Time to Enjoy Maryland’s Best Produce

ANNAPOLIS, MD (May 9, 2011) – Spring is in full swing and with the new season comes the availability of delicious Maryland fruits and vegetables. Some of the first Maryland-grown produce to be available are asparagus, rhubarb, broccoli, cauliflower, greens and spinach and sweet Maryland strawberries.

“It’s been a wet spring, but strawberries, asparagus and the other early crops are starting to get into swing,” said Agriculture Secretary Buddy Hance.  “Our surveys say that most Marylanders want local produce. Now’s the time of year they’ll start having a chance to buy local.”

When selecting sweet Maryland strawberries, consumers should be sure to look for a full, red color, bright luster and firm, plump flesh. Strawberries do not ripen after being picked, so consumers should be sure to choose fully ripe berries. The caps should be bright green, fresh looking and fully attached.

In 2007, Maryland farms harvested approximately 440 acres of strawberries valued at $2.3 million. Due to the warm weather this spring, strawberries are already being picked at farms around the state.  Consumers can buy fresh, local, Maryland strawberries at farmers’ markets, pick-your-own operations, farm stands, and grocery stores. To find a location near you, visit www.marylandsbest.net.

Strawberry Pie
Recipe courtesy of Godfrey’s Farm, Queen Anne’s County, Md.

Pastry for 2-crust 9” pie
1/4 C cornstarch
1 T butter or margarine
1 C sugar
2 pints fresh strawberries, hulled
Sugar

Divide pastry almost in half. Roll out larger half on floured surface to 13” circle. Line 9” pie plate with pastry. Trim edge to 1/2” beyond rim of pie plate. Combine 1 C sugar and cornstarch in bowl. Cut strawberries in half. Add to sugar-cornstarch mixture, tossing with a fork to coat.

Arrange strawberry mixture in pastry-lined pie plate. Dot with butter.

Roll out remaining pastry to 11” circle. Cut slits. Place top crust over filling and trim edge to 1” beyond rim of pie plate. Fold top crust under lower crust and form a ridge. Flute edge. Sprinkle crust with sugar. Bake at 425 for 40 minutes, or until crust is golden brown. Cool on rack. Makes 6 to 8 servings.