Chesapeake Living Local - Fall 2014

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local food• holistic health• renewable engergy

Chesapeaketake me

I’m FREE!Fall 2014

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ChesapeakeLivingLocal.com Fall 20142

PO Box 449 ∙ Edgewater, MD 21037

Publisher T8 Design & Publishing, LLC

Creative DirectorKaren Tate

[email protected]

EditorAileen Bryan

Contributing WritersRita CalvertC.B. Scott

Gena Schultheis

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ing, LLC. Opinions and statements expressed in

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of the Publisher or the general public.

We assume no liability for any health claims made

or implied herein. Please, always consult with your

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.

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.

Photo Credit: Lynn Taborga Photography


Chesapeake

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Tickets On Sale Now!

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.

For ticketing information, go to www.baltimoregreenworks.com

Photos by Austin Green

Sponsored by:

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Apples

Arugula

Beans

Beets

Berries

Broccoli

Brussel Sprouts

Cabbage

Apples

Arugula

Beets

Broccoli

Broccoli Rabe

Brussel Sprouts

Cabbage

SEPTMEBER

OCTOBER

Carrots

Cauliflower

Celery

Chard

Collards

Corn

Cucumbers

Edamame

Carrots

Cauliflower

Celery

Chard

Chestnuts

Collards

Edamame

Eggplant

Fennel

Garlic

Grapes

Herbs

Kale

Kiwi

Kohlrabi

Eggplant

Escarole

Fennel

Garlic

Ginger

Green Beans

Herbs

Leeks

Lettuces

Mulberries

Mushrooms

Muskmelons

Onions

Parsnips

Paw Paws

Kale

Kohlrabi

Leeks

Lettuces

Mache

Mushrooms

Onions

WhaT’S In SEaSOn?

Source: http://freshfarmmarket.org/pdfs/seasonality_calendar.pdf

Apples

Beans

Beets

Broccoli

Broccoli Rabe

nOVEMBERBrussel Sprouts

Cabbage

Carrots

Cauliflower

Celery

Chard

Collards

Fennel

Garlic

Herbs

Horseradish

Kale

Kohlrabi

Leeks

Lettuces

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Kale

Kohlrabi

Leeks

Lettuces

Mache

Mushrooms

Onions

WhaT’S In SEaSOn?Peaches

Pears

Peppers

Plums

Potatoes

Pumpkins

Radishes

Raspberries

Salad Greens

Spinach

Sugar & Snap Peas

Summer Squash

Sweet Potatoes

Tomatillos

Tomatoes

Turnips

Watermelons

Winter Squash

Parsnips

Pears

Peas

Peppers

Persimmons

Potatoes

Pumpkins

Quince

Radishes

Raspberries

Salad Greens

Spinach

Summer Squash

Sweet Potatoes

Tomatoes

Turnips

Winter Squash

Mushrooms

Onions

Parsnips

Pears

Persimmons

Potatoes

Pumpkins

Quince

Radicchio

Radishes

Salad Greens

Spinach

Sweet Potatoes

Turnips

Winter Squash

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TABLE OF CONTENTS

7Edibles for Fall Planting

16The Ayurvedic Tradition of Oil Pulling

25Fall Harvest Celebrations

12Fracking: A Primer

for Marylanders

20John VanAlstine,

Chesapeake Bay Waterman

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If you plan well as summer draws to a close, your vegetable garden can morph into a tapestry of delicious greens. The array can range from tender lettuce to frost-proof spinach and include the rainbow colors of Swiss chard with red mustard sprinkled into the mix for spice. Even though you may still be harvesting tomatoes and squash, it is time to start thinking about replant-ing your edibles; almost everything that can be grown in the spring can be grown again in the fall. Reap the rewards! Fall is an ideal time to grow vegetables that thrive in cool tem-peratures, can handle shorter daylight hours and can survive light frosts. Con-sider growing some of the cool season vegetables from seed. Plants like arugula, spinach, and various types of lettuce germinate easily and ma-ture quickly. Others like broccoli, cabbage, kale and collards do better started as transplants. These seedlings and transplants are available at garden

EDIBLESFOR FALLPLANTING

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centers in late August and will give you a head start. Keep your well-watered seed-lings on a porch or inside where the temperature is more controlled. In our region, September 15th is the time to plant outside in prepared soil. Make room for your fresh crop of fall plants by ripping out any varieties that are no longer performing well (such as tomatoes that have succumbed to disease or peas that have burned out from the heat) or have already been harvested (potatoes, onions, or sweet corn). Make sure to pull any weeds as well, so they don't steal moisture and nutrients from your young plants.

