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Food Friday: Back Yard Grilling

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’Tis the season! I might be grasping at straws, but last weekend found me rejoicing, because it is grilling season. The hot, splattery world of cooking is moving outdoors. And while we are not singing around the campfire just yet, it feels like we have turned a little corner in our Covid-narrowed world. Maybe there is some relief ahead of us. I’ll wave to you over the back fence.

A year ago we became a Farm Family, buying a subscription to a small local poultry farm, which provided us with a whole chicken and 2 dozen gorgeous eggs every month. It’s not that we knew these chickens personally, but we feel a closer connection, and take more care when thinking about preparing them. Roasted chicken is my go-to meal – I could be happy with roasted chicken and rice every night of the week. But during the warmer months, when I happily cede cooking rights and privileges to Mr. Friday, we experiment.

Last Saturday night we spatchcocked that chicken. Spatchcocking makes it easier to grill a chicken in one layer, without overcooking or undercooking. Spatchcock is said to be shorthand for “dispatching the cock” – which means to open and flatten the chicken in order to cook it. I had to avert my eyes for the final, bone-crunching crack of its back, coward that I am. Julia Child would be disappointed in me, I know. But she would have poured Mr. Friday another glass of wine, and marched him off to the grill. This is a handy-dandy video: https://www.saveur.com/how-spatchcock-chicken/

I suspect that Mr. Friday chose this Grilled Spatchcocked Greek Chicken recipe because it came up first in his Google search, but it was quite deelish. https://www.foodnetwork.com/recipes/food-network-kitchen/grilled-spatchcocked-greek-chicken-3364920 It took more time to hunt and gather the ingredients than the time spent actually grilling. We had to take two masked trips to the market because dried oregano is just not the same as fresh. Nor is dried dill acceptable when you can fill the air with roughly chopped dill aroma as you whip up the marinade. Note: be careful not to grate your fingertips along with the 3 cloves of garlic.

After spatchcocking the bird we poured half of the marinade mixture (and the chicken) into a large plastic bag, and popped the bag into the fridge for an hour. Assiduously, Mr. Friday set the timer. And when the bird came out of the fridge, it sat, patted dry, at room temp, for half an hour. During the timed intervals we washed the asparagus, made a green salad, and whipped the cream for a chocolate cream pie for dessert. Remember, I warned you last week that everyone is going to gain 5 pounds during this quarantine period.

Mr. Friday prefers a gas grill, and used a meat thermometer to be sure he was following directions. I was busy adding green onions and the dill to the remaining marinade, which drizzled nicely over the well-cooked, and rested, spatchcocked chicken. We added the asparagus, candles, wine and Red Granger Radio. And then there was pie. Welcome summer grilling!

The folks at Bon Appétit have the added flourish of cooking a spatchcocked chicken using 2 bricks to keep the chicken flattened. This seems excessive to me, but you might enjoy yourself. https://www.bonappetit.com/recipe/chicken-under-a-brick

“One can follow the sun, of course, but I have always thought that it is best to know some winter, too, so that the summer, when it arrives, is the more gratefully received.”

― Beatriz Williams

It’s a Family Affair (and Farm) by Val Cavalheri

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With limited opportunities to experience the ‘normal’ things in life, the Spy has been on the lookout for fun or interesting things to do, close by, that can be enjoyed outdoors. We heard about Family Affair Farm from someone who said they had encountered all three, while also picking a gallon of delicious strawberries, and learning about the Farm.

It seems that the name, Family Affair Farm, is very appropriate to how owners, Donna Saathoff and friend Nicole Barth, think of their business. First, there’s Saathoff’s husband, Bobby, and their son, who help prepare and plant 10,000 strawberries and other crops. Then there’s a daughter who lives in Pennsylvania, who comes down to help pick, as does Bobby’s aunt Sharon. There are Bobby’s 80-year-old father and 78-year-old mother who plant pumpkin seeds, along with Barth’s parents and… Well, you get the picture. The Farm is a family passion.

Family is how the whole idea started anyway. Saathoff recalls how she picked strawberries with her grandmother every year when she was a little girl. They would sell the berries, make a little money, and a lot of memories.

