Friday, July 31, 2009

Hot Friday

Come in for cool Strawberry Lemonade, Iced Mint Tea, Iced Green Tea, or our amazing Iced Coffees.

Aaron is whipping up our specials today.

We have his Rowhouse Panino with sun-dried tomato basil cream cheese, sprouts, cucumbers, red onions, and havarti served on our health toast, and

Tuna Salad on dressed Greens either as a small plate or a meal.

Thursday, July 30, 2009


Today's specials are:

The Rowhouse Panino with sun-dried tomato basil cream cheese, sprouts, cucumbers, red onions, and havarti served on our health toast.

Oh, and here's an idea! Try the tomato basil cream cheese on a bagel for breakfast.

We also have a Nicoise Salad with early potatoes from One Straw Farm and our eggs, as always, are local too, from Springfield Farm.

Wednesday, July 29, 2009

Stay cool - come get a gigantic Iced Coffee!

So today I'm cooking with an ingredient that is new to my pantry - the tomatillo (pronounced to-MAH-tee-YO). If you've ever had a salsa verde or a green sauced enchilada, you've probably eaten one of these husk-tomatoes. They look like firm green tomatoes and grow inside a papery husk. If the husk has peeled back and the fruit is beginning to look yellow it is past its prime. The similarity ends with appearance as it has a sharp, slightly sour taste that is nothing like tomato.

The Turkey Tomatillo is roasted turkey breast, a very spicy tomatillo salsa and havarti cheese grilled on a ciabatta sub roll. The Rowhouse - sun dried tomato, basil cream cheese with cucumbers, sprouts, lettuce, red onions, and Swiss cheese on a toasted ciabatta sub roll.

We also have Grilled Chicken Caesar Salad - herb marinated chicken breast, fresh romaine, aged parmesan curls and homemade croutons and classic caesar dressing (anchovies optional). Made well, this is one of my favorite salads. Sadly, too often the croutons are not much more than stale bread, the parmesan is shreds of rubber and the bottled salad dressing is bland. Like with many foods, elegant simplicity transcends a hand full of modest ingredients - shrimp cocktail, a peanut butter and jelly sandwich made with homemade jelly and fresh bread, and our little cafe sandwich come immediately to mind.

Finally, you should know Michael threw down the jam gauntlet, as it were, informing me that although blueberry pie was his favorite, he does not like blueberry jam. So sitting on my desk by this very computer is a half-pint jar of Blueberry Marmalade I made yesterday. I'm pretty sure he's going to like this blueberry jam. Bits of orange and lemon rind and just a touch of cinnamon and nutmeg are begging for a toasted english muffin. I also put up three quarts of pickled peaches and fixed a batch of black raspberry jam that did not set. All and all, a very productive day.

Tuesday, July 28, 2009

Tuesday Special

Today's sandwich is the Turkey "Saladsandwich" - sliced, roasted turkey breast, sprouts, cucumbers, red onion and dressing on a toasted ciabatta sub roll.

I'm going to be doing some testing on the website in the next few day so please excuse any unusual content or bizarre formatting changes.

Monday, July 27, 2009

Electrical Issues

If you are a regular morning customer let me apologize for our delay in opening this morning. There was a scheduled power outage last night and electricity was not restored until almost eight o'clock this morning.

Specials today include the South Western Spoonbread - sweet peppers, scallions and mushroom baked in a cornmeal custard and the Turkey "Saladsandwich" - sliced, roasted turkey breast, sprouts, cucumbers, red onion and dressing on a toasted ciabatta sub roll.

Yesterday I went out to Larriland and picked blueberries - probably the last of the season, and Red Haven peaches, an early, yellow freestone variety. Tomorrow I'm going to make a couple quarts of Blueberry Pie Filling, a few pints of Pickled Peaches (my favorite!) and probably some Peach Butter. There is also some Cherry Marmalade that did not jell properly that I need to fix.

Of course, "fixing" it is optional - right now it's fabulous Cherry Marmalade Syrup which would be delicious on ice cream, pancakes or waffles.

Saturday, July 25, 2009

Saturday's baked treats

How about Cranberry Pecan Scones, Crumble Coffee Cake and Tart Cherry Coffee Cake? Of course we also have Blueberry Muffins and I'm just getting ready to start a Spoonbread which should be ready by 10 or so.

