Ragged Mountain Natural Area

Well a very busy week has put me slightly behind on a post.  This Virginia boy made his first trip to the storied state of Texas last weekend for the wedding of two good friends from undergraduate studies.  The wedding couldn't have been better, and it was great catching up with old friends.  However, there were no mountains (or much of anything for that matter) surrounding Dallas, and the Blue Ridge was a very welcome site heading back into Virginia.  Last Saturday (4/14) Alli and I wanted to find a moderately long hike somewhere close to Charlottesville.  We had long heard of the Ragged Mountain Natural Area hike, located only 2 miles from the University of Virginia, but never paid it a visit.  As it turns out, the hike was exactly what we were looking for on this particular day.

Ragged Mountain Natural Area provides close to 6.5 miles of hiking trails that are maintained by the Ivy Creek Foundation.  The trails are centered around two lakes which serve as reservoirs for the city of Charlottesville.  The trail head starts at a graveled parking lot located at 1730 Reservoir Rd.  A kiosk is also located in the parking lot providing information, rules, maps, etc. for the area.  Alli and I chose to do the "main trail hike" and the "peninsula loop."  The main trail is a 3.5 mile hike that winds its way around the lower lake, pictured above.  The peninsula loop, as one might expect, breaks from the main trail and is a half mile circle around the shore of a prominent peninsula that juts into the lake.

Heading north out of the parking lot, we started our adventure on the main trail.  The first quarter mile or so of the hike is pretty steep climbing over both log steps and jagged rock formations.  Keeping a pretty good pace, we were able to get our heart rate up over this stretch.  Along the way, we passed the "round top trail" on our right.  From the map, the round top trail is a quarter mile deviation from the main trail that eventually rejoins the main.  The name suggests that this loop may provide a little more up hill action although it was not confirmed.  Shortly after passing the sign for the round top trail, the main trail flattens out considerably.  At this time, the trail begins to approach the shoreline and you can just start to see the lower lake through the trees.  After only a few hundred feet of flat trail, we took a left at the sign for the peninsula loop.  The highlights of this short detour are at the end of the peninsula.  There you find an old stone chimney and corner of an old house foundation of residents long past.  Just past the chimney you can walk out on the shores of the reservoir and get a pretty good look at most of the lower lake.  As you will see from the pictures, the water when we visited was well below the high water mark.  At the time, Charlottesville had not had any rain in weeks and was in desperate need.  Thankfully, it has been raining steadily for over two days now.  It would be interesting to make a quick return trip to the reservoir to see to what extent the rain has helped the water level.  After soaking up a little sun and enjoying the watery view, we continued on the loop eventually rejoining the main trail.

The next couple miles of the main trail twist and turn around the shore line of the lower lake.  The trail is gently rolling with only minor elevation changes allowing you to move as quickly as you would like.  A few stretches of our hike produced views of dried lake bed as the trail snaked around the shallow coves of the lake which had dried up (another indication that we desperately needed some rain).  There is a land bridge at the end of the lake furthest from the parking lot that functions as a dam between the upper and lower lakes.  This large, grassy area would be a perfect place to stop and have a snack or lunch if you had one packed.  There is also a really cool wooden shed located on a large stone pillar that stands about 20 feet over the surface of the upper lake.  We could not figure out what the original function of this building could've been or why it's up on the pillar.  Any guesses?  At the land bridge you have the option to hop on the 2.2 mile "upper lake trail."  We were happy with our original 4 mile plan and continued working our way around the lower lake.

The second part of the hike takes you away from the lake for a while and into the woods.  There is a much steeper elevation change that provides a bit of a hike; however, once you reach the pinnacle, it is all downhill for the last mile or so heading back to the parking lot.  At some point in the waning steps of the main trail Alli and I made a wrong turn and ended up crossing over the concrete dam.  The dam, right, is on the opposite end of the lake than the land bridge and can be viewed for much of the beginning of the hike.  Looking at the map, it does not look like we should've crossed the dam.  We ended up back on the peninsula loop and had to back-track the beginning part of our hike.  I think we ended up adding about a mile to our hike giving us a total of 5- oh well.

I would recommend Ragged Mountain is you are looking for a long, easy, relaxing hike.  The 3.5 mile main loop ensures that you get a lengthy hike in and can be supplemented with the shorter trails as we did.  As I mentioned, there are only a very few steep parts and most of the hike is on a slightly undulating, lakeside trail.  The views are not as great as if you were to get to the mountains, but it is always nice to be on the water.  I am providing the trail map below in case you might want to check it out.  Enjoy!

Perfect BBQ Chicken Recipe

Although grilling activities normally crank up with the warmer days of spring, I have been cooking this chicken all winter long.  It is extremely cheap and easy, and I don't think I have ever had a piece of juicier, more delicious chicken.  I must admit- this recipe does not come to me from the state of Virginia.  I was taught this magical way of preparing chicken from a softball teammate who spent his college years at Ole Miss where he claims this chicken was a tailgate special.  I know what you are thinking, and I too was reluctant to trust in any words of wisdom passed to me from the state of Mississippi.  However, after trying this chicken for the first time, I quickly realized that a good ol' boy from the deep south could teach me a few things about a chicken and a grill.  I now pass on to you the secret of perfect BBQ chicken.

