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Category Archives: Food

Daytrippin’ Again and Again

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It is the season. To get in the car and head out looking for new places, and enjoying the weather.

The red buds are in bloom. So are the Kwanzan cherry trees. I have to head out to Brighton Dam to check on the progress at the azalea gardens. Maybe tomorrow we will do that.

We did get out to a few favorite places, and a new one.

We hit the Hawaiian Shaved Ice place on Liberty Road. Just northeast of where Wards Chapel meets Liberty Road. Had one absolutely awesome egg custard shave ice.

We went looking for Carhartt shorts. To National Harbor, no less. There is a Carhartt store there (go figure, a very traditional work oriented clothing company in a tourist destination). This was our first visit to the evolving tourist spot. We had an excellent lunch at Rosa Mexicano, and then slogged our way home through downtown DC. It made us remember just why we retired, and don’t regret that commute every night. By the way, the fish tacos at the restaurant. Amazing.

Spring is our favorite time to hit the back roads, enjoy the scenery and venture into previously unexplored sections of the tristate area.

Any suggestions for places to go?

“Meat” Me in Westminster

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I really miss having a weekly food delivery service, that provides me with locally sourced pasture raised meats. When we lost Friends and Farms, and the reasonably priced option of meats from Wayne Nell in PA, I scrambled while looking for an alternative that gave us something that flavorful, without costing a large amount of money.

Simply put, excellent quality in pasture raised meats isn’t inexpensive.

I discovered Evermore Farm in a roundabout way. I saw their post before Christmas featuring Rheb’s chocolates. They were located not far from one of my favorite year round farm stands, Baugher’s in Westminster. We took a trip out there, met the owner, and became a fan of their products. Their beef, pork and lamb were competively priced, and they were an outstanding product. Love their lamb merguez sausage.

Fast forward to the announcement of their CSA, a four month program, with small, medium and large shares. An option to buy chicken, and eggs. Delivery or farm pick up. I signed up too late for delivery, so we headed out to the farm for our first small share pickup. A good size for two people. 8-9 pounds of meat a month. Roughly $8-9 a pound, with much of what you are getting the more expensive cuts of meat, so it is worth the cost.

Not long after joining this meat CSA, we see that another favorite source, albeit almost as far away from us, Copper Penny Farm, is now offering a meat CSA. Two sizes. Small is 12 pounds and large is 25 pounds a month. A bit more than we would likely use, but a very good value for a family. They also have an egg option.

For us, we did add the poultry and egg option from Evermore.

We could have chosen three dozen a month, but two dozen is perfect for the two of us.

I have already planned my monthly trips. Next month, pick up CSA and hit Baugher’s for vegetable plants for my community garden. June, pick up CSA and head to Old Westminster Winery for my quarterly wine club pick up. July? Head over to Baugher’s orchards to pick peaches. Between the insulated bags, and my various ice packs, we can do this.

 

Baby Chick Days

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Yes, it’s that time of year again. The baby chicks (and ducks) are back at Tractor Supply.

This time we were in Westminster running errands and stopped in for some bird food, and the cheeps from the chicks always attracts us.

They had laying chickens and meat chickens, and they had baby ducks. I really wanted the ducks, but I can’t convince my husband to turn my old garden into a home for them. I mean, after all, duck eggs are amazing.

You have to buy a minimum of six chicks. There are signs everywhere telling people these are not Easter pets. These are farm animals, which you can raise in a fairly limited space if your county regulations allow it.

For us, we would have to do some serious planning. Just to keep them safe from the occasional fox, and the resident hawks.

Still, it is something I would love to do. I don’t know, I could use subterfuge and blackmail, like telling him I will buy one of these instead.

Hey, they are only $199.99 and just think what you could do to drive your HOA crazy with one of these babies in your front yard. Out here, though, no HOAs, so I could make it my new driveway guardian. Do you think it would scare the hawks?

Down Home Cooking

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Maryland. My home state. Not really north or south. Depending on where you live, we can be dismissed as being the opposite.

New Englanders call us Southern, for being south of the Mason Dixon Line. Those from the deep south call us Yankees.

For me, I think it means we can embrace the best of the cuisines from both sides of that imaginary line.

