11. Dig History
Are you a digger? Do artifacts intrigue you?
Then Calvert County's Jefferson Patterson Park and Museum is the
perfect place to spend a day this summer.
Home to the Maryland State Museum of History and Archeology and the Maryland Archaeological Conservation Laboratory, which houses the state's extensive archaeological collections, the 544-acre property on the scenic Patuxent River has many sites still unexplored.
Now, thanks to the museum's Public Archeology Program, you can dig a little history of your own.
Should you decide to play in the dirt, the current excavation site is the ruins of Sukeek's Cabin, where an African American family lived during the early 19th century. Local descendants of the original inhabitants have been working side by side with Park archaeologists for two years to uncover the foundation.
The Park's plans for next year's public dig include the main plantation house site, which dates to the 1800s.
Don't worry if your shovel is in the back of the shed; they'll provide one for you, along with the necessary training. All you need to bring is lunch.
The Public Archeology Program runs through July 7, Tuesday through Saturday, 10am–3pm. Call ahead: 410/586-8555.
12. Paddle The Bay
Unlike bigger and more obtrusive vessels, canoes and kayaks glide into inviting waters without disturbing wildlife or the environment. You're down in the water, about as intimate as you can be without being in the swim, in harmony with the Bay and its creatures. Slow down your pace as you get in touch with the rhythms of paddling. Learn to be quiet and listen. See how smooth, slow or fast you can go. Get to places most everyone else can only dream about.
Creep into the Bay's nurseries. In these creeks, marshes and rivers, red-winged blackbirds should make the only sound as herons fish, crabs scuttle, marsh mallow blooms and cattails swell. Paddle quietly and, especially if you enter from the big water of the Bay, skillfully.
Need a little help gliding into the water? Amphibious Horizons launches instructional trips many weekdays from Quiet Waters Park in Annapolis (where you can rent for your own trip everyday but Tuesday) and from different wonderful locations every Saturday and Sunday: 888/i-luv-sun www.amphibioushorizons.com.
Nowadays, you can join guided voyages from many other spots. Check for scheduled trips at Patuxent River Park at Upper Marlboro (301/627-6074 www.pgparks.com) or Smithsonian Environmental Research Center, Edgewater(443/482-2216 www.serc.si.edu).
Setting off on your own? Rent a canoe or kayak to paddle from Amphibious Horizons and paddle the Quiet Waters of the South River. Or rent a boat from East of Maui (410/573-9463) and chart your own course. Getting serious? You can buy there as well as rent. Or shop at Eastern Mountain Sports, REI, L.L. Bean or even Sunny's the Affordable Outdoor Store.
Where to launch? The newest spot in Annapolis is the former Barge House Museum, now called Annapolis Maritime Museum, which offers a nice launch for canoes and kayaks. The grounds of the museum, which are known as Cap'n Herb Sadler Park, are accessible even when the museum is closed.
Farther south, launch at the tiny AA County park next to Herrington Harbour South at Rose Haven. Most beaches (see Way 4) also allow motorless launching.
Haul your boat to the water. Pick up your paddle and PFD, load in your safety gear and slide in. Now you're ready for a great Bay boating adventure.
13. Before you Crack That Crab, Consider
In the last decade Maryland's average yearly crab harvest was around 40 million pounds. By the change of the millennium, the annual harvest was down around 30 million pounds. New research is suggesting the crab population is in serious trouble, and that our harvest this year could be the worst ever.
Maryland Department of Natural Resources' Eric Schwaab says the Bi-State Blue Crab Advisory Committee, which includes both watermen and industry representatives from Virginia and Maryland, is working on a long-term effort to better manage crab stocks. The first baywide action plan for blue crab management is being implemented this year. Read about it at the DNR web site, www.dnr.state.md.us./fisheries. Or phone DNR's Fisheries Information Number, 800/688-3467 and ask about the harvest this year. Each month's report takes about three weeks to tally.
Should we stop eating crabs altogether? Not necessarily, but maybe we should consider how many we catch and eat. Like any good environmentalist, we should take only what we need.
Don't catch crabs you can't eat and don't patronize all-you-can-eat buffets, which may encourage waste. When you're crabbing with kids, teach them to catch and release, especially the females, which hold the eggs of future crab feasts. Make sure you and they know and obey all regulations on size and catch limits (see Way 38, Catch a Crab).
It can't hurt to consider before you crack a crab - but even the Chesapeake Bay Foundation says it's fine to eat a few.
"We do not believe it is time to stop eating crabs, or to stop supporting Maryland's watermen. It is, however, time to appreciate every crab we eat, and to eliminate all waste," says senior scientist Bill Goldsborough.
14. See Fireworks
Chesapeake Country is the place to be for Independence Day. With so many patriotic small towns and American landmarks, it's only natural that the Bay mimic the Pacific's Ring of Fire for a festive Fourth.
