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Food Friday : Salads – Hold the Lettuce

Is there anything more boing than a lettuce salad? It is nothing but tasteless, crunchy water, slathered in oleaginous dressings, dotted with hot house tomatoes, sprinkled with stale croutons. Do you remember Bac’n Bits – those leathery maroon soy flakes that purportedly tasted like bacon? I am much happier now that I fry my croutons in bacon fat, and then crunch that real bacon up and scatter it on my salad, not overlooking a smackeral for my constant, dogging companion. How about orange French dressing? Now we can hurl a garlic clove into a bowl, douse it with good oil and vinegar and salt, and there we have it, the best salad dressing ever. Holy smokes, the times they are a changing, and everything salad-wise keeps getting better.

Personally I could never understand the appeal of the iceberg wedge salad. Whack a wedge out of a head of iceberg lettuce, dribble it in bottled blue cheese dressing, serve it on a minimalistic square plate and charge $9 for it. I could do that at home, except that I wouldn’t. I would rather eat something a little more flavorful and deelicious. How about you?

True confession: I violated my summertime rule about shunning the kitchen, or at least the hot stove, earlier this week. Once I had rooted around the internets looking for interesting salads, I must admit to you Gentle Reader – I boiled water. It is shameful, I know, but my cause was good and just, and ultimately, I got three meals out of that half hour of steam heat. I think it is a healthy ratio of time spent cooking compared to time spent eating nice, cool leftovers.

Spy Summer Farm Stand Salad

3 cups fusilli (or any macaroni product you have on hand – fusilli is very attractive and super hard to draw)

1/2 cup Extra Virgin Olive Oil – or what you can approximate from the grocery store

1/3 cup red wine vinegar

1 cup diced cukes (I still like the seedless English variety, but use your fave)

1 cup cherry tomatoes, halved (or just chunk up some tomatoes from your kitchen windowsill)

1 ear of cooked corn – slice the kernels off, please

1/2 cup chopped peppers

1/2 cup snow peas

1/2 cup fresh green beans

1/2 cup asparagus tips

1/2 cup fresh mozzarella, cubed, or a handful of feta, or shavings of Parmesan

1/4 cup roughly chopped Vidalia onion

1/4 cup chopped celery for lots of crunch!

1 clove of garlic, crushed

1/2 teaspoon crushed red pepper flakes

Maldon salt

In a large, large bowl: add the crushed clove of garlic, and whisk it with the olive oil and vinegar. Add the red pepper flakes, and some Maldon salt.

Boil the pasta according to the directions on the package. Drain in a colander, rinse with cool water, and shake the water off like a good dog. Add the pasta to the big bowl of garlic and oil. Toss the pasta until it is evenly coated with the good garlicky oil. Set aside.

Boil up another pot of water and toss in the asparagus, peas and beans for a minute or two, just until everything looks as bright green as the first grass in spring. Drain in the colander, and quickly dump them into another bowl filled with ice and ice water, to halt the cooking. Kazaam! Crunchy, green vegetables ready to mingle with your delicious pasta.

Now toss everything together, tear into some French bread, and have a fortifying glass of cheap white wine. You can repeat this as a side dish tomorrow night, and then have it for lunch the day after that. Feel free to embellish – you can add chicken, shrimp, salami, olives, artichoke hearts, sprouts, roasted red peppers, basil, flat leaf parsley – you name it. You can even serve it on a bed of lettuce.

“Wine and cheese are ageless companions, like aspirin and aches, or June and moon, or good people and noble ventures.”
-M.F.K. Fisher

Beautification Continues along Easton Rails-to-Trails

TCGC Railway Garden

View of the new garden from the Easton Rails-to-Trails (photo by Marsie Hawkinson)

EASTON, MD (July 18, 2016) — The Talbot County Garden Club has a long-standing partnership with Historic Easton, Inc. and Chesapeake Wildlife Heritage on the maintenance of the gardens around the historic Railroad Station in Easton.   Over the last few weeks, The Talbot County Garden Club has worked with Garden Design of Easton to help redesign and rejuvenate a section of the garden dedicated to one of its past members, Polly Shannahan.   The new design incorporates new native plantings with multi season appeal for easy maintenance and stepping stones to enable walking between sections of the garden.  Come enjoy the newly rejuvenated section as you walk along the Easton Rails-to-Trails.

