What's in Season: Autumn 2017

Photography By Jay Fleming | September 13, 2017
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Striped Bass or Rockfish: As Chesapeake Bay water temperatures cool in September, striped bass, commonly known as rockfish, migrate from deeper water into the warmer shallows. There, watermen like Robbie and Sam Joiner from Rock Hall, at left, fish their pound nets for rockfish, prized for its mild flesh, sweet flavor, and firm texture. When selecting, whole fish should have bright, clear, shiny eyes, and scales should be shiny and tight to the skin. Steaks and fillets should be moist with no drying or browning around the edges.

From the rich waters of the Chesapeake, to the vibrant city of Wilmington and the historic Brandywine Valley, across the fertile farmlands of Delaware and the Eastern Shore, to the seasonal harvest of our Atlantic coastline, the Delmarva Peninsula is an edible feast!

Produce
Apples
Beets
Black Eyed Peas
Broccoli
Brussels Sprouts
Cabbage
Carrots
Cauliflower
Chestnuts
Collard Greens
Corn
Cucumbers
Eggplant
Kale
Lettuce
Lima Beans
Okra
Onions
Pears
Peppers
Pumpkins
Radishes
Snap Beans
Spinach
Squash
Sweet Potatoes
Tomatoes
Turnips
Watermelon

Flowers
Allium Amaranthus Aster
Carnation
Chrysanthemum
Freesia
Heather
Helenium
Heliopsis
Hydrangea
Pansies
Rose
Russian Sage
Sunflower
Toad Lily
Yarrow
Zinnia

Fish and Seafood
Black Sea Bass
Bluefish
Catfish
Crab
Croaker
Dogfish
Lobster
Oysters
Rockfish
Scallop
Spot
Striped Bass
Tautog
Weakfish

Year Round
Aquaculture
Oysters
Beef
Chicken
Clams
Eggs
Ham
Honey
Mushrooms
Peanuts
Pork
Potatoes
Wine

Article from Edible Delmarva at http://edibledelmarva.ediblecommunities.com/eat/whats-season-autumn-2017
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