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Maryland Buy Local Week 2020

July 26, 2020

2018 Buy Local Cookout Recipe – Maryland’s Best Burger Featuring Mountain Pepper Salsa and Fresh Herb Aioli

Chef: Kevin Cauthorne, Myth and Moonshine Tavern (Baltimore City)

Ingredients

Maryland’s Best Burger
2 pounds ground beef
4 tablespoons kosher salt
1 tablespoon black pepper, cracked
4 hamburger buns

Fresh Herb Aioli
1 cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 clove fresh garlic, minced
¼ cup microgreens (or local basil)
Dash of salt

Preparation

Maryland’s Best Burger
Clean grill and turn on high, close lid. Preheat oven to 350 degrees. When using Maryland grass-fed beef, use only salt and pepper, do not over-season—let the beef speak for itself! If beef is frozen, allow to thaw overnight in refrigerator; do not run under water or leave on the counter for an extended period.

Divide beef into four equal portions and gently form into patties; do not overwork the meat. Make sure patties are about a half-inch thick and gently squeeze the center between thumb and index finger to create a small dimple. Pinch salt between thumb, index, and middle fingers and cover beef liberally. Be sure to salt well before cooking. Season with fresh cracked black pepper just prior to grilling. Place patties on grill at high, direct heat. Sear both sides without burning the patties, about two to four minutes per side (depending on desired internal temperature). When patties develop deep, dark grill marks on each side, finish on either indirect heat or in the oven. Let rest for five minutes and top with Mountain Pepper Salsa and Fresh Herb Aioli.

Fresh Herb Aioli
Mince/press garlic. Dice microgreens. Combine with the remaining ingredients. Let sit overnight to allow garlic to balance out. Top burger with your favorite farmer’s market condiments and you are ready to amaze with minimal ingredients!

Producers Used in this Recipe

This recipe is featured on page 42 of the 2018 Buy Local Cookbook!


July 25, 2020

2017 Buy Local Cookout Recipe – Eastern Shore Caviar

Chef: Fran Freeberg, Annapolis High School ProStart Culinary Team (Anne Arundel County)

Ingredients

Spinach, chiffonade 8-10 leaves
Peppercress microgreens

Deviled Eggs
6 eggs, hard boiled
½ cup Old Bay Dressing (see recipe)
6 ounces jumbo lump crabmeat

Old Bay Dressing
1 cup mayonnaise
1 tablespoon Old Bay
2 tablespoons white vinegar
1 tablespoon sugar, granulated
1 tablespoon red onions, finely minced
Salt and pepper, to taste

Tomato Relish
1 ripe tomato,
paysanne/concassé
1 scallion, minced
1/2 teaspoon balsamic vinegar
1/4 teaspoon Old Bay

Preparation
Makes 6 servings

Old Bay Dressing
Combine all dressing ingredients, chill.

Deviled Egg Filling
Separate eggs. Smash egg yolk. Add dressing and crabmeat to the egg yolks. Pipe filling into eggs then chill.

Tomato Relish
Concassé the tomato. Add remaining relish seasonings. Allow to marinate.

Assemble
Smear of dressing topped with chiffonade of spinach and peppercress, tomato relish, 3 egg halves, paysanne tomato, jumbo lump crab, and sprinkle of peppercress.

Producers Used in this Recipe

This recipe is featured on page 6 of the 2017 Buy Local Cookbook!


July 24, 2020

2017 Buy Local Cookout Recipe – Smoked Summer Squash Caponata with Chèvre on Toast

Chef: Elise Wendland, The Comus Inn at Sugarloaf Mountain (Montgomery County)

Ingredients

3 pounds zucchini and summer squash
1½ pounds tomatoes
18 fresh red grapes
3 garlic cloves
1 small onion
8 large fresh basil leaves
2 teaspoons smoked paprika
3 tablespoons sugar
3 tablespoons tomato paste
¼ cup red wine vinegar
3 tablespoons capers
¼ cup olive oil
Dash of salt and pepper
8 ounces chèvre goat cheese
1 French baguette

Preparation
Makes 16 servings, 2 ounces each

To make the caponata begin by prepping the vegetables. It is important to cut all the vegetables the same size so they cook evenly. Remove the seeds from the zucchini, squash and tomatoes. Cut the vegetables into a small dice. Peel and dice the onion. Remove the grapes from the stem and cut each grape into four pieces. Mince the garlic and chiffonade the basil.