Getting a head start on this year's midweek holiday are Herrington Harbour on July 1, shooting off rockets from Rose Haven's side of Herring Bay (301/855-8435), and Chesapeake Beach on July 3, from the town's twin jetties by Rod 'n' Reel (301/855-8351). Both compete to outshine the other, making for two of the grandest displays around.
Come July 4, the Chesapeake is set aglow illuminate Annapolis' stretch of the Severn River from the U.S. Naval Academy (410/263-1833). Galesville (410/867-2648) and Solomons (888/580-3856) both serve up fireworks over small-town waterfronts. Bowie's city celebration lights up Allen Pond Park (301/262-6200 www.cityofbowie.org) and the Baysox set their stadium aglow after an evening home game (301/805-6000 www.baysox.com). Fort Meade shoots them off the Army way (301/677-6111).
Farther afield, Baltimore lights up the Inner Harbor (410/837-4636 www.bop.org) and Washington, D.C., boasts the granddaddy of them all, coloring the skies over the National Mall in a patriotic climax with Washington Monument as a backdrop (www.nps.gov/nama).
Is your patriotic thirst for rockets' red glare unfulfilled? Antietam National Battlefield hosts a belated symphonic salute complete with cannon fire July 7 (301/797-4000). Bowie's Baysox continue to light the night at Thursday or Saturday home games throughout the season.
All pyrotechnics start at dusk; most are preceded by parades, concerts or other fanfare. As always, "Eight Days a Week" supplies timely, detailed updates.
15. Revive Your Patriotism
Good citizens of Bay Country, it's time to re-ignite the flame of patriotism. Here are some local sites that are sure to stir the embers of your national pride.
Try following the trail of the Star-Spangled Banner from stitching to stanza. In Baltimore, start at the Star-Spangled Banner Flag House, where Mary Pickersgill created the song's namesake (410/837-1793). Travel west to the Maryland Historic Society, home to the original manuscript penned by Francis Scott Key (410/685-3750 www.mdhs.org). Continue down to Fort McHenry where it flew (410/962-4290). During the 1814 British bombardment on Fort McHenry, Key wrote our cherished anthem from a boat on the Patapsco River; today a buoy the marks the spot on the northwest side of the river.
Also in Baltimore, you can tour some ships that played significant roles in World War II. The SS John W. Brown is one of the 2,700 identical Liberty ships that were cargo-carrying keys to Allied victory in World War II. The SS Brown, one of only two surviving Liberty ships, acts as a memorial to the people who built and served on them. Pier 1, Clinton Street in downtown Baltimore: 410/661-1550.
At the National Historic Seaport at the Inner Harbor, explore the U. S. Coast Guard Cutter Taney, the last surviving Pearl Harbor ship still afloat, and the Submarine Torsk, which torpedoed the last enemy warship sunk during World War II (410/396-3453).
For a look at our own World War II Memorial, travel to the Scenic Overlook along Route 2, just over the Severn River bridge. The monument and park, which overlook the Severn at Annapolis opposite the Naval Academy, is both impressive and moving.
The U. S. Naval Academy campus is home to a number of memorials. One commemorates the United States' victory in the Battle of Midway. This battle, fought by a small American force of ships and planes against a much larger fleet from the Japanese Navy, reversed the balance of sea power in the Pacific and changed the course of World War II.
Also on campus, you'll find the "Surrender Table" used by General Douglas MacArthur and the Emperor of Japan to sign the treaty that officially ended the war. (52 King George St.: 410/263-6933).
Nearer the District in Suitland, you'll find the Paul E. Garber Preservation, Restoration and Storage Facility, where you can take a walking tour and view about 140 aircraft, including the Enola Gay, the B-29 bomber that dropped the first atomic bomb on Japan. Call two weeks ahead for reservations. (3004 Old Silver Hill Rd.: 202/357-1400.)
Travel to the southern tip of Calvert County, where the Calvert Marine Museum houses an exhibit about Solomon's Island's history as an amphibious-landing training site during World War II. During the weekend of August 10-12, the site hosts "Solomons: Cradle of Invasion," a World War II living-history weekend (410/326-2042).
You can fan that flame of patriotism a little higher by driving to St. Mary's County to visit the Piney Point Museum (see Way 36). There you'll learn about a rubber German U-boat. Captured and brought to the site for study, it was intentionally sunk. It is now a designated National Historic Landmark and doubles as Maryland's first historic shipwreck diving preserve (301/769-2222).
At the tip of St. Mary's County where the Potomac River meets the Bay, you'll find Point Lookout and the first monument dedicated to the Confederate soldier. The Point is also home to other Civil War sites such as Fort Lincoln, Hammond Hospital and Camp Hoffman, which saw over 52,000 prisoners pass through its gates during the war that pitted brother against brother, father against son.