: South Western Spoonbread should be coming out of the oven any time now. It is sweet peppers, scallions and mushroom baked in a cornmeal custard.

I will come back and update for today's lunch special as soon as I come up with one! But no later than 10:30am .....

Today we are having the Turkey "Saladsandwich" - Sliced, roasted turkey breast, sprouts, cucumbers, red onion and dressing on a toasted ciabatta sub roll. It is Alicia's go-to sandwich for something cool, crisp and healthy.

Friday, July 24, 2009

Friday Specials

We have the guacamole duo today: the Greenhouse is hummus, guacamole, sprouts, cucumbers and havarti and the Turkey Guacamole is roasted turkey, guacamole, tomato and havarti.

I'm catering a graduation lunch today so will say ta-ta for now.

Thursday, July 23, 2009

Making a nip

We still have some of the Chipotle Pork Loin Sandwich with Strawberry Salsa Panini. I had it for lunch yesterday and it's tasty, if a bit messy. The meat is spiced with chipotle (which is smoked jalapeno pepper) and honey and that hot sweet really complements the sweet tangy of the strawberry salsa.

Kasey has made another batch of the guacamole that so many of you like. We're offering it two ways; the Greenhouse is hummus, guacamole, sprouts, cucumbers and havarti and the Turkey Guacamole - roasted turkey, guacamole, tomato and havarti.

Do you ever look at those big glass jars and bottles at Pier One and think "pretty, but dust collectors"? Here's an idea on how to put them into use. A few weeks ago, in the flush of cherry season, I started a Cherry Liqueur. For the past two weeks the jar has sat in a large covered pot near an AC vent in my kitchen (a "cool dark place") and everyday or so I gave it a shake to make sure the fruit didn't settle or clump.

I removed the cherries yesterday and put the hooch back in the pot where it will remain undisturbed for 2 or 3 more weeks. The last step is rack or filter the liqueur into bottles.

You can see in the photo how much of the color has leeched out of the cherries (but oh are these little pale beauties delicious!). Raspberries are still in season and blackberries will be ripening in August, both of which would make delicious libations. Make several batches. Homemade liqueurs are very welcomed gifts!

Fruit Liqueur
1 1/2-2 pounds fruit, cherries (sweet or tart), raspberries or blackberries are all good choices. Cherries should be cut but do not remove the pits.
2 cups white sugar
1 cup water
2 1/2 cups 100 proof vodka (I use Absolute® in the black bottle)
1 cup brandy (I use Christian Brothers®)
lemon zest, 3 long strips removed with a vegetable peeler
1 tablespoon fruit protector or citric acid (optional)

NOTE: the staff at the Wine Source in Hamden were very helpful in identifying which vodkas were 100 proof. They have an amazing selection (make sure to nibble at the cheese counter) of spirits, beer and, of course, wine.

Bring the water and sugar to a boil stirring constantly. When sugar is completely disolved and the syrup is clear remove from heat. Put the clean fruit in a clean glass jar with a tight fitting lid (half gallon or larger). Pour syrup over the fruit and add remaining ingredients. Cover and let stand in a cool dark place for at least two weeks.

Strain fruit out of the liquid and return liquid to a clean container and allow to stand for an 2 weeks. Filter liqueur into bottles and seal. Note: the dollar store is a great place to find small glass bottles inexpensively so you can share the love!

Wednesday, July 22, 2009

No time to chat, there's food to make.....

Today's specials are compliments of One Straw Farm, our CSA farm. I feel a bit like the hare in Alice in Wonderland, there's so much to say and more to do and I'm late, I'm late.....

We have a Chipotle Pork Loin Sandwich with Strawberry Salsa; new potatoes, zucchini, rainbow chard, shallots and smoked bacon, all locally grown/produced, are in the hearty Roasted Chard Salad. I also made a Peach Blueberry Coffee Cake (which has elicited the remark, "sweet Jesus that coffee cake is delicious"). We also have Gazpacho and Potato Leek Soup.

Tuesday, July 21, 2009

Hope you are well....

Today's soups are Potato Leek Soup (vegetarian) and Gazpacho. The Pesto Caprese Panini - basil pesto, marinated artichoke hearts, roasted red peppers, mozzarella and provolone - is also available.

This morning the Cafe is hosting a press conference to announce the release of a study entitled The Small Business Dilemma: How Rising Health Care Costs are Tough on Small Businesses being released by Maryland PIRG Foundation. More than 50% of America's uninsured are small business owners, their employees and dependents. It's an issue that hits close to home.

