Chesapeake Living Local - Summer 2014

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Summer 2014 ChesapeakeLivingLocal.com 1

a resource publication for an eco-sustainable lifestyle

Chesapeaketake me

I’m FREE!Summer 2014

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ChesapeakeLivingLocal.com Summer 20142


ChesapeakePO Box 449 · Edgewater, MD 21037

Publisher T8 Design & Publishing, LLC

Creative DirectorKaren Tate

[email protected]

EditorAileen Bryan

Contributing WritersRita CalvertC.B. Scott

A.T.

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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.

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

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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Save the Date!

Evening of Friday October 17, 2014Get 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.

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

Photos by Austin Green

Sponsored by:

Presented by:

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asparagus beans (pole & snap) blueberries cabbage cherries corn herbs kale mushrooms peas (green) raspberries strawberries summer squash

beans (lima, pole, snap) beets blackberriesblueberries broccoli cantaloupes carrots

caulifl ower cherries corn cucumberseggplant 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 carrotscaulifl ower corn cucumbers eggplantgarlic grapes (table & wine) herbs honeymushrooms nectarines okra onions peachespears peas (black-eyed) peppers plumspotatoes raspberries (red) squash (summer & winter)tomatoes turnips watermelons

Source: Calendar of Maryland Harvests from the Maryland State Archives

http://msa.maryland.gov/msa/mdmanual/01glance/html/agripro.html

WHAT’S IN SEASON?JU

NE

AUGUST

JULY

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TABLE OF CONTENTS

6Organic Food versus Sustainable Food?

14Best Renewable Energy Options for Anne Arundel County

24Maryland Wine Weekends

10From Farm to Table

with Local Chef Michael Archibald

21Explore the Benefi ts

of Native Plants

29Conquering Allergies

with Acupuncture

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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, “or-ganic” 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 tradi-tionally called organic farming has changed dramatically. Today, big business has taken a keen interest in meeting that demand. Th e result has presented a challenge for small farms, many of which are growing organically and sustainably, but can’t always meet the costly require-ments for an organic designation. Th e point is most easily understood by some real-life examples. Our fi rst 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. Th is is a major departure from the traditional ideas about organic food coming from small domestic farms. Th e 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 qual-ity decline, depleted water systems and “mono-crop” agriculture un-dermining crop diversity benefi ts. Th ese large-scale organic farms from Mexico to Argentina to Chile may export as far as Dubai—contribut-ing to excessive emissions. Th e question then arises: is organic food bad for the environment if it isn’t local and sustainable?

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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 hay-fed during the winter. Michael Heller, farmer and pasture and hay manager (as he likes to be called), has refi ned pasture management to a science. Th e manure from the cows naturally fertilizes the growing fi elds as the cows are carefully rotated from pasture to pasture for grazing. Th e few farm vehicles, such as the tractor for hay baling, run on biodiesel converted right on the farm. Clagett Farm now has its organic certifi cation 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.

Make no mistake: “organ-ic” is big business. Com-panies like Coca-Cola, Cargill, ConAgra, General Mills, Heinz, Hain, Kraft and M&M Mars have bought out the majority of the smaller organic pro-ducers across the United

States. Evidence suggests that lowering costs and raising profi ts expand environ-mental degradation. Th e original values of organic farming are being undermined by big business practices.

“Yes, it’s a huge eff ort to know what you’re eating

and where it was raised—our American food system is far from transparent. ”

Enticement FARM RAISED MEATS

Beef • Chicken • Pork • Lamb

Call for an appointment to visit the Farm Store.231 Polling House Rd., Harwood, MD 20776 • 443-336-8492

www.EnticementFarmRaisedMeats.com

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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By defi nition, USDA-certifi ed organic foods are grown and processed accord-ing to federal guidelines addressing, among many factors, soil quality, animal raising practices, pest and weed control, and use of additives. Organic produc-ers rely on natural substances and physical, mechanical, or biologically-based farming methods to the fullest extent possible. However, while certifi ed or-ganic is supposed to be a meaningful designation, major corporations have come to dominate the federal board that sets the standards. For instance, the certifi cation has been changed so that non-organic ingredients, such as cara-geenan (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 unoffi cial designation, but has mea-surable benefi ts 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, fi ber, 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 Stay-man apple grown right here in Maryland? I know that many small farmers cannot aff ord the costly process of a certifi ed 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 meth-ods. Yes, it’s a huge eff ort 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! Th e old adage rings more true now than ever: Know your farmer, know your food! •

Rita Calvert is the author of Th e Grass-Fed Gourmet Fires it Up (2010) and is Homestead Gardens’ Culinary and Design blogger and advisor.