Soil PreparationAll nurseries will tell you that edibles in general, need a rich deep soil with adequate nutrients; the better the soil the better the plants. Compost is key; it improves the following in garden soils.

• improves the water holding capacity making clay soil better drained & sandy soil hold more water.

• improves the nutrition of the soil by feeding soil organisms that make nutrients like nitrogen available to plants.• improves the soils tilth making it softer & more workable.

Add properly proportioned compost (a mix of dry brown matter—such as dead leaves and straw—and wet green matter, including vegetable scraps from the kitchen) in a 3” to 6” thick layer & dig in once a year (best done in the fall or winter). This replaces the organic matter that has been depleted in the soil during the previous growing season. To improve drainage further in heavy clay soil, the addition of pum-ice or perlite will help loosen the soil. There might be pests and diseases already in your garden, so keep an eye out for bugs, holes or spots on plant leaves. Deal with insects and diseases immediately to minimize damage.

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Fall 2014 ChesapeakeLivingLocal.com 9

Make sure to cool soil down by shading for a few days and moist-ening to foster an optimal growing environment for seeds. Starting from Seed You may grow many of the vegeta-bles for your fall garden from seed. Use the extra seeds you didn't plant in the spring or purchase new ones. If they have seeds left, many garden centers put their seeds on discount late in the season, so you might be able to save additional money by growing vegetables in the fall. The basics of starting with seeds are the same in autumn as in spring —use a high-quality seed-starting mix for best results. If you reuse the containers you used for your seeds in spring, be sure to wash them in a solution of one part bleach to 10 parts water to kill any disease organ-isms that might be lurking. The secret to having a great fall veg-etable garden is getting the timing right. And that means thinking a little differently because you have to plan backward. Start with your area's average first fall frost date. Then look at the number of days to harvest for each vegetable you wish to plant. You should be able to find that number on the seed packet or in the cata-log description. Use that number to count back from the first frost date. Then count back two additional weeks; many plants grow more slowly as daylight hours shorten.

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It's especially important to keep your vegetable plants well watered during the hot month of August and even into September. The general rule is that most vegetables do best with about an inch of water a week in spring, summer and fall. Once your seedlings or transplants are established, it's better to give them one deep watering a week than several lighter waterings. Get a last blast from your veggie patch with quick crops that go from seed to table in 40 days or less. Sown in September, sprinters such as arugula, mustard, spinach, turnips and crispy red radishes are ready to pick in little more than a month. Also try nutritionally-rich Asian greens, such as tatsoi or mizuna, which grow so fast that you will have baby plants to add to stir-fries and soups just three weeks after sowing. The hardiest fall vegetables—spinach and kale —often grow well into early winter. Thin crowded spinach to give the plants plenty of elbow room, and stop picking leaves when freezing weather arrives. When protected by a plastic tunnel, spinach can survive winter and produce a flurry of sweet leaves in early spring. Extend your Fall Growing SeasonExtend your growing season later into fall by protecting your plants from frost. For large areas, cover the garden with an old sheet, blanket, tarp or row cover. The varieties listed below will survive sub-freezing temperatures if given some pro-tection. During the first spell of cool weather, cover them with a blanket, cardboard box or plastic tunnel. Harvest beets, carrots, rutabagas and turnips when the roots become plump and crisp; old plants left in the ground might develop cracks.

Enjoy your late harvest edibles! Rita Calvert is the author of The Grass-Fed Gourmet Fires it Up (2010)

and is Homestead Gardens’ Culinary and Design blogger and advisor.

• Beets• Broccoli• Brussels sprouts• Cabbage• Carrots• Cauliflower• Collards

• Kale• Kohlrabi• Leeks• Lettuce• Mizuna• Mustard• Radish

• Rutabagas• Spinach• Swiss chard• Tatsoi• Turnips

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Carrot Ginger Soup

Ingredients:• 1 lb carrots, peeled and chopped

• 2 T minced fresh ginger

• 1 diced medium onion

• 3 cups vegetable or chicken broth

• 1/2 tsp salt

• 1/4 tsp coriander

• 1 T olive oil

• thinly sliced green onions for topping

Directions:

Heat the olive oil over medium high heat. Add the onion and saute until tender, about five minutes. Add the ginger and saute for another 3–4 minutes.

