take me
Chesapeake Summer 2014
I’m FREE!
a resource publication for an eco-sustainable lifestyle
Summer 2014
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Chesapeake a resource publication for an eco-sustainable lifestyle PO Box 449 · Edgewater, MD 21037 Publisher T8 Design & Publishing, LLC
Hello & Welcome, Let me tell you about journey that has lead me to you. As my family started to grow I began to care more about what we ate and the chemicals used in our home. Change didn’t happen overnight, it has taken years of trial and error. Some of these changes have come and gone (quickly!) and some have made lasting impressions.
Creative Director Karen Tate 443-254-0647 karen@chesapeakelivinglocal.com Editor Aileen Bryan Contributing Writers Rita Calvert C.B. Scott A.T.
This publication may not be reproduced in whole
My family is not perfect—that is not what our journey is about. It’s about slowly making lifestyle changes that we can live with. I’m glad you found us so we can learn, grow and live local!
- Karen Tate
or in part without the express written consent of the publisher. Responsibility for the products, services and claims of our advertisers rest solely with them: advertisers are liable for any claims made against Chesapeake Living Local T/A T8 Design & Publishing, LLC. Opinions and statements expressed in T8 Design & Publishing, LLC publications are those of contributors and do not necessarily reflect those of the Publisher or the general public. We assume no liability for any health claims made or implied herein. Please, always consult with your
Karen has lived most of her life in the Annapolis area and is the mother of two. She enjoys spending her free time riding her horse and cooking from her garden.
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doctor where your health is concerned. T8 Design & Publishing, LLC publications reserves the right to edit, revise or reject any listing, advertisement or other content for any reason.
Save the Date!
Evening of Friday October 17, 2014 Get away for a night of musical entertainment, great company, and fabulous local food in a Top Chef-style competition when you attend Baltimore Green Works’ annual EcoBall at the Frederick Douglass-Isaac Myers Maritime Park and Museum in Fell’s Point.
Photos by Austin Green
Presented by:
Sponsored by:
Baltimore Green Works (BGW) is a nonprofit whose mission is to support environmental efforts that better the quality of life in Baltimore.
Learn more at www.baltimoregreenworks.com
JUNE
WHAT’S IN SEASON? asparagus beans (pole & snap) blueberries cabbage cherries corn herbs kale mushrooms peas (green) raspberries strawberries summer squash
AUGUST
JULY
beans (lima, pole, snap) beets blackberries blueberries broccoli cantaloupes carrots cauliflower cherries corn cucumbers eggplant garlic herbs honey kale mushrooms nectarines okra onions peaches peas (black-eyed) peppers plums potatoes raspberries summer squash tomatoes watermelons
apples beans (lima, pole) beets blackberries broccoli cantaloupes carrots cauliflower corn cucumbers eggplant garlic grapes (table & wine) herbs honey mushrooms nectarines okra onions peaches pears peas (black-eyed) peppers plums potatoes raspberries (red) squash (summer & winter) tomatoes turnips watermelons
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Summer 2014
TABLE OF CONTENTS 6 Organic Food versus Sustainable Food?
10 From Farm to Table with Local Chef Michael Archibald
14 Best Renewable Energy Options for Anne Arundel County
21 Explore the Benefits of Native Plants
24 Maryland Wine Weekends
29 Conquering Allergies with Acupuncture
Organic food versus sustainable food? How is a caring consumer to make the choice? While we hear the words all the time, the meaning of these two concepts has become muddled, confusing consumers who want to make educated choices about healthy food. Originally, “organic” seemed to go hand in hand with an emphasis on local growing and small family-owned farms. But as more Americans have demanded chemical and pesticide-free food, the entire scope of what was traditionally called organic farming has changed dramatically. Today, big business has taken a keen interest in meeting that demand. The result has presented a challenge for small farms, many of which are growing organically and sustainably, but can’t always meet the costly requirements for an organic designation. The point is most easily understood by some real-life examples. Our first example is an organic operation that takes place on the distant Baja peninsula in Mexico’s desert conditions. Tomatoes and basil are planted on massively irrigated farms. Rows and rows of the same product are grown for import to stores such as Trader Joes and Fairway Market in the United States. This is a major departure from the traditional ideas about organic food coming from small domestic farms. The new style organic is often rife with the same drawbacks of conventional growing that can only be reduced or eliminated by small scale organic farming. For example, large scale farms create the following problems: soil quality decline, depleted water systems and “mono-crop” agriculture undermining crop diversity benefits. These large-scale organic farms from Mexico to Argentina to Chile may export as far as Dubai—contributing to excessive emissions. The question then arises: is organic food bad for the environment if it isn’t local and sustainable?