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www.roguepierogies.com

(410) 858-7088

Find us at:Westfi eld Annapolis Farmers’ Market

Sunday’s 10:00am until 2:00pm

Kent Island Farmers’ MarketThursday’s from 3:30pm until 6:30pm

Can’t make it to a market? Have a special event? Give us a call!

Supporting farms promotes

fresher air, cleaner water,

healthier families, stronger

economies, safer food supplies

and a greener planet.

“I pledge to eat at least one thing from a local farm every day during Buy Local Week”

Find out more atwww.buy-local-challenge.com

July 19th - 27th got real milk? get NICE milk.

Find us atFresh Farm Markets Annapolis

Westfi eld Annapolis Mall MarketChesapeake’s Bounty, St. Leonard

www.nicefarmscreamery.com

A local, sustainable family farm in Upper Marlboro, MD

Cabin Creek Heritage Farm

Visit our website www.cabincreekheritagefarm.com

Farm Store Hours & Farmers Market Locations!

- 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

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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, unpas-teurized 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 fi shermen. 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. “Th e food was right here,” he said, “and she used local sources for the venue

From Farm with local chef Michael Archibald

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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 diffi cult to manage. Th e 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 commit-ment to using locally sourced ingredients, and went a step further. “We committed to developing relationships with the farmers and producers.”

Th is 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. Th at means Chef Mike and the other chefs aren’t just selecting each week’s ingredients. Th ey’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. Th e frequent communication with the farms also provides insight to changes in expected harvest times. Rain can aff ect 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.

to Table

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Herrington on the Bay currently works with up to 7 diff erent farmers, producers, and fi shermen to provide its clients with local produce, beef, dairy, and seafood. Th e company’s goal is to add at least four more sources for its local fare. In addition, Her-rington maintains its own herb garden at the venue.

Chef Mike’s original source for local ingredients was Swann Farm in Owings. Th eir relationship is now in its sixth year. Swann Farm provides fresh, in-season corn, to-matoes, 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 Pro-gressive 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 Shellfi sh in Grason-ville. Beyond rockfi sh, oysters, and other seafood, United Shellfi sh provides in-season fresh, unpasteurized crabmeat for the catering company’s crab dip, their most popu-lar 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 week-ly basis. Home cooks can reap the same benefi ts. To fi nd your own new favorite local farms, Chef Mike advises starting with farmers’ markets. Farm-ers’ markets are the most effi cient avenue to learn more about the quality, variety, and availability of produce and other ingredients from specifi c local farms and vendors.

Th e 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 offi ces like the Anne Arundel Economic Development Corpo-ration 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 lo-cal 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 gover-nor 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. Th e “Buy Local Cookout” is slated for Th ursday, July 24 at 7 p.m., and Chef Mike plans to team with Swann Farm to create a fresh pasta dish, Orec-chiette with Fresh Corn Pesto. Th ey will use the farm’s fresh corn and tomatoes and basil from Her-rington’s on-site herb garden. •

mephotograhy.com

Kitt Creative

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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Living off the grid, consuming none of the coal-fi red energy that powers almost two thirds of Maryland. It’s the ultimate feel-good for green 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. Tech-nology advances as well as widespread installations have lowered equipment and installation costs. Finally, fi nancing structures with no upfront costs and guaranteed electricity bill savings make renewable energy more attractive than ever. On-Site OptionsPhotovoltaic (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 resi-dential, commercial, and utility settings. Systems are generally designed for a 30-year life, about the same as high-quality carpet. Th e 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 fi nancially feasible for residential systems. Th e installed cost of solar is fall-ing, but still varies base on the site, roof condition, labor rates, and other factors. Contributing to its aff ordability are federal, state, and local tax credits, including:

Living off the grid, consuming none of the coal-fi red enenenergy that powers almost two thirds of Maryland It’s the ultimate feel-good for greeee n enthusiasts For Anne

for AA County Residents

The Best Renewable Energy Options

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• 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. Th e 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. Th e solar system pro-vider 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. Th e solar company is the party eligible for any tax credits, and owns the Solar Renewable Energy Credits (SRECS). Th e advantage of a PPA to homeowners is a contract with set rates lower than their existing electric-ity 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. Th ey also gen-erate Solar Renewable Energy Credits (SRECS). Th ese 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 Re-newable and Effi ciency, 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 fl at per system $3,000 rebate from the Maryland Energy Administration. Th e rebate does not apply to swimming pools,

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hot tubs, or any other energy storage device that has a primary function other than storage. Anne Arundel County of-fers a one-time credit on county prop-erty taxes for residences that use geo-thermal energy equipment for heating and cooling.

