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I use my crockpot year round but in January my crockpot works overtime. Like many folks this time of year I’m also trying to get back on track with healthy eating and planning weekly crockpot meals helps me do just that. There are so many healthy/easy recipes out there! But before we talk recipes, lets take a look at three different crockpot options in case you’re looking to purchase a new crockpot or ready to upgrade.  

Ninja 3-IN-1 Cooking System

I’ve used the Ninja 3-IN-1 Cooking System for two years now and I love it!

https://www.amazon.com/Ninja-3-in-1-Cooking-System-MC750/dp/B012FY78WG/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1482261623&sr=1-1&keywords=ninja+3-1+cooking+system

It’s on the pricey side for crockpots but worth the money. My old crockpot seemed to have only one setting “high” so I couldn’t really trust it to slow cook for several hours. The Ninja’s slow cooking “low” setting cooks low and the “high” cooks high. It also has a “buffet” setting which keeps food at a safe serving temperature. In addition to the traditional crockpot function of slow cooking the Ninja has a steam infused setting that I admit to not using very often. However, the third main feature is my favorite! The “stove top” setting allows me to brown meat or vegetables directly in the crockpot before adding more ingredients. I tend to cook with really lean meats so I often don’t need to drain the grease before adding more ingredients. Therefore, it becomes a one-pot clean up which I absolutely love. Keep in mind the Ninja is very big. I was in the market for a big crockpot since I’m almost always cooking for four or more. If storage is an issue this might not be the one for you.

Instant Pot 7-in-1 Multi-Functional Pressure Cooker

My friend Nicole has had her Instant Pot for a few months and adores the thing.  So much so that she put up a Meme on Facebook which said “Just Made a Pinterest Board for my Instant Pot. I guess you could say things are getting pretty serious.” I had to chuckle.

https://www.amazon.com/Instant-Pot-IP-DUO60-Multi-Functional-Pressure/dp/B00FLYWNYQ/ref=sr_1_1?ie=UTF8&qid=1482263049&sr=8-1&keywords=Instant+pot

Nicole is a fan of the pressure cooker feature which my Ninja does not offer. She has a busy career and is mom to two young girls so the speedy steam cooking is ideal for her. She recently said “The instant pot is officially the most glorious kitchen invention of all time. I made this recipe in a total of ten  minutes (including prep time). The shrimp were raw and frozen when they went in....and it's delicious (recipe used is at the bottom of the page).”

The Instant Pot is programmable cooking device that offers functions of pressure cooker, slow cooker, rice cooker, steamer, sauté, yogurt maker & warmer.

I’ve seen the IP-DUO60 on sale for as low as $79.00. It comes in various sizes so you can find one to suit your needs.

Hamilton Beach Programmable Slow Cooker

If you’re looking for a basic crockpot, my mother’s Hamilton Beach 7 quart has been a reliable addition to her kitchen. She does a lot of entertaining and often cooks for 12+ people. During the winter months she will often make chili for a game day meal or soup and bread to feed whatever guests she has in town.

https://www.amazon.com/Hamilton-Beach-33473-Programmable-7-Quart/dp/B00B7N00JU/ref=sr_1_4?s=kitchen&ie=UTF8&qid=1482263945&sr=1-4&keywords=Hamilton+beach+crock+pot

This slow cooker is lighter weight than some of it’s heftier competitors and easy to clean. If you are new to the world of programmable crockpots my mom assures me that it is easy to program. It doesn’t have all the bells and whistles of the previous two cooking devices but if a good easy-to-use crockpot is what you need you will not be disappointed.

Recipes to try:

Below are a few of my tried and true crockpot meals from around the food blog world. Now get fire up those crockpots!