Our second example, Clagett Farm, a partner of the Chesapeake Bay Foundation, is here in Maryland. It provides an excellent case of a self-supporting operation that follows a holistic cycle of land-use that does not harm the earth. Clagett Farm grows vegetables and fruits for 450 Community Supported Agriculture (or CSA) shares annually and donates 40 percent of its weekly harvest to the Capital Area Food Bank and other underserved communities. In addition, the farm raises about 16 head of beef, pasture-fed spring through fall on its 283 acres and hayfed during the winter. Michael Heller, farmer and pasture and hay manager (as he likes to be called), has refined pasture management to a science. The manure from the cows naturally fertilizes the growing fields as the cows are carefully rotated from pasture to pasture for grazing. The few farm vehicles, such as the tractor for hay baling, run on biodiesel converted right on the farm. Clagett Farm now has its organic certification thanks to a CSA member who managed the process. Before the legality, it was known to all CSA shareholders that Clagett operated completely on sustainable principles.
“Yes, it’s a huge effort to know what you’re eating and where it was raised— our American food system is far from transparent. ”
Make no mistake: “organic” is big business. Companies like Coca-Cola, Cargill, ConAgra, General Mills, Heinz, Hain, Kraft and M&M Mars have bought out the majority of the smaller organic producers across the United States. Evidence suggests that lowering costs and raising profits expand environmental degradation. The original values of organic farming are being undermined by big business practices.
Beef • Chicken • Pork • Lamb Our animals are raised in a natural environment. They are well cared for and fed only quality grains with NO STEROIDS.
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FARM RAISED MEATS Call for an appointment to visit the Farm Store. 231 Polling House Rd., Harwood, MD 20776 • 443-336-8492 www.EnticementFarmRaisedMeats.com
By definition, USDA-certified organic foods are grown and processed according to federal guidelines addressing, among many factors, soil quality, animal raising practices, pest and weed control, and use of additives. Organic producers rely on natural substances and physical, mechanical, or biologically-based farming methods to the fullest extent possible. However, while certified organic is supposed to be a meaningful designation, major corporations have come to dominate the federal board that sets the standards. For instance, the certification has been changed so that non-organic ingredients, such as carageenan (found in ice cream, chocolate, some frozen foods and in soy, almond, and coconut milk), may be included under the organic label. In contrast, “sustainable” food remains an unofficial designation, but has measurable benefits when environmental and community economies are factored into the equation. As Table.org aptly explains, “In simplest terms, sustainable agriculture is the production of food, fiber, or other plant or animal products using farming techniques that protect the environment, public health, human communities, and animal welfare.” Here’s my own bottom line: I buy locally whenever possible. I make seasonal choices. I look for small farms with sustainable practices, and note the many with organic initiatives. I know some crops are harder than others to grow organically, especially in the mid-Atlantic, so they may not be available. Case in point: apples—am I really going to buy an organic apple grown who knows where and kept in cold storage for months instead of a fresh, crispy, juicy Stayman apple grown right here in Maryland? I know that many small farmers cannot afford the costly process of a certified organic label. I encourage you to do what I did to arrive at my philosophy. Talk to farmers. Ask them if they grow their products without pesticides or chemicals. Ask them if their animals are treated humanely and ask about their growing methods. Yes, it’s a huge effort to know what you’re eating and where it was raised —our American food system is far from transparent. My guiding principles always bring me back to sourcing from local farms in order to avoid excessive packaging and to bypass the emissions resulting from long transport. Literally talk to your farmer! The old adage rings more true now than ever: Know your farmer, know your food! •
Rita Calvert is the author of The Grass-Fed Gourmet Fires it Up (2010) and is Homestead Gardens’ Culinary and Design blogger and advisor.
www.roguepierogies.com Supporting farms promotes
(410) 858-7088
fresher air, cleaner water, healthier families, stronger economies, safer food supplies and a greener planet.
Find us at: Westfield Annapolis Farmers’ Market Sunday’s 10:00am until 2:00pm
Kent Island Farmers’ Market Thursday’s from 3:30pm until 6:30pm Can’t make it to a market? Have a special event? Give us a call!
got real milk? get NICE milk.
July 19th - 27th “I pledge to eat at least one thing from a local farm every day during Buy Local Week” Find out more at www.buy-local-challenge.com
Find us at Fresh Farm Markets Annapolis Westfield Annapolis Mall Market Chesapeake’s Bounty, St. Leonard www.nicefarmscreamery.com A local, sustainable family farm in Upper Marlboro, MD
Cabin Creek Heritage Farm - Pasture Raised Meats Woodland Pork, Chicken, Turkeys, 100% Grass Raised Beef & Lamb
- Soy-Free, No Corn Eggs - CSA Meat Shares Available Cuts, Whole, Half, Quarter & Roasters Available
Visit our website
www.cabincreekheritagefarm.com Farm Store Hours & Farmers Market Locations!