Preheat a large sauté pan with the olive oil. Add all the cut vegetables, onions, garlic and grapes. Sauté over medium heat for a few minutes and then add red wine vinegar, tomato paste, basil, smoked paprika and capers. Reduce heat to low. Stir occasionally and simmer until onions are cooked through and vegetables soft. Remove from heat and cool. While the caponata is cooling, pull the chèvre out of the refrigerator to soften. Slice and toast the baguette. To serve, spread the toasted baguette with a thin layer of chèvre and top with the warm caponata.

Producers Used in this Recipe

This recipe is featured on page 20 of the 2017 Buy Local Cookbook!


July 23, 2020

2019 Buy Local Cookout Recipe – Roasted Corn Crepes Stuffed with Maryland Blue Crab and Cheddar

Chef: Chris Cummer, Blue Point Provision Company/Hyatt Regency Chesapeake Bay (Dorchester County)

Ingredients

Salad
1 cup cantaloupe, cubed
1 cup tomato, diced or cherry tomatoes, halved
1 tablespoon mint, julienned
1 tablespoon basil, julienned
1 tablespoon honey
½ pound lump crab meat
1 tablespoon champagne vinegar or white wine vinegar
Salt and pepper, to taste

Crepes
2 ears of corn
1 cup whole milk
2 eggs
½ cup flour
Cooking oil or spray
Salt and pepper, to taste

Filling
½ pound blue crab meat
½ pound Chapel’s cheddar (or your favorite cheddar)
2 tablespoons chives or green onions, chopped

Preparation
Makes 4, 6 ounce servings

Salad
Before cooking the crepes, build the salad. This will give the ingredients a chance to mingle. Mix all ingredients gently and refrigerate.

Crepes
Shuck and grill or roast corn until slightly charred. Let cool and remove from cob. Add corn, milk, eggs and flour to blender. Season with salt and pepper and blend until smooth. Refrigerate for at least one hour to set up.

Heat a small (6–8 inch) skillet. Add oil or spray and 2 ounces of batter. Cook over medium heat, slightly brown on one side, then flip the crepe and repeat on the other side. Set crepe to the side and repeat the process.

Filling
Mix filling ingredients gently and stuff crepes. Place crepes in a 350 degree oven for 10 minutes. Remove from oven and top with the salad.

Producers Used in this Recipe

This recipe is featured on page 22 of the 2019 Buy Local Cookbook!


July 22, 2020

2019 Buy Local Cookout Recipe – Peach Crumb Bars

Chef: Philip Hackerman, Government House (Anne Arundel County) and Buz Porciello, Government House (Anne Arundel County)

Ingredients

6 peaches, peeled and sliced
3 tablespoons cornstarch
½ teaspoon vanilla

Crust
2 cups graham cracker crumbs
½ cup granulated sugar
8 tablespoons melted butter

Crumb Mixture
1½ cups flour
¾ cup light brown sugar
¼ teaspoon salt
¾ cup chilled butter diced
½ cup chopped pecans
1 teaspoon cinnamon

Preparations
Makes 12 servings

Heat oven to 375 degrees. Mix graham cracker crumbs, butter, and sugar together and press into an 8 inch by 8 inch glass baking dish. Peel and slice peaches and toss with vanilla and cornstarch. Mix the crumb toppings together until butter resembles tiny peas. Place sliced peaches on crust then sprinkle topping generously on top of the peaches. Bake until lightly browned and filling is bubbly, about 30 minutes.

Producers Used in this Recipe

This recipe is featured on page 84 of the 2019 Buy Local Cookbook!