Crock Pot Beef and Broccoli

http://life-in-the-lofthouse.com/crock-pot-beef-and-broccoli/

 Easy Creamy Crockpot Coconut Curry Chicken

http://www.theironyou.com/2014/09/easy-creamy-crock-pot-coconut-curry.html

 WHOLE30 Italian Beef “Sandwiches”

http://holisticallyengineered.com/2012/09/whole30-italian-beef-sandwiches.html

 Steamed Shrimp and Asparagus (for the Instant Pot pressure cooker)

http://www.lemonlavenderlove.com/2016/03/steamed-shrimp-and-asparagus-in-the-instant-pot/

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It’s typical this time of year to be bombarded with all kinds of healthy living tips since so many of us are trying to get back on track after a holiday season of indulgence. Instead of getting overwhelmed with a major New Year’s resolution, why not try to take on a few smaller healthful goals? Here are just a few ideas to get you thinking about a healthful new year:

 · Get ready for bed 30 minutes earlier and turn off the electronics! I think we can all agree, more sleep is a good thing.

· Drink more water. Fill a 20 oz water bottle and try to drink it all before lunchtime. Then fill it again for the next half of the day.

· Walk for 30 minutes. Get your steps in, even if the weather isn’t great you can always bundle up in multiple layers of clothes and enjoy the brisk air.  Find a friend to walk with—the time will pass quickly and you can hold each other accountable for getting out the door.

· Reconnect with yourself through 10 minutes of quiet time. This can be meditation, prayer or taking a walk outside to enjoy nature.

· Sign up for a class that fosters creativity or wellness. You’ll learn something new and meet people along the way.  

Finally, we encourage you to consider making the commitment to eat local food by joining one of Taste of Southern Maryland’s CSA programs this spring. If you live in our region and would like more information please visit our website:

 http://www.tasteofsomd.com

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Where did this tradition come from anyway?

By Emily Hendricks

Growing up in Southern Maryland meant eating black-eyed peas on New Year’s Day for good luck. I wasn’t particularly fond of black-eyed peas as a kid but I didn’t want to have bad luck so I ate them wishing that candy meant good luck instead.

There seems to be a general consensus among food historians that the tradition dates back to the civil war days when food was scarce in the South and black-eyed peas were more available than some of the other more prized crops. In an article about New Year’s recipes The New Orleans School of Cooking says,

“When General Sherman began his march to the sea in November 1864, the troops went through the farm fields, taking whatever they could - food & livestock. But for some reason they didn't touch the black-eyed peas. After they left all that was left for the people to eat were the black-eyed peas. They survived on them for a long time and celebrated (as much as they could) with the peas and whatever greens they could salvage. If there was any corn left they made cornbread.”

http://www.neworleansschoolofcooking.com/blog/new-years-recipes

In recent years I found that I actually like black-eyed peas and I’ve enjoyed trying different ways to prepare them. I typically serve mine with ham or turkey, greens, and cornbread. Below are some links to some of my favorite black-eyed peas recipes. Wishing you a year filled with prosperity and delicious food!

 http://www.food.com/recipe/southern-black-eyed-peas-114514

 http://allrecipes.com/recipe/213029/new-year-black-eyed-peas/

 http://www.myrecipes.com/recipe/chili-roasted-black-eyed-peas

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Smith Island Cake

The whole reason I became curious about Maryland’s official dessert is because my sister, a self proclaimed cake and pie connoisseur, recently raved about Smith Island Cake and mentioned she would be bringing one to our holiday dinner. Since we are both Maryland natives she was shocked when I told her I didn’t know anything about Smith Island or it’s famous cake. I decided to do a little research about this popular regional dessert since I couldn’t be the only one that didn’t know anything about it?!

 In case you’re wondering where exactly Smith Island is located you can find it nine miles off of Crisfield, MD in the heart of the Chesapeake Bay. The only way to access Smith Island is by ferryboat. The population, less than 400 people, has it’s own dialect and regional cuisine. Once you’re on the island the best way to get around is by foot, bicycle or golf cart. The island looks like a photographers dream and offers a wide range of things to do, from boating and fishing, to sampling the local seafood.  

The island’s trademark cake can best be described as a multi-layered torte, featuring anywhere between 8-15 thin layers of cake and filling. The most common flavor is a yellow cake with chocolate filling.  The cakes are usually frosted with a cooked chocolate icing. Some variations of the cake include using crushed candy bars in the layers as well as changing up the filling to a fruit flavor like coconut or orange. My sister brought us the traditional yellow and chocolate variation. It was so delicious and looked like a work of art once cut to reveal the perfect layers.