Add the chopped carrots, broth, coriander and salt and bring to a boil.

Reduce heat to simmer and cook for 10–15 minutes until carrots are tender. Carefully transfer to a blender and puree. Serve with thinly sliced green onions on top.

This is a wonderful soup is super easy to make and takes only 30 mins. Can be served hot or cold.

Chesapeake Living Localis hiring sales reps!

Call Karen at 443-254-0647or email

[email protected]

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Fracking: A Primer for Marylanders What is Fracking? Short for “hydraulic fracturing,” fracking is the pro-cess of cracking open dense layers of rock and shale by blasting water, sand and chemicals deep under-ground. This creates fissures from which to extract natural gas trapped in the shale below. The basic technique has been around since the late 1800’s but wasn’t viable until the late 1970’s when George Mitchell applied this process to the Barnett Shale in Texas. At this time, the U.S. fracking industry was born, and shale formations transformed into maps of prosperity. What Part of Maryland is Suitable for Fracking?The shale oil and gas drilling industry’s focus on the East Coast is the Marcellus Shale formation in the Appalachian Basin. The formation is essentially a natural gas reserve measuring 95,000 square miles and is between 4,000 and 8,000 feet deep. It spans New York, Pennsylvania, Ohio, West Virginia, and portions of Maryland—specifically, Western Alle-gany and Garrett Counties. Do the benefits outweigh the risks?As with other fossil fuels, the benefits of fracking are largely economic. The benefits include increased tax dollars and jobs. On the flip side, health risks abound. The risks to local inhabitants include a laundry list of health and quality of life concerns: exposure to multiple chemicals, including volatile organic compounds (VOCs), polycyclic aromatic hydrocarbons and particulate matter. Workers are frequently exposed to crystalline silica (quartz and other mineral dust in particle form tiny enough to inhale) which is a carcinogen that causes silicosis-- an often fatal lung disease. Noise and naturally oc-curring radioactive material (NORM) are listed as hazards as well.

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The adverse effects of fracking are real and well documented. In April of this year, a Plano, Texas family was awarded $2.9 million for personal injury and property damages against Aruba Petroleum. The Parr family had 22 natural gas wells within two miles of their home including three wells in closer proximity. One well was only 791 feet from their home. The proposed setback for Mary-land residents is 1,000 feet. The Parrs asserted that the company had created a “private nuisance” to their family; specifically, Aruba Petroleum had produced harmful air pollution and dangerous emissions of VOCs, toxic air pollutants and diesel exhaust. The trial lasted two days. The reality of more jobs from fracking is murky at best. Firm full-time job cre-ation statistics don’t exist for the industry yet. There does seem to be a need for migrant workers, though. The Maryland Institute for Applied Environmental Health (MIAEH) noted in its public health study to expect “1,327–2,825 mi-grant workers on average during the first 10 years of drilling.” In fact, MIAEH recommended the establishment of “community outreach programs to help the transient workers feel more welcome in the community as a means of reducing rates of depression, suicide, and drug use.” Ohio residents at the center of the current fracking industry note that the higher wage jobs frequently go to out-of-town workers. Furthermore, the bulk of new jobs touted by the industry are actually created in manufacturing facilities far away from fracking operations. But these may not be the jobs locals want, anyway. On May 19, the National Institute for Occupational Safety & Health (NIOSH) reported to Bloomberg Business News that at least four workers have died from acute exposure to chemicals while transporting, storing, or measuring the liquid that returns to the surface. Property values are at risk, too. Drilling operations on or near a residential property can devalue a home to both potential buyers and mortgage lenders. Towns with rapid drilling growth often experience a boom town phenomenon resulting in price increases on almost everything. Here in Maryland, concerns include controlling and containing large amounts of toxic wastewater in order to protect both the Chesapeake Bay and local drinking water. Methane gas emissions are a risk to local inhabitants as well, as is an increased probability of earthquakes. Will Fracking Become a Reality for Marylanders?Industry leaders are eager to drill. In 2011, Governor Martin O’Malley issued an executive order establishing the Marcellus Shale Safe Drilling Initiative, a commission to study the impacts of natural gas drilling with reports to be com-pleted by August 2014. The study is being completed in three parts, including

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a recommendation for best practices in the Marcellus Shale formation. Two of the reports have been issued in draft form and are available for public comment through September 10, 2014. The final draft report that was due August 1, 2014, has been delayed and is currently slated for release this fall with a final report by the end of 2014.

