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Maryland Farm & Harvest: Episode 103
Episode Description
  • Grand View Farms, one of Maryland's largest swine farms, owned and operated by the Langenfelder family
  • Cutting-edge farm technologies save time and money for farmers like Jonathan Quinn who have adopted "precision agriculture."
  • Frederick County organic dairy farmer Ron Holter follows traditional farming rhythms
  • Then & Now: Tobacco barn heritage
  • Local Buy: Al Spoler talks about heirloom peppers at Baltimore's Waverly Market.
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Thingamajig
dibble
Dibble

It's a dibble, or dibber if you're British. Used by farmers to make holes in the soil in which to plant seeds and bulbs, the dibble has a long history. In fact, the earliest mention of a dibble-like tool dates all the way back to the Roman Empire.

 

Recipes
FEATURED INGREDIENT: PEPPERS
Bell Peppers with Ground Beef and Barley Stuffing

from "Dishing Up Maryland" by Lucie Snodgrass

Serves 4

peppers

Ingredients

  • 4 green, red, yellow or orange bell peppers
  • 2 tablespoons olive oil
  • 1 medium onion, peeled and chopped
  • 1 small zucchini, chopped
  • 1 pound ground beef
  • 1 teaspoon chopped fresh basil
  • 1/2 teaspoon chopped fresh oregano
  • 1/2 teaspoon chopped fresh marjoram
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika
  • 1 large tomato, chopped
  • 1 cup cooked barley
  • 1/2 cup breadcrumbs
  • 3 tablespoons chopped fresh parsley
  • 1/2 cup grated Pecorino cheese

Directions

  1. Preheat the oven to 375°F. Wash the peppers, cut off their tops and reserve, and hollow out the insides. If needed, level the bottoms so that the peppers will stand up. Place the peppers in an 8-inch square baking dish. Chop the reserved pepper tops, discarding the stems.
  2. Heat the olive oil in a large skillet and add the onion, chopped pepper tops, and zucchini. Sauté the vegetables for 3 to 5 minutes, until tender. Add the ground beef, basil, oregano, marjoram, salt, and paprika, and cook the meat for 5 minutes, until browned. Add the tomato and cook and stir for 2 to 3 minutes. Add the barley, breadcrumbs, parsley, and ¼ cup of the Pecorino. Toss to mix well and remove from heat.
  3. Stuff each pepper with the filling and top with a tablespoon of the remaining Pecorino. Cover the baking dish and bake for 45 minutes. Uncover and bake for 5 additional minutes, until the cheese is melted and brown. Serve immediately or cool to room temperature.
Farm Visits

Learn more about what Maryland farms have to offer by visiting 32nd Street Farmer's Market (formerly Waverly Market) in Baltimore. http://www.32ndstreetmarket.org/index.html

Looking to add a little extra spice to your life? Stock up on all your chilli pepper needs at Captain Thom's Chili Pepper Company. http://www.captainthoms.com/

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