Don't forget tomorrow we'll have CSA specials.

Monday, July 20, 2009

Monday Specials

Today's specials include Potato Leek Soup (vegetarian) as well as Gazpacho. The Pesto Caprese Panini - basil pesto, marinated artichoke hearts, roasted red peppers, mozzarella and provolone - is also available.

Saturday, July 18, 2009

Did it again....

...sorry. Was so busy this morning I forgot to hit "publish post" when I blogged the specials, but I won't torture you now that they are all gone.

Friday, July 17, 2009


Today's special is the Applewood Panino: turkey, bacon from Springfield Farms, apple slices, cheddar cheese, and whole seed dijon.

Pair up a sandwich with our healthy and refreshing Gazpacho for just $2.00.

Or, have a 1/8th Muffuletta with gazpacho for $7.25.

Remember we open at 7:00 am so stop by on Saturday before you head down to Artscape. There will be muffins, scones and breakfast goodies galore.

Wednesday, July 15, 2009

Michael's Harvest Day

Today's harvest from One Straw Farm includes zucchini, yellow squash, patty pan squash, arugula, and cucumbers. So I've made

zucchini muffins (thanks for the recipe mom)
summer squash saute with corn and arugula
and a refreshing cucumber salad.

Today's special panini are Aaron's inspired and delicious Rowhouse (sun-dried tomato basil cream cheese, swiss cheese, sprouts, red onion, and cucumber) and the Kasey's Pesto Caprese (basil pesto, mozzarella, provolone, artichokes, and roasted red pepper).

Tuesday, July 14, 2009

Tuesday Special

We have the Pesto Caprese - pesto, roasted red pepper, marinated artichoke hearts, mozzarella and provolone grilled on a ciabatta sub roll.

Don't forget it's CSA Tuesday so check back tomorrow to see what Michael has cooked up with our fresh, locally grown organic veggies from One Straw Farm.

Monday, July 13, 2009

A holey cake recipe

Monday's sandwich is the Pesto Caprese - pesto, roasted red pepper, marinated artichoke hearts, mozzarella and provolone grilled on a ciabatta sub roll.

Another Sunday morning out at the farm, but this time we loaded up two vehicles with staff and friends! I think everyone had a great time picking blueberries, black raspberries and the last of the sour cherries. Since the only cherries left were only reachable by ladder I struck a deal with Anthony, he did the picking and I'd supply him with jam and cherry pie filling.

I packed a picnic and we ate at picnic tables in the shade behind the red barn while several goats and alpaca looked on. Bundt cakes make a easily transportable dessert with no need to refrigerate. Frankly the heat of the car and the tight cellophane wrap gave it a warm, moist right out of the oven taste and texture. This is my adaptation of a receipe found on an site and it would make a lovely breakfast bread or muffin.

Apple Walnut Bundt Cake
3 Granny Smith apples, peeled, cored and diced
3 Tablespoons sugar
1 1/2 teaspoons cinnamon
Combine in a bowl and set aside.

3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt.
Sifted together in a bowl.

2 cups granulated sugar
1 cup vegetable oil (I used canola)
1/4 cup apple juice, cider or water
2 teaspoons vanilla extract
4 eggs
Beat together in a large bowl until smooth.

1 1/2 cups chopped walnuts

Stir the dry ingredients and the sugar/oil wet mixture together. Fold in the apples and walnuts. Pour batter into a well greased bundt pan and bake at 325° for 60-70 minutes. Toothpick should come out clean and the cake will have pulled away from the pan. Let cool in the pan for 10-15 minutes then turn out onto a cooling rack.

Saturday, July 11, 2009

"It's like breakfast dessert",

...... said one very happy customer about the french toast special.

Many specials on this very special Saturday....

Cherry Crisp French Toast Casserole (and it's getting rave reviews!)
Ham, Spinach & Gruyere Strata
Green Chili Chip Frittata
Pumpkin Ginger Muffins (which got two thumbs up from Peta)

Friday, July 10, 2009

What fills your bag?

