Tag Archives: Food

Farms

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What you always wanted to know but were afraid to ask.

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The Farm Academy is answering all those questions. And more. I feel like I am living in an information overload scenario when I attend these three hour sessions. But, they are so worth the time to do them.

I am learning so much more than I expected, by attending the farm visits. These are serious lectures and tours, not a hayride through a farm.

I found all sorts of resources, and got quite an education on the status of much of the farmland in Howard County.

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Exhibit A. The preservation map. Also available on the web site, as an interactive map, showing just how much land is in some sort of preservation status. If you click on the interactive map link, you can find all sorts of information.

Did you know that over 21000 acres of land in our county are in these programs? That’s almost 2/3 of the current agricultural land in the county. No wonder there won’t be much more development out here. The land is covered in preserved areas.

Planned service area maps tell the same story. There is no current plan to extend the water and sewer lines out here. In order to develop with other than rural residential or rural conservation limits in place, there would have to be a plan to run those utilities to the small towns. Not going to happen in this fiscally conservative time.

As for what happens on these farms, I found the Academy participants to be incredibly open about what they do. We have visited TLV Tree Farm.

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And the UMD Research Farm.

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Dairy and equine facilities at the UMD farm. I feel like I attended classes at UMD, we were given such an in depth tour. I hope to do another post about this facility.

Next weekend, we end up at Gorman Farm.

The county plans to offer these visits again in the spring. If you want to get a better idea of what is happening around you, down on these farms, you should look for them and sign up.

I know that I learned so much more about dairy operations than I ever expected.

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100% Amish

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I just noticed this about tonight’s dinner.

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The food completely was sourced from the Amish farms in our Community Supported Agriculture. Including this absolutely lovely roast from Tussock Sedge Farm.

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I went to their web site (yes, the Amish have web sites, usually maintained by a sales manager) and read all about this grass fed beef. It tells you to slow cook this beef for best results. I did a 20 hour slow cook in my crockpot, overnight and all day. I can say this is some of the best beef I have ever had. Falling apart. Incredibly tender.

Served with another new item we received. Kennebec potatoes

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I think I have a new favorite when it comes to potatoes. These were very creamy and full of flavor. I just microwaved them for about three minutes. Perfect consistency. They would make awesome mashed potatoes.

The vegetables on the side were cauliflower and broccoli. Steamed for just about three minutes. A little Trickling Springs butter and salt and pepper. We got both of them last Tuesday in our delivery. Food just days out of the ground. Nothing like it.

And, enough leftovers for two more meals, plus a hearty broth that will make that last meal probably be a beef noodle soup.

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It doesn’t get much better than this, and it was very simple to make. Turn on that crockpot and go about your business.

Thanks to Lancaster Farm Fresh, I can make a great Saturday night meal without running all over town.

Tidbit Tuesday Again

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Doing a fly by. Quick information because there is too much going on, and I haven’t updated the blog in a few days.

Did you know that the Farm Academy is simply awesome?

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The first session was at TLV Tree Farm. Two more. UMD farm, and Gorman. If there is still room, you should sign up. I learned quite a bit and I thought I knew much about our local agricultural business.

I did learn more about the Roving Radish. For $28 you can get two meals for four people, or four meals for two, like us, with all the major ingredients and the recipes. When it first started, they used about 10% local sourcing, now it is close to 70% local. Want to have better food, easy to make? Affordable? Check them out!

More later, when I get all the information about the local farms, but you really need to see how much the county is doing to promote local vendors and farms. I am seriously impressed.

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Pumpkin Spice

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Flavoring that seems to have taken over the stores, restaurants, drive throughs and other places all over the area. So, what is pumpkin spice?

You can buy it from McCormick.

According to most people, it includes cinnamon, cloves, mace, allspice, ginger, and nutmeg. Me, I get a little adventurous.

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This was in the pumpkin hummus I made a few years back. Post is here.

This hummus is one of my favorites, and a way to deal with large pumpkins, like the ones seen all over this county at our local farms and markets.

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We know there are cooking pumpkins and “jack-o-lantern” pumpkins. Some are stringy. Some have very little flesh. So, we tend to use butternut squash for our pumpkin recipes. Just like they do in the canned “pumpkin pie filling”. Read this blog entry to see what we mean.