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From Farm
with local chef Michael Archibald
For Michael Archibald, Catering Chef at Herrington on the Bay in Rose Haven, nothing surpasses the experience of sourcing and serving fresh, local Chesapeake Bay area ingredients. From hand-picked strawberries, zucchini, and corn to fresh, unpasteurized crabmeat, Chef Mike uses local produce, meat, dairy, and seafood whenever available to create memorable meals for weddings and special events hosted by the Chesapeake Bay waterfront venue. But his and Herrington on the Bay’s commitment to local fare in their menus has provided a surprise bonus: weekly face-time with the local farmers and fishermen. Since opening over 20 years ago, Herrington on the Bay has hosted more than 5,000 events at its Herrington Harbour Eco-Lifestyle Marina Resort. Located on the banks of the Chesapeake, the waterfront event venue and catering service is committed to protecting the Bay, and long ago set the bar for the eco-lifestyle hospitality industry. Chef Mike explained that Herrington on the Bay owner/operator Anna Chaney has always been passionate about sourcing local meat, seafood, dairy, and produce for the company. “The food was right here,” he said, “and she used local sources for the venue
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to Table
long before it was popular.” Such was the commitment when Chef Mike joined the company in 2006. However, by 2008, the business had grown so much that sourcing local ingredients for their large number of events became difficult to manage. The company found that it was buying less local, and more non-local ingredients in the interest of cost and logistics. Herrington on the Bay renewed its eco-lifestyle commitment to using locally sourced ingredients, and went a step further. “We committed to developing relationships with the farmers and producers.” This renewed commitment and approach has been a success. Each summer, the chefs at Herrington on the Bay routinely visit the local farms to select the week’s ingredients and chat with the farmers. For Chef Mike, the trips take up two days each week, but the time is invaluable. “A lot of the smaller farms don’t deliver,” he said. That means Chef Mike and the other chefs aren’t just selecting each week’s ingredients. They’re also carting it from the farms to the kitchen. But the time is worth it. “We buy each week based on the wedding or other event,” he said. The frequent communication with the farms also provides insight to changes in expected harvest times. Rain can affect the last harvest of a particular item by as much as a week, but the frequent and often on-site communication between chef and farmer minimizes last-minute changes in menus.
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Herrington on the Bay currently works with up to 7 different farmers, producers, and fishermen to provide its clients with local produce, beef, dairy, and seafood. The company’s goal is to add at least four more sources for its local fare. In addition, Herrington maintains its own herb garden at the venue. Chef Mike’s original source for local ingredients was Swann Farm in Owings. Their relationship is now in its sixth year. Swann Farm provides fresh, in-season corn, tomatoes, pumpkin, melons, and local strawberries in early summer. Peaches become available mid-summer. Chef Mike also buys potatoes, peppers, and other produce from Papa John’s Farm in Glen Burnie. Roseda Beef, Sassafras River Beef, and Progressive Farms are his sources for local, grass fed beef. Other local sources include South Mountain Creamery for dairy, and Mike Franklin in Chesapeake Beach for zucchini, squash, tomatoes, and red potatoes. For the freshest local seafood, Chef Mike buys from United Shellfish in Grasonville. Beyond rockfish, oysters, and other seafood, United Shellfish provides in-season fresh, unpasteurized crabmeat for the catering company’s crab dip, their most popular appetizer, and crab cakes. “We pride ourselves on using local Maryland crabmeat whenever available.”
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Herrington on the Bay develops custom menus for its events, and buys its local ingredients on a weekly basis. Home cooks can reap the same benefits. To find your own new favorite local farms, Chef Mike advises starting with farmers’ markets. Farmers’ markets are the most efficient avenue to learn more about the quality, variety, and availability of produce and other ingredients from specific local farms and vendors. The markets are also a great place to learn new ways to cook, serve, and enjoy the ingredients for sale. Maryland has more than 120 farmers’ markets, with most open at least two days a week May through October each year. County development offices like the Anne Arundel Economic Development Corporation publicize local markets, and work with chefs like Chef Mike to demonstrate cooking techniques and recipes for in-season items at the markets. Beyond his weekly visits to local farms and cooking demonstrations at farmers’ markets, Mike is active in government-sponsored events that encourage local food sourcing. Herrington on the Bay hopes to participate in the governor’s 7th annual “Buy Local Cookout” at the Government House in Annapolis that promotes the statewide Buy Local Challenge Week (July 19–27). During that week, the governor encourages Marylanders to shop at local farms, stands, farmers’ markets, wineries, and grocers that stock genuine local products, and incorporate at least one local product into a meal each day.
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The “Buy Local Cookout” is slated for Thursday, July 24 at 7 p.m., and Chef Mike plans to team with Swann Farm to create a fresh pasta dish, Orecchiette with Fresh Corn Pesto. They will use the farm’s fresh corn and tomatoes and basil from Herrington’s on-site herb garden. • C.B. Scott is a professional writer with a passion for sustainability and renewable energy, and has been published in American Gardener and Herb Quarterly.