Michael and I were just having coffee out at the picnic table and he remarked how delicious Aaron's new sandwich is. We lose him occasionally when Karmella's Game hits the road, but this time he came back with a great new special - The Rowhouse - sun-dried-tomato-basil-cream cheese with cucumbers, sprouts, lettuce, red onions, and Swiss cheese on a toasted ciabatta sub roll. We also have Gazpacho and Summer Borscht with lemon crème fraîche (vegetarian)

For years I've struggled with titles; artist is fraught with implications, crafts have historically been taken less seriously, chef is a title that should be earned (in my opinion). It finally came to me that I am a Maker - a Jane-of-all-trades, and that's a title as comfortable as old Birkenstocks. Running the cafe constantly taps that creative energy, and infact, that Maker sensability is largely responsible for the cafe. Michael and I took on building the place equiped with little more than the niave optimism that we could. I designed the pastry case and magazine/book rack, we built them together and Michael did the finishing. I made the tabletops and designed our signage. I painted the first set of coffee cups and layed the glass tile backspash on the espresso bar. Together with a couple of friends we framed out the kitchen and hung drywall and Michael did the mud work. Ann gave at least one day every weekend for months to paint or clean as needed.

My father used to admonish that people are like paper bags - that only so much can be removed before the bag is empty. The trick is to find out what "fills your bag". A week away in April completely charged me for the following three months. Everyday interations with customers/friends is a constant source of fuel; and little sabbaticals always bring a wave of creativity and renewal. I'm going to take preemptive measures and schedule another one.

Thursday, July 9, 2009

Looking ahead

Introducing...... The Rowhouse - sun-dried-tomato-basil-cream cheese with cucumbers, sprouts, lettuce, red onions, and swiss cheese on a toasted ciabatta sub roll. The CSA special of Roasted Ratatouille with Green Basmati and Michael's Summer Borscht with lemon crème fraîche (vegetarian) are both getting rave reviews.

In a couple of weeks the first of the local peaches will be coming in and I have pickled peaches on my mind. It's been years since I had one, probably the last time Mom or Granny put some up and that was ........ well never mind. Suffice it to say many, many years ago. They are sweet and tangy and heavily spiced with cinnamon sticks and cloves - tasty right out of the jar but make a great side for pork chops. And although I've never tried it, I bet a Pickled Peach Salsa would be delicious with country ham.

Today I am going to finish making cherry pie filling and call my friends at Penzey's to order cinnamon sticks. When the unbearable heat of August overtakes us, a plate of ham biscuits, potato salad and pickled peaches with a big glass of iced tea on the terrace with a Walker Percy novel will be just the thing. Ah lawd, I'm getting my belle on.......

Wednesday, July 8, 2009

Aren't you sweet enough?

Today's CSA special is Roasted Ratatouille with Green Basmati. The Roasted Ratatouille is loosely based on the classic French dish made famous by an animated Disney rat - patty pan, yellow crookneck and new zuccini with spring onions, tomatoes and fresh herbs. The rice is an organic brown basmati cooked with red chard and herbs.

And from our pick-your-own extravaganza Michael has made Summer Borscht with lemon crème fraîche (vegetarian). If you run into Michael ask him how the Russians taught him to make this soup, or rather refused to teach him. It's a funny story complete with bad accents and grandiose hand gestures.
• • • • • • • • • •

For those of us watching BGL (blood glucose levels) or carbs or exchange points, foods with a low glycemic load are our friends. The glycemic index of a food measures how much of a rise in blood sugar a carbohydrate triggers–the higher the number, the greater the blood sugar response. The glycemic load factors the glycemic index and portion size to give a more accurate measuring tool.

This stuff is complicated and tedious. If you are interested, more information can be found at Suffice it to say that Blue Agave Nectar has a GL of 1 per serving (clover honey is about 15 and table sugar is about 7). A teaspoon of agava nectar is equivalent to 3 teaspoons of sugar and counts as a "free food" (2 teaspoons are 1/2 a carb exchange, but has the sweetening power of 2 tablespoons of sugar!).

And I am very excited to report success with making jam using agava! This was my Sunday evening snack - Banana Bran Bread with fresh Black Raspberry Agava Jam - and it was de-lish!

