In a 10-by-20-foot plot at Goshen Farm’s Sharing Garden in Cape St. Claire, my family has built a little organic city. Furgurson’s Folly, my father dubbed it.     On one end are tomatoes, fat to the point of splitting, interspersed with basil plants. On the other, two trellises host green beans, one so abundant the trellis teeters over our plot’s edge.     Between them on one side thrive jalapenos and carmen peppers. On the other, cucumber and...

If your approach to historic tourism is the closer the better, here you go, with deluxe comfort and rare opportunity.     Calvert Marine Museum is now booking both sides of the Cove Point Lighthouse Keepers’ House for seven-, four- or three-day overnight rentals.     It’s the only lighthouse in the Mid-Atlantic where you can sleep over.     No, the light won’t keep you up. At 38 feet, it rises higher than the two-and-a-half story...

Twenty-first century Maryland is still a farm state. About 1,400 produce, meat and dairy farms, orchards and vineyards thrive on the renewed appetites of Marylanders. We’ve rediscovered the old-fashioned taste of food grown locally, often by neighbors who’ll eagerly share their experiences as well as their results.     The partnership brings us ever-increasing diversity in what we eat and how it’s raised.     “The future is all about local...

Figs, like many fruits in our yard, are a month early this year. We have two varieties, including my favorite, brown turkey, which I’d picked up at Mount Vernon in 2006 and nursed through a few years of condo living before planting in Annapolis. The other is Hardy Chicago, and I’m getting more of them this year, when they taste better than they usually do.     I like figs because I’m a lazy gardener. Beyond using some fish emulsion/seaweed (diluted Neptune...