My sister and her fiancé have designated Smith Island Cake as a holiday tradition but this special dessert can be ordered year-round. You can order cakes from Mary Ada Marshall (see the website below for contact information). Her cakes make an elegant sweet addition to any event.

To learn about how you can visit the island and experience the local cuisine:

http://www.visitsmithisland.com/togo.html

If you are an ambitious baker and want to try your hand at a Smith Island Cake, the recipe can be found here:

http://www.food.com/recipe/smith-island-cake-237174

I’m planning a culinary adventure of my own to Smith Island in 2017. Here’s to another year of Maryland food adventures!

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Since I live in the town of La Plata, I’m highlighting a few restaurants that do a fantastic job helping their patrons get into the holiday spirit—in addition to serving really great food. If you’re in our region this holiday season and looking for some Southern Maryland charm drop by La Plata for a culinary adventure. If you live in the Southern Maryland region, we’d love to know which restaurants YOU enjoy during the holidays.

  Casey Jones 417 Charles Street La Plata, MD 20646 (301) 392-5116 http://casey-jones.com

Casey Jones is located on the Town of La Plata’s main street (Charles Street/Rt. 6) and has been in operation for over 36 years. You’ll notice the 1950’s-looking lighted snowflakes overhead on the telephone poles as you get close to the restaurant—a signature holiday feature of this little town during the holiday season. The windows of the restaurant are painted with old-fashioned holiday scenes.  Even though they have been operating for over three decades, there is nothing old-fashion about the cuisine. They always offer great specials and there is something on the menu for everyone. In all the years I’ve been a patron of Casey Jones I can say that their staff are consistently the best! They are very knowledgeable and make sure you feel comfortable and, of course, have a really enjoyable time.

Favorite menu picks: Crab Cakes, Onion Rings, Grilled Caesar Salad, Spinach Cigars, Specialty Pizzas, and Seared Tuna

Open Christmas Eve? Yes, with specials for the holiday. Open New Year’s Eve? Yes, with specials for the holiday. New Year’s Day? Do they take reservations? Yes Is parking an issue? They have a parking lot in the front and in the back of the restaurant.

  Red Oak Bistro 6390 Crain Highway, La Plata, MD 20646 (301) 710-0234 http://redoakbistro.com

My family of four often chooses Red Oak Bistro as a place to celebrate a special occasion because we love the feeling of the reclaimed barn wood and oak tables that help us slow down and enjoy great food and family time. Off the beaten path and away from the holiday hustle, once you step inside Red Oak the stress of the day starts to melt away. The owners are Southern Maryland natives and they definitely know fine food which they call “New American” style cuisine. Their bar is absolutely gorgeous and delivers craft beer, expertly curated wines and specialty cocktails.

Favorite menu picks: Cream of Crab Soup, Truffle Asiago Fries, and “The Cubano”

Open Christmas Eve? No Open New Year’s Eve? Yes, all inclusive ticket deal Open New Year’s Day? Yes (brunch) Do they take reservations? Yes Is parking an issue? They have ample parking.

Galazio 6223 Crain Highway La Plata, MD 20646 (301) 392-9500

There are so many things to love about Galazio’s before you even try the delicious food. First of all for the second year in a row, the Gressis family opened their restaurant doors on Thanksgiving Day to anyone that wanted to join them for dinner, free of charge. They have fed hundreds of people in our community on Thanksgiving! Second thing to love about Galazio’s is that they turned a dilapidated Pizza Hut into a beautiful restaurant reminiscent of a small village tavern in Greece. In the warmer months, we have sat outside on the patio, which is complete with wood-fired, brick ovens for perfect pizzas.

Favorite menu picks: Shish Kabob, Hummus, and Roast Leg of Lamb

Open Christmas Eve? Yes Open New Year’s Eve? Yes Open New Year’s Day? Closed Do they take reservations? Yes Is parking an issue? No, there is plenty of parking

There are many restaurants in Southern Maryland that I can’t wait to try in 2017! If you live in the Southern Maryland region, we’d love to know which restaurants YOU enjoy during the holidays and all year round.