My family is German. We can do the whole scrapple, sauerbraten, head cheese, wurst thing, no problem. Still, we also love distinctly Southern tastes. Smithfield ham. Hominy (not far from grits). Biscuits. Fried chicken. Oysters. Shrimp. Blue crab.

Finding a cookbook that celebrates the South. In a good way. No, beyond that. In a celebratory way. That would be a great thing to add to my capabilities. I am truly enjoying cooking from Deep Run Roots. My kind of Southern cooking and more. Not drowning in butter, but using those fresh ingredients that grow so well in the temperate climate.

I am also discovering just how much my Amish (Pennsylvania Dutch) CSA has embraced and delivered the better heirlooms from the Southern food world. Things like collards, sweet potatoes, grits, cornmeal, okra, turnips.

I have made some interesting meals from this book. Mostly using what I get from my CSA. North meeting South.

Garlic confit to use in many meals. Sweet potato yogurt (OK, this stuff is awesome, I could put it on cardboard and eat it). Squash and onions that ended up as a hummus substitute.

I have also learned how to perfect my grits. Using a double boiler method.

A few other things, too. More on those in the future. If you want to try something new with your spring CSA, you might want to download Deep Run Roots. I can highly recommend it. And nobody is paying me to say that.

If you want to make something awesome, try the sweet potato yogurt.

Roast a few sweet potatoes. Scrape them out of their skins. Equal part of a Greek style yogurt. Honey, lemon juice and salt, to taste. Whirl it all together. Slather it on anything. Sprinkle a little cayenne on it to spice it up. Vivian’s recipe puts it under Collard Green dolmades, made with homemade sausage. I will probably make the dolmades some day, using Boarman’s sausage, but that picture above, with the Merguez sausage from Evermore Farm, that shows you how this base of taste can tame the spice and bring intense flavor to your dinner.

CookBook Club

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Did you ever belong to a book club? You know. Where you read a book and then get together to drink wine and discuss the book.

I have done a few book clubs in my life, but never a cookbook club. One where you cook from a book. There are real life cooking clubs where people meet and eat from a chosen book, or a chosen cuisine. Food52 talks about how to do that.

For me, though, I am talking about virtual clubs. On line clubs. Facebook, actually. I stumbled upon the Food52 club page and became a member recently. Why? Because I miss the on line challenges to make me cook outside my normal rotation of recipes and ingredients.

An on line challenge that keeps me interested in expanding my capabilities. So, I found myself downloading a brand new eBook last week.

Deep Run Roots. The massive (600 page) cookbook from Public TV chef star Vivian Howard. Southern food. Simple to complex. Traditional to fusion. I am really enjoying the challenge. To cook outside my comfort zone. Like trying this pork in curried watermelon.

I haven’t tried this one yet. I will in watermelon season.

Now, I just began. With lamb and beet tzatziki.

To make it local, I used lamb from Evermore Farms in Westminster (I used ground lamb and made meatballs instead of kebabs). Chiogga beets from my CSA, which meant my tzatziki wasn’t neon pink.

What is fun about this on line cookbook club. Seeing what everyone else is making from the cookbook this month, and getting ideas for cooking.

Me, I want to try her shrimp and grits, using the grits from my CSA.

Heirloom grits. Cornmeal. Heavily featured in her book. Today, I stopped at Boarman’s to get shrimp. Such a good deal on big, Gulf Shrimp.

This week, shrimp. Next week, oysters. Can’t wait to try all these new ideas.

Well, Kiss My Grits

Channeling old movies on Oscar Night. Who remembers “Alice Doesn’t Live Here Anymore”? I got another bag of grits a few weeks ago from our Community Supported Agriculture (CSA) delivery and it reminded me I still have half a bag from December.

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The yellow grits from December. Now, in addition.

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A brand new bag of heirloom Bloody Butcher Red grits. Not your ordinary grits. I want to make these soon but need to finish that bag of yellow grits from December. Tonight, I made another large pot to serve with shrimp.

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Grits are definitely not fast food. But they certainly starred in tonight’s dinner, even if they took 40 minutes to cook. This was a truly simple meal, yet time consuming to make. A pound of Gulf Shrimp. Steamed after marinating in Old Bay, Secolari flavored vinegar, and sesame oil. Roasted radishes from the CSA, that were made earlier this week and heated in a very hot oven, after drizzling in honey and sprinkling with Old Bay.