The study’s delay doesn’t mean the industry is standing still. On July 23, the Dominion Cove Point export facility project moved one step closer to con-struction with a tidal wetlands license from the Maryland Board of Public Works. According to Dominion, this license is needed to build a temporary pier on the Patuxent River. This pier in Lusby, Calvert County, will facilitate the unloading of equipment for the expansion project from barges. Domin-ion Cove Point LNG Terminal is currently a liquefied natural gas import facility; the expansion project will enable it to export liquefied natural gas as well. Applications have already been approved for natural gas exports to both Free-Trade Agreement and Non Free-Trade Agreement countries. Many comments to the draft reports urge changes to better address methane gas and lead contamination prevention, as well as concerns with fracking regarding earthquakes, noise and light pollution and water quality. Review the draft reports and provide comments here: http://www.mde.state.md.us/programs/Land/mining/marcellus/Pages/MSReportPartII_Draft_for_Pub-lic_Comment.aspx The public can attend a meeting on Monday September 15th from 10am to 4pm, Room CE-20 (Continuing Education Building) at Allegany Col-lege, 12401 Willowbrook Road , Cumberland, MD, 21502.

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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What is oil pulling and how does it work?Oil pulling has been used for at least 5,000 years in India. Hindu traditional medi-cine is known as Ayurvedic medicine or Ayurveda, which focuses on promoting good health through mind, body and soul.

In 1990, Tummala Koteswara Rao in South India started to spread the word about the ancient Ayurvedic practice and its preventative benefits for oral and dental health. In describing the gargling process, he coined the phrase “oil pulling”. The gargling treatment as described in Ayurveda is called Kavala Graham and Gandusha, but to the rest of us it’s commonly referred to as “oil pulling.”. Oil pulling involves putting a tablespoon or so of oil in your mouth, then swishing it around (or really more of a light pulling of the oil through the spaces in between your teeth as this is supposed to be relaxing and not a workout for your cheek muscles). You want to pull the oil through the teeth for 10-20 minutes…… yes minutes!!

There are thousands of different types of bacteria in the mouth. Some of them are friendly, others are not. Certain bacteria can cause harm.

The Ayurvedic Tradition of Oil Pulling

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Streptococcus Mutans is the main culprit behind plaque buildup, gingivitis and cav-ities. Actinobacillus actinomycetemcomi-tans is a facultative gram-negative bacteri-um which has been associated with severe oral and nonoral infections in the mouth and severe periodontal disease. It creates a “biofilm” on the teeth—a thin layer that they use to adhere to the surface. This is what we know as “plaque.” It is apparent in gum disease.

Having some plaque on your teeth is nor-mal, but if it gets out of hand it can cause all sorts of problems.

How does oil help your teeth? When you swish the oil around your mouth, the bacteria “get stuck” in it and dissolve in the liquid oil.

Basically, you remove a large amount of the bacteria and plaque in your mouth each time you do this. Many individuals claim that stains are also removed from the teeth—an added bonus!. On a side note spit the oil out in the garbage, not down the drain.

Many folks prefer coconut oil for taste and health benefits but you can use other oils. Coconut oil contains Lauric Acid which is proven to be antimicrobial and can kill bacteria, viruses and fungi. Other oils such as sesame oil or sunflower oil were used traditionally but you could use grapeseed, avocado or others with ben-eficial results as well.

What do the studies show?Needless to say, the number of studies on the benefits of oil pulling are limited.

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One such study, conducted by Asokan S in 2009 with 20 adolescent boys, con-cluded that oil pulling (using sesame oil) caused a reduction in the number of Streptococcus Mutans in the plaque in as little as two weeks.

It was not as effective as prescription mouth rinse, Chlorhexidine, but much cheaper and MUCH less toxic so it is a nice natural alternative, especially if your gingivitis or periodontal disease is more mild or you are looking for prevention of tooth decay.

