New Vendors and WIC/SNAP Benefits at the Farmers Market

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It’s now easier than ever for families in our community to benefit from the Chestertown Farmers Market (CFM). The market will offer a wider variety of food, including fish, and it will provide opportunities for people with food assistance benefits.

Starting May 4, the entire market will accept SNAP/EBT cards. As of June 8, families and individuals with WIC and SFMMP (Senior Farmers Market Nutrition Program) benefits will be able to spend their special coupons at the market and receive matching funds in addition to their coupons.

The Chestertown Farmers Market is now a partner of Maryland Market Money (MMM), a statewide initiative funded by the Maryland Farmers Market Association that matches federal family assistance programs. SNAP/EBT program participants will receive $5 in MMM coins when they swipe their cards at the Market Manager’s booth. SNAP benefits and MMM coins can be used to buy produce, baked goods, meat, fish, poultry, eggs, dairy, jams, pickles, honey, and more. Market visitors who use WIC and SFMNP coupons will receive a dollar-for-dollar match. (WIC and SFMNP coupons will be issued starting June 8, and may be used for fruits and vegetables.)

In other news, this year CFM welcomes several new vendors. Where Pigs Fly Farm will be selling pasture-raised eggs, chickens and turkeys. Hunters Crabs is offering a wide array of local fish. Local dairy farmer Kathy Meyers is selling cheeses and butter made from milk from their herd of Guernsey cows. Chateau Bu-De Vineyard and Winery will offer wine tastings and bottles twice a month. And, starting in June, Wallin Organic Farm will sell certified organic produce and herbs.

CFM is looking for volunteers who can help with promoting the market, organizing occasional special events and assisting with the Maryland Market Money program. For more information about the market, or to volunteer, please contact market manager Sabine Harvey at greenbien@hotmail.com.

WC-ALL April Learn at Lunch with Dr. Bill Schindler

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Washington College Professor Bill Schindler will present WC-ALL’s final spring term Learn at Lunch on Thursday, April 18. The catered buffet luncheon begins at 12 noon in Hynson Lounge of Hodson Hall on the Washington College campus. Following lunch, Dr. Schindler will present “Food Evolution Revolution: The Cutting Edge Fusion of Archaeology, Anthropology, and the Modern Kitchen.”

According to Schindler, understanding the role that technology played in our 3.4 million-year-old dietary past is essential in learning to rethink food and diet. Biologically speaking, humans and human nutritional needs remain relatively unchanged over the centuries; yet our cultural needs have seismically shifted and our expectations of taste, smell, texture, and presentation have significantly changed the way we think about food. By fusing lessons from our dietary past with modern culinary techniques, Schindler believes we can create a food system that is meaningful, accessible, relevant, and delectable.

Schindler is not a traditional anthropologist. Specializing in primitive technology and experimental archaeology at Washington College, he uses a teaching approach that he calls “soul authorship” to immerse students in experiences that teach them first-hand about primitive technologies and ways of life practiced by our prehistoric ancestors. Today he applies prehistoric-focused approaches in experimental archaeology to address a major issue facing humans right now: diet. By reconnecting with the food of our ancient ancestors,Schindler believes that we can find solutions to building a more sustainable, healthful food system. In this quest, Schindler, who holds a Ph.D. from Temple University, completed a year-long research endeavor called the Food Evolutions Project. He traveled the world working with indigenous groups, traditional societies, and Michelin star chefs. Most recently he launched the Eastern Shore Food Lab at Washington College, a center dedicated to empowering the public to reconnect with their food, take control of what they eat, and learn to eat like humans again!

Reservations for April’s Learn at Lunch are due by Friday, April 12. The cost is $20 for WC-ALL members and $25 for others. Please send a check to WC-ALL at 300 Washington Ave., Chestertown, MD 21620 with name, phone, and email for those attending. Payment must accompany the reservation and no phone or email reservations are accepted. For more information, call 410-778-7221.

Chestertown Culinary Renaissance: Enter 98 Cannon Street with Joe Elliott

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While opening dates remain far from confirmed, it is quite likely that over the next 18 months Chestertown will have four new restaurants in its historic district to call its own. After a few years of suffering the loss of several popular dining venues, including the beloved Brooks Tavern, Blue Heron, and the Lemon Leaf, a culinary renaissance is starting to take place.