Kitt Creative
The Best Renewable Energy Options
for AA County Residents Living off the grid, consuming none of the coal-fired en energy that powers almost two thirds of Maryland. Maryland It’s the ultimate feel-good for green gree e n enthusiasts. enthusiasts For Anne Arundel County residents, this green high is becoming more possible every day. Solar, geothermal, and wind energy generation is alive and well in the state. Technology advances as well as widespread installations have lowered equipment and installation costs. Finally, financing structures with no upfront costs and guaranteed electricity bill savings make renewable energy more attractive than ever. On-Site Options Photovoltaic (PV) solar has been in commercial use for more than 40 years. Homes around the county are already sprinkled with the rectangular crystalline panels. Ideally for sunny, southern facing roofs, PV solar technology is well tested in residential, commercial, and utility settings. Systems are generally designed for a 30year life, about the same as high-quality carpet. The systems generate electricity during daylight hours, so users must rely on other energy sources for non-daylight hours, as well as rainy or snowy days. And, like carpet and appliances, the system will need to be replaced every 20–30 years, and major components like inverters may require replacement every 10 years. Battery technology is advancing, but is not yet financially feasible for residential systems. The installed cost of solar is falling, but still varies base on the site, roof condition, labor rates, and other factors. Contributing to its affordability are federal, state, and local tax credits, including:
• Federal Investment Tax Credit: 30% of installed costs, expires December 31, 2016. • Maryland Residential Clean Energy Grant Program: $1,000 PV solar grants for systems up to 20 kilowatts (kW). • Maryland Residential Clean Energy Grant Program: $500 solar water heating system grant. • Anne Arundel County: One-time credit, capped at $2,500, on county property taxes for residences that use solar for electricity or solar energy equipment for water heating. Solar pool heating is excluded from the credit. The credit is based on 50% of the cost of materials and installation of the equipment, less the amount of federal and state grants and state solar energy tax credits. Homeowners wanting a system on their roof, but not interested in navigating the tax credit process or maintaining the system can opt to get a system under a Power Purchase Agreement (PPA), and pay only for the solar energy they consume. A PPA is executed between the homeowner and a solar system provider. The solar system provider owns the system, and pays for the installation and upkeep of the system for the contract period, typically 20 years. In return, the homeowner uses and pays for the solar energy generated by the system. The solar company is the party eligible for any tax credits, and owns the Solar Renewable Energy Credits (SRECS). The advantage of a PPA to homeowners is a contract with set rates lower than their existing electricity rates for the energy generated for the entire 20-year contract, and freedom from maintaining the system. Residential solar systems generate more than clean, renewable energy. They also generate Solar Renewable Energy Credits (SRECS). These SRECS can be sold to utility companies to help them meet the state’s Renewable Portfolio Standards (RPS) solar energy requirements. SREC aggregators like Astrum Solar in Annapolis Junction can manage the sales of these SRECS for its solar customers. According to the U.S. Department of Energy’s Database for State Incentives for Renewable and Efficiency, Anne Arundel County requires a special exception permit for wind turbines for lots under three acres, limiting this option for most homeowners in Anne Arundel County. Other counties have similar ordinances, and many limit the turbine size to under 100 kW, but most single-family homes need less than a 100 kW system, whether they choose solar or wind. Geothermal heat pump systems are eligible for a flat per system $3,000 rebate from the Maryland Energy Administration. The rebate does not apply to swimming pools,
hot tubs, or any other energy storage device that has a primary function other than storage. Anne Arundel County offers a one-time credit on county property taxes for residences that use geothermal energy equipment for heating and cooling. Off-Site Options While on-site wind energy generation isn’t feasible for most Anne Arundel County homeowners, buying wind energy is a very viable option. Resi-
dents interested in wind energy, as well as renters and homeowners planning to sell in a few years, can simply elect to buy renewable energy from a local electricity provider. In Maryland, residential customers can elect to purchase their energy from their local utility, like BGE, or an energy supplier. Many of these provide the electricity from renewable sources, and advertise through direct mail and telemarketing campaigns. The Maryland Office of People’s Council publishes a list of energy suppliers and includes the type of energy they supply, along with contract terms, monthly service fees, and kilowatt hour (kWh) rates. These rates for renewable energy are slightly higher than BGE’s standard offering, but still competitive. Community Solar Community solar projects give renewable energy consumers the hands-on feel of using solar energy without the responsibility for a system installed on their own roof. Many other states have already developed, or are developing community solar projects with great success, and efforts have been made in Maryland to fund a few of these initiatives. Residential customers fund the solar project with either upfront or ongoing subscription payments. Once the system is operational, these customers receive a credit on their utility based on their contribution and the energy produced by the system. These customers have no ownership in the system, and the solar energy generated goes to the utility power grid, not a specific customer.