I use what we have. If we get cooking pumpkins, OK. If we get heirloom squash, like our recent Sucrine du Berry, we use it.

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Today I decided to experiment with that squash. I roasted it yesterday. Scraped it out. Went looking for recipes. Found one for lasagna. On the Big Oven APP.

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Made my squash component. Made my spinach too, using tatsoi from the CSA. The three cheeses. Mozzarella, pecorino and ricotta. I didn’t go heavy enough on the “pumpkin spice” but I should have.

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Finished. It was good, but not great. I think I need to increase the pumpkin spice.

If you get a chance, pick some pumpkins. Try something new and different. Like hummus, or ravioli, or lasagna.

Bean Eaters

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Tuscan inspired cooking. Using cannellini beans. In the fall, we crave heartier foods and a week ago, our CSA gave us one of my favorite bitter greens, broccoli rabe.

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I knew that my Tuscan cook book had a great recipe using broccoli rabe and beans.

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I made a few changes. Resulting in this.

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I added some sweet pepper, and some scallions to the simple recipe. That called for beans to be cooked, then broccoli rabe added. A little garlic, salt, pepper and olive oil.

Just the thing to counter the chilly weather. Stick to your ribs dinner. Served with baby back ribs from my Friends and Farms basket.

I love cooking with cannellini beans. I have done the soup thing, and made my simple tuna and bean salad countless times.

Check out the Williams-Sonoma Tuscan cook book.

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And go look for broccoli rabe in the farmers markets.

The Antietam Highlands Wine Trail

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Something to do on these lovely autumn days.

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Fall foliage season is fast approaching. I picked up this brochure at Big Cork a few weeks ago. The offerings interested me.

Like the Meadery and Ciderworks.

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Filed away to try out on a weekend soon. But today, the first sunny day in a long time, we ventured out to taste at Knob Hall.

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Just west of Hagerstown. They were harvesting red grapes and sorting, when we got there.

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And, you know what? They make some lovely wines. Not very expensive. But, really well done. The tasting room is in a 200+ year old bank barn. They make one awesome cheese and charcuterie plate. We enjoyed their Chambourcin Reserve for a late lunch.

For those who love good wine, this is a very nice place to check out.

We will be heading back out there to try out the other offerings just west of Frederick. Who can resist the pull of the Appalachian mountains in the fall?

Our Daily Bread

In Baltimore, a Catholic Charity run hot meal program serving 700 meals daily. Plus an employment center. For the past ten years, the Lewis family of Clarksville has sponsored a fun polo match day to raise money for the center. To date, they had already raised over $450,000. This year’s event was the tenth and “final” match day, as they are retiring as hosts.

We were fortunate to win a tailgate pass at the silent auction last May, at the annual Wine in the Garden HC Conservancy fund raiser. The Lewis family had donated the pass.

I wish we had taken the opportunity to attend this amazing day in years past, as it was truly a special experience. One that almost transcends time.

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It’s fun to watch the players on their mounts, but it’s also fun to watch the spectators.

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We got to divot stomp. We met some really nice people. Got up close and personal with beautiful horses.

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Thanks to the Doetsch family who provides their field for the event. They live just across Rte. 32 from the Lewis family, who live on Ten Oaks Rd. The original site of the matches, before they outgrew the fields just off the Ten Oaks/Brighton Dam circle.

We took friends with us to tailgate.

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We wandered around to see the horses.

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We stomped divots at the break between matches.

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We brought local foods and wine to enjoy while watching.

I do hope they find some support to keep the traditional going. Thanks to Mary Agnes Lewis and her family for their long standing support of Our Daily Bread. As I understand, she has been volunteering in some form or another for more than 30 years.

She is truly a wonderful Howard Countian.

Addicted To Kiwiberries

Every fall when these little berries show up in our fruit share, I marvel at just how good they are.

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Kiwiberries from Kiwiberry Organics, in PA. What amazes me on their web site is the nutritional information for these berries.

Besides their high quantities of vitamins and minerals, they just taste great.

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I like just snacking on them or putting them in salads, but I have been tempted to make jam from them. Or to create a berry nectar to freeze and use all winter. The problem I have is keeping enough of them around to do those things.