When the Saathoffs, who had a farm that grew corn, wheat, soybeans, sorghum, decided to change direction seven years ago, they considered at the possibility of a ‘pick-your-own’ opportunity. With Barth as a partner, they discovered they would be the only ones in Talbot County. This is how Saathoff sees it: “This millennial generation is very interested in where their food comes from. They’re also more interested in having experiences with their children, rather than spending money on them. So, I thought it was a great idea to have them come out and pick berries and learn about how they grow. Kids are more likely to eat something they know about and pick themselves. So that’s how this kind of started. And then that just bloomed into the next thing and then into the next thing…”

The blossoming into the next thing is how the Farm has expanded from strawberries to blackberries and blueberries, to pumpkins, interactive autumn corn mazes, fall festivals, nursery school tours, kids’ birthday parties, trolleybuses, etc. And in expanding, Saathoff has watched families make their own memories. “Our farm has always been a place where families come. We’ve had the same kids that were in their mom’s bellies that are still coming. They get their picture taken by the same sign every year that shows them how much they’ve grown. They pick their own, and we see these cute little red juicy faces running out of the field. The kids remember, and they ask, ‘Can we go pick strawberries at the strawberry farm?’ it’s something that’s become a tradition for them.”

Drive by anytime during the season, and you’d see 30-60 people picking fruit anytime they were open. Half of them were kids, of course, who were doing more eating than picking. Afterward, there were picnic tables, playgrounds to explore, and farm animals to pet. And these families became part of the Family Affair Farm, as well.

But those were different days, ones Saathoff and Barth hope to see again very soon. For now, like the rest of us, they deal with the realities of COVID-19 and all of the restrictions.

“I support Governor Hogan a hundred percent,” says Saathoff. “I totally understand the 10-person restriction. But if Nicole and I are there, we also count in the 10. So now I’m down to 56 people per day when we usually had 50 to 60 people per hour. But we’ve been doing it and doing it successfully because at week six, and we’re still doing it.”

Success does not necessarily mean they’re happy with the decisions they’ve had to make. Part of the decision was to close off the playgrounds and picnic areas. The bigger problem were the strawberries.

Having decided to expand their production last year, they were faced with thousands of pounds of crop possibly going to waste. Unlike the larger farms in the area, Family Affair didn’t have the staff to pick the berries and then sell them. “So, we had to come up with a plan, says Saathoff. “I lost a lot of sleep over it. I thought about it, prayed about it, thought about it some more. And the only thing I could come up with was to only allow adults to pick.”

Saathoff and Barth acknowledged that a few families were upset they couldn’t bring the kids, but most were grateful to be out in the sunshine, away from crowds, while also getting local and fresh produce. Once they announced their decision, the pair started booking eight appointments every half hour on the hours, all day.

And then, something unexpected happened. “By week three or four into this, parents became okay about coming by themselves,” says Saathoff. “Because at that point, they were working from home, they were homeschooling their kids. They were exhausted, and they needed to get out of the house. There were those who either had a job or didn’t have a job at all, and there was all this stress of worrying about it all the time.”

They began to see a lot of healthcare workers, doctors and nurses, that were coming out to the Farm as a release from what they were experiencing daily. When Saathoff and Barth realized that the fields were a comfort place for some, they started making sure that everyone who called and wanted an appointment was able to get in at some time. That has presented its own set of challenges, says Saathoff.

“I tease people; I’m like, we’re not a nail salon, so you can’t just call and say I want to pick berries on Friday at 10 o’clock. Well, that’s great that you might want to, but that’ll depend on how many berries were picked on Thursday. It might take a whole day to ripen up that next set that’s on there. It’s getting people accustomed to appointments and helping them to understand that this isn’t like Giant or Acme where you go in the back, and you pull more out. When the red ones are done for the day, they’re done for the day.”

The whole strawberry season is almost done, they tell us. Meanwhile, they use social media to let people know when the next batch of strawberries has ripened. Within half an hour, they will have received 30-50 calls, and begin scheduling visits.

Next up are the blackberries and blueberries. The pair know they will continue making appointments but haven’t decided what their game plan will be. There is a lot that is still up in the air. Governor Hogan has not announced when or what or how the next phase will be. So, for now, they’re not putting too much planning into it. Of course, they can’t help but wonder what the fall season, their most successful time, will be like this year.

For now, Saathoff and Barth are grateful to all who make up the Family Affair Farm. Their own family, of course, who work the Farm and keep it operating, and the ones who have become like family returning year after year, making memories, even during a pandemic.

