Episode 1003

♪ ♪ HOST: From the mountains to the shore, Maryland is an agricultural playground.

Did you know some Easter eggs are works of art, that buying farm fresh produce is a way to give back and that microgreens have macro flavor?

Don't go away.

Stories about the people who work the land and grow our food, plus, The Local Buy are coming up next on Maryland Farm and Harvest .

ANNOUNCER: Major funding for Maryland Farm and Harvest is made possible in part by...

The Maryland Grain Producers Utilization Board: Investing in smarter farming to support safe and affordable food, feed, and fuel, and a healthy Bay... Additional funding provided by... Maryland's Best: Good for You, Good for Maryland...

Rural Maryland Council, a collective voice for rural Maryland... MARBIDCO: Helping to sustain food and fiber enterprise for future generations... A grant from the Maryland Department of Agriculture Specialty Crop Block Program... Farm Credit: Lending Support to Agriculture and Rural America...

The Maryland Soybean Board and Soybean Checkoff Program: Progress Powered by Farmers... Wegmans Food Market: Healthier, better lives through food...

The Maryland Association of Soil Conservation Districts... CHILD: The Maryland Agriculture Educational Foundation promoting the importance of agriculture in our daily lives.

ANNOUNCER: And by...

The Maryland Nursery Landscape and Greenhouse Association...

The Maryland Seafood Marketing Fund...

The Maryland Farm Bureau Incorporated...

The Keith Campbell Foundation for the Environment... And by... Closed Captioning has been made possible by Maryland Relay, empowering those who are deaf, hard of hearing or speech disabled to stay connected by phone.

♪ ♪ HOST: Like, the five generations of farmers rooted here at Clark's Elioak Farm, Maryland agriculture runs deep with examples of kindness and goodwill.

Hi, I'm Joanne Clendining.

Welcome to the 10th anniversary season of Maryland Farm and Harvest .

It's been our experience that Maryland's farming community are some of the nicest and most generous folks we know.

They routinely open their homes, farms and lives to allow us to tell their stories and are no strangers to giving back.

And this episode is no different.

Coming up, a look back to season three to revisit a Prince George's County farm that teams up with an altruistic organization to feed the hungry.

But first, a local farm's fresh eggs, two world-renowned artists and a farmer's market joined forces to raise money for Ukrainian relief.

♪ ♪ Over 840 million eggs are eaten in Maryland every year.

But what if eggs raised in Maryland could make positive change across the globe?

Let's not jump ahead, though, because whether you believe the chicken or the egg came first, we know it all starts on a farm.

(chickens clucking) At Orchard Breeze Farm in Thurmont, Maryland, farmer Jimmy Grinder believes in raising animals the old fashioned way.

To him, that means pasture raised and 100 percent hormone and antibiotic-free.

JIMMY GRINDER: They can fend for theirself, but they still need taking care of.

I go around, like I said, every day, boy, and check on the animals and make sure everybody's feeling good.

To me, if you ain't going to give it a good life and take pride in it, why have it?

JOANNE: And while, for the most part, Jimmy is a one man show, he does have a couple helpers.

JIMMY: That's Bear and Eli.

JOANNE: Jimmy's first night on the farm, he lost 10 chickens.

The next night, he lost 10 more.

He knew he needed a little help, and after finding two Great Pyrenees dogs for sale in the local paper, he figured he'd give it a shot.

JIMMY: So, I called the place, and I'm like, "Well, do you think them dogs will watch chickens?"

And the guy's like, "Well, yeah, if you get them when they're a puppy, eight weeks old, they'll watch anything, you know, you put them with.

They'll get attached to it."

JOANNE: And since then, Bear and Eli have been protecting Jimmy's flock, which has grown to over 300 egg-layers.

Orchard Breeze is bigger than Jimmy ever imagined, especially when it all started because he was given some surprising news after 25 years in construction.

JIMMY: 2008, when everything fell apart, my boss said, "Hey, you're the youngest one here, and you're not related.

You got to go."

JOANNE: Hoping to feed himself over the winter, Jimmy took his last unemployment check and bought a pig, a chicken, some feed and never looked back.

