Here are the headlines from the latest Mountain Top Ag News!  

• Growing Hemp in Maryland
• Tri-State Hay & Pasture Conference Save the Date
• Appalachian Beekeepers Association
• Got Hay & Straw for Sale?  
• FFA News
• Western Maryland Food Council Efforts Continue
• Small Ruminant Pasture, Grazing, & Browsing Conference 
• Private Pesticide Applicator Re-certification and Training
• USDA Opens Signup for Market Facilitation Program
• USDA Now Making Payments for New Dairy Margin Coverage Program
• Local Ag Marketing Grants

Check out the latest version of the Mountain Top Ag News (pdf file). 

Check out the latest Mt. Top Ag News for updates, upcoming events, and news of interest to agribusinesses in the tri-state area.  

Click here to download and read an Adobe pdf file of the newsletter. 

• 4 oz shredded mild cheddar cheese
• 4 oz cream cheese, softened to room temperature
• 4 oz sour cream
• 1/2 cup shopped ramps (use entire cleaned ramp)
• 2 TBSP salsa (optional)
• tortilla or other chips

Place ramps in food processor.  Pulse a few times to thoroughly chop ramps. 

Add cheeses and sour cream and blend thoroughly. 

Transfer mixture to a serving bowl.  Stir in salsa if using (taste first to see what you think).  

Serve with tortilla or other chips. 

• 1 stick (4 oz) unsalted butter, softened to room temperature
• 1 small (4 oz) package of cream cheese, softened to room temperature
• 4 Tbsp chopped Swiss chard leaves
• 2 Tbsp chopped green onion tops
• 1 tsp chopped ramp greens (optional)
• 1/2 tsp Ms Dash seasoning

Place all greens (Swiss chard, onions, and ramps, if using) in a food processor.  Process to chop well.  

Add butter and cream cheese, process well. 

Add Mrs. Dash seasoning, process until smooth.  

Let container sit in refrigerator for 15-20 minutes to firm up.

Turn out on a sheet of plastic wrap and roll into a log, re-wrap and place in the refrigerator to firm up for at least 2 hours or overnight.  

Turn log out onto serving plate and allow to come to room temperature.  Serve with crackers. 

• 1 cup chopped Swiss Chard leaves
• 1/2 cup fresh basil leaves (no stems)
• 1/2 cup fresh green garlic tops (or garlic scapes)
• 1/4 cup walnuts or pine nuts
• 1/4 cup grated Parmesan or Romano cheese
• 1/2 cup extra virgin olive oil (EVOO)
• extra EVOO necessary to make a paste and to cover once processed

Add Swiss chard, basil, and green garlic to food processor and process to chop. 

Add walnuts, cheese, and 1/2 cup EVOO.  Process until a thick paste is formed.  

Add extra EVOO gradually while processing to make a thick (oatmeal-like) blend. 

Turn out into a serving bowl and top with a little extra EVOO.  

Use as a dip or in sauces as you would any regular pesto.  

As we get ready for the 2018 season, we want all our farmers, farm based businesses, and farm stands/stores to get their listings updated!  If you haven't already done so, please check out your listing (you can find it by going here:  www.garrettfarms.org/farms-a-z.html and selecting your name).  

Let us know if you have updates/changes!  We can swap out your pictures, reword your listing, add your social media links, etc. Contact Cheryl DeBerry at cdeberry@garrettcounty.org or 301-334-6968. 

The latest issue of the Mt. Top Ag News is hot off the press!  Check it out for upcoming conferences, meetings, and classes.  

Click here to download the Mt. Top Ag News (pdf file)

Check out the latest Mountain Top Ag Newsletter, heading in the mail today!  In it you'll find information about lots of great educational opportunities for farmers and gardeners this spring. Don't miss out on these opportunities to help your farming business thrive!  

Check out the latest edition of the Mountain Top Ag News here!