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Maryland Farm & Harvest: Episode 108
Episode Description
  • Crop duster pilot Jeff Chorman helps keep the Bay clean by dropping cover crop seeds that prevent runoff from polluting waterways.
  • Poultry farmers Bobbi and Danny Reed raise chickens on their high tech Caroline County farm.
  • After an extended absence from farm life, William Layton returns to his family's farm with wife Jen Layton to embark on a new adventure – in winemaking!
  • Then & Now: The birth of the poultry business.
  • Local Buy: Al Spoler discusses good grilling practices with Chef Jerry Pelegrino of Waterfront Kitchen.
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Thingamajig
Cow Water Pedal
Cow Water Pedal

This is a cow water pedal, or nose pump, used to provide grazing cattle with a much-needed water source. Thirsty cows push it with their noses to pump water into a small bowl from which they can drink. Nose pump systems like this one offer an environmentally-friendly alternative to allowing cattle to drink directly from nearby streams, which can cause bank erosion and the pollution of water sources with animal waste.

 

Recipes
FEATURED: GRILLING
Grilled Corn with Hoisin-Orange Sauce

from 2009 Maryland Buy Local Cookbook

Ingredients

  • 1/2 lb. softened, but not melted, butter
  • 4 tablespoons Hoisin sauce
  • 4 tablespoons orange zest
  • 3 teaspoons chili garlic sauce
  • 6 ears Maryland corn
  • Fresh cilantro for garnish

Directions

  1. Light the grill and adjust to medium-high heat.
  2. Mix the butter, Hoisin sauce, orange zest and chili garlic sauce in a small bowl to blend, season with salt and pepper.
  3. Grill corn until it begins to soften, turning occasionally, for about 5 minutes. Then brush corn with butter mixture and continue to grill until the corn is tender about 5 minute longer, brushing intermittently with butter mixture.
  4. Transfer to a serving platter, brush one a bit more butter mixture, and sprinkle with cilantro to garnish.
Grilling
Grilled Gunpowder Bison Tenderloin with a Chili & Brown Sugar Crust

from the 2010 Maryland Buy Local Cookbook

Ingredients

  • 1 bison tenderloin, whole, clean, with silver skin removed (3-4 lbs)
  • 1 cup of New Mexican chili powder
  • 1 cup light brown sugar
  • 2 tablespoons of kosher salt

Directions

  1. Combine brown sugar, chili powder and salt together and rub the mixture on the bison tenderloin. Let the tenderloin rest in the refrigerator for 6-8 hours.
  2. Heat the grill to 400°F and grill bison tenderloin for 6-8 minutes each side for medium rare. Let rest for 5-6 minutes before slicing.
Farm Visits

No time? No problem. Visit Waterfront Kitchen in Baltimore to enjoy the best of local, seasonal Maryland cuisine without any of the prep work.

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