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This is a list of plantations and/or plantation houses in the U.S. state of Virginia that are National Historic Landmarks, listed on the National Register of Historic Places, other historic registers, or are otherwise significant for their history, association with significant events or people, or their architecture and design. [1] [2] [3]
The house, built over an English basement, is a typical wood frame, hall and parlor, farm house with gabled dormers and large end chimneys. Many of the windows have the original blown glass. Greenway is a private residence and is currently operated as an American Saddlebred horse farm.
They worked over two years to cultivate the farm's vegetables and flowers, olive trees, fruit orchards, beehives, chickens, and cattle. They prepared the inn and developed a menu for the restaurant, opening in December 2016 as SingleThread. [2] [3] The menu at SingleThread combines Japanese influences with farm-to-table ingredients. The dinner ...
It was built circa 1900 as the Honeywood paper mill. The first Honeywood Mill was built at the same time as the dam, in 1835 by Edward Colston. It burned a few years later and was replaced, then burned in the Civil War. [4] The power plant is operated by FirstEnergy with a total installed capacity of 1210 kilowatts. [5]
Farm museums in the United States (25 C, 15 P) Pages in category "Historic farms in the United States" The following 22 pages are in this category, out of 22 total.
On the same day as Gen. Hammond received the 600 acres of Rickahock from Capt. Marshall, Colonel Philip Honeywood was granted a patent of 3050 acres. [1] This included 1550 acres above Warrannucock Island (now known as the Pamunkey Indian Reservation) and 1500 acres south side of the York River near the Island.
A Chicken Parm Dip. Mendocino Farms consistently changes its menu every six to eight weeks, [4] but popular items include: [1] "Not So Fried" Chicken – "Shaved, roasted chicken breast topped with Mendo's krispies, herb aioli, mustard pickle slaw, tomatoes, pickled red onions on toasted ciabatta with a side of tangy mustard barbeque sauce or mustard pickle remoulade"
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