Day Tripping: Eastern Shore, MD
Hay Ride at the Eastern Shore.
Getting out of dodge can be a small fortune these days, which is why I appreciate living in the District. There are a gazillion places to get out-of-town, regroup and see something new even if it is for just a few hours. Recently, JKGF visited the Maryland Eastern Shore to enjoy a day of wine at the vineyard, farm life and Field to Fork dining. After a 90-minute trek, our first stop was at Crow Vineyard for some wine, Cabot cheese and surprisingly, we snagged some skirt steak to take back to the District.
With acres of land, the vineyard has used every inch to make the freshest ingredients possible with a broad range of beef products on site. The farms natural grass-fed beef is hormone and antibiotic free and dry aged at a local family USDA approved butcher shop. Crow Wines has a full range of whites and reds including Sauvignon Blanc, Chardonnay, Merlot and Rosé. Our favorite of the day was the 2012 Vidal Blanc, a dry, crisp, white wine with subtle notes of ripe pear and nectarine. Paired with Cabot’s cheddar cheese, this wine can be served with the basics.
The next stop would be to St. Brigid’s Farm for a hay ride to the farm, a look at the grass-fed cows and taking in the sprawling farmland. Being on a farm for a day reminds you of how peaceful and beautiful nature can be, especially after breathing in the fresh air. I spent the day taking it all in: cows grazing in the pasture as we ate dinner, seeing the facilities where they milked the cows and dining at the mile-long rectangular table.
*Video via Mid-Atlantic Dairy Association
St. Brigid’s is on their 8th Field to Fork dinner. What started as a way to repay friends and family with a periodic family style dinner has now turned into a full-out business venture. The regulars enjoy the fruits of the labor of the farm with grass-fed products, fresh seasonal produce and local wines being the mainstays of the menu. On this particular evening, stuffed cabbage with Arnold Farms Winter Squash was followed by St. Brigid’s Farm Grilled veal sausages alongside sweet and sour red cabbage. I would love to tell you might see this again but that is the best part about this experience: it changes every time you come.
Filled with fresh, local, seasonal everything, we took the trek back toward the District. The much needed day away reminded me of why eating local is important: these places not only make our farmers market shelves look great, they are a great way to stay in touch with the natural beauties of this area.
Category: MD, restaurant reviews, Reviews
About the Author (Author Profile)
Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.Subscribe
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