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Meet Wally and Dao Qun, owners and operators of Locustsville's Big Otter Farm which will be providing produce for the Serving up the Shore dinner on August 19.
Contrary to its name, Big Otter is a small garden farm that lies on half an acre. In addition to growing both western and Chinese vegetables, Wally and Dao Qun also make homemade Chinese dishes such as dumplings and spring rolls that they sell at the Onancock farmer's market. For more about Big Otter Farm, you can listen to Wally and Dao Qun in the video above. Be sure to visit our Serving up the Shore webpage, and stay updated with the Facebook event page.
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Meet Stewart and Natalie, owners and operators of Perennial Roots Farm in Accomac. They will be providing produce and meats for Serving up the Shore dinner on August 19.
Perennial Roots is a biodynamic farm, which means it uses interconnected methods to get the most of the land. For example: they ferment weeds and use the mixture to add nutrients back into the soil. "Certain weeds are really good at unlocking nutrients that you'd never imagine were there," said Stewart. "So if you take them, ferment them into a tea, and spray that out, all of that is available to the plants." Stewart and Natalie have chose species specifically because they grow well on the Eastern Shore, and their pork, berries, and heirloom veggies are bound to make superb ingredients for the Serving up the Shore chefs. For more about Perennial Roots, you can listen to Stewart and Natalie in the video above or visit the Perennial Roots website. Be sure to visit our Serving up the Shore webpage, and stay updated with the Facebook event page.  It's the first day of summer, and the first day of the Sea Squirts day camp where kids ages 5-8 participate in games, crafts, activities and field trips based on a different theme each day. Today's theme was invertebrates -- or animals without a spine. What better way to learn about this group of animals than by going to Wallops Island to capture the Eastern Shore's favorite invertebrate, the blue crab? Blue crabs are fascinating animals with tons of cool adaptations. Here are four things the Sea Squirts learned about blue crabs today. 1. Male and female crabs have different markings on their abdomens.
2. Blue crabs can swim through the water.
3. Blue crabs can lose their claws.
4. Blue crabs molt.
For more information about the Sea Squirts day camp or any of CBFS's other camps, you can visit the camp page of our website. Keep a lookout on our Flickr or Instagram for new photos of camps throughout the summer!
Chefs include Laura Davis of the popular Tide and Thyme blog, Bill Wainwright of 45th Street Taphouse in Ocean City, Desmond Edwards of the Jackspot in Chincoteague, and Rosie Moot of Pico Taqueria in Chincoteague. "Local foods are my passion," said Edwards. "Supporting local farms and just trying to focus on community I feel is the vision behind this dinner, and I'm very excited to be part of it." As the chef in charge of the main course, Edwards plans on making pan-seared rockfish, with tomatoes, potato soubise, chicken pate, nasturtiums, and clam broth with clams from Chincoteague's Ballard Fish and Oyster Co. Other featured ingredients for the meal include coffee from Eastville's Eastern Shore Coastal Roasters, microgreens from Terrapin Farms in Berlin, and fresh vegetables from Perennial Roots Farm in Accomac, Va, among others. All proceeds from the event go toward environmental education programs for local students. Tickets for the farm to table experience are on sale now for $75. You can get your "locavore" on by visiting the Serving Up the Shore webpage, or its Facebook event page. Stay tuned for dish announcements and profiles of the farms and chefs.
The Sea S.T.A.R. Interns arrived this week at the Field Station and are roaring to get the summer going! Sea S.T.A.R. stands for Students Teaching and Researching. All of the students are approaching their senior year in high school looking to get more involved with nature this summer! With many camps and intergenerational programs on the horizon, the interns are spending this week preparing lessons, songs, and activities. During their internship, the Sea S.T.A.Rs also take on their own unique research project which they will present on during their end of the summer celebration, volunteer with various places on the island, and get a small taste of college as they attend a current college course at the Field Station.
Today, June 15th, is the eleventh Nature Photography Day. In order to celebrate, let's take a look at some of the best nature photographs that CBFS has snapped so far this summer. You can find more photography at our Flickr page!
 Dr. Hu of East Stroudsburg University is teaching Geographic Information Systems (GIS) during session one here at the Field Station. His students participated in the course online for the first two weeks and had the opportunity to visit the Field Station for some hands on experience for the third week of the session. Taylor, a senior, reflects on the course: "During our GIS course we learned and experimented with different surveying techniques. We learned how to use different surveying equipment like the total station mirror prism, the spinning spectrum, and different GPS units. Our class went to Greenbackville to use these methods to survey the land. We took our collected field data back to our laboratory and used it to make a map of the area. In the photo we are assembling the spinning spectrum to begin our data collection." The 2016 Memorial Day Family Camp had a sampling of different sights and sounds from across the Eastern Shore. Saturday morning the families went Kayaking and Hiking in Pocomoke State Park, a Bald Cypress swamp. The trip was mosquito-free, as the Cypress trees release tannins in the water, which prevents mosquito larva from forming.
In the afternoon, the families either trawled in Mosquito Creek or caught organisms with seine nets and sieve boxes in Little Toms Cove. They saw polychaete worms, fiddler crabs, and tons of periwinkle snails. Saturday ended with a Chesapeake Bay Boil--a feast of blue crab, shrimp, corn and potatoes. The families spent Sunday on Wallops Island crabbing, exploring the marsh, and shelling on the beach. That evening, they joined the CBFS staff for a cookout. You can find photos from this weekend at our Flickr page. Don't forget that we have a week-long camp in August, Labor Day Family Camp in September and many half-day family programs throughout the summer. You can learn more about our family programs at our Family Program page. |
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