The very first of this new wave will begin with the opening this spring of 98 Cannon Street, former home of the Fish Whistle and the Old Wharf restaurant, located at the town’s new marina.

As one might imagine, the Spy was beyond curious to this extraordinary explosion in culinary options. So much so that we tracked down the new owner 98 Cannon Street to understand what he and his team have planned for this iconic site on the banks of the Chester.

A financial advisor by profession, with a successful firm based in the Philadelphia area, Joe Elliott and his wife made the very deliberate decision to find a more rural environment for the couple and their three young daughters to gather on weekends. That’s what led him to Kent County a few years ago, but there was no desire to have any commercial interest in the town at all.

That started to change as Joe began to fall in love with his family’s new hometown. Going against a lifetime bias against owning businesses like restaurants, including his consistent advice to his clients to stay far away from these “opportunities,” Joe started to see a waterfront dining establishment as a personal challenge rather than a return on investment.

We caught up with Joe a few weeks ago at the Spy HQ to learn more.

This video is approximately four minutes in length. The new 98 Cannon Street design work is being done by M3 Architecture of Rock Hall

The Chili Cook-Off at Crow Vineyard & Winery

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Crow Vineyard & Winery will be hosting the Chili Cook-Off event again this year to be held on Sunday, March 3, 2019, from 12PM-4PM. The event will benefit The Animal Care Shelter for Kent County. For more information and to RSVP, please visit CrowVineyardAndWinery.com/Events.

Come by Crow Vineyard & Winery to sample and vote for your favorite chili prepared by eight local chefs from Barbara’s on the Bay, Crow Vineyard & Winery, Happy Chicken Bakery, Kitty Knight, Luisa’s, Molly’s Restaurant, The Pearl on Main, and Smoke Rattle and Roll. Music will be provided by DJMegaHertz.

There will be a $10.00 entry fee for the event with cash voting at each chili station. Tickets can be purchased online or on-site at the event. Make sure to bring CASH, $1, $5, $20, or whatever you wish to vote for your favorite chili! The Animal Care Shelter for Kent County will also have various items for raffle including dog & cat themed baskets, a beautiful stained glass dog, and many more! All proceeds from the entry fee, voting, and auction items will benefit the Animal Care Shelter for Kent County, with their fundraising goal of $5,000 to go towards the new shelter. Come ready with cash to support our local animals in need!

Located in the rural heart of Maryland’s Eastern Shore, Crow Vineyard & Winery is Kent County’s first winery. Family owned and operated, they embrace the heritage and traditions of Crow Farm and their wines embody the simple elegance of a working pastoral landscape. The family also runs a Farmstay B&B and sells all-natural grass-fed beef. For more information visit CrowVineyardAndWinery.com.

Family Fun Day to Feature Hayrides, Live Music, Games and More!

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Join Friendship Montessori School and Crow Vineyard & Winery for a day of games, hayrides and live music at Family Fun Day on Sunday, October 14th. This fun-filled event takes place from 12pm – 3pm at Crow Vineyard, located at 12441 Vansants Corner Road in Kennedyville.

Get your face painted, take a hay ride through the vineyard, play games, make crafts and enjoy live music! Food and drinks will be available for purchase. There will be plenty of fun for adults, too, including free tastings of select wines. Wine by the glass and bottle will be available for sale, and a portion of proceeds will be donated to Friendship Montessori School in Worton, Maryland.

About Friendship Montessori

With exceptional teaching, individualized lessons, self-directed learning, and a culture of acceptance and support, Friendship Montessori School has offered first-rate Montessori education to children age 2-6 since 1992. For more information on the school, please visit FriendshipMontessori.org.

Spy Food: Germaine’s Opens its Doors on High Street

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FRONT ROW: Jesse Colvin-MD-1 Dem. Candidate, Cathy Perry-Germaine’s staff, 3rd Ward Councilman Ellsworth Tolliver, Germaine Lanaux – Proprietor, Jenn Donisi-Germaine’s staff, Stuart Seitz – Kent County Chamber of Commerce president; SECOND ROW: Rob Thompson-Chesapeake Bank & Trust, Melissa Kelly, Senator Chris Van Hollen’s office, Steve Meehan, Andy Meehan-Kent State’s Attorney candidate, unknown (obscured), Bernadette Bowman-Kent County Economic Development and Tourism, unknown. (Photo: Christopher Neiman).