Family Affair Farm, 30091 Rabbit Hill Road, Easton, MD 21601, is open by appointment only. Check Facebook page for availability. Phone: 410-310-1331

Val Cavalheri is a recent transplant to the Eastern Shore, having lived in Northern Virginia for the past 20 years. She’s been a writer, editor and professional photographer for various publications, including the Washington Post.

Food Friday: Lockdown Lists

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I read an alarming factoid the other day – that we are all going to pack on 5 pounds during the lockdown. We certainly aren’t going out to eat, but we are cooking like crazy. And cooking leads to eating.

We are desperate to keep busy and amused. We might not be learning any new languages in this house, but we are slowly checking off the no-longer-avoidable items on our To Do list. One thing leads to another, and then everything snowballs. We have painted the railings on the back porch. Which led to the observation that the gutters were dirty. Then we weeded and mulched a couple of flower beds, and I found the reading glasses I lost last year. Then we planted the annual crop of tomatoes and basil. Inside we have done a deep cleaning of windows and baseboards, and changed beds into their summer linens. Every inch of the master bathroom has been scoured. And we never realized how much Luke the wonder dog sheds.

While organizing the pantry I unearthed a large, unopened (yet not expired) tin of cocoa powder. Hmmm. What could I do with a large tin of cocoa? Mr. Friday likes chocolate quite a lot, so it is a mystery why we hadn’t consumed this pricey container. I had to find a way to use it. Turning to Google, I found lists. And more lists. Did I want to make a face masque? I think not. https://www.stylecraze.com/articles/5-chocolate-face-masks-with-detailed-steps-and-pictures/

A cup of cocoa? A little obvious, but it is also 75 degrees outside. Or I could sprinkle it over fruit. That will take a minute and a half, tops. I needed an afternoon-long project – I don’t feel like cleaning another bathroom yet. How about brownies? Well, then I have to justify the box of Ghiradelli brownie mix already in the pantry. Here is a list of other delightful cocoa powder possibilities: https://www.tasteofhome.com/collection/cocoa-powder-recipes/

I decided on chocolate biscotti, for the novelty and because I did have all the ingredients (for once) lined up in our temporarily tidy pantry. Chocolate biscotti will fill the sad, lonely void in our crazy socially-distanced world. And the espresso needed for dipping will keep me active for hours.

I followed a New York Times recipe: https://cooking.nytimes.com/recipes/1012516-union-square-cafes-chocolate-biscotti?

2 cups all-purpose flour
¾ cup plus 2 tablespoons cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1 ¾ cups lightly packed dark brown sugar
⅓ cup granulated sugar
2 ounces (4 tablespoons) butter, at room temperature
1 tablespoon vanilla extract
1 teaspoon double-strength brewed espresso
3 large eggs
7 ½ ounces (1 rounded cup) small milk chocolate chips
1 large egg, beaten and mixed with 1 tablespoon water, for egg wash
2 tablespoons raw sugar

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Sift together the flour, cocoa, salt and baking soda; set aside.
Cream together the brown sugar, granulated sugar and butter for 3 to 5 minutes at medium speed. Add vanilla extract and espresso. Mix for 10 seconds. Add eggs one at a time, mixing for 10 seconds at medium-low speed after each addition. Add sifted flour mixture and mix at low speed until dough comes together, 1 to 2 minutes. Add chocolate chips and mix just until chips are evenly incorporated, 15 to 20 seconds.

Transfer dough to a work surface and divide in two, shaping into balls. Form each ball into a log 1 1/2 to 2 inches wide. Transfer logs to prepared baking sheet and flatten slightly. Brush tops of logs with egg wash and sprinkle each log with 1 tablespoon raw sugar. Bake until biscotti have spread, have a few cracks and bounce back slightly when pressed with fingertips, 30 to 40 minutes. Remove from oven and let cool completely, about 1 1/2 hours.
Preheat oven to 325 degrees. Using a sharp knife, cut logs into 1/4-inch to 1/2-inch slices. Place each slice with a cut side down on a baking sheet lined with parchment paper or nonstick liner. Bake until firm, crisp and slightly dry, about 15 minutes. Store in an airtight container at room temperature for up to three days, or freeze for up to three months.