Black Raspberry Agava Jam
1 pound black raspberries (red raspberries, blackberries, etc. should work as well)
2/3 cup Organic Agava Nectar
3/4 cup cool water
1 pkg. pectin for less or no sugar recipes (this is important. Your jam will not jell unless you use a pectin specifically marked "for less or no sugar recipes")

Mash fruit in a 4 quart sauce pan with a potato masher. If you do not like seeds, force some or all of your fruit through a food mill or strainer. Add agava nectar to the fruit. In a small bowl or glass combine the cool water and pectin. Mix thoroughly so there are no white lumps (I use a blender or a stick blender). Combine pectin/water with the fruit. Bring to a boil over medium high heat, stirring often. When a hard boil is reached (you can not stir down a hard boil) stir constantly and boil for exactly one minute. Remove from heat. Either proceed to canning or put in refrigerator to store. Makes 3 half pint jars, plus a bit left over for the cook.

Tuesday, July 7, 2009

Carnivore's delight in Lisbon (Maryland, not Portugal)

Today's specials are the Pesto Caprese and the Spicy Jack panini.

Another Sunday morning run out to Larriland primarily for more sour cherries, but we picked purple raspberries, black raspberries and beets as well. For those of you who are pick-your-own neophytes here are a few suggestions of things to pack:
• a water bottle. A couple hours out in a field picking berries can really work up a thirst.
• a hat to keep the sun off of your face and out of your eyes.
• if you are going to be picking berries that grown in brambles (like raspberries), gloves and a long sleeve shirt would be handy.
• if you have to time to kick back and relax out in the country or by the pond, bring your iPod, a good book and/or a friend.

A super picnic can be picked up at Town Grill Smokehouse Sandwich Shop, just a mile or two before you get to the farm. You'd never guess this unassuming place, which shares real estate with a Citgo gas station, would serve up some of the best barbecue I've had in a long time. Michael had this sweet little sandwich sampler, cole slaw and hand-cut fries (the Mix & Match 3 Slider Sampler for $7.99); I had a bun piled high with smoked brisket, sauce on the side (Smokehouse Meat Sandwich $5.79), and hand dipped onion rings ($3.49). Without a doubt this is the best food I've ever eaten, a) overlooking a chewing tabacco display, and b) where my car could get filled up while I did.

When you take I-70 to MD-94 south, go to the round about; Larriland Farm is a couple of miles south on MD-94, Town Grill is just east of the round about on MD-144. I should also mention they open very early, 6 am Monday through Friday, 8 am Saturday and Sunday and have an interesting breakfast menu, so if you find yourself heading west out of town this would be a good place to stop for a bite. They also close relatively early - 7:30 during the week, 6 pm Saturday and 4 pm Sunday.

Monday, July 6, 2009

Today's Specials

Kasey is putting together her basil pesto for the Pesto Caprese sandwich. Carma's delicious Curried Tuna Salad Sandwich is also available.

Look for a refreshing summer borscht later this week. I (Michael) picked the beets myself. The borscht is inspired by my summer visits to the Levison's Cape Cod home. Carol Levison is the best home cook ever. Thanks to Beth Levison for getting me in touch with her mom. Yeah facebook.

Friday, July 3, 2009

Holiday Weekend!

Today we have the Curried Parmesan Tuna Salad Sandwich (served cold) and the The Nummy Nutter a grilled granola, peanut butter, banana and honey sandwich. I made a batch of Cinnamon Muffins.

We will be closed on July 4th. See you Monday.

On a side note, I'm going cherry picking again on Sunday morning. If you'd like to join me call the cafe today and get my personal phone number. We'll meet up at the cafe around 9:30 am and probably be back around noon. - Carma

Thursday, July 2, 2009

Kitchen Calamities

Today's Specials:
Falafil Sandwich served in a hollow ciabatta stuffed with falafils and tomato cucumber salad and
The Nummy Nutter a grilled granola, peanut butter, banana and honey sandwich.

Some days when I sit down to write the blog it feels as if I'm addressing the vacuum of space. Other days it flows like a sincere prayer. But I think the best days are when I'm really excited to share good news and good food with friends - known and unknown. Our relationship is a relatively new one and it's important to me that we build on a solid foundation of trust. Anyone who has ever asked me "what's the best sandwich?" knows I don't particularly like mushrooms or hot tuna, both of which appear our menu. And I'll be the first to tell you when a batch of potato soup is tasty, but not my best.