The list of ingredients is short and sweet: chicken, extra virgin olive oil, Cajun seasoning, and BBQ sauce.  I personally think that dark meat is a lot more moist than white meat and tends to grill better.  I started grilling legs (as they were the original form prepared for me), then moved to thighs, and then finally to the quarter chicken combo of the two.  I know some of you females (at least one in particular) are squeamish when it comes to picking meat off of a bone.  I have not tried this recipe with chicken breasts, but I'm sure it would turn out just fine.  Breasts just need a little extra care when it comes to not overcooking and drying them out!  For first timers, I would suggest thighs.  It also really doesn't matter what Cajun seasoning or BBQ sauce you use.  I have been using Louisiana brand Cajun Seasoning, although Slap Ya Mama sounds a little more fun and will probably be next when I run out of what I have.  This time I used simple, cheap, Kraft Thick N' Spicy Honey BBQ sauce but any of your favorites will work.  So any kind of chicken, seasoning, and sauce- easy enough right?  The tricks to making this chicken unbeatable are in the preparation details.


While your grill is warming to medium-high heat, lay out enough aluminum foil to set your chicken on with enough extra to curl up around the edges to make a bowl-like shape.  I also recommend doubling up with two sheets.  Set the chicken in the foil coating both sides of the chicken and the foil with olive oil.  Next, sprinkle both sides of the chicken liberally with the Cajun seasoning.  The foil and chicken are now ready to place on the grill.  The chicken should be positioned skin side down when it is first placed on the grill!  This simple tip is going to be one of your major keys to success.  Placing the skin down to start ensures that the olive oil is sufficient enough so that the skin does not stick to the foil.  Enjoy your favorite cold beverage as your chicken cooks in a bath of olive oil, seasoning, and, most importantly, its own juices.  Expect to hear wonderful crackling noises and the glorious smell of cooking meat as the fat from the skin begins to form a nice, crispy layer on the bottom of the chicken.  Once the skin reaches a nice golden-brown color, flip the chicken and allow it to cook for an equal amount of time on the other side* (see note on time below).  You want to try to only flip the chicken once in the foil.  I usually use tongs to peak under the  pieces to make sure my timing is just right.  It is absolutely imperative that you do not poke any holes in the foil during the flip!  Doing so will send all of those delicious juices straight to the bottom of the grill.  Not only does losing your juices drastically decrease the delicious flavors that you are trying to infuse in your chicken, but it can also cause nasty flair ups that cause your chicken to cook too quickly.  Having successfully flipped your chicken and allowing it to cook on both sides in the foil, it is now time for phase two.

While in the foil, throw the BBQ sauce to the top side of the chicken.  Feel free to be extremely generous with the sauce.  Using tongs, remove the chicken from the foil and place it directly on the grill- sauce side down of course.  At this point, the chicken should be almost completely cooked and you just want to leave it on the grill long enough to produce a nice char of BBQ sauce.  While this char is forming on the grate side of the chicken, slather sauce on the other side.  Again, you want to try to flip the chicken only once during this step.  That's it!  After both sides have been grilled with sauce you are ready to enjoy the best chicken you will ever eat.  As shown above, I try to grill some type of vegetable with my meat; in this case, asparagus.  Any kind of starch will create a nice complete dish, and I suggest mashed potatoes or rice.  This chicken could not have been more tender and juicy and the asparagus was extremely fresh- both coming from farms in the surrounding area.  I hope you enjoy this beautifully simple, yet flawless, way of barbecuing chicken!

*I never time anything when grilling.  I feel that having a schedule goes against the entire mindset one should have while grilling.  When asked how long something should be grilled I will usually answer "until it's done."  You should learn how to judge how well meat is cooked both by sight and by feeling the firmness of the cut.  This skill will also eliminate the heinous act of butchery a beautiful piece of meat with a knife or spatula side while it is on the grill!  Also, please do yourself a favor and DON'T OVERCOOK YOUR MEAT!!!  Almost nothing, besides chicken, should be cooked done or well done.  If you are eating your beef, pork, or venison well-done, you are missing out on some of the better things the world has to offer!

Charlottesville Farmer's Market

Welcome to Virginia Calling!  Although this blog will not have a specific theme, it will be centered around outdoor activities in the greatest state in the nation- Virginia.  I will do my best to stay outside every weekend and post as many bikes, hikes, floats, camps, hunts, etc. as I can with lots of pictures and helpful suggestions.  The activities will focus on the Central Virginia area although I will occasionally explore other parts of the state and possibly even other states.  You can also expect to find plenty of grill recipes, local restaurant reviews, music reviews, and directions to the area's most satisfying watering holes.  I hope you enjoy this state as much as I do and find my experiences useful!