These are Puritan, bare-bone, simple biscotti. You can follow Dorie Greenspan’s example and dip them in melted chocolate and lightly dust with Maldon salt. https://www.abeautifulplate.com/double-chocolate-biscotti-sea-salt/

David Lebovitz adds almonds to his biscotti. https://www.davidlebovitz.com/chocolate-biscotti/

And next on the Lockdown List is David Lebovitz’s Chocolate Idiot Cake – I have to use up the rest of that tin of cocoa power, after all. https://www.davidlebovitz.com/shf-27-chocolat-1/

Upcoming is painting the front porch, and mulching the corner of the back yard now that I have torn out all of the neighbor’s invasive ivy. I’m still bingeing on Grey’s Anatomy – only 14 more seasons to go! Thank goodness we have plenty of biscotti to get us through this emergency. Take care of yourself, and wear your mask!

“Just speak very loudly and quickly, and state your position with utter conviction, as the French do, and you’ll have a marvelous time!”
― Julia Child

Starke Evans Receives Garden Club of the Eastern Shore Scholarship

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Starke ‘Wilder’ Evans, a 2020 graduate of St. Michaels High School, is the recipient of the 20th Annual Garden Club of the Eastern Shore (GCES) Scholarship.  The $5,000.00 merit scholarship was awarded to Evans in recognition of his outstanding academic record, strong work ethic, and commitment to environmental preservation and conservation.

Evans will attend Louisiana State University in Baton Rouge, La. this fall, where he will major in Agribusiness and Plant Science. After earning his undergraduate degree, he plans to return to the Eastern Shore and work in the ornamental and native plant industry.

“In a field of outstanding candidates, Wilder stood out because of his strong academic record, commitment to a career in ornamental plant nursery management, and focus,” Dr. Virginia Blatchley, scholarship committee co-chair says.  “We were particularly impressed with his goal of increasing the use of native plants in Eastern Shore gardens.”

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.

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 and also maintains several gardens in the community including those at Thompson Park and the Academy Art Museum in Easton.

“Kathy Gilson, GCES President says: “Although the Covid-19 pandemic has prevented us from holding our fund raiser this year, the GCES did not consider cancelling our scholarship.  We feel that supporting students, such as Wilder, who will work to increase the knowledge of native plants and conservation practices, is crucial to our mission.”

For additional information about GCES programs or to make a contribution to the scholarship fund, please call Dorothy Whitcomb at 410-385-0486.

Don’t miss the latest! You can subscribe to The Talbot Spy‘s free Daily Intelligence Report here

Food Friday: Let the Grilling Begin!

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I don’t know what day of the week it is anymore. All the days and weeks are beginning to blend together. I look forward to the reassuring regularity of our homemade pizza on Friday night, but how else are we marking our time in lockdown? I’m streaming Grey’s Anatomy re-runs – back to the beginning when Sandra Oh injected some much-missed tough love – so I don’t even know what decade it is. The garden is burgeoning, but it has been an odd rainy week so I haven’t gotten outside much. It’s just me and Luke the wonder dog, taking our walks, staring at each other, as I sit cross hatching away at the drawing table every day. Then Mr. Friday comes home for dinner, and somehow we scape together meals and have conversations. We are feeling adrift. (I speak for myself, Luke seems happy except for the walks in the rain. As long as the kibble is produced twice a day he is content. And he prefers Patrick Dempsey to Sandra Oh.)

To break up the boredom of our four walls, carefully masked, we ventured to the local farmers’ market last Saturday, and got an eyeful of what is going on in the big wide world – it is strawberry season. Beautiful emerald asparagus is shooting up. Parakeet-green basil is bursting. We saw something splendid called watermelon radishes – which were a major discovery: beige on the outside, inside bright fuchsia pink and white. They were beautiful to look at, disappointingly bland and tough to eat, and surprisingly stinky when quick pickled.

The farmers’ seasons are relentless, cyclical and constant, and I hope the coronavirus can’t stop that. The beautiful colors, shapes and flavors of these just picked fruits and vegetables are astounding. The person on the other side of the market table can tell me when the vegetable was picked, and who picked it. You can’t process this experience with chemicals and put it in a can on a shelf at the grocery store. You need to bring your bag down to your market, and taste for yourself. It’s just like your mother always said, it is good for you. So get out in the sunshine and get ready for summer. Even with the restraints imposed by social distancing there was a lot of cheery bustle at the market last week. It was good to see people – even though we are all masked and unidentifiable. Thank goodness. If you could see my hair right now…

Saturday we will buzz down to the farmer’s market again, and will stock up on more asparagus for our Memorial Day Weekend. Of course we will be flipping burgers, as is only fitting for the traditional beginning of summer. Only this year we won’t have a crowd. It will be just us, waving to the neighbors over the hedge. And we will be having our own tiny Sparglefest this year. Asparagus grilled one night, broiled another, and lightly steamed on Sunday.