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Breakfast with Santa featuring Chris Cakes

Every December my children’s elementary school hosts “Breakfast with Santa.” As a parent it’s truly my favorite fundraiser of the school year. I love seeing all the families arriving with little ones so excited to meet the big guy in red! The event offers a full breakfast, shopping from vendors, crafts for kids, gift basket auctions, festive music, and of course, photos with Santa himself.

As Santa’s volunteer photographers, my husband and I have never had the chance to actually sit down and enjoy breakfast catered by Chris Cakes. This year I decided to let my 13-year-old daughter assist my husband with the photography for a while so I could check out the breakfast part of the event with my younger daughter. Chris Cakes specialize in pancakes and I love pancakes with a passion. My own dad made them for his four kids every Sunday so pancakes hold a special place in my heart.

And after seeing the fine folks at Chris Cakes in action they also hold a special place in my heart! The pancakes and sausages are delicious but it’s the smile they put on people’s faces that makes them so special! They set up a giant, and I mean GIANT, skillet. It’s eight feet long! They have an “X “ tapped on the floor about ten feet away from the giant skillet.  If you choose, you can hold your paper plate while you stand on the “X “ and they will toss a pancake on your plate. I was worried that many pancakes would get dropped but it’s actually amazing how few hit the floor! It was no big deal if they got dropped anyway, because another pancake would come flying by soon enough. The Chris Cakes staff delighted the kids and grown-ups alike with their pancake tossing skills.

I had never heard of Chris Cakes until they came to our school fundraiser but they are a national company with roots in the mid-west. The regional Chris Cakes group has been the star of our event, second to Santa of course, as long as I can remember. The feedback has always been outstanding. In addition to serving a yummy breakfast, the staff is dependable, hardworking and entertaining! They are used to serving breakfast for hundreds of people (we had well over 400) and they keep the lines moving…and do it all in stride.  Chris Cakes even holds two world records for the most pancakes flipped in an hour as well as the highest pancake tossed!

If a large-scale pancake breakfast fundraiser is needed for your community organization, school, or church in 2017 do consider giving our regional Chris Cakes a call. You will not be disappointed!

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Taste of Southern Maryland Onsite: A Modern Day Cookie Exchange in Swan Point, MD.

Taste of Southern Maryland’s Emily Hendricks was invited to participate in a local cookie exchange to swap delicious cookies and holiday cheer.

Since this was my first cookie exchange, and I’m not much of a baker, I was a little apprehensive when I got the invitation. It’s not often that I make a dozen cookies so the thought of making several dozen cookies was overwhelming. I was breaking into a cold sweat and thinking about running away screaming “you can’t catch me I’m the gingerbread man.” Still, I knew the hostess would make it an enjoyable party because she’s my mother after all. I also have to admit that having a variety of homemade cookies to serve my guests and bring to parties throughout the holiday season was very appealing.  Besides, the opportunity to enjoy the company of family and friends after baking and decorating the previous weekend was such a happy occasion and I knew the work would be well worth the effort.

There were ten guests invited and I’m told 10-12 people is a good number for a cookie exchange. In this case it meant each guest was to make 11dozen of their favorite cookies if they wanted to have one dozen to keep. I choose one of my family’s favorites, Peanut Butter Blossoms. I’d made a dozen or two in previous years, and I know they are a crowd pleaser, so it seemed like the logical choice.

Although I have made them in the past I couldn’t remember where I found the recipe.  So, I thought I would be crafty and search Pinterest to find something similar to my usual recipe. The only exception is that the recipe I ended up choosing called for butter rather than shortening. How different can it be I wondered? I will give you more details on this later, because it is different…very different.

The day of the cookie exchange I was a few minutes late due to a very hectic morning. I was a bit flustered hauling in all my cookies in the pouring rain. The first thing I saw when I walked into the house was a sea of beautifully packaged cookies. I had remembered my mom packaging cookies in years past and I’m glad I went through the effort to find cute tins at the dollar store for my cookies.