JIMMY: When I got the first pig butchered, I set it in a cooler in front of my house in the yard, put a little sign on it with the prices.

Come home that night, the meat was gone.

The money was in the cooler.

And like I said, I haven't looked back now, man.

It's pretty wild to think I just started to feed myself, and here I am.

(laughs) But I never would've thought a dozen of my eggs would've got $800 for them.

Expensive dozen eggs, but hey, went for a good cause.

You know what I mean?

JOANNE: You heard that right.

At the Olney Farmer's Market where Jimmy can be found every Sunday, two of his eggs raised over $800.

But let's just say that these eggs were a little different.

Like Jimmy said, "These eggs weren't for boiling, frying, or scrambling, but instead went to support a good cause."

After being affected by images of the Ukrainian War, Janet Terry, the president and founder of the Olney Farmer's Market, knew she had to do something.

JANET TERRY: This is a central gathering place, now in the Olney area.

So I thought, let's take advantage of having 2,000 to 3,000 customers in our high season, and let's see how we can band together.

We want to help.

This is what we do.

JOANNE: Janet brainstormed and partnered with Greg Mort and his son, John Mort, two nationally renowned Maryland artists whose artwork has been displayed in the Smithsonian and White House.

Not only that, but the two artists have had a yearly family tradition of painting Easter eggs.

♪ ♪ And I'm sure you can guess where the Mort's buy their eggs.

JIMMY: (laughs) Yeah, it's crazy.

JOANNE: But, of course, this Easter, the eggs had an even deeper meaning and purpose, as Greg and John put a twist on tradition, and donated the eggs to the Olney Farmer's Market to be raffled off for relief for Ukrainian displaced refugees.

MAN: It is now 12:30.

We'll be raffling off two hand-painted eggs in support of Ukrainian children.

100% of the proceeds go straight to the children.

JOHN MORT: I know that we both felt the impulse to try to do something of meaning or that would benefit the people in Ukraine who are under such stress and such an unbelievably painful, difficult moment.

But not being a diplomat or a soldier or even Ukrainian, you are faced with sort of a limited set of opportunities, but I can do something with my creativity.

♪ ♪ GREG MORT: Artists have a job to do in terms of communication.

They have a responsibility to humanity, as they have across the centuries.

You should almost feel that that's part of your job as an artist.

JANET: We put it all together and said, "Wow, these eggs could be a solution to doing our part to help people fighting in this horrible war."

MAN: So, put your name on both of these.

CUSTOMER: Oh, both of them?

MAN: Yeah.

CUSTOMER: Okay.

WOMAN: It's remarkable that people have come together from the Olney Farmer's Market to help some people that really need help right now.

They really need our help.

MAN: And the winner is Jamal Cameron.

Come on down and pick it up.

JIMMY: I don't even know what to say.

I just figured they get eaten.

(laughs) GREG: Beauty of art is that it's transcultural, and it crosses borders, and needs no interpretation.

JOHN: It is nice to think of something that is from this area, like Maryland eggs going to benefit something that is happening so far away.

JOANNE: And if eggs from Maryland can make a difference, then maybe we all can too.

The Easter egg auction at the Olney Farmer's Market raised over $1,000 for children in a Ukrainian hospital, and they continue to organize relief efforts for refugees displaced by the war in Ukraine.

And did you know, at last count, there are 97 farmers markets across the state and each one gives the local community access to fresh produce, meats, eggs, and other Maryland made items?

♪ ♪ All right.

It's time to put on your agricultural thinking cap.

Here is our thingamajig for the week.

You think you know what it is?

Well, here's a hint.

This hand tool does three jobs in one, and it was used with one of Maryland's legacy crops.

Stay tuned, and we'll have the answer at the end of the show.

For this week's farm photo contest, we put a shout-out to all the market selling farmers to send us pics of their stands.

Have a look.

♪ ♪ As part of our 10th anniversary celebration, here's a look back to a story we did in season three when a group of college kids and a local farmer teamed up to feed the hungry.

♪ ♪ A bakery, ice cream shop, nursery, and farmer's market all in one.