I hope next year we can all have family gatherings and cookouts again. This week I have bought a box of sparklers for the grownups, and we’ll wave them at the children when we have our family Zoom call. Thank heavens for technology. If we were going through this pandemic back when Grey’s Anatomy started in 2005 we’d still be communicating by land lines and flip phones. And our Netflix would be coming in the mail.

Trust the folks at Bon Appétit to have a kabillion recipes for grilling asparagus. It is the start of grilling season, after all: https://www.bonappetit.com/recipes/slideshow/asparagus-recipes

And here is Food Friday from last year with some of our favorite tried and true recipes: https://talbotspy.org/food-friday-heaps-of-asparagus/

“Good asparagus needs minimal treatment and is best eaten with few other ingredients.”
Yotam Ottolenghi

Food Friday: Get Outside!

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The wise scientists are saying that we should get outdoors and into some sunlight on a regular basis. It might be time to open our front doors a crack, and step cautiously outside, following state-mandated COVID-19 requirements. They say that the coronavirus doesn’t seem to spread easily in the great outdoors, although we should be mindful of social distancing, masks and hand sanitation. I say some sunshine is just what the doctor has ordered. I’ll be wearing a hat, my ubiquitous mask, and will be slathered in sunscreen this weekend as I track down a You-Pick-It strawberry farm. It is an opportunity to get out of the house, and go someplace other than the petri dish that is our weekly visit to the grocery store.

If you can’t visit a farm, lots of farmers markets are devising safe contactless ways for us to produce and grocery shop. Call ahead, or visit their websites, so you can support our local food producers. You do not want all those luscious strawberries to go to waste!

A few weeks ago we bought some strawberries (from California) at the grocery store. I have a limited repertoire of strawberry recipes, because why mess with perfection? Strawberry shortcake has always seemed the natural answer for what to do with a couple of pints of strawberries. And like my mother before me, I reached for the trusty box of Bisquick that always stands on a shelf in the pantry. Did I check the expiration date on the box? Of course not. I hate to admit this, for once the child was right.

We laugh that one of our children always checks expiration labels. I don’t worry about them much, because things seem to fly off the shelves with great and alarming regularity. He checks religiously, assiduously, and obsessively, one might say. I guess he was deeply scarred by eating something that was stale once, and now it is his one of his weird character traits. (Obviously I have bigger things to worry about – like what the heck did I plant in all those little seed starters? The Sharpie marker label faded away, and now I have several pots of burgeoning mystery plants, without a clue as to what will emerge once they all bloom. That’s a real worry.)

For our strawberry shortcake dessert I mixed up a batch of Bisquick shortcake dough (following the recipe on the side of the box, as one does), rolled it out and cut out six little rounds with the ancestral biscuit cutter, and popped those babies in the oven. I cleaned the strawberries, sliced and sugared them before pouring water (with a little lemon juice) over the slices to lightly macerate them. I whipped the cream, and enjoyed licking the beaters by myself, because I don’t have any pesky know-it-all children here to share with.

And then the oven timer went off. Ding. Flat-as-pancake shortcakes lay sullenly on the cookie sheet. Back into the oven for another couple of minutes, just to see if they needed a little more baking time. Nope. Nothing was going to fix these now dark brown and scorched hockey pucks. They were as leaden and heavy as if I had attempted sourdough bread again. And they sailed right into the trash.

We had delicious strawberries and whipped cream for dessert. Then I sadly examined the Bisquick box playing Kitchen CSI. In bold type there was a Best-Served-By date of 2016. Whoops. So I have to take it all back, Tall One. You were right. Check the damn dates.

Last weekend I tried a Dorie Greenspan recipe for “Tumble-Jumble Strawberry Tart” which was just divine. It was basically a dense lemony shortbread, slathered with strawberry jam, fresh sliced strawberries and whipped cream. The cake is not supposed to rise. I managed to avoid more humiliation until I can get back to the grocery store and buy a new box of Bisquick. Or this might take the place of the old family secret recipe, since not only was it delicious, you can make it ahead of time, and freeze the crust. Genius. It is a new take on one of our favorite springtime desserts. Imagine trying this with peaches, or raspberries, or any seasonal fruit. Things may be looking up!