July 21, 2020

2018 Buy Local Cookout Recipe – Caroline Blue Catfish Taco

Chef: Shawn Harlan, Caroline Career & Technology Center Culinary Arts Program (Caroline County)

Ingredients

2 Chesapeake blue catfish fillets, marinated
4 tablespoons Old Bay seasoning
16 mini flour tortillas, heated
2 tomatoes, diced
8 ounces cabbage, shredded
6 ounces queso blanco, crumbled
2 ounces cilantro, chopped
2 ounces pickled cactus leaves, very thinly sliced
2 ounces radish, thinly sliced, place in ice water
4 spring onions, sliced on a bias
2 ounces white vinegar
2 avocados, peeled and thinly sliced (optional)
Sour cream, as needed (optional)

Preparation
Makes eight four-ounce servings

Prepare items as mentioned. Grill Chesapeake blue catfish, then cut fillets into strips. Fish could be baked for larger quantities or marked on grill and finished in the oven.

Warm mini tortilla shells and fill with the ingredients. Add avocado or sour cream if your prefer. Serve and enjoy!

Producers Used in this Recipe

This recipe is featured on page 27 of the 2018 Buy Local Cookbook!


July 20, 2020

2018 Buy Local Cookout Recipe – Eastern Shore Ham and Cheese Sweet Potato Biscuits

Chef: Linda Brown, Talbot County Public Schools Culinary Arts Program (Talbot County)

Ingredients

Biscuits
3 cups sweet potatoes, mashed
3 tablespoons yeast
¾ cup water, warmed
2 teaspoons sugar
7½ cups flour
1 tablespoon baking powder
1 tablespoon salt
1½ cups sugar
1 cup shortening
½ cup margarine or butter

Honey Mustard Spread
4 ounces butter, softened
3 tablespoons honey
1 tablespoon mustard

Filling
Roasted ham, sliced
Artisan cheese, your choice

Preparation
Makes 12 servings

Sweet Potato Biscuits
Dissolve yeast in warm water with two teaspoons of sugar. Let sit for approximately five minutes for yeast to grow. Warm mashed sweet potatoes to 110 degrees then combine with yeast mixture and set aside. Sift the dry ingredients together. Cut in shortening and margarine/butter to a coarse crumb. Stir in sweet potato mixture. Knead until smooth. Cover and let rise in a bowl in a warm place for 40 minutes. Roll out dough on a floured surface to approximately ½ inch thickness. Cut biscuits with desired cutter and place on a baking sheet, lined with parchment paper. Let rise for 15 minutes in a warm place. Bake at 375 degrees for 12 to 15 minutes.

Honey Mustard Spread
Combine all ingredients in a small bowl until blended.

Assemble
Cut ham and cheese to desired thickness. Spread a small amount of honey butter on a cooled biscuit. Stuff biscuit with ham and cheese. Enjoy!

Producers Used in this Recipe

This recipe is featured on page 5 of the 2018 Buy Local Cookbook!


July 19, 2020

2016 Buy Local Cookout Recipe – Watermelon Salad with Feta, Thai Basil and Chile-Lime Vinaigrette

Chef: Alan Morgan, Whole Foods Market (Anne Arundel County)

Ingredients

Salad
1 whole watermelon
1 pound feta cheese, crumbled
2 bunches Thai basil, chiffonade
1 bunch pepper cress
½ cup pine nuts
1 cup olive oil

Vinaigrette
½ cup white balsamic vinegar
1 tablespoon sugar
1 tablespoon Dijon mustard
1 small shallot
1 garlic clove
1 teaspoon kosher salt
1 serrano pepper
1 lime, juice and zested

Preparation

Heat oven to 350 degrees and toast pine nuts for 8–12 minutes, until golden brown, cool. Remove rind from watermelon and cut edges straight to create a square. Large dice watermelon into perfect cubes (reserve).

Vinaigrette
In a blender, add the shallot, garlic, vinegar, sugar, lime juice, salt, serrano pepper, and mustard, and blend until smooth. Slowly add in the oil until it thickens. Taste and adjust seasoning if need.

Place watermelon on a platter or in a bowl, crumble feta cheese over top, and top with basil, pepper cress, and pine nuts.

Producers Used in this Recipe

This recipe is featured on page 41 of the 2016 Buy Local Cookbook!