The second thing I noticed upon arrival was that my mom had made her famous Maryland Crab Soup accompanied by some mini chicken salad sandwiches. It just so happened to be the first really raw cold day of the year with blustery winds in addition to the pouring rain. Between the warm room with the beautiful cookie display and the pot of Maryland Crab Soup simmering on the stove the mood was set for a cozy and enjoyable afternoon regardless of what cookie baking mishaps may have happened the day before.

Lunch was served first which gave the group a chance to get to know each other. Following lunch, my mom asked each participant to share some details about their chosen cookie recipe. The comments ranged from “this is my grandmother’s recipe” to “I wanted to try something new.” 

One seasoned baker said that shortbread cookies were part of her Scottish heritage passed on by her grandmother, but she wanted to put a new twist on her grandmother’s traditional recipe so she tried these “Rosemary-Lemon Shortbread Cookies.” (See photo below. Post cookie exchange my family ate them all before I could get them in the freezer because they are so amazing.) 

There were baking war stories shared as well. For example, I shared that I discovered that butter is very different from shortening for the particular cookie I was making. The key to the butter was that it should be almost melted instead of “room temperature.”  My butter was semi-cold but I thought it would work.  Well, I thought my arm was going to fall off by the time I finished creaming the butter and sugar with my hand held mixer. For some reason my cookies also burned a lot quicker on the bottom this time. I decided to use parchment paper toward the end of baking these cookies to see if it would help with the burning issue. It worked really well and I wish I had done it in the beginning. I learned that you should probably know your recipe well if you want to minimize your margin of error. That being said, a couple participants specifically chose to try something new.

I also had to go back to the store to buy more containers because my cookies wouldn’t fit in the containers I bought. My mom had to go back to the store for Peppermint Hershey Kisses (see photo below). Those specialty Peppermint Hershey kisses were plentiful the week before but were somehow missing from every store in Southern Maryland when she needed just one more bag. Another veteran cookie maker tried a recipe that said it would make12 dozen cookies but only made 9.5 dozen.

Check out a few other stars of the show, Turtle Cookie Balls, Whipped Shortbread and M&M Bars!

The party ended up being really laid back and fun and everyone left with a bounty of cookies to share throughout the holiday season. Whether you are a novice at the cookie exchange or a seasoned veteran below are some helpful tips:

 Hostess:

If you’re hosting the party make sure the people you invite really want to invest the time to bake. There is a level of commitment to saying “yes” to the cookie exchange. If someone is on the fence about the baking involved, invite them to join the party but sans cookies. They can come with no cookies and leave with no cookies, they just need to make that known early on. Keep your group between 10-12 and check in with them a few days before to make sure they are still able to attend.

Create the opportunity for the group to know what cookies everyone is bringing to avoid duplicates. “Evite” is a good way to invite guests and get a sense of what cookies are being brought to the party.

Give each of your fellow bakers the opportunity to share about why they chose their cookie recipe. Some bakers have some great family traditions they like to share, others just want to describe their process of trying something new. Either way, the conversation can be very interesting and lively. If someone doesn’t have a lot to say about the particular cookie they baked you can also invite them to share a fun food-related holiday memory or tradition.

If possible, serve something light for guests to eat during the party. Your favorite soup and bread are a nice complement to all the sweets that will inevitably be sampled. Enlist the help of others if you what to serve lunch. It may be worth picking up some pre-made food items such as cheese and crackers to give your guests something to munch on during your party.

Guest:

Pick something YOU like to bake and like to eat. It’s very likely that your favorite cookie will be liked and enjoyed by your friends too. A side note: one newbie heard you should never bring chocolate chip cookies to a cookie exchange since they are so common. They happen to be her specialty but she didn’t bring them. We all agreed the chocolate chip cookies would have been a welcome addition and encouraged her to bring them next year. 