About the Talbot County Garden Club

The Talbot County Garden Club was established in 1917 to enrich the natural beauty of the environment by sharing knowledge of gardening, fostering the art of flower arranging, maintaining civic projects, supporting projects that benefit Talbot County and encouraging the conservation of natural resources.  Noteworthy projects include maintaining the grounds of the Talbot Historical Society, Talbot Courthouse, Talbot Library, the Children’s Garden and Fountain Garden at Idlewild Park and numerous other gardens and activities.  There are currently a total of 101 active, associate and honorary members.

Food and Eco-Tourism Workshops

MID-SHORE FOOD SYSTEM COALITION 1Join a round table workshop on “Food and Eco-Tourism on the Mid-Shore,” at any one of the upcoming sessions in the five-county mid-shore region. The first is coming up fast: Thursday, July 21 at noon at the Dorchester County Library.

Why attend? The aim is for you to leave the hour-and-a-half session with three new ideas for your business.  Share in strengthening the regional food systems with positive outcomes by personally involving you and your business in this economic development/marketing workshop.

The Mid-Shore Food System Coalition (MSFSC) is launching this first series of workshops to brainstorm new ideas and revenue streams with a focus on community resilience and triple-bottom-line sustainability.

Go to the MSFSC website www.MidShoreFoodSystem.org, to review the mission and goals as this initiative moves forward.

To reserve a space, please email director@midshorefoodsystem.org.

Additional “Food and Eco-tourism” sessions are planned for Tuesday, July 26, 8 p.m. at the Kent Library in Chestertown; Monday, August 1, 7 p.m. at the Caroline County Library in Denton; Saturday, August 6 at 10 a.m. at the Talbot Library in Easton; and Thursday, August 11 at 6 p.m. in Centerville at the Queen Anne’s County Library.

August 2016 Skywatch: Planets and Meteors

I often feature the planets we can observe in our night skies in this column because they stand out so well and because one can get a thrill knowing that they are seeing another distant world in our Solar System. August’s warm nights this year offer plenty of good planet viewing. No fewer than 5 planets show up soon after sunset. And this month the annual Perseid Meteor Shower, always the best one of the calendar year, peaks in the pre-dawn hours of August 12th.

The planet show begins in early evening twilight. As August begins, Mercury, Venus, and Jupiter form a straight line. Venus is closest to the horizon; Mercury is to Venus’ upper left, and Jupiter is at the top of the line. Venus is the brightest of the trio, at magnitude –3.9, and should be easy to spot 1/2 hour after sunset. Jupiter, though dimmer at –1.7, will have greater altitude, so it should be easy to see. But binoculars will likely be necessary to see Mercury, about 8 degrees to the upper left of Venus.

From August 4th through August 6th the crescent Moon will appear to pass through the sky where the trio of planets are found. On the 4th the Moon will be just left of Mercury, with both objects 6 degrees above the horizon 30 minutes after sunset. On August 5th the somewhat fatter Moon will be just below Jupiter, and on the 6th the Moon will be above and left of Jupiter. The Moon being close to the planets will help point them our to us.

During August the orbit of Venus will make it appear to climb steadily away from the Sun, while Jupiter will look as if it is sinking down toward the Sun. This will set up a very close conjunction of Venus and Jupiter on August 27th. Indeed the two planets will appear closer to each other than at any time since May of 2000! They will almost appear to merge! Telescope views will put Venus and Jupiter together in the same field of view. And binoculars will separate this stunning planetary pair and will also reveal Mercury 5 degrees to their lower left.

After this great conjunction, the orbits of Venus and Jupiter will cause them to appear to separate. On August 31st Venus will be 4 degrees to Jupiter’s upper left. Mercury’s orbit will have taken it down toward the Sun by then, where it will be lost in the Sun’s glare.

After the skies darken fully look south where two more planets, Mars and Saturn, will be found. Mars the brighter and appearing reddish at magnitude –0.8 is on the border of Libra and Scorpius, almost due south some 10 degrees above and right of Antares, the reddish and brightest star in Scorpius. Saturn glows yellowish at +0.3 magnitude and sits just above Antares. A gibbous Moon will be seen 8 degrees above Mars on August 8th.

Mars’s orbit takes it east (left as we face it) for 3 weeks in August and it enters Ophiuchus on the 21st, passing 2 degrees above Antares on the 23rd, and in line with the star and Saturn. On the 25th, Mars will be 4 degrees below Saturn.

