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Maryland Farm & Harvest: Episode 109
Episode Description
  • Poolesville farmer Jamie Jamison works to maximize yield and minimize risk during the annual corn harvest.
  • Colleen Histon's Carroll County sheep dairy churns out gourmet sheep's milk cheese for direct-to-consumer sales.
  • Members Aaron & Levi Lantz and Jarred & Nick Parrish discuss 4-H's commitment to teaching everything from sheep-shearing to robotics.
  • Then & Now: Extension Service
  • Local Buy: Al Spoler visits Liberty Delight Farms to check out some all-natural Maryland beef cattle.
Watch online

Thingamajig
seed sower
Seed Sower

It's a seed sower! Portable, hand-operated seed sowing machines such as this one were introduced to US farmers during the 1800s. The canvas bag was filled with up to seven pounds of seed, which operators would scatter by briskly cranking the handle in order to rotate a seed distributing disk below the bag.

 

Recipes
FEATURED INGREDIENT: ALL-NATURAL BEEF
Grilled Sirloin Tip Roast with Coffee Spice Rub
Beef

from "Dishing Up Maryland" by Lucie Snodgrass

Ingredients

  • 1/4 cup salt
  • 1/4 cup freshly ground black pepper
  • 1/4 cup paprika
  • 1/4 cup very finely ground dark roast coffee beans
  • 1 teaspoon garlic powder
  • 1 (2-3 pound) sirloin tip roast

Directions

  1. Combine the salt, pepper, paprika, ground coffee, and garlic powder in a medium bowl, and mix well.
  2. Pat the roast dry and massage the coffee rub into its surface, coating it completely. Transfer the roast to a dish, cover, and refrigerate for at least 2 hours.
  3. Preheat a two-burner gas grill on medium for 15 minutes. Shut off one side of the grill and turn the other side to low. Place the roast on whichever side is off. Close the grill's lid and leave the roast on the grill for 2 hours.
  4. After 2 hours, check the internal temperature with a meat thermometer. For rare, cook to 140°F; for medium cook to 160°F; for well done, cook to 170°F. Remove the roast from the heat when the internal temperature reaches desired doneness. Set aside to rest for 5 minutes before slicing.
Farm Fresh Burger

from the 2009 Maryland Buy Local Cookbook

Ingredients

  • 2 lbs lean ground Angus beef
  • 4 farm fresh eggs
  • 4 slices white cheddar cheese
  • 8 slices cooked thick cut bacon
  • 1/3 cup mayonnaise
  • 1 lemon
  • 2 tsp chopped fresh chives
  • 4 fresh baked hamburger buns
  • Salt & pepper

Directions

  1. Form ground beef into 4 8oz patties. Lightly dust with salt and pepper. Chill until ready to grill.
  2. In a food processor combine mayonnaise, chives and juice from the lemon. Blend for 45 seconds. Set aside.
  3. Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas). Lightly oil grill rack. Grill burgers, covered only if using a gas grill, turning once, about 5 minutes total for rare or 6 minutes for medium-rare. (Burgers will continue to cook slightly once removed from grill.) Top the burgers with the cheese while still warm.
  4. In an oiled skillet, cook the eggs until desired doneness (over medium works best).
  5. Lightly spread both sides of the bun with the lemon-chive mayo. Place the burger on the roll. Top with two slices of bacon and then one egg. Serve Immediately with your favorite side
Farm Visits

For more information, check out Liberty Delight Farms in Reisterstown. In addition to all-natural Maryland beef, they also offer pork, lamb, turkey, farm eggs – even specialty dog treats!

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