Don’t stress out but do make a plan and allow yourself time to get the cookies done. Do your best to estimate the ingredients you need and secure the containers you want to use. Crank up the holiday music or whatever music energizes you and enjoy the process. Know that there may be mishaps. Also know, there may be unplanned visits back to the store.

The dollar store can be your friend for finding festive containers or bags! Look for containers that match because it helps with organizing when it comes time to swap cookies (make sure they are size appropriate for your cookies).

If you find yourself in a predicament and can’t meet your obligation the first step is to let the host know as soon as possible. The worst thing is to leave the group hanging. If you are able to afford the help of a local bakery to make up whatever you can’t it is completely acceptable to bring cookies from a bakery.

Honor your host by offering to bring an appetizer, if appropriate, or something else to celebrate the day.

Don’t forget the recipe card (like I did). Sharing recipes is fun, and great for future reference, but more importantly it helps identify food allergens.  

Most cookies can be frozen which works well if you’re not planning to serve them within the week you receive them.  

Here’s wishing you a sweet holiday season from your friends at Taste of Southern Maryland! 

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As a Southern Marylander, it’s not really a holiday dinner unless you have a heaping plate of Stuffed Ham taking center stage at the table. The origins of Maryland’s Stuffed Ham are somewhat of a mystery.  Many believe the tradition comes from the Colonial Days of Maryland but there is little tangible evidence to support this theory. However, it is known that pork was a staple of the Colonial Marylanders.  It is also known that the practice of stuffing meats with herbs and spices was not unique to Maryland. The first settlers may have brought knowledge of this practice with them to the New World since English history has many references to preparing stuffed meats. What makes Maryland’s Stuffed Ham unique is the use of red pepper which may have been introduced by slaves from the Caribbean. Whatever the origins, this popular delicacy has been enjoyed by generations and is truly a unique culinary experience.

Most people buy the ham from one of the handful of local stores that carry it ready made (see list below) but an ambitious cook can take on the job, a multi-day process, with a lot of prep work and patience. To start, one must find a corned ham which is a ham that is soaked in a salt brine. This type of ham is not to be confused with a salt ham or “old ham” which is actually a Virginia tradition.

The hams are typically stuffed with kale or cabbage but recipes vary and other greens such as turnip and mustard greens are also used. A recipe for the ham almost always includes lots of chopped onions and the same lineup of spices: mustard seed, celery seed, salt, black and red pepper. For a great visual on the process of making a stuffed ham check out an article posted by St. Mary’s County’s Tourism Division: https://www.visitstmarysmd.com/features/stuffed-ham

Here are some more helpful links to enjoy Stuffed Ham and we wish you a wonderful holiday season! 

Recipes for Maryland Stuffed Ham:

http://archiver.rootsweb.ancestry.com/th/read/MDSTMARY/2010-11/1290195584

http://www.foodnetwork.com/recipes/raleys-market-stuffed-ham-recipe.html

Places to purchase Stuffed Ham (you typically should call ahead to place an order):

Chaptico Market 25466 Maddox Road, Chaptico, MD 20621 (301) 884-3308

Murphy’s Town and Country Market 21270 Abell Road, Avenue, MD 20609 (301) 769-3131

McKay’s 37670 Mohawk Drive Charlotte Hall, MD 20622 (301) 884-5636

WJ Dent & Sons 44584 Tall Timbers Road, Tall Timbers, MD 20690 (301) 994-0772

Cooksey’s Country Store 12090 Charles Street, La Plata, MD 20646 (301) 934-9339

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There is nothing like a perfect melon in the summer! Our harvest box had the most gorgeous cantaloupe ready for us on a hot summer’s day at the pool. While it’s fine to go for a sweet treat at the snack bar once in a while, a beautiful melon packed in the pool bag certainly is a healthy alternative. Our kids honestly enjoyed it more than popsicles. Cheers to the bounty of the summer months!

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One of the best things about getting our Taste of Southern Maryland delivery is having a new batch of vegetables every week! It’s fun to look up new recipes and experiment.  However, it’s also great when you have those farm fresh veggies on hand when you just want to whip up one of your old standbys. In our house that would be “Dinner Frittata.” We almost always have something tasty to throw into the frittata and breakfast for dinner seems a little more refined! 