Oil pulling can reduce plaque and gingivitisGingivitis is caused by inflammation of the gums and happens when the immune system starts attacking the bacteria in the plaque. Oil pulling and chlorhexidine mouthwash are effective for treatment of gingivitis along with daily brushing, floss-ing, and professional cleanings 2-4x/year.

Oil pulling can reduce bad breathThe fancy name for bad breath is halitosis. Halitosis is caused by the smell of chemi-cals and gases produced by bacteria in the mouth. Get rid of some of these bacteria and—voila!— get rid of stinky breath! In studies oil pulling therapy significantly re-duced all markers for bad breath and proved as effective as chlorhexidine mouthwash.

Customize your treatmentYou can customize your oil pulling to address specific oral health concerns. Halitosis? A drop of essential peppermint oil works wonders. Periodontal Disease? Bergamot oil is just the thing. Feeling under the weather? Or need some support for your immune system? Try a blend with wild orange, clove and cinnamon bark. If you’ve just had dental work done or have sore gums you can add clove oil to help numb the area. Need to detox? Lemon infused essential oil will get you started.

Are you interested in giving oil pulling a try? If a tablespoon of oil seems like too much to handle, start off with less and work your way up to enjoy all the health ben-efits that oil pulling can bring to your life.

Dr. Gena Schultheis is a former Air Force Captain and practices in Dunkirk and Annapolis. She is a member of the Holistic Dental Association and the Eco-Dentistry Association. She likes running, skiing,

yoga and enjoys time with her husband and three children and is passionate about natural healthcare.

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John VanAlstine, Chesapeake Bay Waterman John VanAlstine is a tireless steward of the Chesapeake Bay. For the past 18 years, he’s made his living as a waterman on the Bay, selling the day’s catch from his rural Dunkirk storefront. Hawking oysters, a variety of crabs and white perch, he welcomes everyone from seafood novices to expert shuckers. Many of his customers trek from as far away as D.C. and Pennsylvania and have been regulars since the day he opened. Working this quaint, country storefront, a hidden treasure surrounded by miles of farmland just off Route 2, is a tiny part of the waterman’s workday for John and his wife Julie. Even the morning harvest, which begins before daybreak, relies on years of hard work and stewardship. Raised in Howard County, John left home at 18 for the Navy. Five years later, includ-ing three at sea, he returned home to Maryland. He soon left his job as a construction superintendent in order to return to the water—this time as a Chesapeake Bay water-man. Since then, he regularly greets the sunrise from its waters and is an enthusiastic advocate for responsible aquaculture.

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Oyster season begins in October, but this fall’s harvest will depend on the work John and Julie have done over the past three years. It takes that long for a tiny spat to become a market sized oyster. During this time, John says, the beds have to be maintained. While oysters proliferated undisturbed a century ago, this is no longer the case. If the beds aren’t dredged, sediment from runoff into the Bay will suffocate the oysters. Additionally, each year John and Julie lay a six-inch oyster shell base over the beds to provide a suitable habitat for the oysters. Pallets of bags of oyster shells line John’s driveway, all headed back to the Bay. These must be hauled to the boat, loaded and then unloaded over his 36 acres of leased bottom ground. In addition, they handcraft all the nets, cribs, crab pots and other gear they’ll need. It’s not easy work, but it seems to be paying off. According to the Chesapeake Bay Foundation, Maryland’s oyster population is at its highest population since 1999. After the morning harvest and bed maintenance, John’s workday is only half-through. These days, John’s bounty doesn’t just come from the Bay. VanAlstine Seafood is now VanAlstine Seafood & Farm. He and Julie raise and sell Maryland Department of Agriculture (MDA) certified whole chickens, turkeys, and rabbits, as well as eggs from chickens and ducks raised on plant-based diets. To top it all off, John has raised an acre of field corn that he hand shucks to power their corn pellet stove. Still, he finds time to share his knowledge of the Bay and waterman traditions. John is a seasoned public speaker, frequently enlisted by schools, foundations and other organizations to educate the public about the state of the Bay and the life of a wa-terman. He has spoken to more than 50 fourth-grade history classes in association with the Maryland Waterman Association, worked with students as part of Annapolis Maritime Museum’s Education Center program and took 90 children at 15 schools for crab charters with the Chesapeake Bay Foundation. He also worked as a content advisor for the activity guide, “Seasons of a Chesapeake Bay Waterman,” produced by the Captain Avery Museum.