According to the web site, you can find them at Wegmans, Trader Joes and Whole Foods, but I have never seen them.

We get them three or four times in our CSA fruit share. In fact, we are getting them again this Tuesday.

They supposedly like the weather around here and the farm in PA grows the largest amount in the world, according to their information. I do know we could buy plants and try to grow them ourselves. I may just do that next year. They would be a welcome addition to my garden.

Agritourism

Some of my favorite fall activities on the local farm scene.

The farms in this area have created many opportunities for people to enjoy the properties, pick some fruit, go on hayrides or get lost in a corn maze.

You can’t go wrong picking these events. There’s something to do most weekends.

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Right now.

Clark’s is always open. They even have dinosaurs, I hear, to go along with the Enchanted Forest attractions in the pine tree trails. So many things to do there, and really close to town.

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Larriland is open for pick your own, has a straw maze for the little ones, and has hayrides to the pumpkin patch.

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Gaver Farm just west of Mt. Airy is already open with their corn maze.

Starting next week.

Mullinix Maze opens next Friday the 25th with their huge corn maze, out by Western Regional Park.

Farm Heritage Days at the Farm Museum across from the Fairgrounds is next weekend.

Sharp’s Farm opens next weekend, too.

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In October.

TLV Tree Farm in Glenelg has something different every weekend out at the farm.

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Baugher’s in Westminster has their fall festival events every weekend in October, as well.

Good to see so many choices to get out, pick apples or pumpkins, go on hayrides, check out a petting zoo, or two, or three.

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Support our local farms, who offer much more than the farmer’s markets. These agritourism events help their bottom line, and keep them healthy to be there every year, giving us fresh fruit and vegetables.

Opportunities and Adjustments

Fall is coming. I wore a jacket this morning when I headed up to the post office and to Jenny’s to get a few things. The tomato plants are dying off. The garden is pretty much over and done with, except for the garden salsa pepper plant that keeps on giving.

The farmer’s markets will wind down in the next 4-6 weeks. Most Community Supported Agriculture programs are coming to the end of the season.

It’s time for me to adjust what I get, in order to keep fresh fruit, vegetables, meat and cheese coming into the house.

For those looking to find a source once the markets close down, I have found my two choices work well for us. They appeal to me because I can tailor them. Adjust the sizes.

Friends and Farms is year round seasonal. They have a few promotions going right now. Like a sample “Quick and Easy” basket, as well as the choice to buy a sample of any of their other options.

We have been getting the protein and dairy option, since I love my CSA with its “off the beaten path” weird veggies. I don’t want the same eight items rotated through the house. I like the diversity. But, protein and dairy gives us the right portions and allows us to get our veggies elsewhere.

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Local meats. Made here in Maryland. If you notice the absence of dairy, it’s because I don’t drink milk, so I chose the option of a “surprise me” vegetable as a substitute. We do get cheese once a month on this plan.

As for Lancaster Farm Fresh, they continue to refine their product to make it as flexible as they can. For fall, two vegetable share sizes. Options for meat, cheese, eggs, bread, chicken and fruit.

I like getting fresh fruit and vegetables before the holidays. Like our Thanksgiving basket.

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Broccoli, Brussels sprouts, spinach, mushrooms, potatoes. This was a medium share. Perfect for a couple that likes vegetables, or a family with little ones. Now, that nine pound squash? If I had children or grandchildren, it would have made a huge amount of baby food. As it was, I used it in a number of ways.

This fall, I am returning to a large basket, and adding cheese, bread and fruit.

Now that I know I can get chicken and other meats from Carroll Farm to Table when I need something, I don’t need the meat share from the CSA. Right now, the CSA and Friends and Farms keep us in just about the correct amount of protein to make 5-6 meals a week.

We have adjusted here though. We were getting more ground beef than I am used to cooking. I’ve been creative. I’ve been traditional. I made meat loaf. I made lasagna. I use the crock pot at least once a week. But, we still aren’t huge ground beef eaters, so I will be eliminating one source of that.

The freezer is full. The CSA and Friends and Farms adjusted for fall. I am ready for the change in seasons.