Germaine Lanaux celebrated the grand opening of Germaine’s, a carryout with a New Orleans twist, with a ribbon-cutting ceremony and serving complimentary beans and rice and corn muffins on Friday, June 15.

Germaine grew up in New Orleans, daughter of a Creole native and Baltimore transplant. She spent her childhood and youth moving between in the French Quarter of New Orleans and her father’s Tongue Oil orchard, all the time exposed to the fascinating cuisine of the Bayou and Bourbon Street.

Germaine’s is open Monday-Friday, 10-6, and serves carryout lunches and dinners from a menu that runs from her renowned gumbo to crepes.

New Location and Opening of the Centreville Farmers’ Market

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As the flowers begin to bloom and the weather turns noticeably warmer the thought of strolling through outdoor markets becomes much more attractive. For local Centreville residents that can only mean one thing – it’s time to open the Centreville Farmers’ Market.

This year the market is on the move to the Centreville Plaza at 611 to 631 Railroad Avenue. The market is hosted by Centreville Plaza LLC in partnership with Acme Markets. The new location is made possible by Edward Scott, owner of Centreville Plaza, LLC. The Centreville Farmers Market is open Wednesdays from 2 to 6 p.m. and Saturdays from 9 a.m. to 1 p.m.

“With the infrastructure project in full swing it became important to find a new location to accommodate both our farmers and vendors as well as our shoppers,” says Carol D’Agostino, Centreville Main Street project. “We are grateful for the support that Centreville Plaza has provided by giving the market its home for the season. Acme Markets and Centreville store manager Donna Benton have been incredibly welcoming as well. We couldn’t be more pleasure by the reception we have received,” she adds.

Photo: Farmers and vendors got together at the Commerce Street Creamery Bistro in February to start planning this year’s market. From left, are: Arlene Warner; Holly Gorham; Lew Dodd; Charlene Dilworth; and Steve Knopp.

Special promotion to honor educators and school staff       

One of this year’s new market promotions will be a free raffle for teachers, educators as well as administrators and staff from all Queen Anne’s County schools. In recognition of National Teachers Appreciation Week, May 7 to 11, school staff from any Queen Anne’s County school visiting the Centreville Farmers’ Market can enter to win a basket of bounty from the market’s vendors. The winning raffle will be drawn on May 12.

Centreville Farmers’ Market is co-managed by Arlene Warner of Arlene’s Creations and Lew Dodd of Cedar Run Farm. As of press time this season’s new vendors include:

• Arlene’s Creations of Greensboro, baked goods and sewn items;
• Cedar Run Farm of Sudlersville, meat, chicken and eggs;
• Agape Gardens LLC of Queenstown, greens and produce;
• Dotti DK at the Bay Jewelry of Grasonville;
• Darling Rondeau Designs of Centreville, decorative wreaths;
• Knopp’s Farm on the Shore of Federalsburg, produce;
• Kristy’s Backyard Blooms of Centreville, flowers and plants;
• La Dolce Vita Farm of Chestertown, produce;
• Nature Pamperz Soaps of Upper Marlboro, soaps, lotions and bath products;
• Rainbow of Handicrafts of Centreville, handcrafted sewn items;
• Sand Hill Farm of Greensboro, produce, honey and cut flowers;
• Sand and Silk Soaps of Centreville, soaps;
• Southside Artworks of Henderson, watercolor and acrylic original paintings;

Vendor information

Centreville Farmers’ Market is still accepting farmer and vendor applications. The market is seeking vendors for gluten-free baked goods, artisan breads, locally made value-added food items (honey, sauces, etc), and locally roasted coffee vendors. The market is also interested in being a CSA (community supported agriculture) pick up point. Applications are available online at http://www.townofcentreville.org/departments/main-street.asp or at Town Hall.

For more information, contact market co-managers Arlene Warner at (410) 482-4959 or Lew Dodd at (410) 708-0554 or sales@cedarruncattle.com or Main Street Manager Carol D’Agostino at (410) 758-1180, ext. 17, mainstreet@townofcentreville.org. Market applications can be downloaded at www.townofcentreville.org/event/farmers-market-begins/. To stay connected throughout the market season, “like” facebook.com/centrevillemarket and facebook.com/centrevillemainstreet.