Go forth and frolic in the sun. For a little while anyway.

https://www.laweekly.com/a-recipe-from-the-chef-dorie-greenspans-la-palette-strawberry-tart-recipe/

“The human body is vapor materialized by sunshine mixed with the life of the stars.”
-Paracelsus

Adkins Arboretum’s Spring Membership Drive Now Through May 30

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There’s never been a better time to become a member of Adkins Arboretum! Amid closures and stay-at-home orders, the Arboretum is committed to keeping its paths open for the many dog walkers, bikers, runners and nature enthusiasts who seek solace in fresh air, open space and the health benefits of spending time outside. Grounds are open daily from dawn to dusk.

These health benefits are numerous. Studies show that time in nature reduces stress, improves mood, lowers blood pressure, improves sleep, accelerates recovery from illness and boosts the immune system. Forests play a particularly important role in healthy immune systems—when we breathe in fresh air, we breathe in the same chemicals that plants release as protection against insects. These chemicals, in turn, help us fight disease.

Photo credit: Kellen McCluskey.

By joining the Arboretum, members support their health and the health of the greater community. In addition, members enjoy free admission throughout the year, as well as discounts on native plants, programs, events and gift store purchases. Although many 2020 programs and events have been canceled due to COVID-19, the Arboretum is re-envisioning its offerings to include creative, self-directed activities for visitors to enjoy on their own. These will be highlighted in a forthcoming calendar and on the Arboretum’s website.

Even as the Arboretum looks to the future with optimism, closures and cancellations are presenting financial challenges. This means that member support is more important than ever. To learn more about membership and all that the Arboretum has to offer, visit adkinsarboretum.org. New members will receive a $10 discount if they join by the end of May.

Adkins Arboretum is a 400-acre native garden and preserve at the headwaters of the Tuckahoe Creek in Caroline County. For more information, visit adkinsarboretum.org or call 410-634-2847, ext. 0.

Don’t miss the latest! You can subscribe to The Talbot Spy‘s free Daily Intelligence Report here

The Garden Hoes Podcast-April Showers Bring May Flowers

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You know what they say: April showers bring May flowers. However, we think that our early warm weather means April showers bring April flowers! After many weeks at home and many of us juggling teleworking with personal life, everyone is ready for that spring weather. In this month’s episode, we tackle the seasonal topics of hydrangeas, mulching, lawn care, and our features for tip/bug/native plant of the month!

Photo: Hydrangea-Flower color of the macrophylla species is dependent on soil pH. Did you know: that the actual mechanism of color variation is due to the presence or absence of aluminum compounds in the flowers. Aluminum is available to the plant in acid soils. A pH below 6.5 will produce blue flowers and a higher pH will produce pink or red flowers. Photo Credit: Rachel Rhodes

Hydrangeas are a fan favorite with large, dramatic blooms with low-effort. In our May episode, we talk about pruning hydrangeas, which is a little more complicated than you would think. Pruning practices are dependent on the type of hydrangea, but you can always remove dead, damaged, or diseased wood at any time of year! For more tips about working with hydrangeas, or to determine which hydrangea you may have, check out “A Quick Guide to Pruning Hydrangeas” from HGIC.

Lawn Care and mulching are both commonplace practices found in practically every landscape. Do not fall victim to “volcano mulching”, or piling mulch too high on shrubs and trees. We discuss mulching with organic materials that biodegrade and improve the soil. Ditch the mulching fabrics and chipped rubber, and learn why composted wood chips are preferable. Grass growth is in full swing, but do not be tempted to cut the grass too short! Turf-type tall fescue, a common turfgrass in Maryland, should be mowed at 3-4 inches high. While we would recommend waiting to seed a new lawn in fall, some overseeding or establishment may be done in the spring (see Fescue Establishment for Low Maintenance Sites for specific details).