At first glance, Miller Farms looks like a shopping center, that is, until you catch a glimpse of Prince George's County farmer Phil Miller spraying his 267 acre vegetable farm in Clinton, only as stones throw away from Washington, DC.

PHIL MILLER: What farm can say that they're 12 miles from the White House?

And we are.

(tractor noise) I'm a 5th-generation farmer here, and I have two sons coming on board.

And they would, of course, be 6th-generation farmers.

JOANNE: And while, Phil's passing down the traditions and techniques of farming, he's also setting an example by paying it forward.

He shares his produce with people in need, produce that would otherwise go to waste.

PHIL: Years ago, we used to leave it in the field or throw it away somewhere on our farm, but there are people in need.

JOANNE: Whether, it's lush, green fields of kale or neat rows of lemon yellow squash, Phil's produce seems uniform and picture perfect, that is, until you get closer.

PHIL: When I'm talking to the guys, here from this point of my finger to my wrist, so that's the length, that's the minimum length, in other words.

So, of course, if they get too big and where they miss picking it, we'll put that in a pile that goes through the seconds.

JOANNE: Hundreds of yellow squash will be picked, packed, and shipped away, but not all are fit for a beauty pageant runway.

Farmers call produce with minor imperfections in size, shape, and color number twos.

You won't see them at grocery stores or farmers' markets.

Customers don't tend to buy them.

For Phil, this means wasting perfectly edible food and fewer profits.

PHIL: These are just a little bit oversized, and our wholesale customers wouldn't like to see this in their boxes.

This is the type of squash that they want to see.

JOANNE: So, if only perfect produce ends up on store shelves, where do the runners up go?

KEVIN KRESLOFF: We do four potatoes in each bag, two carrots, three yams... JOANNE: It turns out someone is in the market for number twos.

Hungry Harvest is a Pikesville-based non-profit that buys the number twos for less than wholesale price, a deal that allows them to donate some of it to people in need.

The concept is simple: a bag for a bag.

Customers purchase a bag knowing the produce won't be picture perfect.

Then, they can refer a family in need.

The produce will be delivered right to their doorstep at no cost.

KEVIN: We oftentimes have people waiting for us to show up, so you know, it's a very rewarding situation for us.

JOANNE: If customers don't have a needy family in mind, it's no problem.

Bags of not so perfect produce also go to shelters and churches.

There are over 50 million people in America who don't have access to healthy fresh food.

At the same time, a staggering amount goes to waste.

KEVIN: Six billion pounds of produce go to waste every year.

JOANNE: Six billion pounds of food, which is perfectly edible.

In fact, you're guaranteed the best product when you receive your Hungry Harvest bag.

KEVIN: You're fully analyzing everything to make sure it should be going in these bags, nothing moldy, nothing, you know, too far from what you would expect to be edible, whatever, enter our bags.

JOANNE: Nothing passes without a second look.

Those that aren't edible won't go into the bag.

KEVIN: Things like this, half broken carrots, we have some stuff that hit the ground, maybe some moldy this or that.

And then, we got beautiful stuff like this that will definitely go in a bag, and it'll probably make someone pretty happy.

So... JOANNE: From farms to Hungry Harvest bags, the number twos are getting closer to their destination.

CLAIRE MATHENY: This is the Hungry Harvest bag, and it looks like this month we've got kale and peaches, apples, green pepper.

JOANNE: Here at St. Paul's Church in Kensington, Families in need come once a month to do their grocery shopping.

Tables are lined up with cereal boxes, baked goods, canned food, and of course, produce from farms like Phil Miller's.

CLAIRE: We are blessed to have bags from Hungry Harvest that come from local farms.

JOANNE: Fifty families will be cooking with fresh produce tonight, and back at the farm, Phil knows firsthand beauty is only skin deep.

PHIL: I just think it's beautiful.

And this here is also beautiful in its own sense.

JOANNE: So, next time you see yellow squash that isn't the perfect shape, size, or color, remember, it's nutritious and it's the taste that really counts.

Miller Farms and Hungry Harvest are still committed to helping to feed folks in need.

For more information or to sign up for a Hungry Harvest bag, visit mpt.org/farm.

