Historic Mills of Fairfax County

Gordon Rice, a student at the Northern Virginia Community College (NVCC), has assembled an interactive map with the location of historic mills in Fairfax County and a description of milling in the 1800’s. We thank Gordon and his mentor, Michael Harman, Assistant Professor, Geospatial Studies, NVCC, for this excellent contribution. Click on "Read more."

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Historic Mill Booklets and Cookbook

Historic Mill Booklets

FOCRM publishes a series of booklets written by FOCRM Board member and longtime Colvin run Mill volunteer, Marjorie Lundegard. The booklets cover various mills and mill sites in Virginia, Maryland, DC, Pennsylvania, and Delaware. Prices range from $5 to $7. Postage $2.50.

Order Form

Grits Cookbook

“Over 100 Recipes Using Cornmeal.”  $8.50. Postage $2.50. The cookbook is also available at the General Store together with stone-ground yellow and white corn meal and grits. Ask for the roasted corn meal - a special treat but not always in stock. See a sample recipe below.

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SPOOM for real grist mill lovers!

Did you know that there is a group that fosters appreciation for old American grist mills and their preservation? SPOOM - love that name - Society for the Preservation of Old Mills has a wealth of information and photos of old grist mills. FOCRM have been active in SPOOM and apply lessons learned by others to Colvin Run Mill. Keeps us sharp and up-to-date on old stuff. Click on the link below to go to their website.


Better than Corn Bread?

Baked Cheese Grits

4 TBS butter
4 cups chicken broth
3 cups milk Salt
¼ TPS cayenne pepper
1 ¼ Colvin Run Mill grits.
¾ cup grated sharp Cheddar
¾ cup grated pepper jack cheese
3 eggs, lightly beaten.

1. Heat oven to 350 degrees F.
2. Butter a deep casserole dish
3. In a saucepan bring chicken broth, milk, 1 ½ tsp salt, and cayenne to a boil.
4. Slowly whisk in grits; lower heat to simmer; cover and cook, stirring occasionally, until thick, about 30 minutes because you are using real grits.
5. Remove saucepan from heat and add butter and grated cheeses.
6. Cool slightly before blending in the eggs.
7. Pour into the casserole dish and bake until set and light brown, about one hour.
8. Let rest for five minutes and cut into squares. Finger food!

From Food Network Kitchen

Recipe courtesy of Tea Specialist Chef Laurie Bell, Great Falls Tea Garden, LLC – www.greatfallsteagarden.com

Colvin Run Cornmeal Shortbread Cookies

The stone ground cornmeal adds a pleasant bit of crunch to this buttery shortbread

1 cup flour
1/3 cup Colvin Run Mill Stone Ground Cornmeal
1/2 tsp. baking powder
1/4 tsp. salt
4 oz. unsalted butter (1 stick), softened to cool room temp.
1/3 cup sugar
½ tsp pure extract (Ex: vanilla, orange, lemon, almond, etc)

Combine flour, cornmeal, baking powder and salt in bowl. Set aside.
Preheat oven to 325°.
In food processor, beat butter briefly. Add sugar and beat to mix well. Add extract, blend. Add dry ingredients and blend until just mixed and has somewhat formed a ball.
Turn out onto a piece of wax paper. Shape into a round to prepare for rolling. Cover with another piece of wax paper for easy rolling to desired thickness. Cut into desired shape/s, place on baking sheet lined with parchment.
Bake in preheated 325° oven for 20 – 30 minutes, depending on size and thickness. Remove from oven. Let cool on baking sheet. Eat and enjoy!

Store in airtight container for several days. May also be frozen. Makes 20 – 40 cookies – depending on size and thickness.

The dough can be rolled into small balls (agate size) and pressed down with the bottom of a glass that has been buttered and sugared or – the balls can be pressed down with a fork – criss-cross style.
Substitute the cornmeal with 1/3 cup stone ground whole wheat flour or ground nuts of your choice. You may also substitute 1/4 cup cocoa powder for 1/4 cup flour to make a chocolate flavored shortbread.
Grind 2 TBSP of dry tea leaves (your favorite flavor – such as spiced, grey, peachy, etc) and add to the dry ingredients. Omit the extract.

Experiment and Enjoy!!