Turning attention now to the Perseid Meteor Shower which peaks on the morning of August 12th over in the northeast sky. The Perseids always rank among the best meteor showers of the year, and 2016 could be exceptional. Some experts are saying the rate of meteors could reach 150 per hour —- some 50% higher than typical years. The reason is because Jupiter’s gravity recently tugged the stream of debris from the Perseids parent Comet, 109B Swift-Tuttle, closer to Earth’s orbit. It should be good anyway, so look northeast anytime form 1 am to dawn on the morning of August 12th.

Moon phases for August: New — Aug. 2nd; 1st Quart. — Aug. 10; Full — August 18; and Last Quart. — Aug. 24.

On a Swing by Jamie Kirkpatrick

Screen Shot 2016-07-19 at 7.54.01 AMWe found our porch swing in Galena. It was old, the paint was chipped, and some of the slats were suspiciously spongy, but when my wife laid eyes on it, it was love at first sight. I balked but not for long. The next day I went back to Galena and brought it home as a surprise. It has held pride of place on the front porch ever since.

Like the rest of us, our swing has aged a bit in the last 4+ years. We had to replace all those suspiciously spongy slats. We milled, painted, and installed new ones a couple of months ago and figured we were out of the woods for a while. That was before two large men (OK, one was me) decided to give the swing a road test on a first Friday and heard a loud CRACK. The next morning we saw what we heard. One of the bottom horizontal ribs was dangling and the perpendicular stabilizer was split. I called the doctor.

The doctor (played in this episode by our neighbor Tom) is a highly skilled carpenter who can fix anything. He made a house call and delivered the bad news: maybe it was time to replace the swing. “Can’t you repair it?” my wife pleaded. He could, but repair might cost as much as we originally paid. “Sure you want to do that?” the swing doctor asked. I looked at my wife, then sighed and opened my wallet.

Some things in life are measured by cost and some aren’t. Those that aren’t are measured on another scale: nostalgia, comfort, or some other highly irrational but nevertheless important criteria known only to the user. That is the scale our swing now occupies. It’s just a shabby piece of porch furniture that keeps hanging on well beyond its time, but the comfort of retaining it makes the cost of replacing it prohibitive. I know it’s not a rational equation, but admit it: we all practice that kind of mathematics from time-to-time.

We live in the age of recycling and it has become fashionable to retain, repurpose, and reuse items that are past their prime. That’s a good thing. Every Friday, the blue Infinity recycling wagon stops in front of our house and all those wine bottles and beer cans get a new lease on life. (Soon enough, I suspect, medical science will enable us to do this kind of recycling with human beings but where we will put all these reused souls, God only knows.)

There are, of course, some things in life that have a limited shelf life, like the cottage cheese in our refrigerator which has been known to become a science experiment gone dreadfully wrong or those bell-bottom jeans hanging in the closet that just aren’t ever coming back into style no matter how hard we try. They’re one-and-done so get over it. But otherwise, there likely is some kind of elliptical orbit that applies to human history and we are doomed to repeat our failures if we don’t learn from our mistakes. (Here, I could make the leap to the current Presidential race, but I won’t.) I guess the point is repair or repurpose what you can and replace the rest.

Back to our swing: soon its underpinnings will be good as new; the rest will retain the shabby chic veneer that lets my wife swing to her heart’s content.

Priceless.

Jamie Kirkpatrick is a writer and photographer with homes in Chestertown and Bethesda. His work has appeared in the Washington Post, the Baltimore Sun, and the Philadelphia Inquirer. “A Place to Stand,” a book of his photographs, was published by the Chester River Press in 2015. He is currently working on a collection of stories called “Musing Right Along.”

Sarah Baynard Receives Garden Club of the Eastern Shore Scholarship

gcesSarah Baynard, a 2016 Easton High School graduate, is the recipient of the 16th Annual Garden Club of the Eastern Shore (GCES) Scholarship. The $4,500.00 merit scholarship was awarded to Baynard in recognition of her outstanding academic record, strong work ethic, and commitment to environmental science and sustainable agriculture.

“In a field of strong candidates, Sarah stood out because of her passion for sustainable agriculture, both here on the Shore and throughout the world, and for her commitment to working for positive change in ocean ecosystems,” Dr. Virginia Blatchley, scholarship committee co-chair says. “We were particularly impressed with Sarah’s seriousness of purpose, inquisitive intellect, and willingness to challenge herself academically.”

The GCES offers a scholarship annually to graduating seniors from Talbot County public and independent high schools. Students being home schooled are also eligible. The scholarship is available to students with outstanding academic records, who are also considering careers in botany, horticulture, agriculture, landscape architecture or design, environmental science, or related fields.

