can say that organic produce is often more expensive because of the added labor costs and because of the small demand. Conventional produce prices could also increase if there was suddenly a large supply.

With an election right around the corner, it’s important to think about the agriculture issues in your state. Most of the produce grown in the US comes from California, but many states have small farms supported by farmers markets and local businesses. Virginia has an amazing variety of agriculture. I’m sure many people reading this are supporters of their local farmers markets and the buy local movement. I’d like to challenge all of you to take the Virginia Food System Council’s $10 challenge. If every Virginia household spent $10 per week on locally grown or produced food it would generate $1.65 billion. That’s a lot of dollars, y’all. So, go to your farmers market and spend an extra buck on local kale. Then hug the farmer who grew it.

WTF (What the Fashion) Comedy Show – @ Current

Hi friends and bloggers! This is Liz, from iheartvegetables and I’m kicking off our Thursday Feature with a restaurant that I just had the pleasure of trying, as well as some upcoming events in Richmond!

Thursday night, my friend Eric and I wanted to do something different, so we decided to check out Current, a restaurant in downtown Richmond, that was hosting WTF (What the Fashion?!) a stand up comedy event to support the upcoming RVA Fashion Week. Since Eric and I hadn’t been to Current, we figured this was a great opportunity!

We got there around 8, and were surprised to learn that their happy hour went until 9pm! That’s a huge perk. I hate when Happy Hours end before I could logically arrive and enjoy a drink. They had $1 rail drinks (yes, $1) so I had a few vodka/sodas with a splash of cranberry. (Best way to cut down on sugar, but still get the flavor of vodka-cran!)

We decided to split a bunch of appetizers in order to try more things. We ended up with wings, a black bean quesadilla, and sweet potato fries. I have a weekness for sweet potato fries…

Since I’m a vegetarian, I didn’t dig into the wings. Eric said they were just ok, but nothing spectacular. However, the quesadilla was much better than I expected. It had fresh pico de gallo inside, and was packed with beans, and not too much cheese. It was right up my alley, and a steal, for just $$. The basket of sweet potato fries was huge, and only $$.

The comedy act was supposed to start at 8, but it ended up not beginning until 9, which was fine, since Eric and I were enjoying happy hour 😉

The comics did a good job, despite a less-than-packed venue, and everyone seemed to be in good spirits. The $5 cover was well worth it, especially since it was to support RVA Fashion Week.

And if you haven’t heard about RVA Fashion Week, you can check out the list of events here.