The grits. Half milk, half water. Salt. Pepper. Boiled. Add grits. Three to one ratio of liquid to grits.

Cook forever. Stir almost that much. Add parmesan and butter. Stir again. Serve.

In Vino Veritas

Spring came to our area last weekend. It doesn’t seem to be leaving anytime soon. It was a perfect weekend for a winery trip, and we didn’t even have to leave the state.

Maryland has over 60 wineries now. When we first got married and interested in local wine, there wasn’t much out there. Byrd, Boordy, Basignani, Fiore, Elk Run, Linganore, and Montbray are the ones I remember. Back then, we were looking to buy a few Maryland wines to have with our wedding anniversary dinners. Knowing that most of the wines weren’t made to age for decades, we focused on whites for the first few years. We also looked for those specially made reds, or dessert wines, to get us through our second decade of marriage. Byrd made decent reds in 1980. So did Elk Run. Not much else. Cabernet Sauvignon wasn’t widely planted in the state. Now, it’s different.

On the Maryland Wine website, I see that we’ve visited 14 of the 68 active wineries. Quite a list to ponder future destinations.

For this “trip”, we went to two of the closest wineries to our home in Central Maryland. Black Ankle and Old Westminster. We have been to these wineries before. I have written about their wines in my local dining challenges, and just in my locavore posts.

Why were we visiting wineries this weekend? Black Ankle, because it was wine club pick up weekend. Old Westminster, because the weather was gorgeous and we hadn’t seen the new tasting room, which opened last year.

If you have good local wineries where you live, you might want to consider their wine clubs. There are many different models. Look into them, you may find one that fits your budget, and your desired types of wine. Also, compare, some clubs are extremely flexible about exchanges and substitutions.

The clubs are very popular. They also give you special events, and small lot wines not available for general purchase. We belong to three in Maryland. Big Cork, Black Ankle, and as of yesterday, Old Westminster.

Why these three? Convenience of pick up, flexibility, and quality/consistency of product. There are quite a few excellent wineries in the state these days. For us, it came down to location coupled with selection. We enjoy the events at the local wineries. We tend to take picnic lunches or dinners with us when we go to get our quarterly allocation.

All three of these wineries allow you to bring in food, and have ample space for you to picnic on their grounds. I finally figured out what drew us to this model. It was simple. Feeling as if we had returned to the days where you could pack a picnic, spread out a blanket, listen to good music, eat good food and drink good wine. We lost that model in our communities and our parks. Restrictions on alcohol, due to liability issues, mostly.

But I digress. We had a lovely weekend around here. It warmed up enough on Friday afternoon for us to take a small cooler with some salads, fruit and yogurt and head out to Mt. Airy. Black Ankle is open from noon until 8:30 PM on Fridays.

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Every Friday night they have live music, year round. Winters, they are indoors. In good weather, they set up out front and tables, chairs and picnic blankets cover the lawn.

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Second Saturday nights, every month, are member only music events. After the winery is closed to the general public. Black Ankle has over 2300 wine club members, so there is always a crowd. A much younger crowd than what we used to see at wineries. Which I think is a great thing. A few decades back, we would only encounter people older than us at winery events. Nice to see the resurgence in interest in good wines. Black Ankle’s wines are pricey. But worth it. Consider a Friday night there as a better choice for dinner and music. Yes, the wines begin at $28 a bottle. They are a bargain compared to spending that much in a chain restaurant for a bottle that retails for $6-10. They are also very well made. All of them.

Yesterday, we headed up to Old Westminster to visit that new tasting room.

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So did many others as seen in the picture taken as we were leaving, just before closing time at 5pm. The building is sleek, clean lined and there is adequate space to host events for the over 1000 club members here. A relative newcomer to the Maryland wine scene, Old Westminster began selling wine less than 5 years ago. They make very, very good sparkling wines. One of only a handful of wineries in our state that make sparklers. It’s the reason we joined their club. Limited numbers of their premium wines.

We will be getting our first trio of wine in March. Looking forward to it. Also interested in food truck Fridays at the winery. They should be fun. Coal fired pizza with wine, anyone?

Stay tuned this spring and summer when we wander the state to see what else is out there.