Maryland’s struggling dairy farmers stand to receive as much as $2.475 million in emergency aid provided in the 2010 Agriculture Appropriations Bill through the new Dairy Emergency Loss Assistance Payment program (DELAP).  Governor Martin O’Malley, along with Northeast dairy state leaders, actively supported the inclusion of the emergency funds in the bill to assist dairy farmers trying to stay afloat during the longest stretch of extremely low prices on record.

According to the USDA, milk prices declined substantially through early-to-mid-2009. On average, the price U.S. dairy producers received for milk marketed in the summer of 2009 was about half of what it cost them to produce milk. Dairy is Maryland’s third largest agricultural industry, with farm receipts of $194 million in 2008 and about 250,000 acres of farmland. Since 2007, the State has lost more than 100 dairy farms, with just over 500 operations now. Click here for more details.

The results of the most comprehensive survey of the Maryland horticulture industry to date reveal an industry with nearly $2 billion in gross receipts occupying 20,900 acres, including 19 million square feet of greenhouse space, and employing more than 18,500 people with wages totaling $451 million.  Supporting the movement toward “buying locally,” the survey also indicated a shift toward the purchase of plants from Maryland nurseries rather than importation of plant material from other states and countries.

The statistical profile and economic survey, which queried 1,140 licensed nursery operations for 2007 business information with a 72 percent response rate, was officially released on January 6 at the Mid-Atlantic Nursery Trade Show in Baltimore.  The last industry survey was conducted in 2003. Find out more.

MDA is becoming greener at its Annapolis headquarters. As part of Governor O’Malley’s EmPOWER Maryland initiative and goal to reduce power consumption by 15 percent by the year 2015, the agency began an energy efficiency performance agreement with Johnson Controls last September that will save more than $4.36 million over 14 years. The project for the Wayne A. Cawley, Jr. headquarters building includes lighting retrofit upgrades, water conservation retrofits, building envelope improvements, renewable technology, HVAC upgrades, direct digital controls, facility maintenance services, and measurement and verification services.

Already, we are seeing results.  As an example, last year during the months of November and December, MDA’s electric bill was $52,000 and $54,000 respectively compared to $28,000 and $26,000 during the same months this year.

In addition, recycling of bottles and cans began last year (paper has been recycled for  years) to help reduce our waste going to landfills. In 2009, staff and visitors recycled 128 pounds of aluminum cans. These cans are collected separately by staff and sold. The funds help the agency’s Family Support Committee do its work.

We enjoyed our rain gardens along Harry S Truman Parkway in full bloom this summer. They help rainwater runoff infiltrate the soil instead of going directly into the storm drains that lead to Broad Creek and the South River.

These and many other smart, green and growing activities are included in MDA’s application to join the State’s Green Registry to show that we are leading by example.  After joining the Green Registry, MDA plans to invite farmers who have taken part in the EnSave on-farm energy audits to apply.  In this way, the public will have another way to see that farmers are helping to protect the environment and operate their businesses sustainably.

This New Year, why not make your resolutions green? Here are a few ideas for how you can go green in 2010:

• Buy local
• Plan for your springtime garden
• Grow It, Eat It
• Join a CSA (Community Supported Agriculture) farm
• Reduce, Reuse, Recycle
• Don’t pack a pest – buy your firewood where you burn it
• Try pesticide alternatives
• Pick up after your pets

It may seem early, but now is a great time to join a community supported agriculture (CSA) farm and enjoy the fruits of local farms all summer. CSAs are another way for residents to buy fresh, nutritious food directly from a local farmer and to better understand how our food is grown. CSA members pay an upfront subscription fee to farmers in return for a share of the season’s harvest, which is usually provided weekly.

By purchasing local food, consumers reduce the carbon footprint of food transportation and protect the environment by keeping land in farming rather than development.  CSA memberships typically fill up quickly.  Each operation is different. Click here to find a CSA near you and reserve your spot today.

Photo courtesy of Edwin Remsburg.

2 lbs Maryland rockfish fillets, skinned or skin on
2 to 3 teaspoons minced garlic
2 teaspoons orange juice
4 teaspoons minced fresh cilantro or parsley
½ teaspoon salt
1 tablespoon vegetable oil

¾ cup long grain rice
1 tablespoon minced garlic
1 tablespoon vegetable oil
2 cups tomato salsa
1 ½ cups cooked or frozen corn
1 15-ounce can pinto or black beans, drained and rinsed
½ cup orange juice
½ teaspoon ground cumin
½ teaspoon freshly ground black pepper
2 tablespoons minced fresh cilantro or parsley

Preheat oven to 400 degrees.  Place rockfish skinned (or skin) side down in a single layer in a shallow dish. For the rockfish topper, in a small bowl, mix the garlic, orange juice, cilantro, salt and oil. Spoon topper over rockfish and spread to evenly coat. Cook rice according to package directions and keep warm.

In a heavy, large skillet, heat remaining tablespoon of oil on medium heat for 3 minutes until hot. Add garlic and saute until slightly softened, about 2 minutes. Stir in the salsa, corn, beans, orange juice, cumin, and pepper. Cook, uncovered, until hot, 7 to 8 minutes, stirring occasionally. Remove from heat and stir in cilantro.

Spoon hot rice into a 9 x 13 inch baking dish and top with bean mixture; stir gently to blend. Place rockfish fillets, coated side up, on top of the bean mixture. Bake, uncovered, until the flesh of the rockfish turns white and just begins to flake when tested with a fork, 18 to 20 minutes.  Makes 6 servings.