There is no better way to kick off this blog than taking a visit to the much anticipated return of the Charlottesville farmer's market.  After a brief, three month, winter hiatus, the market, which runs weekly from April through December, "opened its doors" to the public on an absolutely gorgeous Spring morning.  The spotless skies of this particular morning were a perfect example of the kind of weather that makes springtime in Virginia so special.  Crisp, morning air chilled faces while a bright, rising sun warmed backs.  The farmer's market consists primarily of farmers, food vendors, and artists from the greater Central Virginia area that come to share their various products with the people of Charlottesville.  Most all of the vendors take pride in cultivating and sustaining a localized economy and are quick to meet you with a smiling face.  I believe any trip to the farmer's market should consist of four key components- basic morning necessities, free samples, substantial sustenance, and weekly food.

The most basic of basic morning necessities, especially early on a Saturday morning, is coffee.  Shenandoah Joe, a local Charlottesville company, can help you out with this need as they offer a variety of freshly ground brews at the market.  This booth can easily be found by following the delicious, wafting smell of roasted coffee beans or simply looking for one of the longer lines (don't be deterred- it moves very quickly and is well worth a short wait).  After fueling up on caffeine, the second most basic morning necessity is to remove the searing hunger pain in your stomach.  This need makes the next logical step at the market to hit up the neighboring tent where the doughnut man serves up his freshly baked tasty treats.  These doughnuts are absolutely delicious.  They are light as air, melt in your mouth, and best of all, served a little warm.  Although plain and glazed are both options, I strongly recommend going with the cinnamon and sugar coating.  A fresh cup of coffee and homemade doughnut are the perfect start to a day.

Having satisfied the most essential daily needs, it is now time to take full advantage of the vendor's many free samples.  In my opinion, the creme of the crop as far as free sample booths go, is the Everona Dairy cheese people.  Everona Dairy produces a variety of unique cheeses and spreads and normally offers four or five varieties for tasting.  I believe most, if not all, of the cheeses are made from sheep's milk.  They all have distinct, powerful tastes and are very good.  The dairy proudly boasts an impressive display of hardware from various cheese tasting competitions of which I know nothing specifically about.  There is another dairy that offers cheese tastings, but I don't recall their name (although you should certainly try to find them).  There is also the weekly cheese ball lady who makes delicious cheddar cheese balls that make great gifts or party favors.  Another popular tasting booth is Jams by Daniel, offering an array of homemade jams made from fresh fruits.  Many more unnamed booths offer tastings of various products.  I have never had anything that I didn't enjoy from the market.

Having done a little walking now and arousing an appetite, it is now time to get some substantial food.  There are plenty of booths at the market offering up hot food for breakfast, second breakfast, brunch, or lunch.  I happened to be craving a crepe from The Flat.  The Flat is a small, crepe-serving establishment set up in a building right across the street from the farmer's market.  Although they are not technically part of the market, they use many ingredients from the market's vendors in a number of their crepes.  Unfortunately, The Flat was closed.  I don't know if they are closed permanently, but I certainly hope not.  Plan B was not hard to formulate and I headed straight to the Babes in the Woods booth to get a grilled, local bratwurst on fresh bread with grilled peppers and onions.  Babes in the Woods is my go-to booth for all things pork, and the food was outstanding as usual.  Other hot cooked meals include the most popular taco booth, a cooked to order gourmet omelet booth, and a few grilled sandwiches and pita places among many others.

It is now finally time to make the last passes through the aisles of booths to purchase any fresh vegetables or locally raised meats that you may need for the week's upcoming meals.  There are plenty of options when it comes to meat and produce.  Certain vendors will specialize in chicken, pork, beef, etc.  For me, it's pretty much a toss up as to who I choose for vegetables, chicken, and beef.  As I said previously, my only true allegiance lies with Babes in the Woods when it comes to buying pork.  They offer pork just about anyway you can think of (ground, sausage, loin, chops, bacon, brats, etc.).  Today I opted for two, inch-cut pork chops that will grill up nicely later this week.  The overall bounty that I collected consisted of the pork chops, two quarter chickens (leg & thigh combos), some enormous, great looking green onions, spinach, asparagus, and some cheese from Everona Dairy.  You will most certainly be seeing some of these items in future posts in a much more delicious form.

Farmer's markets are a great way to spend a Saturday morning.  You might have to spend a few more dollars for food, but it is definitely worth the money to help support your local farmers.  Almost all of these farmers pride themselves on responsible farming practices and many offer organic products.  All animals live a wonderful life roaming the hills of the surrounding area and enjoying the beautiful Virginia weather.  The fruits and vegetables are untouched by pesticides and greener then anything found in the grocery store.  Aside from promoting local economy, farmer's markets are also environmentally friendly.  Local production and distribution drastically reduces the fossil fuels needed to disperse products nationwide.  Farmer's markets can be found in cities all over Virginia and the US.  Please see what your community has to offer next weekend!

I have only highlighted my favorite booths at the Charlottesville market, and there are countless others that are great.  Please comment on your favorites!  Below are pictures of a little girl that was getting down sawing on a fiddle and a pooch that was left to chill in the sun given the no pet restriction.