And did you know leaving some of the harvests, so neighbors and strangers can gather the leftover crops is called "gleaning?"

It's been in existence for hundreds, if not thousands, of years.

Before private property rights and modern farming technology, it was common to see people out in the fields picking leftover crops well into the mid-20th century.

Thankfully, this neighborly act of kindness is making a comeback.

4-H is a youth development organization that provides experiences for young people to learn by doing.

For more than 100 years, 4-H has welcomed young people of all beliefs and backgrounds, giving kids a voice to express who they are and how they make their lives and communities better from then till now.

♪ ♪ In the late 1800s, university researchers were having trouble getting farmers to adopt new technologies on their farms, but they found a secret weapon that could convince farmers to try new things: their children.

So, starting around 1902, youth agriculture programs began popping up in rural parts of the country to help get new farming methods into communities.

These early clubs had names like Corn Growing Clubs, where kids tested different varieties of corn, and Tomato Clubs, where they learned how to raise and canned tomatoes.

Other activities included hands-on lessons about soil, livestock, and farm tools.

Soon, some of these clubs became known as 4-H Clubs named after head, heart, hands, and health, all elements of a 4-Her's education.

In 1914, when Congress created the Cooperative Extension Services at USDA, to inform citizens about developments in agriculture, 4-H Clubs became a part of this outreach, helping them to spread nationally.

As the US changed, so did 4-H. During World War II, clubs created victory gardens and collected scrap metal to aid in the war effort.

And as the country's population became less rural, 4-H clubs expanded into urban and suburban communities.

Today, there are nearly six million 4-Hers Nationwide and 74,000 in Maryland.

Members get experience in subjects like environmental science, engineering, and of course, agriculture.

And just like over a century ago, they still make it a point to share what they've learned with their communities.

On this week's The Local Buy, Al Spoler helps a grower of tiny greens deliver a powerful and nutritious punch that will surely please the palette and the eye.

Al.

♪ ♪ AL SPOLER: One of the most appealing trends in food in recent years has been the rise in interest in microgreens.

We're here at Five Cedars Farm in Carroll County where microgreens are specialty.

Today, we're going to harvest some of them, get them ready and hand deliver them to local customers.

Matt Azzam calls himself an experimental farmer.

After years of a thriving advertising career and an hour long commute, he and his wife decided to give farming a try.

Since 2017, they've been growing and operating Five Cedars Farm, servicing more than 30 restaurants and grocery stores.

MATT AZZAM: Compared to advertising, this is like vacation every day.

To be able to wake up in the morning, walk 20 seconds down the driveway to the nursery, spend a couple hours cutting and packing, and then a couple hours doing deliveries, I'm back here by lunch, it's really a wonderful career.

AL: Microgreens have a short growing cycle, some only needing six days in the soil to be at their peak.

MATT: Microgreens are nutrient dense, number one.

Two, they have as much, if not more, flavor than their adult counterpart.

AL: There are typically two options for microgreens, live tray are cut and packaged.

MATT: All of our microgreens are grown in soil, and they're all cut here at the farm.

But what we can do that live can't do is we can sell directly to the consumer through the grocery store.

Rusty.

RUSTY: Hey, what's up?

MATT: Here is your delivery this morning.

RUSTY: Thank you, so much.

MATT: I appreciate you.

RUSTY: Absolutely.

I appreciate you.

AL: Every morning, Matt, Michelle, and Jordan determine what needs to be planted, cut, watered, dried and packaged to make sure each chef and individual customer gets their microgreens at their freshest.

Well, Matt, when you told me you were going to harvest some of these greens, I had pictures of big scissors and whatnot, but you got a little gadget here... MATT: oh, yeah.

AL: ...that looks pretty awesome.

This is your... MATT: Locally made Black and Decker... AL: All about that.

MATT: ...grass shears.

AL: Oh, is that what these are for?

MATT: That's what those are for.

AL: I thought this for cutting someone's hair.

(Matt chuckles) Show me how you do it.

(shears cutting the microgreens) Look it there.

MATT: Just follow it down, say about a half inch above the soil, and you get a nice clean cut.