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The Whole Package Solar energy is only available during daylight hours. Wind turbines only work when the wind blows. Geothermal heating systems reduce heating, cooling, and hot water costs by up to 80%. So how do Anne Arundel County homeowners reach 100% renewable energy consumption? The answer is simple, but may come at a cost. By investing in a combination of options, including solar, wind, and/or geothermal heating, and subscribing to an electricity supplier that provides renewable energy, urban Maryland homeowners maximize their renewable energy consumption, and minimize dependency on the energy from coal. Next Steps The renewable energy industry is a fairly new, broad, competitive space. Contract terms, for purchase, PPA, and system leases, can be complex and differ from one vendor to the next. Homeowners interested in any type of renewable energy should request proposals from multiple firms, as well as references and statements of the company’s financial condition. With the federal investment tax credit valid through the end of 2016, Anne Arundel County residents have the luxury of time to carefully review each proposal and select the one that is the best fit for both their green commitment and budget. •
C.B. Scott is a professional writer with a passion for sustainability and renewable energy, and has been published in American Gardener and Herb Quarterly.
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CHUNKY BASIL GAZPACHO Serves 4 1/2 small onion, sliced 2 large garlic cloves 3 tablespoons olive oil 1/4 cup red wine vinegar 2 pounds tomatoes, cored, diced 1 large cucumber, peeled, seeded, diced 1 bell pepper, diced 1/3 cup chopped fresh basil hot sauce, salt & pepper (as needed) Topping Ideas:
Fresh Lump Crabmeat Grilled Shrimp Feta Cheese
Puree first 4 ingredients in processor. In a small bowl set aside 1/2 cup of the diced tomatoes, cucumbers and bell peppers. Add basil and remaining ingredients to processor. Blend until chunky puree forms. Season to taste with hot sauce, salt and pepper. Transfer gazpacho to large bowl and add the saved diced tomatoes, cucumbers and bell peppers. Cover soup and refrigerate until well chilled, at least 1 hour and up to 6 hours.
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Be a Trail Blazer! The trail is made up of eight dairy farms across the state that produce and sell ice cream directly to consumer. You can pick up an Ice Cream Trail Passport at any of the 8 creameries or online at www.marylandsbest.net. Anyone who completes their Ice Cream Trail passport by visiting every stop on the trail and answering a question from each creamery between May 19 and Sept. 15 will have their passport entered into a drawing to be named the 2014 Ice Cream Trail Blazer. The grand prize includes a $50 gift certificate to a favorite creamery; a CD set of the first season of Maryland Public Television’s Maryland Farm and Harvest; a signed copy of “Dishing Up Maryland,” a cookbook by Lucie Snodgrass; and statewide bragging rights!
Enjoy the Trail! visit www.marylandsbest.net
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Explore the beauty of
Native
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Plants
Easy on the eyes, easier on the budget, and excellent for the Bay—it’s no surprise that native plants are a perpetual gardening trend in Maryland. Native plants offer a dazzling rainbow of blooms and textures with low maintenance, and are available in abundance at local nurseries and garden centers. Now is the perfect time to plant these six show-stopping perennials for spectacular late summer, early fall color and texture. More than most, Marylanders understand that fertilizers and pesticides impact far more than the plants in our gardens. Native species are acclimated to our local soil, water, and weather conditions; they thrive with little or no fertilizer, amendments or pesticides. Moreover, gardeners benefit from their easy maintenance and low cost reliability. Use all that extra time to simply sit back and enjoy them.
