- Farmers Sean Jones and Bill Kilby use innovative farm technologies to reduce local pollution
- Mt. Airy farmers Tom Barse and Dell Hayes grow hops for beer
- Watermelon farming at Will Hales' farm on the Eastern Shore
- Then and Now: History of shipping Maryland grain
- Local Buy: Al Spoler visits Chapel's Country Creamery to watch real raw milk cheese-making.
This is a husking peg, once used by farmers to remove the husks from ears of corn while in the field. Today, the vast majority of corn farmers use a machine called a combine to harvest their crop; however, the husking peg is still in use by Amish communities and other groups that practice farming by hand.
from Chapel's County Creamery website
Serves 6 to 8
- 1 lb. fresh spinach
- 1 clove garlic, minced
- 1 tablespoon butter or margarine, melted
- 1 tablespoon vegetable oil
- 1/8 tsp salt
- Pinch of pepper
- 1 lb. commercial puff pastry, thawed and divided
- 8 eggs
- 1 tablespoon chopped chives
- Salt to taste
- 2 tablespoon plus 2 teaspoons butter or margarine, divided
- 1 1/2 cups (6 oz.) shredded Chapel's Country Creamery Talbot Reserve cheese
- 1 1/2 cups (6 oz.) shredded Chapel's Country Creamery Garlic & Chive cheese
- 12 oz. thinly sliced ham, divided
- 1 egg, beaten
- Fresh spinach leaves
- Fresh parsley sprigs
- Freshly snipped chives
- Preheat oven to 350°F.
- Remove stems from spinach; wash leaves in lukewarm water. Drain and set aside.
- Sauté garlic in 1 tablespoon each of butter and oil in a Dutch oven. Remove garlic, reserving drippings in pan. Add spinach, 1/8 tsp. salt, and pepper, stirring gently. Cover and cook over high heat 3 to 5 minutes. Drain and press between paper towels to remove excess moisture. Line a greased 8-inch round pan with one sheet of puff pastry, leaving a half-inch overhang; set aside. Cut remaining sheet of puff pastry into a 9-inch circle; cover with a damp cloth and set aside.
- Combine 8 eggs and 1/2 teaspoon salt; beat well. Heat an 8-inch omelet pan or heavy skillet over medium heat until hot enough to sizzle a drop of water. Add 2 teaspoons butter, and rotate pan to coat bottom. Pour about one-fourth of egg mixture into pan. As mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so uncooked portion flows underneath. Cook until eggs are set and top is still moist and creamy. Loosen omelet with spatula; transfer to pastry-lined pan. Repeat procedure for the second, third, and fourth omelet, transferring omelets to wax paper. Set aside.
- Over omelet in pan, layer as follows: one-third of spinach, 1/2 cup cheese, one-third of ham, 1/2 cup cheese. Top with second omelet and the same amounts of remaining layered ingredients. Top with third omelet and remaining layered ingredients; top with remaining omelet.
- Top with pastry circle; seal well, crimping edges, if desired. Make indentations in pastry with knife, dividing pie into 6 or 8 portions; brush top with beaten egg.
- Position oven rack in lower third of oven; bake at 350°F for 45 to 60 minutes. Remove from oven; let stand 5 minutes before serving.
- Remove from pan and place on serving platter lined with spinach leaves. Decorate top with parsley sprigs and snipped chives. Serve immediately so pastry will maintain its puff.
from 2013 Maryland Buy Local Cookbook
- 2 cups local milk
- 1/2 cup local honey
- 6 local egg yolks
- 1/2 cup sugar
- 1/2 cups local chèvre, crumbled
- 2 teaspoons vanilla extract
- Bring milk and honey to a boil.
- Beat egg yolks and sugar with electric mixer until mixture turns white and thick.
- Slowly pour hot milk and honey mixture into eggs and sugar.
- Pour combined mixture back into pot and slowly heat to 185°, stirring constantly. Take from heat.
- Stir in crumbled goat cheese and add cream and vanilla.
- Chill thoroughly in refrigerator. Freeze in ice cream freezer.
Learn more about raw milk cheese-making and order some local Maryland cheese of your own at Chapel's Country Creamery.