- 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.
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.
from 2009 Maryland Buy Local Cookbook
- 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
- Light the grill and adjust to medium-high heat.
- Mix the butter, Hoisin sauce, orange zest and chili garlic sauce in a small bowl to blend, season with salt and pepper.
- 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.
- Transfer to a serving platter, brush one a bit more butter mixture, and sprinkle with cilantro to garnish.
from the 2010 Maryland Buy Local Cookbook
- 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
- 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.
- 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.
No time? No problem. Visit Waterfront Kitchen in Baltimore to enjoy the best of local, seasonal Maryland cuisine without any of the prep work.