go to freshfarmmarkets.org Urban-Edge Farms More than 80% of America's fruits, vegetables and dairy products are produced on urban-edge farms that are threatened by sprawling development. Every year in the USA, we pave over a million acres of farmland, most of it near our cities. The good news is that the numbers of farmers' markets continues to grow. By selling directly to eaters like you, farmers take home the whole food dollar, not just a fraction of it as in the wholesale trade. This means more money in the farmers' pockets so they can stay in business and continue farming, keeping the threat of development at bay. So, grab your basket and join us at market to support your local farmers! Butternut Squash Tart Brian Schmidt, Chef and Owner, Garden and Garnish Chef Brian was born and raised in Trappe, Maryland on the Eastern Shore. After attending the Baltimore International Culinary College, he worked at the Inn at Perry Cabin and the Tilghman Island Inn. Soon afterward he opened his restaurant “The Kitchen” in downtown Easton. Wanting to focus solely on catering, Brian changed concepts and opened Garden & Garnish three years ago. Using fresh vegetables and garnishes from his large garden as well as local ingredients from Eastern Shore farmers and watermen, he takes pride in developing delicious, seasonal dishes. Brian especially enjoys working one-on-one with his clients to ensure the menu he serves is unique and tailored to their personal tastes. Garden & Garnish, Inc. is located at 29427 Lisa Drive in Easton, MD. Tel: 410/820-5169. Serves 8 Crust 2 2/3 cups flour 1/2 cup brown sugar 1 teaspoon salt 1 cup shortening 7 1/2 tablespoons water Preheat oven to 350F. In a medium bowl, mix flour, sugar and salt. Add shortening and blend into flour by rolling gently between hands to form little round balls. Using the edge of a rubber spatula, add water to flour mixture. Roll dough to 1/8” thickness. Place into 9x13 baking container and trim to fit (leave a 1” lip on the side). Prebake crust for 15 minutes. NOTE: Filling is added while crust is still hot. Filling 2 medium butternut squash, peeled, cooked and pureed 1 teaspoon ground ginger 1 teaspoon chicken stock 1 tablespoon fresh rosemary, chopped 1 1/3 cup heavy cream 6 egg yolk(s) pinch of salt and pepper 6 egg white(s) Preheat oven to 350F. Cut each squash in half and remove seeds. Roast in oven for 1 hour or until soft. Peel skin off the squash and thoroughly mash squash in mixer. Measure out 1 cup of squash and mix with ginger, chicken bouillon, rosemary, yolks and salt and pepper. In a separate bowl, whisk egg whites to a medium peak. Fold whites into squash mixture 1/3 at a time. Pour entire mixture into hot crust and bake for 1 hour.