Off -Site OptionsWhile 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, resi-dential customers can elect to purchase their energy from their local utility, like BGE, or an energy supplier. Many of these provide the electricity from re-newable sources, and advertise through direct mail and telemarketing cam-paigns. Th e Maryland Offi ce of People’s Council publishes a list of energy sup-pliers and includes the type of energy they supply, along with contract terms, monthly service fees, and kilowatt hour (kWh) rates. Th ese rates for renewable energy are slightly higher than BGE’s standard off ering, but still competitive. Community SolarCommunity solar projects give renew-able 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 eff orts have been made in Maryland to fund a few of these initia-tives. Residential customers fund the solar project with either upfront or on-going subscription payments. Once the system is operational, these customers receive a credit on their utility based on their contribution and the energy pro-duced by the system. Th ese customers have no ownership in the system, and the solar energy generated goes to the utility power grid, not a specifi c cus-tomer.

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Th e Whole PackageSolar energy is only available during daylight hours. Wind turbines only work when the wind blows. Geother-mal heating systems reduce heating, cooling, and hot water costs by up to 80%. So how do Anne Arundel Coun-ty homeowners reach 100% renew-able energy consumption? Th e answer is simple, but may come at a cost. By investing in a combination of options, including solar, wind, and/or geother-mal heating, and subscribing to an elec-tricity supplier that provides renewable energy, urban Maryland homeowners maximize their renewable energy con-sumption, and minimize dependency on the energy from coal. Next StepsTh e renewable energy industry is a fairly new, broad, competitive space. Contract terms, for purchase, PPA, and system leases, can be complex and diff er from one vendor to the next. Homeown-ers interested in any type of renewable energy should request proposals from multiple fi rms, as well as references and statements of the company’s fi nancial condition. With the federal invest-ment tax credit valid through the end of 2016, Anne Arundel County residents have the luxury of time to carefully re-view each proposal and select the one that is the best fi t 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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Linda K BourdelaiseCertifi ed Holistic Health Coach

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Health & Lifestyle Solutions

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

CHUNKY BASIL GAZPACHO

Puree fi rst 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.

DID YOU KNOW?! You can visit us at www.ChesapeakeLivingLocal.com

to connect to this issues’ advertisers & supporters!

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Be a Trail Blazer!

Enjoy the Trail!visit www.marylandsbest.net

Th e 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. Th e grand prize includes a $50 gift certifi -cate to a favorite creamery; a CD set of the fi rst 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!

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Explore the beauty of

Native P

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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 off er 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 benefi t 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 Nurs-ery in Bowie recommend Butterfl y Weed to add a reliable burst of vibrant orange. Butterfl y Weed (Asclepias tuberosa) is true to its name, attracting butterfl ies as well as bees to its bright clusters of tiny orange fl owers. 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 wildfl ower garden. Th e dried seed pods are a lovely addition to fl ower arrangements. Butterfl y Weed can be grown from seed, or pur-chased as a young plant. Due to its tuberous root, established plants can be diffi cult 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 addi-tion, and is available in over 100 varieties. Th e demure ‘Golden Fleece’ is a one-foot tall ground cover, with semi-upright ribbons of bright yellow fl owers, while ‘Fire-works’ (S. rugosa) can grow three-feet tall with elegant, cascading stems. Goldenrod is a magnet for hummingbirds, songbirds and butterfl ies, as well as benefi cial 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

Plants

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for purchase is limited. Th e one exception is ferns. Elegant native varieties including Lady Ferns, Christ-mas Ferns, and Ostrich Ferns which are available for purchase throughout the summer months. In addition to purely native species, gardeners looking for high-performing fl owering perennials can reap the same benefi ts by using hybrid variet-ies of native plants, called native selections. Riddle explains that native selections off er the same low maintenance benefi ts as native species. “Native selec-tions are simply hybrids of native plants,” she notes. “Native selections have many of the same character-istics 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 wel-come fall burst of sky-blue fl owers 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 fi stulosa), 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 fl owers throughout the summer, and works in both sunny and partially shady areas. Pink Muhly Grass (Muhlenbergia capillaris), a favor-ite at Cavano’s Perennials in Kingsville, begins the summer as a blueish grass, but produces magnifi -cent pink clouds of delicate fl owers in late summer. Muhly grass is incredibly drought-tolerant, and the fl owers extend for several weeks into fall. •

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.