To listen to our May episode

Timing:
Mulching (~1:37)
Pruning Hydrangeas (~11:29)
Lawn Care (~15:55)
Native Plant of the Month: “Blue flag iris”, or Iris versicolor (~20:48)
Garden Tip of the Month: “Bulbs, pruning, and warm-season crops” (~23:25)
Bug of the Month: “Spotted Lanternfly” (~39:08)

Photo: Iris veriscolor, commonly called northern blue flag, is a clump-forming iris that is native to marshes, swamps, wet meadows, ditches and shorelines. Flowering stalks rise from the clump to 30” tall in late spring, with each stalk producing 3-5 bluish-purple flowers (to 4″ wide) with bold purple veining. Clumps spread slowly by tough, creeping rhizomes. Photo credit: Mikaela Boley

If you have a garden question or topic, you like us to talk about you can email us at Gardenhoespodcast@gmail.com

For more information about University of Maryland Extension and these topics, please check out the Home and Garden Information Center website at https://extension.umd.edu/hgic

The Garden Hoes Podcast is brought to you by the University of Maryland Extension. Mikaela Boley- Senior Agent Assoc. (Talbot Co.) for Horticulture, Rachel Rhodes- Agent Assoc. for Horticulture (QA Co), and Emily Zobel- Agriculture Agent (Dorchester Co.).

University of Maryland Extension programs are open to all.

University of Maryland Extension programs are open to all people and will not discriminate against anyone because of race, age, sex, color, sexual orientation, physical or mental disability, religion, ancestry, or national origin, marital status, genetic information, or political affiliation, or gender identity and expression.

Food Friday: Home Baking During the Shutdown

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Nobody’s going out to dinner these days. Instagram isn’t filled with those envy-inducing shots of tantalizing dishes at gastropubs and haute chophouses, with hard-to-score reservations and Michelin stars. There isn’t much fancy cooking going on anyplace, as we all huddle in our home kitchens and try to sustain ourselves actually and aesthetically. Everyone is down with simple cooking. And some days it’s difficult to move past the skills necessary to open and eat a box of Cap’n Crunch.

I have to admit that I am always a little slow to see what is trending. I guess it’s because I’m not glued to the internet all day long, and some things just pass me by. And that can be a good thing. I’ve missed out on the Kardashians, Dancing with the Stars, quinoa, Tiger King, K-pop, emojis, Tik Tok, and now sour dough bread.

Everyone who is anyone is baking competitive loaves of sour dough bread, and then posting the images on Instagram and Facebook and one suspects, Snapchat, if one was cool enough to have a Snapchat following. People don’t only post their bragging success photos – they are very proud to show you their big fat failures: the loaves of sour dough bread that could double for Olympic curling stones.

If I had sour dough starter to begin with, I am sure that that’s where my bread would be categorized – heavy, leaden, inedible loaves that could serve as door stops. Luckily, no sour dough starter has materialized in our kitchen. I would probably kill it, anyway.

There are ways to make your own sour dough starter. But frankly, I have started painting the back porch, and that’s one project I would like to finish in time for summer. But here is a little guidance if you have more time on your hands, and need a project: https://www.feastingathome.com/sourdough-starter/

Here is some more science: https://www.discovermagazine.com/the-sciences/whats-the-difference-between-sourdough-starter-and-yeast

I have had successes and massive failures baking bread. The failures came because I am impatient, and cannot wait for the bread to rise, often over night. When I start to bake, I would like immediate gratification. That’s why brownies are always so satisfying. Even Mark Bittman’s No-Knead Bread requires time and patience. It calls for a 24-hour prep time. https://www.markbittman.com/recipes-1/no-knead-bread
And yes, it is very tasty, eventually.

Which is why focaccia is the bread for me in these trying times.

Skillet focaccia: https://www.thekitchn.com/focaccia-recipe-261454

These are easy directions – you can start after lunch and have tasty, fresh, piping hot focaccia for dinner. My favorite part was poking the little dimples into the dough after it has risen. And then artfully scattering the rosemary leaves, which I picked from the plant running wild in the container garden. (The rosemary plant has thrived outside even through the past two winters. It is an amazement to me.)

I just loved baking this focaccia in the cast iron skillet. I’m adding it to the list of good foods that can be prepared in just one pan – always a plus in my book because most of the time I am the designated dishwasher. It was crispy and crusty and tasted divine dipped in a small saucer of olive oil and garlic, salt, pepper, dried oregano and basil. It is practically a meal unto itself. Add salad and wine, and if you are being really pesky, an entrée. Mr. Friday and I gobbled up half a pan, which left half a pan to go in the freezer, that we hauled out delightedly a few nights later. Food in the freezer = money in the bank and less prep time. More time to paint the back porch, or weed the lettuce bed, or sneak in another episode of “Run”. Use your quarantine time wisely.