For sunny locations, both Homestead Gardens in Davidsonville and Patuxent Nursery in Bowie recommend Butterfly Weed to add a reliable burst of vibrant orange. Butterfly Weed (Asclepias tuberosa) is true to its name, attracting butterflies as well as bees to its bright clusters of tiny orange flowers. Blooming continuously from late summer through the fall, it reaches 24-36” tall, and works best planted en masse, or incorporated in a meadow or wildflower garden. The dried seed pods are a lovely addition to flower arrangements. Butterfly Weed can be grown from seed, or purchased as a young plant. Due to its tuberous root, established plants can be difficult to transplant. Ryan Pater at Patuxent Nursery suggests varieties of Goldenrod (Solidago) for sunny spots, as well. Goldenrod is a beautiful, late summer blooming cottage garden addition, and is available in over 100 varieties. The demure ‘Golden Fleece’ is a one-foot tall ground cover, with semi-upright ribbons of bright yellow flowers, while ‘Fireworks’ (S. rugosa) can grow three-feet tall with elegant, cascading stems. Goldenrod is a magnet for hummingbirds, songbirds and butterflies, as well as beneficial insects like praying mantis. For full shade areas, Laura Riddle, Perennial Buyer for Homestead Gardens, notes that most shade perennials bloom in spring or early summer, so their availability
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for purchase is limited. The one exception is ferns. Elegant native varieties including Lady Ferns, Christmas Ferns, and Ostrich Ferns which are available for purchase throughout the summer months. In addition to purely native species, gardeners looking for high-performing flowering perennials can reap the same benefits by using hybrid varieties of native plants, called native selections. Riddle explains that native selections offer the same low maintenance benefits as native species. “Native selections are simply hybrids of native plants,” she notes. “Native selections have many of the same characteristics as the natives, but bloom much better in the garden.” Homestead carries many native selections ready to plant, including Asters, Wild Bergamot, and Muhly Grass. Aster (Aster oblongifolius) ‘October Skies’ is a welcome fall burst of sky-blue flowers that grow in tidy 1-3 foot clumps, and bloom in the fall after the rest of the garden color has faded. ‘October Skies’ is a tough, hardy ornamental that thrives in both sunny and partially shady spots. Wild Bergamot (Monarda fistulosa), also called bee balm, is a perennial favorite in informal gardens. Gardeners can choose from varieties with white, pink, or lavender blooms. Wild Bergamot delights with showy flowers throughout the summer, and works in both sunny and partially shady areas. Pink Muhly Grass (Muhlenbergia capillaris), a favorite at Cavano’s Perennials in Kingsville, begins the summer as a blueish grass, but produces magnificent pink clouds of delicate flowers in late summer. Muhly grass is incredibly drought-tolerant, and the flowers extend for several weeks into fall. •
Top: Lady Ferns Middle: Aster Bottom: Wild Bergamot
C.B. Scott is a professional writer with a passion for sustainability and renewable energy, and has been published in American Gardener and Herb Quarterly.
Herrington on the Bay
Orrecchiette with Fresh Corn Pesto Yeilds 10 Portions 4 slices of bacon cut in half lengthwise 4 cups white corn 1 clove minced garlic 1¼ tsp kosher salt ¾ tsp pepper ½ cup parmesan cheese ½ cup toasted pine nuts ⅓ cup extra virgin olive 8 oz orrechiette pasta ¾ cup torn fresh basil 4 oz red roasted tomatoes
Directions: Cook bacon in large nonstick skillet over medium heat until crisp and brown, stirring often. Using slotted spoon, transfer to paper towels to drain. Pour off all but 1 tablespoon drippings from skillet. Add corn, garlic, 1¼ teaspoons coarse salt, and ¾ teaspoon pepper to drippings in skillet. Sauté over medium-high heat until corn is just tender but not brown, about 4 minutes. Transfer 1½ cups corn kernels to small bowl and reserve. Scrape remaining corn mixture into food processor. Add ½ cup Parmesan and pine nuts. With machine running, add olive oil through feed tube and blend until pesto is almost smooth. Set pesto aside. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1½ cups pasta cooking liquid. Return pasta to pot. Add corn pesto, reserved corn kernels, red roasted tomatoes and ½ cup basil leaves. Toss pasta mixture over medium heat until warmed through, adding reserved pasta cooking liquid by ¼ cupfuls to thin to desired consistency, 2 to 3 minutes. Season pasta to taste with salt and pepper. Transfer pasta to large shallow bowl. Sprinkle with remaining ¼ cup basil leaves and reserved bacon. Serve pasta, passing additional grated Parmesan alongside.
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For Marylanders who enjoy a glass of wine with their local edibles, a record 56 wineries are now producing regional vintages. There’s no shortage of opportunities this summer to visit local wineries for food, fun, music, and a taste of their finest reds, whites, and even sparkling wines. The history of Maryland wine-making is long, engaging, and worthy of more than one happy hour—Maryland has been in the winemaking business for 366 years. However, until the year 2000, only eleven wineries were in operation, according to the Maryland Wineries Association (MWA). Regina McCarthy, Wineries Association Marketing Director for the MWA and author of Maryland Wine: A Full-Bodied History notes in her book that since 2000, “An average of three to five wineries have opened each year. Today, wineries are planting twenty to sixty acres at a time, and experienced winemakers are looking toward Maryland from other parts of the country to explore this emerging region.” The state now has 56 wineries producing more than 400 different wines. Many are dedicated environmental stewards: Deep Creek Winery uses organic practices. Lingamore Wine Cellars uses 100% wind power. The 240-acre farm at Boordy Vineyard, Maryland’s first winery, is under permanent preservation with the Maryland Environmental Trust.