“Our annual scholarship has the full support of every member of the Garden Club of the Eastern Shore, “ Samantha McCall, GCES President says. “I personally believe that this investment in the future of the talented, hardworking young people in our county is the most important thing that we do as a group.”

The GCES is committed to promoting environmentally sound landscape practices and to providing programs for the community that explore conservation practices and environmental issues. It spearheaded the extensive restoration of Easton’s Thompson Park. It also maintains several gardens in the community including those at Thompson Park and the Academy Art Museum in Easton.

For additional information about GCES programs or to make a contribution to the scholarship fund, please call Dorothy Whitcomb at 410-770-9035.

 

House and Garden Tour Aids Church Renovation

PR-Image-070616The Talbot County Garden Club held another successful House and Garden Tour on May 14th 2016.   The spring rains parted until the end of the day making it a beautiful day to stroll through the gardens; so this year’s event broke all records for attendance, with the highest count at a single home of 1,300 visitors.   The Maryland House and Garden Pilgrimage, sponsored in Talbot County by the Talbot County Garden Club, has the mission to support historic preservation in the area.  Proceeds from this year’s event were distributed in support of the renovation of the Church of the Holy Trinity bell tower in Oxford MD.   On June 28, 2016, the club was pleased to present a check for $12,000 to Rev. Kevin M. Cross, the Rector of Holy Trinity for that renovation.  It was a proud day for all involved in the tour!

About the Talbot County Garden Club

The Talbot County Garden Club was established in 1917 to enrich the natural beauty of the environment by sharing knowledge of gardening, fostering the art of flower arranging, maintaining civic projects, supporting projects that benefit Talbot County and encouraging the conservation of natural resources.  Noteworthy projects include maintaining the grounds of the Talbot Historical Society, Talbot Courthouse, Talbot Library, the fountain and childrens’ gardens at Idlewild Park and numerous other gardens and activities.  There are currently a total of 101 active, associate and honorary members.

PhotoRita Osgood (left) and Meg van den Berg (right), Talbot County Garden Club Co-chairs of the 2016 House and Garden Tour, along with Rev. Kevin Cross, Rector Church of the Holy Trinity Oxford MD – Presenting the proceeds from the tour. (photo by Marsie Hawkinson)

Shore Wine: Vintage Atlantic Wine Region Comes to the Delmarva

“Our primary objective is to provide cross-pollination among the many wineries in our four state region,” stated Scott Donnini, of Auburn Road Vineyards, and one of the board members with Vintage Atlantic Wine Region. The relatively new organization held an informational meeting at Crow Vineyard recently. The group exists to promote its 40+ winery members throughout Eastern Maryland, South-Eastern Pennsylvania, Delaware and Southern New Jersey, with a variety of promotional undertakings. Chuck Nunan, Harvest Ridge Winery, another board member, noted that cross-pollination is meant to increase awareness among winery business members and the consuming public.

Chuck Nunan (left); Scott Donnini (right)

Chuck Nunan (left); Scott Donnini (right)

As one of its first activities, Vintage has prepared a map and guide, (found on their website and with hard copies available at member wineries), which lists not only wineries, but also breweries, distilleries, restaurants, B&B’s and other sites of interest within the 90-mile radius area. Also highlighted are the eight wine trails within the region. “The idea of a map came to me while visiting the wineries in the Finger Lakes Region in New York State. I relied upon that map frequently while traveling there, and it became quite dogeared,” said Donnini.

Regional promotion helps all of us, noted Judy Crow, Crow Vineyard & Winery, and also a Vintage board member. “This is an industry built on high levels of cooperation among wineries, not the fierce competitiveness you see in other industries. Most of our customers enjoy visiting wineries, and we frequently send them to other wineries; those wineries do the same for us. Some of our visitors even know the exact driving distances from one vineyard to another.” By promoting other wineries, members find, they are in fact, helping themselves. Indeed, many member wineries were in attendance at this meeting: Clovelly Vineyards, Chateau Bu-De Vineyard & Winery, Chestnut Run Farm, Auburn Road Vineyards and Harvest Ridge Winery.

Highlighting the importance of Vintage’s efforts, and offering cooperative support, was noted by others in attendance; Heather Ersts (a native of Church Hill) and Leslie Troy, both from the Maryland Department of Commerce, Tourism Development, and Bernadette Bowman, Director, Kent County MD Office of Tourism Development. “The activities of Vintage dovetail perfectly with what we do,” noted Ersts.