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I discovered Swiss Chard when I started receiving Taste of Southern Maryland's CSA boxes last spring. I enjoyed experimenting with it and found it a nice addition to everything from soups to side dishes. By the time Swiss Chard season was over I discovered that my favorite way to enjoy it was simply pan cooked with a little balsamic drizzled on top. To celebrate our abundance of chard, here are some fun facts:

· Swiss Chard is part of the Goosefoot family, leaves resemble a goose's foot which includes spinach and beets.

· More and more information is coming to light about the benefits of chard as a Blood sugar regulator.

 · It's believed that Swiss Chard does not originate in Switzerland but rather in the Mediterranean region. 

· You're not supposed to wash Swiss Chard before you store it because water encourages dampness.

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Cauliflower Craze

Cauliflower, a sometimes under rated cruciferous vegetable, is an excellent source of vitamin C, vitamin K, folate, pantothenic acid, and vitamin B6. Our harvest boxes have included some fresh crunchy cauliflower which inspired me to try some new recipes.

I recently tried a cauliflower crust pizza which was excellent and a great choice for a gluten-free alternative to traditional pizza crust: 

http://www.theluckypennyblog.com/2013/02/the-best-cauliflower-crust-pizza.html

Another idea to try in place of white rice is cauliflower rice--A great base for chicken or curry dishes:

https://www.verywell.com/cauliflower-rice-2242130

And finally, if heat is your thing you can’t go wrong with this one from Pioneer Woman:

http://thepioneerwoman.com/cooking/spicy-cauliflower-stir-fry/

Happy Cooking!

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As we gather with loved ones to enjoy the bounty from our soil, this Memorial Day let us remember those who have served our county and paid the ultimate price to protect our great land. Happy Memorial Day from Taste of Southern Maryland. 

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Fresh Beets!

Spring in Maryland means local beets are plentiful and there are so many good reasons (and recipes!) out there to bring those beets into your life.

First off, the health benefits:

http://www.health.com/nutrition/beets-health-benefits/blood-pressure-benefits

How to cook beets and their greens:

http://www.growforagecookferment.com/how-to-cook-beets-and-their-greens/

Yummy artisan pizza with beets:

http://www.scrambledchefs.com/beetroot-and-feta-cheese-salad/

A delicious salad: http://www.scrambledchefs.com/beetroot-and-feta-cheese-salad/

....and finally something on the wild side:

http://www.measureandwhisk.com/2015/09/beet-ice-cream.html

Don’t forget you can get your own fresh beets delivered from Taste of Southern Maryland http://tasteofsomd.com. We hope you enjoy these recipes and don't forget to find more delicious recipes on our Pinterest boards

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Wishing all the mothers out there a very Happy Mother’s Day! We hope that you have a relaxing and fun day with your loved ones!

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Five Great Reasons Why You Should Subscribe to Taste of Southern Maryland

Maybe you’ve been considering joining a Community Supported Agriculture (CSA) service. Here are five reasons why Taste of Southern Maryland’s CSA service may be the right fit for you:

1. Southern Maryland offers an abundant source of fresh produce and quality artisan foods. Taste of Southern Maryland partners with some of the finest farms and culinary experts to bring you the freshest food available in our community.

2. We deliver!!! Unlike most CSA services, we deliver your order directly to your door on the same day it’s packaged. We are all about customer service and making sure your food comes fresh.

3. You are supporting local farms and keeping farmers in business. With the decline of tobacco farming local farmers have struggled to keep their family farms thriving by producing new crops. By purchasing our CSA service you are keeping farms in business!

4. Healthy food of course! Not to mention discovering or rediscovering a favorite produce item.

5. You’ll have access to great recipes and invitations to special culinary events. Every week we provide recipes via Pinterest to match the food being delivered to you. We also plan to host more member events in the future so that together we can share the unique culinary experiences of our region.

Join today at http://tasteofsomd.com

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Southern Maryland’s only CSA delivery service!