- Hydroponic lettuce farming at Chesapeake Greenhouse (John and Barbie Maniscalco) in Queen Anne's County
- Carroll County dairymen Harry and Norman Sellers reduce nutrient runoff
- Blessing of the Combines - David Schockley and Libby & Becky Payne talk about this annual festival honoring the local farmers.
- Then & Now: Evolution of farm machinery
- Local Buy: Al Spoler talks about varieties of heirloom tomatoes, on Tilghman Island.
It's a milk cooler. Milk coolers were used by farmers to chill milk soon after milking in order to slow down bacterial growth. The farmer would attach a hose, allowing cold water to run through the coils, and then pour the warm milk into the top of the cooler. As it dripped down the chilled coils, the milk would be cooled and aerated.
from the 2009 Maryland Buy Local Cookbook
- 1 medium sized green zebra
- 1 medium sized yellow taxi
- 1 medium sized Bright Red Moskvich
- 4 oz. creamy style chèvre cheese (non-herbal)
- 1 teaspoon truffle oil
- 1 tbsp finely chopped fresh basil (retain several leafs for garnish)
- 1/4 cup balsamic vinegar
- 3/4 cup extra virgin olive oil
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 2 tsp dark brown sugar (this is optional)
- Combine ingredients for vinaigrette and mix thoroughly. Set aside.
- Slice tomatoes thickly. Arrange 3 slices of tomato on a plate for each serving.
- Crumble about 1 oz per serving of the chèvre cheese over the tomatoes.
- Lightly drizzle the prepared vinaigrette over the tomatoes.
- Garnish with basil leaves.
from "Dishing Up Maryland" by Lucie Snodgrass
Makes 4 cups sauce.
- 4 pounds tomatoes
- 3 tablespoons olive oil
- 1 onion, peeled and chopped
- 3 garlic cloves, peeled and minced
- 1 carrot, peeled and diced
- 3 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh oregano
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Bring a large saucepan of water to a boil. Immerse the tomatoes in the boiling water for 20 seconds, or until the skins burst. Remove the tomatoes with a slotted spoon and allow them to cool slightly, until you are able to handle them. Peel the tomatoes, remove and discard the cores, and finely chop. Set aside.
- Heat the olive oil in a large skillet. Add the onion and garlic and sauté over medium heat for about 3 minutes. Add the chopped tomatoes and cook and stir for another 5 minutes. Add the carrot, basil, oregano, sugar, salt, and pepper. Stir, reduce the heat to low, cover, and simmer for an hour or longer, until the sauce is reduced by one-third. Adjust seasonings as needed. If desired, puree the sauce in a food processor or blender.
Note: San Marzano, Roma, Amish Paste and Zapotec tomatoes all make for excellent tomato sauce, but no matter what heirloom variety you choose, make sure to always use ripe tomatoes for the best results.