July 18, 2020

2017 Buy Local Cookout Recipe – Spicy Chicken BBQ

Chef: First Lady Yumi Hogan

Ingredients

  • 1½ pounds chicken thighs, boneless, skinless
  • 2 teaspoons Korean red pepper flakes or chili pepper flakes
  • 1/3 cup white sugar
  • 1 tablespoon garlic, minced
  • 2 teaspoons ginger, minced
  • ¼ cup green onions or scallions, chopped
  • ½ cup soy sauce
  • 2 teaspoons sesame oil
  • 1 head Bibb lettuce

Preparation
Makes 4 servings

Place the chicken thighs in a large mixing bowl, combine with all other ingredients except for the chopped green onions. Let the mixture marinate for at least 2 hours. Place large skillet on medium heat and add marinated chicken thigh mixture to the heat. Sauté or pan-fry the marinated chicken mixture until thoroughly cooked. Add green onions and cook for an additional 1 minute to slightly soften green onions. Remove from heat and place the chicken on a serving plate with rice or wrap in lettuce leaf. Serve hot!

Producers Used in this Recipe

This recipe is featured on page 62 of the 2017 Buy Local Cookbook!


July 16, 2020

Governor Hogan Declares July 18-26 ‘Maryland Buy Local Week’

ANNAPOLIS, MD – Governor Larry Hogan officially named July 18-26 “Maryland Buy Local Week” to support Maryland farms and seafood operations that continue to provide Marylanders with fresh, local products. Maryland Buy Local Week encourages citizens to take the Buy Local Challenge by incorporating at least one locally grown, produced, or harvested product into their meals each day. 

“Now more than ever, it is important that we continue to support Maryland farmers, growers, watermen, and producers who continue to provide fresh, nutritious food products for our state and beyond,” said Governor Hogan. “The food supply chain has been essential throughout our pandemic response, and we commend the industry’s commitment to making sure we all have food on the table. I encourage all Marylanders to join me in celebrating Maryland Buy Local Week remotely this year.”

As the state remains vigilant in mitigating the spread of COVID-19, the 2020 Buy Local Cookout has been cancelled. Since 2009, the governor’s Buy Local Cookout has served as a kick-off event for Maryland Buy Local Week. This event invites teams of Maryland producers and chefs to prepare unique recipes with Maryland-grown or caught ingredients. Recipe submissions are published each year in the Maryland Department of Agriculture’s “Buy Local Cookbook.” Previous year’s cookbooks are available online.

To keep the spirit of the cookout alive, the department will be sharing a recipe from past cookbooks via Twitter and Facebook everyday throughout the course of Maryland Buy Local Week. Marylanders are encouraged to try these recipes at home and post their meals using #MDBuyLocal2020. 

“Maryland’s food production industry has been working non-stop throughout the COVID-19 pandemic to feed our families, support local economies, and keep our state up and running,” said Agriculture Secretary Joe Barternfelder. “What better way to say thank you to the Maryland producers who continue to provide us with food and fiber than by purchasing local products. Buying locally is better for the producer, the environment, rural communities, and the economy.”

Maryland Buy Local Week is designed to highlight the benefits of locally produced food so that Marylanders will become more familiar and more frequent consumers of fresh, local agricultural and seafood products. Those looking to learn more are encouraged to visit MarylandsBest.net, an interactive website that connects Maryland consumers with farmers and producers across the state, including everything from fresh produce and meat products to farm-made ice cream and craft beverages.

The Buy Local Challenge, created in 2006 by the Southern Maryland Agricultural Development Commission, has grown into a statewide initiative that has continued to expand. Maryland’s agriculture and seafood industries contribute more than $16 billion to the state’s economy and account for more than 68,000 jobs, according to a 2018 study from BEACON at Salisbury University. Nearly 1,350 Maryland farmers sell directly to consumers, generating over $54 million in sales annually, according to the 2017 Census of Agriculture. Buying locally puts more money back into the pockets of Maryland producers, allowing them to grow their operations, hire more people, support other local businesses, and reinvest in their communities. More benefits of buying locally can be found here.

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Follow Maryland Department of Agriculture on Twitter @MdAgDept and Facebook


Maryland Buy Local Week 2020

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