16. NJFK: Teach Your Dog Frisbee Tricks
If you have a dog, it's important that he gets plenty of exercise this summer. Walking is good, just like fetch or even swimming. But why not freshen up your repertoire by teaching your furry friend to catch a Frisbee?
Washington, DC's National Capital Air Canines disc dog club recommends that you first get your dog checked out by the vet, to make sure he has strong hips so he won't get injured doing jumping catches. The best dog is a friendly, obedient adult dog - any dog under 14 months shouldn't jump yet - who weighs between 30 and 50 pounds. Border collies are very popular disc dogs.
Before you start ranging Rover, remember a few rules:
- Keep plenty of water available for your dog at all times.
- Play on the grass, where Rover can make soft, safe landings if he starts jumping for the disc.
- Use a soft disc to protect Rover's teeth; floppy discs are good and there are even soft plastic discs designed specially for dogs.
- Never throw the disc right at your dog.
- Give your poochy-woochy lots of happy praise and let him quit when he gets bored.
Some people like to build a close bond between dog and Frisbee by feeding dinner out of the disc, though just playing fetch is a good start. Begin by rolling the disc along the ground for your dog to chase. Once you get Rover to return and drop the disc for you, start throwing the Frisbee in the air, flat and low.
It can take months for some dogs to hone the midair catch, so keep at it. For safety's sake, Rover should land any jumps on all fours; if he isn't you can teach him how to land better by getting him to jump through a hula hoop.
If you get to the point where Rover can make a consistent midair catch, you're ready for basic competition. Most beginner-level contests give you and your dog a minute to see how many successful catches he can make, with extra points for the long throws.
Happy training.
For more tips log on to the National Capital Air Canines website at
www.discdog.com/FAQ.htm#4.
17. Barbecue
In the heat of summer, who wants to be cooking in a hot kitchen? Why not fire up the grill and settle down for some good ol' 'cue?
If you're looking for real barbecue, don't be in a hurry, because some things can't be rushed. 'Cause this ain't grillin' burgers or hot dogs over flaming coals. This is a drawn-out, precise science, perhaps more an art, where low temperatures and slow cookin' turn ordinary pork, beef, chicken or seafood into the juiciest, most tender and mouth-watering food you'll come across.
If you've got a smoker, you're ready to go. But even if you're using a covered charcoal grill - like a Weber kettle - you can barbecue. Gas grill? It's gonna be tough to keep your temperature low enough, but it can be done.
Barbecue originated among the slaves of America and the Caribbean. They were cooking cast-offs, meats too tough and stringy for the slave owners. These low-grade cuts of meat required special preparations and literally took hours, even days, to cook until they were moist and chewable.
There are four rules to barbecue, no matter what you're fixin' to cook.
Marinade. Tough meats are made more palatable with an overnight soak. Even meats not so tough - like chicken, fish or shrimp - can benefit from a flavor boost of marinade. Typically, marinades are based on either salt or citrus. Both cut through the protein of the flesh and impart flavors while softening tissue. Don't be afraid to experiment; just mix flavors and spices until you've a broth that tastes good. Some all-purpose marinade ingredients are soy sauce, lime juice, teriyaki sauce, orange juice, wine, garlic, cinnamon, cloves - you get the idea. Meats like pork and beef can stand as much as 24 hours marinating. But not so with finfish and shellfish, which will literally break down if left marinating too long.
2. Rub it up. Ever wonder how so much flavor find its way into a single barbecued rib? It's in part the marinade. But good barbecue is also slathered with spices just before going onto the grill. Here, try anything from a mix of cayenne and brown sugar to one of black pepper, salt and a little honey. But try to avoid reaching for that can of Old Bay when it comes time for the dry rub.
3. Keep it low. You want a low, indirect heat. The goal here is to produce smoke, keeping the temperature as low as possible and keeping the cooking chamber moist. The longer you smoke the meat, the more flavor it absorbs. The lower and wetter the heat, the moister your barbecue.
When it comes time to fire up your grill, smoker or kettle, don't use too much charcoal. In a kettle grill, set a baking pan filled with water on the lowest rack and surround it with charcoal. A couple dozen briquettes should be enough. Smokers have separate chambers for charcoal and water. Fire up the charcoal, let all flames burn out and, once the briquettes are gray with ash, close all but one vent. Set one-fourth of your wood chips over the charcoal, adding more as needed.
If you're using a gas grill, adjust the flame to its lowest setting. If your grill has more than one burner, leave at least one off and set your meat over this turned-off burner. Gourmet stores sell metal, wood chip boxes for gas grills, but you can make your own by wrapping your wet wood chips in foil and poking a few holes through. Set your wood chip box beside the flames and add more chips periodically as needed.