The Chili Cook Off is Back at Crow Vineyard & Winery

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Crow Vineyard & Winery has brought back the Chili Cook Off event to be held on Sunday, March 18, 2018 from 12PM-4PM. The event will benefit The Humane Society of Kent County. For more information and to RSVP, please visit: CrowVineyardAndWinery.com/Events.

Come by Crow Vineyard & Winery to sample and vote for your favorite chili prepared by seven local chefs from Barbara’s on the Bay, Crow Vineyard & Winery, the Fish Whistle, Happy Chicken Bakery, Luisa’s, Molly’s Restaurant, The Pearl on Main and Smoke Rattle and Roll. Pair your chili tastings with a glass of Crow Wine available for purchase by the glass and bottle.

Poll tickets will be available to purchase on-site and voting will take place at each chili station. Tickets will be sold for 5 tickets for $5.00 or 10 tickets for $8.00, with all proceeds from ticket sales benefiting the Humane Society of Kent County.

Located in the rural heart of Maryland’s Eastern Shore, Crow Vineyard & Winery is Kent County’s first winery.  Family owned and operated, they embrace the heritage and traditions of Crow Farm and their wines embody the simple elegance of a working pastoral landscape. The family also runs a farmstay B&B and sells all-natural grass-fed beef. For more information visit crowvineyardandwinery.com or by email at crowfarmmd@gmail.com

Crow Vineyard and Winery Offers Winter Wine Seminar Series

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Crow Vineyard and Winery, an authentic farm winery, vineyard and farmstay B&B, will hold its Winter Wine Seminar Series from 2pm to 4pm on January 21st, February 4th, March 25th and April 22nd. Each session will offer participants a chance to learn all about the world of wine from Winemaker, Michael Zollo, Vineyard Manager, Brandon Hoy, and Owners, Roy and Judy Crow. To register for one or all of the seminars, visit crowvineyardandwinery.com/events.

The Wine Seminar Series is a unique opportunity for the local community to join in one of the Crow’s’ many efforts to promote education in an unforgettable atmosphere. Since opening the farm to the public, the Crow’s continue their vision to share with visitors the opportunity to experience the farm, vineyard, winery and B&B firsthand. Throughout the year Crow Vineyard and Winery offers a number of events to take part in, as well as opportunities to volunteer during harvest season.

Winemaker Michael Zollo and Vineyard Manager Brandon Hoy offer an opportunity for participants to learn about grapes grown and wine created at Crow Vineyard & Winery.

This winter, join Crow Vineyard and Winery at one or all of their Wine Seminar Series sessions to learn more about the different aspects of the wine world. Sessions offered include:

Session 1: The Basics of Wine Tasting and Palate Tasting will help you train your palate into identifying and articulating flavors like a pro. You will learn tools and techniques to practice every time you enjoy a glass of wine.

Session 2: Pairing Food & Wine, learn the art of pairing food and wine through guided tastings and presentation.

Session 3: Grapes to Glass, great wine begins in the vineyard and ends in the winery. During this session you will spend time in the vineyard to learn techniques for premium grape growing on the Eastern Shore. Then you will spend time in the winery to explore winemaking techniques and be guided through a tasting.

Session 4: The Art and Science of Blending Wines, in this session you will work side-by-side with the winemaker to see the process of blending wines. You will also sample some of Crow’s future wines.

Each seminar is designed to help participants learn a little more about wine, their taste preferences and the process from vine to wine. Wine tastings and light appetizers will also be a part of each session.

All sessions will be held at Crow Vineyard & Winery, 12441 Vansants Corner Road, Kennedyville, Maryland

Cost: $25 per person for session 1-3, $20 for Wine Club Members

Session 4 will be $30 per person, $25 for Wine Club Members

Located in the rural heart of Maryland’s Eastern Shore, Crow Vineyard & Winery is Kent County’s first winery. Family owned and operated, they embrace the heritage and traditions of Crow Farm and their wines embody the simple elegance of a working pastoral landscape. The Tasting Room is open 7 days a week from 12-5pm.  The family also runs a farmstay B&B and sells all-natural grass-fed beef. For more information visit crowvineyardandwinery.com or call 302-304-0551.

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