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While festivals like Wine in the Woods in Columbia kicks off the summer in late May, Maryland’s wineries truly provide a summer of celebrations, with food, fun, music, and of course, wine. The MWA even offers a Maryland Wine Passport, available for $2 at any Maryland winery. Track your visits for rewards, including discounts to MWA events like Eat•Drink•Go LOCAL, and invitations to exclusive winemaker events. To make the most of this season’s local wine events, follow one of the MWA’s wine trails (www.marylandwine.com/wine-trails) for a long weekend in the Maryland wine country. Most wineries have tasting hours Saturday and/or Sunday from 12–5 p.m., and many have weekday hours. Wineries are now vendors at local farmers market, as well. Last year, the Maryland Department of Agriculture implemented a new permit process that makes it easier than ever for wineries to offer samples and sell bottled wine at farmers’ markets in the state. No time for a trail? Squeeze in an afternoon or evening of fun at wine weekend events throughout the summer. The list below is just a sample. Check winery websites and the MWA for exhaustive lists of the many, many events and festivals this summer. Many wineries welcome children. If bringing the family, it’s a good idea to check the winery website or call their office to confirm.
June Saturday June 7 & Sunday, June 8, 12–5 p.m. Galloping Goose Vineyards, Hampstead, MD: Fat Pony Days Join the picturesque Carroll County farm turned winery for its new Fat Pony Wine Release. On Sunday, June 8, pony rides will be available for children on Sunday only from 1–3 p.m. $15 per person, kids free.
Saturday, June 14, noon–5 p.m. Woodhall Wine Cellars, Parkton, MD: Brush and Blush Painting Party Join the 30 year-old Baltimore County boutique family winery for a painting party with local artist Erin Saenz. $30 per person
Saturday, June 14, noon–6 p.m. Eat, Drink, Go Local–North Beach Described as a “go local” movement with a farmers’ market feel, since it brings together farmers, chefs and wine! Entry is free; tasting passes may be purchased.
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What do you mean there are by-products in my food food? ?
June Continued Thursday, June 12, 6 p.m. Crow Vineyard and Winery, Kennedyville, MD: BBQ with Chef Sabrina Sexton Crow Vineyard and Winery Enjoy barbeque with the farmstay bed and breakfast, including Crow Angus Beef and grilled seasonal vegetables with tasting of selected wines or a glass of wine. $45 per person.
Sunday, June 15, Noon–5:30 p.m. Sugarloaf Mountain Vineyard, Dickerson, MD: Father’s Day Celebration Free wine tastings for dads at Sugarloaf Mountain Vineyard, a winery on the borders of Frederick and Montgomery counties, with a specialty in Bordeaux-style wines.
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Saturday, June 21, and Sunday, June 22, 11 a.m.–6 p.m. Linganore Winecellars, Mount Airy, MD: Vine Rewind
Saturday, July 26, 5–9 p.m. Dove Valley Winery, Rising Sun, MD: Beatles Tribute by Charlie Hitman and Friends
Enjoy Linganore’s Retro Wine, Music, and Art festival, including 70’s 80’s 90’s Music, and over 30 art, craft & food vendors. Bands include the Regal Beagles Spiral Band (June 21) and Wylde Fire the Reflex (June 22). Admission includes wine tasting, souvenir wine glass and winery tour. $20 per person, discounts for DD & active military.
Enjoy Beatles music and a glass of wine with Dove Valley Winery, just north of the Chesapeake Bay. Food will be available for purchase. $15 a person, reserve in advance at www.missiontix.com
Saturday, June 28, 5–9 p.m. Dove Valley Winery, Rising Sun, MD, Classic Vinyl Night of the 70’s & 80’s Relive the 70’s and 80’s at Dove Valley Winery with music by Charlie Hitman and Friends. Food will be available for purchase, as well. $15; includes a glass of wine. Call for tickets.
July Saturday, July 5, 5–10 p.m. Detour Vineyard and Winery, Kenmar, MD: 4th of July Celebration Celebrate Independence Day with Detour Vineyard, with live music by Slick Hampton and fireworks at dusk, around 9:30 p.m. $20 per person; $10 for designated drivers; $5 for 10 to 20 year-olds.
Saturday, July 20, Noon–6 p.m. Eat•Drink•Go LOCAL, 1114 Shawan Road, Cockeysville
August Friday, August 1, 5:30 p.m.–9 p.m. Port of Leonardtown Winery, Leonardtown, MD: First Fridays Enjoy the live music of Harmony Grit. Port of Leonardtown Winery is a cooperative effort between the Southern Maryland Wine Growers Cooperative (SMWGC) and the Town of Leonardtown. No cover charge.
Sunday, August 10, 1–5 p.m. Running Hare Vineyard, Frederick, MD: Live Music Sunday Bring a picnic and enjoy live music by Billy Breslin at the winery’s 300-acre farm in Calvert County $5 cover charge includes wine tasting.
Saturday, August 23, 1–6 p.m. Eastern’ s Bayside Blues & Wine Festival, Eastern Yacht Club, Baltimore MD Tickets $20 before August 16th; $25 at the door. Designated Driver $10.
Enjoy this second annual event focusing on Maryland-produced hard & sparkling cider, mead and fruit wines. $25 tasting pass.