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John’s favorite audience is children. “Children are sponges,” he said. They not only soak up everything he’s teaching them on the water and in the classroom, but they become Bay aquaculture advocates themselves, sharing what they’ve learned with their parents and grandparents. Education, John says, is critical to the success of restoration efforts. John also conducts heritage water tours in collaboration with Waterman Heritage Tours, as well as crab charters. Often, his passengers are Maryland public school teachers, using the experience to develop lesson plans. VanAlstine Seafood & Farm is open for business weekends, noon-5pm, and weekdays by appointment. He also offers boat charters for up to six passengers at a time. Leav-ing the dock a half-hour before sunrise, passengers are given the opportunity to help work 1,000 feet of trotline and crab pots, and to harvest up to one bushel of crabs each, the recreational limit. Find John on Facebook as “VanAlstine Seafood & Farm,” or call (443) 223-3433. For more information on his charters and tours:http://watermenheritagetours.org/Tours/Captain-John-and-Julie-Van-Alstine


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Roasted Crock-Pot ChickenThis dish is so simple you will wonder where it's been your whole life!

• Take 1 whole chickenand put into crock-pot.

• Season to your liking-I use garlic, onion, salt and pepper.

• Turn on crock-pot to high and roast for 4-6 hrs

Yes really that's it! No liquid needed—the chicken cooks in its own juices and comes out so tender it pretty much falls off the bone!

Want to make homemade stock? Just leave the picked over chicken in the crock-pot and add carrots, onion, celery, herbs and fill with water and cook overnight. In the morning drain/filter liquid into another container and let chill. You can then skim off the fat and store in the freezer in convenient proportions! ENJOY!

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Autumn in the Chesapeake Bay region is an event-packed season in which to enjoy local bounty—from the fields and from the wa-

ter. As the leaves change and as crisp fall air replaces the summer heat, local farms, nurseries and businesses open their gates to celebrate this year’s harvest with fresh food, live music and family fun. From bay area seafood and oyster festivals to pumpkin picking, corn mazes, hayrides, boating tours and the county fair; there’s a weekend event for everyone. The celebratory harvest season begins with the 47th Annual Maryland Seafood Festival on Sept. 6th and 7th, at Sandy Point State Park. The festival’s theme is “Savor the Bay,” and includes chef demonstrations, a crab soup cook-off, a wine row featuring Maryland wines, and the Maryland Waterman’s Association Chesa-peake crab skiff races. This year, the action-packed festival will also host Xpogo professional pogo stick demonstrations, and the Extreme Volleyball professional beach volleyball tour. Check out the website for ticket information: www.mdseafoodfestival.com.

The following week, Sept. 10th–14th, Anne Arundel County will hold its 62nd County Fair at the Anne Arundel County Fairgrounds in Crownsville. The fair showcases the area’s livestock, produce and people—from horse shows to scare-crow making workshops to 4-H demonstrations. This year, fair organizers prom-

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ise a “new look, new music, new food, and new feel,” including pig races, camel rides and “Arundel’s Got Talent.” Check out the website for more information: www.aacountyfair.org.

The Historic Annapolis Fall Festival, the oldest street festival in Annapolis, begins at 10am on Sunday, Sept. 21st. The family-oriented festival features art, antiques, local crafts and food as well as live music and entertainment. www.marylandave.com/events.cfm

Waterman Heritage Tours are offered through-out Sept. Take a unique tour of the bay with an experienced waterman for a hands-on ad-venture harvesting crabs from trotlines and crab pots. Other options include scenic kayak tours, pet-friendly river cruises, sunset sails, photography outings or skipjack charters. www.watermenheritagetours.org Follow the yellow brick road through Mary-land Sunrise Farm’s famous corn maze, “2014: Happy 75th Anniversary Dorothy & Friends!” is open Sept. 20th–Nov. 2nd. In addition to the maze, the Gambrills farm will have hayrides, games and log cabin building as well as a kids’ hay maze and hay jump. For ticket informa-tion, check out their website: www.mdsunrisefarm.com/#!corn-maze/c1y4w

For a day of apple-picking, head to Baugher’s Orchards in Carroll County weekends from 10am–5pm. The orchard and farm also of-fer pumpkin picking, kettle corn, pit beef, homemade ice cream, a petting zoo, pumpkin bounce and homemade fudge accompanied by live music. www.baughers.com/baughers_fall_harvest_festival.php

