Chesapeake Spring Home Show
Chesapeake Harvest will, once again, be featuring Taste Maryland at the Chesapeake Spring Home Show in April. The acclaimed indoor farmers market will allow you to experience the bounty of farm to table on the Eastern Shore. Come sip, savor, sample, and purchase from your local farmers, producers, and craft beverage makers.
Stay for special presentations by Chef Sam Sharoky from Blue Shore Kitchen and Chef Steve Konpelski of Turnbridge Point. Watch them use cast iron pans from Butter Pat to transform local ingredients into restaurant-quality cuisine.
The show, sponsored by The Star Democrat, will be open Saturday, April 6 from 9 a.m. to 5 p.m. and Sunday, April 7 from 11 a.m. to 4 p.m., at the Talbot County Community Center at 10028 Ocean Gateway (Rte. 50), Easton, MD.
The coming season promises a robust selection of food safety education opportunities across the region, thanks to Food Safety Outreach funding and our partnership with Future Harvest CASA.
On Monday, April 15th, please join us for the first of three workshops intended to increase understanding of the FSMA Produce Safety Rule and Good Agricultural Practices. On-farm Module #1 will focus on learning how to conduct a Land Use Risk Assessment including farm location and features, adjacent properties, wildlife, pets and livestock, waste management, manure and compost. We will dig in to how to identify potential sources of contamination and practical strategies to reduce risks.
For this session, we’ll begin with a light lunch and brief orientation at the Chesapeake Culinary Center at 512 Franklin St. in Denton, MD, then caravan to Abundant Grace Farms at 7904 Clark Road, just a few minutes away. Our hosts, Brian and Jessica Perez, raise heritage pigs, fresh market produce, and certified organic grain, which will provide ample opportunity for real-time learning.
Bring a map of your own farm and adjacent properties so you can begin to apply what you learn. We will provide risk assessment forms.
$20 registration fee ($10 for FHCASA BTFP’ers) covers printed materials and lunch.
These workshops will be useful for beginning and experienced farmers, and whether or not you have attended a PSA Grower Training. Please click here for more info and to access our Eventbrite Registration.
Save the date for On-Farm Module #2:
Agricultural Water Risk Assessment and Best Practices – Source-Quality-Usage, and Irrigation Systems
June 17th 12:30-4:30pm
PEC Community Farm at 39990 Howsers Branch Dr. Aldie, Loudoun Co. VA
Growers, if you haven’t yet taken the PSR training course, there is one more scheduled in Maryland on April 29. This course is required by the FDA for farmers and farm managers whose operations are covered by the rule. For farms that are exempt or qualified exempt, it’s still a terrific opportunity to learn and develop the culture of food safety so necessary on your farm.
Contact Sarah Everhart @ 410-458-2475 for more information or click here to register for the April event.
Our work is supported by Food Safety Outreach Program Award Number 2018-70020-28868 from the USDA National Institute of Food and Agriculture, by the USDA Local Food Promotion Program Program and Town Creek Foundation.
Leek & Mushroom Frittata
Yield: 8 pieces
- 1 lb. mushrooms (shiitake & oyster work well)
- 1 leek, washed
- 4 cloves garlic
- 12 eggs
- ½ t. kosher salt
- ¼ t. fresh cracked black pepper
- Pinch nutmeg
- ¼ c. milk (whole/skim/almond)
- 4 oz. grated parmesan cheese
- 4 oz. crumbled goat cheese
- 3 Tbsp. unsalted butter
- Preheat oven to 400 degrees Photo Credit : Carolina Girl Cooks
- Wipe mushrooms with a damp paper towel to clean them – never submerge in water! Slice into ¼-inch pieces.
- Mince garlic, set aside.
- Slice off both the root end of the leek and the dark green tops (you can leave an inch or two of the lighter green portions).
- Split the leek in half vertically then slice each half into 1/4-inch pieces. This may seem like way more than you need, but once it’s cooked, it reduces a good bit.
- Toss pieces into a deep bowl of cold water and swish vigorously to rinse off any sand that may be trapped between layers. Strain well and dry on toweling.
- Melt butter over medium heat in a 10-12” cast iron pan, or use a non-stick if you plan to bake in a different dish.
- Add the leeks and cook until translucent or “melted.”
- While the leeks are cooking, place eggs, salt, pepper, nutmeg, and milk in a large bowl (you can use a stand mixer for this) and whisk well. Set aside.
- Add mushrooms to the pan and sauté until the moisture has evaporated and they’re tender.
- Add minced garlic and cook until gently caramelized.
- Pour egg mixture into skillet and stir gently to evenly distribute the leek and mushroom mix. If using a different baking pan (8×8 square, 9×9 round) spray well with cooking spray or grease with butter, adding leek and egg mixtures after.
- Add cheeses and cover with a sheet of foil.
- Bake for 12 minutes, covered.
- Remove the dish from the oven, remove the foil, and return to the oven for an additional 10-15 minutes.
- The frittata is done when the center just barely jiggles when shaken, but doesn’t look wet. If it seems to be taking extra time (beyond 15 mins.) to set, lower the oven to 350 degrees and continue checking every 5 minutes.
Packed with nutrients, color and flavor, microgreens are an excellent choice to liven up any meal. Not to be confused with sprouts which are, as the name implies, the first shoots from a collection of seeds, typically grown in water and harvested just days after the plant appears. Microgreens, on the other hand, are grown in soil or on a dense mat and take 1-3 weeks to reach maturity. They share the flavor profile of the mature plant: nutty arugula, zesty radish, refreshing celery, mild leek. Microgreens are available across the seasons, and we especially love how much they remind us of spring!
In the Mid-Atlantic, winters are mild enough to allow certain fall-planted vegetables to exist in a sort of suspended state until spring. Among them, leeks. Members of the onion family and very cold hardy, overwintered leeks are one of spring’s most delightful locally grown treats, their sweetness enhanced by the low temperatures. Slightly more subtly flavored than their cousins, onions and garlic, leeks can be sautéed or braised, but they also work well in long-cooked dishes like soups and roasts. Prep them by removing the roots and the dark green tops, then rinsing sliced or split portions in water. Here’s an easy to follow video tutorial to help.
Leeks are rich in nutrients that improve cardiovascular health, and they’re also high in magnesium, iron, and fiber. To enhance their disease-fighting compounds, allow them to rest for 5-10 minutes after cutting before you cook them.
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1 TB honey
Juice of 1 lemon
1 TB olive oil
3 garlic cloves pressed
Add all ingredients to a small bowl or mug. Stir clockwise using a wooden spoon.
Drink immediately. Repeat daily until symptoms stop.
This remedy is highly therapeutic and prized for its healing abilities due to its antibiotic, antifungal, antiviral, antiseptic and anticancer properties. It naturally coats the throat, increasing lubrication and reducing the urge to cough. It has the power to strengthen the immune system, minimize throat irritation, fight off colds and flu, soothe sore throats and laryngitis, and reduce inflammation in the body.
Garlic and honey are one of the world’s oldest medicines. There are more than 4,000 years of the recorded use of honey and garlic as medicine, from the ancient world to the present.
The best way to benefit from garlic’s miracle healing ability is to consume it raw.
Lemons are a powerful healing fruit containing high levels of vitamin C.
Olive oil is a natural expectorant due to its highly anti-inflammatory and antioxidant properties.
* Please consult your doctor if symptoms get worse or persist for more than 7 days *