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Conquering Allergies with Acupuncture
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I
have always dealt with allergies. Most of the time, I would take over-the-counter allergy and sinus medication as needed. I never really gave it much thought. In the fall and winter I would write off my reactions as a series of persistent colds. As a kid, I would suffer from migraines on and off throughout the spring. In high school the migraines disappeared; I began breaking out in hives instead. Breakouts could happen any time, regardless of season, time of day, or what I had eaten. Often the breakouts were severe—even my eyelids would swell. So I added antihistamines to my diet. When I moved to Maryland 10 years ago, my allergies became overwhelming. They began to affect every aspect of my life.
The hives started occurring less frequently and eventually they stopped altogether. This was great, except that I started getting migraine headaches again, almost once a month. They were no longer limited to spring and fall, but could strike at any time of the year. I saw my general practitioner, he recommended a neurologist. So I saw a neurologist. I had scans and tests and more scans. He searched for patterns, triggers and signs of stress. I was given a prescription for the migraines. The neurologists recommended I see an ENT and when I did, I finally took an allergy test. It turns out I am really allergic to several trees and grasses, as well as cats. I have always lived with cats, so that explained the persistent winter colds and random hive breakouts. I began to deal with the sources of my allergies. I could avoid sitting on couches and sleeping on pillows full of cat dander, but I could not avoid trees and grasses. I started getting allergy shots twice a week; my wife generously sent the cat to live with her parents; and I began taking three prescriptions twice a day. When I needed extra relief, I took over-the-counter meds. As time passed, I was, at least in theory, becoming desensitized to my triggers. I began reducing the frequency of the shots but not the daily medications. I was still experiencing a dozen or more migraines a year after three years of treatment. The time and expense were staggering —I began to feel that this was a long road to nowhere. I saw another specialist who was highly recommended by friends. I was re-tested, and looking to begin another round of treatments in the fall. I was hoping for better results. This was the tipping point—I realized I had had enough. I just quit. I hated taking several prescriptions multiple times a day, plus more for the migraines. I went back to using only over-the-counter remedies for a few months. Around this time I tried acupuncture. I figured it couldn’t be any worse than what I had already gone through so I set up an appointment. I spent 45 minutes discussing my reasons for being there – the migraines, hives, patterns, the attempted solutions and finally the futility. I was told that I could be helped, but it would take a handful of visits and I would need to come back seasonally. After the hundreds of shots and pills from the ENT, I figured a few more weeks of treatment couldn’t hurt.
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A surgery free weight loss and management program for life! Smoking Cessation - Anxiety & Stress Management Fertility - HypnoBirthing
Annapolis Hypnosis & Wellness Kim O’Brien CHT 443 -534 - 4065 www.annapolishypnosisandwellenss.com www.annapolishypnobirthing.com The sessions were simple enough. About a dozen or so needles were used. I got cat whiskers near the nose, one between the eyes, a few near the temples, feet, legs and various other places. Two sets of needles on either leg were hooked up to a small electrical impulse unit, providing a pulse between the pairs. For the next half hour, I just lay there on a massage table. Relaxing meditation music quietly playing in a dim room is enough to send me to sleep in minutes. I woke to a soft knock on the door and the acupuncturist removed the needles. He recommended I take two herbal supplements during my peak allergy seasons. I went to five or six appointments that first spring. Once the supplements were gone, I didn’t get more. I didn’t need them. Over the next several months, I breathed free. I did yard work: weeding and mowing. I spent time playing with my kids outside. I spent a day throwing hay that summer. I still experienced the occasional migraine, but the frequency was well below what had once been normal. I still took the occasional over-the-counter sinus and congestion medicine, but never as often as every four hours (which was the case previously). I was a believer. In the fall, my allergy symptoms began to return. Another previous condition began to resurface. I was experiencing pain in my leg from a compressed nerve in my back. I already knew the diagnosis from a prior round of the traditional methods of doctors, tests, scans, and several weeks of physical therapy. When the pain resurfaced,
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I mentioned it to my acupuncturist. He added a few more needles to a few new locations in addition to the ones I had come to expect. After a span of five or six appointments, my allergies were better and my leg pain and back pain were gone. My allergies remained under control throughout the winter. Come spring I went in for another five appointments and got another batch of supplements. I expect to be symptomfree for another six months. I haven’t experienced a migraine in months. I still get headaches, but take ibuprofen for them. When I am congested, I take over-the-counter allergy and sinus medication. I am not taking these daily, or even weekly, anymore as I once was. I gave up prescriptions for herbal supplements, which I take only when trees and grasses are at their peak, and when they’re gone, they’re gone. I was a skeptic—not any more. I cannot say acupuncture will work for everyone or for every issue, but I know that acupuncture worked for me and I am much happier for it. I have recommended it to every allergy sufferer I know! •
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