Top: Lady FernsMiddle: Aster

Bottom: Wild Bergamot

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Yeilds 10 Portions

4 slices of bacon cut in half lengthwise4 cups white corn1 clove minced garlic1¼ tsp kosher salt¾ tsp pepper½ cup parmesan cheese½ cup toasted pine nuts⅓ cup extra virgin olive8 oz orrechiette pasta¾ cup torn fresh basil4 oz red roasted tomatoes

Directions: Cook bacon in large nonstick skillet over medium heat until crisp and brown, stir-ring 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 fi rm 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.

Herrington on the Bay

Orrecchiette with Fresh Corn Pesto

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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. Th ere’s no shortage of opportunities this summer to visit local wineries for food, fun, music, and a taste of their fi nest reds, whites, and even sparkling wines.

Th e 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 Associa-tion Marketing Director for the MWA and author of Maryland Wine: A Full-Bod-ied History notes in her book that since 2000, “An average of three to fi ve 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.” Th e state now has 56 wineries producing more than 400 diff erent wines.

Many are dedicated environmental stewards: Deep Creek Winery uses organic practices. Lingamore Wine Cellars uses 100% wind power. Th e 240-acre farm at Boordy Vineyard, Maryland’s fi rst winery, is under permanent preservation with the Maryland Environmental Trust.

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JuneSaturday June 7 & Sunday, June 8, 12–5 p.m.Galloping Goose Vineyards, Hampstead, MD: Fat Pony DaysJoin 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 PartyJoin 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 BeachDescribed 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.

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. Th e MWA even off ers 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 off er 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. Th e list below is just a sample. Check winery web-sites 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 offi ce to confi rm.

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June ContinuedTh ursday, June 12, 6 p.m.Crow Vineyard and Winery, Kennedyville, MD: BBQ with Chef Sabrina Sexton Crow Vineyard and WineryEnjoy 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 CelebrationFree 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 RewindEnjoy 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 Refl ex (June 22). Admission includes wine tasting, souvenir wine glass and winery tour.$20 per person, discounts for DD & active military. Saturday, June 28, 5–9 p.m.Dove Valley Winery, Rising Sun, MD, Classic Vinyl Night of the 70’s & 80’sRelive 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.

JulySaturday, July 5, 5–10 p.m.Detour Vineyard and Winery, Kenmar, MD: 4th of July CelebrationCelebrate Independence Day with Detour Vineyard, with live music by Slick Hampton and fi reworks 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, CockeysvilleEnjoy this second annual event focusing on Maryland-produced hard & sparkling cider, mead and fruit wines.$25 tasting pass.

Saturday, July 26, 5–9 p.m.Dove Valley Winery, Rising Sun, MD: Beatles Tribute by Charlie Hitman and FriendsEnjoy 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

AugustFriday, August 1, 5:30 p.m.–9 p.m.Port of Leonardtown Winery, Leonardtown, MD: First FridaysEnjoy the live music of Harmony Grit. Port of Leonardtown Winery is a cooperative eff ort 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 SundayBring 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 MDTickets $20 before August 16th; $25 at the door. Designated Driver $10.

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Conquering Allergies with Acupuncture

Conquering Conquering Allergies Allergies with Acupuncturewith 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 suff er 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 over-whelming. Th ey began to aff ect every aspect of my life.

Th e hives started occurring less frequently and eventually they stopped altogether. Th is was great, except that I started getting migraine headaches again, almost once a month. Th ey 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. Th e neurologists recommended I see an ENT and when I did, I fi nally 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 ran-dom 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. Th e 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.

Th is 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 fi gured 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 fi nally 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 fi gured a few more weeks of treatment couldn’t hurt.

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Kim O’Brien CHT

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Th e 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 fi ve or six appointments that fi rst 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 doc-tors, 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 fi ve 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 fi ve appointments and got another batch of supplements. I expect to be symptom-free for another six months.

I haven’t experienced a migraine in months. I still get headaches, but take ibuprofen for them. When I am con-gested, 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 can-not say acupuncture will work for ev-eryone or for every issue, but I know that acupuncture worked for me and I am much happier for it. I have rec-ommended it to every allergy suff erer I know! •

You can visit us at www.ChesapeakeLivingLocal.com

to connect to this issues’ advertisers & supporters!

Annapolis Hypnosis & Wellness

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A.T. is a Graphic and 3D Designer working in the D.C. area


Chesapeake

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Chesapeake Living Local - Summer 2014

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