Maryland wines are starting to capture wider recognition. Just recently, for example, Crow Vineyard & Winery captured six medals with winning entries in the San Francisco International Wine Competition (July 1, 2016, http://www.sfwinecomp.com/). Crow’s wines stood above 4600 entries, with its 2015 Rose earning a Gold medal (within one point of Double Gold). That same wine also earned the Maryland Comptroller’s Cup 2016, Best In Category award. “The grapes of our region are producing quite compelling wines, on both a national and international scale,” noted Catrina North, vintner for Crow Vineyard & Winery.

Food Friday: Cherry Pie for the Fourth of July

Hooray for the Fourth of July!

Are you getting excited about the Fourth of July? I am. I ready for a four-day weekend, sleeping late, fireworks, swimming, languidly of course, and generally enjoying some summertime. No computer for me! I am still steering clear of the kitchen, too. If something needs to be cooked then it has to go on the grill. That will free up some of my valuable time for books and blockbuster movies. Surely Independence Day: Resurgence can’t be all that bad. Dana Stevens of Slate magazine thought it was a delightful summer movie, after all.

For our old neighborhood’s annual Fourth of July extravaganza we decorated our bikes (and the dog) with crepe paper streamers, bunting and flags. More importantly, everyone brought a covered dish to share. We would all admire one friend’s trademark handiwork every year: the ceremonial red, white and blue cake. She baked a simple vanilla sheet cake and decorated it with a bucket o’whipped cream, a precise arrangement of blueberries and some snappy red waves of strawberries, sliced with surgical skill. It was a crowd pleaser. We’d light a couple of sparklers and feel patriotic. And then we fall on the cake like a pack of wolves. Forget about always having room for Jell-o, give us Red White and Blue Cake, even though we had already stuffed our suburban bellies with all the standard cookout goodies. You know the drill: potato salad, cole slaw, hard-boiled eggs, pickles, watermelon, beans, weenies…

We grownups would all stand in the back yard, swatting at the mosquitos, waiting for it to get dark enough to go to the fireworks downtown. The sun never seems to set fast enough on the Fourth of July. Can you remember the joy of writing your name, in newly mastered cursive, with the glowing tip of a spent sparkler? Some bright spots never diminish with time.

I can’t compete with Lisa’s annual patriotic confection, but I can appeal to a different crowd: a large pitcher of sangria. The founding fathers would have enjoyed this during that hot July in Philadelphia.

http://www.bonappetit.com/recipes/2012/08/stone-fruit-sangria

Even though I am in my summertime kitchen denial, I do like to have a few things up my sleeve and sitting in the fridge. Sometime between the end of our latest Orange is the New Black binge and bedtime, someone I know will want a dessert-y snackum. Even if it doesn’t have any chocolate, this is a sweet summer treat. And the fresh tangy cherries are so lush and tempting and ephemeral

Just a Little Bit of Time Spent Slaving Over a Hot Stove Cherry Pie

Pre-fab pie crust
4 cups fresh cherries, pitted
1 cup white sugar
4 tablespoons cornstarch
1/2 cup water

Take the pie crust out of the packaging. Recycle the plastic, please. Bake as per directions.

Pit the cherries (very important!) and arrange most of them in the baked crust. Reserve about 1/3 cup.

Mash remaining cherries, and combine with sugar in a medium saucepan. Cook in a saucepan over medium heat and bring to a boil, stirring frequently.

In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into the boiling cherries. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Allow the cherry mixture to cool slightly and then pour it over the cherries in the pie shell. Canned cherries never tasted like this!

Chill for several hours before serving.

This is one I am going to make for the Tall One when he next visits. Ever since he discovered Walker’s shortbread biscuits while on walkabout in Scotland a couple of years ago and brought them back to the intrepid colonists here he has had a fondness for shortbread.

http://www.seriouseats.com/recipes/2011/06/sweets-cherry-amaretto-tart-recipe.html

Now I need to go supervise the our the ritual grilling of the hamburgers, brats and ears of corn. Have a wonderful, and safe, Fourth of July! Walk away from the computer!

“Our greatest happiness does not depend on the condition of life in which chance has placed us, but is always the result of a good conscience, good health, occupation and freedom in all just pursuits.”
-Thomas Jefferson

Food Friday: Blueberries for Dad

Just in time for Father’s Day, June is busting out all over, summer is almost here, and if you listen carefully you’ll hear the blueberries ripening. Little globules of vitamin-rich blue goodness! ’Tis the season to revel in local blueberries!

