From the Editor: Summer 2017
If you’re anything like us at Edible Delmarva, you’ve been waiting all year for summer to arrive. Days that start early and end late, wardrobes full of flip flops and tee shirts, and all the best food just a scant few hours between the farm and the table. Life slows down and feels simpler and there’s more time to enjoy everything: a ripe juicy just-picked peach, a summer cocktail watching the sun set over the bay, a barbeque party that brings all the far-flung cousins together. It’s a time of traditions, but also of adventure and trying something new.
This issue is full of stories about the meeting of tradition and innovation, about taking lessons from the past to build bridges to the future. The Harrison family have been farming in Maryland for generations, and in the early 1900s were one of the most successful peach grower/distributors in the world. That same entrepreneurial spirit continues today as Johnny and Ashley Harrison channel their passion and expertise into hydroponic farming. In just three years, Terrapin Farms has grown by leaps and bounds and has the Harrisons thinking about long term sustainability not just for their farm, but for all Delmarva farmers. The Harrisions, along with our friends Stewart Lundy and Natalie McGill at Perennial Roots Farm and dozens of others across the region, have launched the Delmarva Farmers Union as a way to support and sustain each other. Part of the National Farmers Union, which represents family farmers, watermen and ranchers through a network of local chapters, the Delmarva Farmers Union will bring together those in our area to cooperate, educate and influence policy to ensure a strong, sustainable, food system throughout the region. Stay tuned for more on this important initiative.
Here in Delmarva we have the luxury of being surrounded by coastline, so whether you love the beach or the bay or the rivers there is water nearby to soothe the soul. It was the waters of Chincoteague that drew Jenna and Josh Chapman here to start Black Narrows Brewing, and riches from the sea and the land that inspired their first beer, Salts. Their enterprise involves not only their blood families, but their new “extended families” across the Eastern Shore that have contributed their efforts to building this local business from the ground up.
High on our “something new” bucket list for the summer is hosting a pop-up dinner. Pam George profiles three incredible local chefs who will take over your kitchen and provide you and your guests with a meal to remember – and prove that it is indeed possible to relax and enjoy your own dinner party. Speaking of parties, it has been such fun bringing the debut spring issue of Edible Delmarva around and getting to meet so many of you. My co-publisher Anne Monti and I have been overwhelmed at the positive feedback we’ve been getting, and thrilled to have so many Edible fans across the area. We’ve been to farmers’ markets and food festivals, chef events and wine tastings, and were so excited to celebrate Delaware’s own Sam Calagione, founder and CEO of Dogfish Head Craft Brewery, who earned a 2017 James Beard award as the nation’s most Outstanding Wine, Beer, or Spirits Professional. Bravo, Sam!
The summer is off to a good start here in Delmarva. See you at the beach!