Show us your baking projects on the Spy Facebook pages. We are too old for Snapchat. https://www.facebook.com/thetalbotspy/ and https://www.facebook.com/thechestertownspy/

“All sorrows are less with bread.”
― Miguel de Cervantes

Spy Gardening: Planning Your Landscaping Like A Pro (Part 1) by Meredith Watters

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Staying home, strolling our yards during the ‘shelter-in-place’ for COVID-19 can reveal our garden’s potentials.  Look around. Here, at my home, I see the demise of Leyland cypresses dying from the combination 2018 record wetness and the 2019 drought. The nuisance weeds are already getting out of control and it’s time to address the dangerous front door steps or add that long-talked about patio. The list goes on….

Leyland cypress

Now may be the time to get started on long-term landscape improvements which, by the way, increases your real estate value by 5% to 15% – an immediate return on your investment. To help you start organizing, I have outlined tasks and considerations that I use in my business when working on a client’s landscape design and installation project.

Start with writing a list of long-term dreams about your landscape. When writing this vision, don’t get hung up on the costs because your plan could be implemented over many years.  Prioritize your list from most important to least.

Ideally, phasing should begin with hardscape (sidewalks, patios, driveways), which is the most expensive portion of your dreams.  Next phase is identifying existing and possible addition of plants, large trees and shrubs. Now think about lighting and irrigation. If you choose to do this, I recommend working with a professional.  Next is mulching (no more than 2 ½” deep) plant beds and individual trees.  The final stage is to establish the lawn.

To begin to implement your dreams for your home and garden:: you will need to create a landscape plan.  If you were given a land plat at settlement, take it to be enlarged at the local print shop.  Ask the shop to use a 1” = 8’ or 1” = 10’ scale, or, if your property is over three acres, consider a 1” = 20’ scale.  Don’t have a plat? Use graph paper to record measurements of your house, existing features such as property boundaries, utilities, and restrictions, trees patios, walks, etc.  Take that drawing to the print shop and ask them to enlarge it to the recommended scales.

On your newly printed plat, identify problem areas such as unattractive views, privacy issues, poor drainage, blistering summer sun, set-back restrictions, underground and overhead utilities.  Identify  good qualities such as existing mature shrubs and trees, beautiful views, any existing landscape features, etc.  Identify areas that you want any hardscape such as patios, walkways, pavilions, swimming pool, firepits, outdoor kitchens, or even a vegetable or butterfly garden.

Now, let’s talk about  plants!

Make a list of your favorites and research their attributes such as ultimate growth height and width, seasonal color, etc.  To keep things less complicated, choose perhaps just 3 varieties of the following trees:  shade (oak), understory (dogwood), and evergreen (pine/holly).  Choose perhaps 5 varieties of deciduous and evergreen tall (viburnum) and short (azalea) shrubs.

Make a short list of your favorite perennial flowers, annual flowers, ground covers, and ornamental grasses (again, take notes on the color, time of year of blooming, etc.).

Once you have this plant list, ask a few questions.

  • Do I have native plants to support the butterflies, birds, and bees?
  • Am I retaining my rainwater on my own property so as not to impact my neighbors?
  • Are plants providing a variety of textures (flat, shiny leaves or spikey, fine needles)?
  • Are the plants suited for my wet/dry/sunny/shady conditions?
  • Are the plants deer or rabbit resistant? (just type that question into Google)

You are ready to put it all together – plants and hardscapes!

This is where your base drawing will be useful.  Use tracing paper over it to play with your dream ideas and configurations of plants, patios, walkways, garden features, etc.  Print photos of your house and use the tracing paper over it to sketch ideas as well.

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Next time in Part 2 of Planning Your Landscape Like A Pro, we’ll get to the really fun parts of your project and put it all together incorporating color, textures, and other design principles.  Leave a comment below if you have any questions or email me directly at meredithwatters@gmail.com.

Meredith Watters, Watterscape Designs, received her Masters in Landscape Architecture in 1985. In her consulting and design of residential landscapes, she maintains a strong focus on ecologically sensitive and creative outdoor solutions.

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