In that spirit of truthful disclosure, I'm going to tell you about my biggest food failures both of which center on soup. About 16 or 17 years ago, not long after I moved to Baltimore, my family came up from Virginia for a visit. It was the first time Granny had ever been to my house and I was excited to make them dinner. Just to set the scene, around the table that evening was a vegetarian friend, my meat-and-potatoes father, my mother and my "country" Granny. Anxious to make a good impression, I pulled out a cookbook (which will go unnamed) and picked hip vegetarian dishes - carrot soup because it would look so pretty in my black matte-finish bowls and broccoli strudel. Everyone around the table, I serve the soup course and sat down to join my guests.

As I take the first bite I realize a couple of things simultaneously. One, you should not serve food you haven't tasted and two, the soup was horrible! I pushed my bowl away from me and encouraged everyone else to do the same. Then I brought out the broccoli strudels. Really people, what could I have been thinking? It was a tasteless mash of vegetable stuffing rolled in filo dough and sliced at the table. Granny kept dipping her spoon in the carrot soup insisting the flavor was growing on her when in retrospect it's clear she was probably trying to get the taste nasty broccoli gruel out of her mouth. To this day my mother will refer to the carrot soup incident, as in "it might be a little salty, but it's no carrot soup".

How many lessons did I learn from that one fiasco?
1. Pretty food is nice, edible food is better.
2. Taste before serving.
3. If you are trying out new recipes on guests have a Plan B and be willing to use it.
4. Push your ego aside and cook for your guests, not to impress.

It's almost hard to believe, but there was a time when vegan soups were as foreign to me as Marmite. Working out of a cookbook, Hannah and I made a broccoli mushroom peanut butter soup. You heard me - and we served it! Because if we got it out a vegan cookbook vegans must like it, right? Bleck, pooey and gross. The only saving grace is, at that point, only a hand full of intrepid customers were subjected to the experiment, and if memory serves me, Michael convinced me to toss it out.

Lessons learned:
1. Don't serve food you feel needs a disclaimer.
2. We all don't have to like everything, but someone needs to like it. Listen to other people's feedback.
3. The sales pitch "I don't like it and it's definitely strange, but you might like it" will not deter everyone. And I live with my conscience more than four years later.

Wednesday, July 1, 2009

Welcome to my brain

As summer kicks into full swing so does the cooking! Today we have a bunch of "special" specials thanks to the CSA membership and the abundance of great local produce.

We have a small plate special of Beet and Cabbage Salad with Deviled Eggs, an idea that I shamelessly lifted from the Seasonal Ontario Food blog; a Falafil Sandwich which is served in a hollow ciabatta stuffed with falafils and tomato cucumber salad; and finally, Hot Cherry Crisp (with an ice cream option). By the way, are you a facebook fan? If not, make sure to find us on facebook. Occassionally fans get advanced notice of specials and other perks.

The key to being able to fully appreciate and enjoy a CSA membership or local farmers markets is a balance between preparation and inspiration. Preparation in the sense that you know what comes into season when and know what to do with it. Keeping a list of recipes you'd like to try is one way. Another option is to pick a fruit or vegetable and research it. Flip through cookbooks, read blogs, google® your produce of choice (I've googled chard more than once this season!), and best of all, ask the farmer! Every week when I pick up our produce from One Straw Farm someone is talking about what they made with last week's alotment or asking about a veggie they've never heard of or cooked with before. Even if you don't get a specific recipe you'll get a feel for traditional flavor pairings.

The second point is being open to inspiration. You don't need to have a plan for a pint of raspberries to buy them! Worst case senario is you eat them out of hand or dump them on vanilla ice cream. If all of life's "worst senarios" were like this, huh? You know what just came to me as I typed this? A fresh raspberry grilled cheese sandwich. How crazy good does that sound? It could be with brie on sourdough or a baguette; or sharp cheddar on sprouted wheat. Maybe mash them up a bit and add a touch of honey....or honey and vinegar...or mayonnaise to use as a spread on a turkey sandwich....or throw them in the freezer to toss in with the dressing for your Thanksgiving bird...birds....I've never cooked duck...I bet raspberries would be good with is dark and fatty, so are chicken thighs....maybe chicken thighs marinated in raspberry vinaigrette for the 4th of July cookout.....

Welcome to my brain. Did I scare you?

Get familiar with the Maryland harvest calendar (if you are not in Maryland check out the Natural Resources Defense Council's Eat Local page for your state's harvest calendar). Get the harvest schedule for your favorite pick-your-own farm (here's one of mine). Go to the market with an idea of what will be there but open to inspiration. And for heaven's sake, if a pint of black raspberries speak to you....listen!