You can use wood chips or small pieces of wood, ideally hickory, cherry, apple or any fruit or nut wood. (Mesquite trees in the Southwest are running scarce, so choose another hardwood). Stay clear of soft woods like pine or spruce that will leave your food coated in creosote. Soak your wood in water at least an hour, better yet, overnight.
Remember, keep it low. Your ideal barbecue temperature is between 200 and 300 degrees - the lower the better.
4. Go slow. Remember, there is no rare in barbecue. You're striving for tender, juicy flavor, and the longer your meat's smoking, the more of these qualities it will have. Allow at least three hours for ribs. Slow-cooking chicken needs at least three hours to kill any salmonella strains and at least four hours for meat so tender it falls off the bone. For pulled Carolina-style pork, at least six hours. For Texas-style beef brisket, you're looking at 10 hours! Seafood, on the other hand, smokes well in about 90 minutes.
You can turn your meat once or twice every hour, but you don't need to. The smoky flavor will permeate the meat regardless. Add charcoal as needed to maintain your heat. Add the remaining wood chips in stages to keep things smoking. Don't let any flames fire up.
For many, sauce is synonymous with barbecue. But in truth, it's optional, as a well-tended piece of barbecued meat may need little if any sauce to pique its flavor. Many bottled sauces are modeled after those of famous barbecue joints and they hold their own. Or you can experiment. Most sauces are based on ketchup and honey, molasses or brown sugar and varying degrees of spice. Carolina style sauce is vinegar with pepper flakes and seeds floating in the mix. Baste your meat regularly, and, if you like, soak the meat
in your sauce when the smoking's over.
Now you're ready to cool off and dig in.
18. Picnic with Your Neighbors
You don't have to have a full-fledged block party to enjoy your neighbors. Just invite the nearest people (or the most fun people) in your neighborhood to an old-fashioned potluck supper. Don't plan it too far in advance, or it gets too involved. Just make some calls or walk around one evening giving invitations. Consider asking the neighbors you don't know or think you don't like; you might be surprised.
Get a couple of grills going for meat, so everyone can throw on their burgers. Or forget the main course: The best part of potlucks is the great side dishes and desserts. Try one of the Summer Specialties recipes shared elsewhere in this summertime guide. Make it byob and byolawn chair, and let the kids run around playing games. Ask the long-time residents to share stories about when the neighborhood was new, and ask newcomers to share something about themselves.
You'll want to do this again.
19. Savor Summer Specialties: Eat Watermelon
Charleston Gray is big and long, while Crimson Sweet is shaped like a canon ball. Jubilee is green and white striped, while Congo is deeply green. Sugar Baby is pint-sized while Sangria is modern. Like it yellow? You want a Canary.
Picking the right melon is as hard as picking the right mate. Our expert's advice: Look at the blossom end (opposite the stem end). If it's an even creamy color, it's ripe. Thumping is a nice, tactile experience, but it won't tell you much.
You can eat Southern watermelon in spring, but by the second or third week of July, you can eat homegrown.
Slice your pick into gorgeous, chilled wedges. Plain or sprinkled with lime and salt or powdered chili pepper, watermelon is still summer's coolest treat.
For a thrill, drink your melon. Blend up some fresh melon daiquiris. Toss ice cubes, melon, mint and a small can of frozen lime or lemonade into the blender. Add a bit of rum. Buzz it all up and garnish with more mint, maybe a paper umbrella.
20. NJFK: Have a Seed-Spitting Contest
Jason Schayot of Bastrop, Texas, set a world record with his seed-spitting aptitude, splurting one watermelon seed 75 feet, two inches at the 1996 DeLeon Peach & Melon Festival. You have all summer to shoot for 76 and bring the title to Bay Country.
First off, get a few friends together and have a tape measure handy. If you want to be professional about it, find a flat stretch of pavement (not the street, mind you) and keep a couple spotters off to the sides of your spitting lane to judge where it first lands.
To hurtle a seed even half the record distance, you'll need to be picky. The best seed, as chosen by Schayot, is a small, dense, dark seed from near the center of the melon. A flimsy white seed will probably end up landing on your shirt while a big fat seed has too much wind resistance to go the distance. You'll want to use your seed fresh while it's good and slippery.
Try to position yourself with any breeze at your back. Put the seed on your tongue so that the fat end points forward. Fill your cheeks up with air, pucker up tight and … patooey! You'll want to angle your trajectory up a little to get good distance, and try not to target passersby.
Finally, to figure out your spitting range, measure the distance from the toe of your front foot to the spot where the seed first landed. Practice often and you might eventually perfect the spitting form you'll need to become a world champion seed spitter.
Copyright 2001
Bay Weekly