You want to try?

AL: Yeah, sure.

Let me come over there.

I'm right-handed.

No promises, folks.

(shears cutting the microgreens) That is a true labor-saving device.

I'll tell you what.

MATT: There you go.

Then, the trick is to... AL: Get it all in.

MATT: ...get it all in there.

AL: Tucked in.

MATT: And then, two clicks, and we're ready.

AL: Where are these headed to?

MATT: The Harryman House.

AL: Oh, that's a great restaurant.

I know it well.

MATT: Yep.

AL: They'll be glad to have it.

MATT: We'll be glad to eat it.

AL: (laughs) One of the really great things about microgreens is that they give a creative chef a lot of options for mixing and matching the flavors, so I'm really eager to see what Chef Kirby has in mind for us today.

Chef Kirby, this is a beautiful dish that you've prepared for us.

Tell me a little bit about the ingredients.

CHEF KIRBY PREROFF: So, some cannelini beans here, one of my favorite beans, really meaty, nice savory bean.

Pairs well with some of these baby heirloom cherry tomatoes, we have here, some beefsteak tomatoes and then, of course, the mussels.

Nice Prince Edward Island mussels, Icy Blues.

AL: And, of course, the arugula.

CHEF KIRBY: Star of the show.

AL: How did you decide to use the arugula with this dish?

CHEF KIRBY: So peppery, lemony sort of pairs together really well with the meatiness of the bean and some of the acidity from the tomato.

Really feel it kind of ties everything together.

Not only does it look good, but it tastes good as well.

AL: It tastes really good.

CHEF KIRBY: Yeah, I think it ties everything together nicely.

AL: It's like an extra seasoning.

CHEF KIRBY: Absolutely.

AL: And it goes really well with the seafood flavor of the muscles.

We'd like to put the recipe on our website.

CHEF KIRBY: Sure.

AL: People could try it at home.

CHEF KIRBY: Absolutely.

AL: Go to mpt.org/farm, and give it a try.

For The Local Buy, I'm Al Spoler.

Joanne?

JOANNE: Thanks, Al.

Be sure to tick out mpt.org/farm for all our Local Buy recipes.

Plus, you could watch all Farm and Harvest episodes there as well.

Also, don't forget to follow us on social media for show updates, pictures, and videos.

Now, hold on.

We're not done yet.

Did you guess our thingamajig?

Our hint was that this tool does three jobs in one.

This is a tobacco setter.

It was used by tobacco farmers to plant tobacco.

You'd fill the large chamber with water, drop a seedling into the smaller chamber, then by pressing the end into the soil and squeezing the trigger, the hole was dug, the plant set and watered all at the same time.

One, two, three.

Congratulations, if you got it right.

Join us next week for another thingamajig along with more stories about the diverse, passionate people who feed our state.

I'm Joanne Clendining.

Thanks for watching.

♪ ♪ ♪ ♪ Closed Captioning has been made possible by Maryland Relay, empowering those with hearing and speech loss to stay connected.

♪ ♪ ANNOUNCER: Major funding for Maryland Farm and Harvest is made possible in part by...

The Maryland Grain Producers Utilization Board: Investing in smarter farming to support safe and affordable food, feed, and fuel, and a healthy Bay.

Additional funding provided by... Maryland's Best: Good for You, Good for Maryland.

Rural Maryland Council, a collective voice for rural Maryland.

MARBIDCO: Helping to sustain food and fiber enterprise for future generations... A grant from the Maryland Department of Agriculture Specialty Crop Block Program... Farm Credit: Lending Support to Agriculture and Rural America...

The Maryland Soybean Board and Soybean Checkoff Program: Progress Powered by Farmers... Wegmans Food Market: Healthier, better lives through food...

The Maryland Association of Soil Conservation Districts... CHILD: The Maryland Agriculture Educational Foundation promoting the importance of agriculture in our daily lives.

ANNOUNCER: And by...

The Maryland Nursery Landscape and Greenhouse Association...

The Maryland Seafood Marketing Fund...

The Maryland Farm Bureau Incorporated...

The Keith Campbell Foundation for the Environment... And by... ♪ ♪