A great Father’s Day weekend activity might include visiting a farmers’ market or a farm stand, to spend some quality intergenerational time together. Our children never ate blueberries except in muffins and pancakes until we visited a blueberry farm in Maine, and they got to fill both their buckets and their greedy little gullets with blueberries that they hunted and gathered themselves. Now they are confirmed blueberry aficionados. I should have started with spinach. Hit the farmers’ markets near you on Saturday to pick up a nice fresh pint or two of locally grown blueberries. And if it is early, satisfy your yen with strawberries or blackberries. Yumsters.

You can start the Father’s Day’s celebration off with blueberry muffins at breakfast! http://www.onceuponachef.com/2014/07/best-ever-blueberry-muffins.html Mr. Friday starts each day in a healthy manner – unlike me – who still yearns for those good old days of cold pizza for breakfast. No. Mr. Friday has always set a good example, and manfully tosses a handful of glistening blueberry goodness on top of his bowl of leaves and twigs every morning. So I imagine he will like the next suggestion. For a more health conscious father, you can exhibit some restraint and be oh so au courant with this smoothie treat: http://www.blueberrycouncil.org/blueberry-recipe/blueberry-green-tea-smoothie/ You can probably even sneak in some kale or trending broccoli rabe and he will never notice. Take that, Mr. Friday!

Here’s an easy one for getting out of the house quickly in the morning, yet still getting some nutrition inside your busy dad: http://www.southernliving.com/food/kitchen-assistant/fresh-blueberry-recipes/blueberry-soy-shakes

What are you doing for lunch? How about a colorful salad? For a delightfully cool lunch salad, try pairing blueberries with cucumbers and some feta cheese. The weekend promises to be steamy, so plan ahead. http://www.blueberrycouncil.org//blueberry-recipe/blueberry-cucumber-salad/

Cocktail hour! John Derian is as stylish and clever as folks come, and this is his recipe for a Blueberry Smash. Deelightful! http://www.bonappetit.com/recipe/blueberry-smash

I thought this drink was a little sweet, which goes to show the dedication I have toward providing you with accurate food info: https://marlameridith.com/blueberry-martini-recipe/ .

But maybe your dad has a sweet tooth. In which case, maybe you should just concentrate on a really good, old-fashioned dessert. And try to be a good baker, and roll out your own pie crust. Imagine your pride swelling as Dad enjoys the juicy goodness of a slice of your home-baked pie. There is no better way to indulge the fathers in your life than with a nice home-baked blueberry pie. http://cooking.nytimes.com/recipes/12654-blueberry-pie-filling?smid=fb-nytdining&smtyp=cur

Or should you be more restrained (and less blue) and try this lemon blueberry poke cake? http://www.epicurious.com/expert-advice/how-to-make-homemade-lemon-blueberry-poke-cake-article

Be careful not to try any of Willy Wonka’s magic Three Course Meal Chewing Gum on your dad. Mr. Wonka is still working on the getting the kinks out of the formula. You do not want your dad to blow up and turn into a giant blueberry like Violet Beauregard did: “’Blueberry pie and cream!’ shouted Violet. ‘Here it comes! Oh my, it’s perfect! It’s beautiful! It’s . . . It’s exactly as though I’m swallowing it! It’s as though I’m chewing and swallowing great big spoonfuls of the most marvelous blueberry pie in the world!’’
-Charlie and the Chocolate Factory by Roald Dahl

“She picked three more berries and ate them. Then she picked more berries and dropped one in the pail-Kurplunk! And the rest she ate. Then Little Sal ate all four blueberries out of her pail!”
-Robert McCloskey, Blueberries for Sal

Chestertown Farmers’ Market: http://www.chestertownfarmersmarket.net/
St. Michaels FreshFarm Market: http://www.localharvest.org/st-michaels-freshfarm-market-M625
Centreville Farmers’ Market: http://marylandsbest.net/producer/centreville-farmers-market/
Easton Farmers Market: https://avalonfoundation.org/easton-farmers-market
Lockbriar Farm 10051 Worton Road, Chestertown, MD 21620. http://www.lockbriarfarms.com/u-picking-at-lockbriar/
Redman Farms 8689 Bakers Lane, Chestertown, MD 21620. http://redmanfarms.net/