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Historic Hancock’s Resolution, a historic farmstead park in Pasadena, will host multiple fall events. The roster includes their Fall Har-vest Festival on Oct. 5th, Tom Sawyer Day on Oct. 19th and a Pet Parade on Oct 26th. www.historichancocksresolution.org

Saturday, Oct. 11th, Kinder Farm Park in Mill-ersville will host its Fall Harvest Festival from 10am–4pm. Events include hayrides, a me-chanical bull, square dancing, a moon bounce, cornhusk dolls, artisan product vendors, quilts and farm animals in addition to a variety of 4-H events. Check out the festival flyer here: www.kinderfarmpark.org/flyers/FHF_Fly-er_2014.pdf

Patuxent Nursery’s annual Fall Fest is tenta-tively set for the weekends of Oct. 18th-19th and 25th–26th. The Fall Fest includes pump-kin decorating, face painting, moon bounces, food, games and vendor sales. Check out their website or Facebook page for more informa-tion. www.patuxentnursery.com Trek to Talbot County Saturday, Oct. 18th, from 10am–6pm, for an oyster shucking and crab picking contests at Tilghman Island Day. The event boasts local seafood, waterman’s contests, row boat races, an anchor throw, boat docking contest and workboat races. There will also be crab picking and oyster shucking contests, craft vendors, a live auction and live music. www.tilghmanmd.com/tilghmanday.htm

Cross the bridge again Saturday, Oct. 25th for the Chesapeake Bay Maritime Museum’s (CBMM) OysterFest in St. Michaels. The event includes oysters and other local food,

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an oyster stew competition by regional chefs, oyster demonstrations, harvesting displays, live music, children’s activities and boat rides. www.cbmm.orgoysterfest/#sthash.7382lny2.dpuf

Homestead Gardens in Davidsonville has hayrides, pumpkin patch express, hay maze, corn maze, games, BBQ, fall produce, home-made treats and live music. Saturdays & Sundays only from Sept. 27th–Oct. 26th. For a complete list of attractions and the entertain-ment schedule: www.homesteadgardens.com/fall-fest

Greenstreet Gardens in Lothian will host its Fall Festival Sept. 19th–Oct. 26th. Join them for six weekends in a row as they bring you fun times, great games and non-stop excitement. They also host a Ladies’ Night at on Oct. 2nd. Kick off the Halloween month with a Mas-querade Ball featuring a DJ, food, drinks and special offers.www.greenstreetgardens.com Papa John’s Farm in Severn and Knightongale Farm, a 90-acre working farm in Harwood, hold their fall festivals on weekends in Oct., as well. Watch their Facebook pages for more details. For a day of pumpkin picking, try one of the many area farms mid-Sept. through Hallow-een. Y Worry Pumpkin Patch & Christmas Tree Farm in Davidsonville is the town’s lon-gest running fall family festival. Open week-ends in Oct., the farm has a pick-your-own pumpkin patch, corn maze, farm animals and snacks. Follow their Facebook page for more information. Just across the street (Rt. 424) is Doepkens Farm, famous for their beautiful fall mums and cut flowers. Find them on Facebook for more information.

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The Queen Anne Farm in Mitchellville carries pumpkin pickers via hayride to the pumpkin patch weekends in Oct. They also offer pre-cleaned pumpkins Oct. 30th–31st. Kids can enjoy the corn “maize,” and petting corral. www.queenannefarm.com/queen_anne_farm_pumpkin_patch.htm

Dick and Jane’s Farm in Harwood offers pumpkin picking, hayrides and tractor rides, campfire spots and a five-acre corn maze. www.dickandjanesfarm.com

Finally, the harvest celebration season wouldn’t be complete without a proper Punkin’ Chunkin.’ Punkin’ Chunkin’ events began in Delaware in 1986, and are spreading to area farms. While the National Championship is Oct. 24th-26th at Dover Inter-national Speedway in Delaware, amateurs can head to Howard County to try their hand with their own pumpkins. Clark’s Elioak Farm in Ellicott City invites everyone to bring their pumpkins from their front porches and watch them fly from the farm’s wooden catapults.www.clarklandfarm.com/CEF%20PF%20Pumpkin%20Patch%20and%20Pump-kin%20Chunkin.htm


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Chesapeake Living Local - Fall 2014