"Use one Maryland-produced item a day." That's the challenge, folks, laid before us this week during "Buy Local Week" in Maryland. Yesterday, Chesapeake Foodie, whistling happily in the 90-degree heat, visited the Governor's mansion for a backyard bash and did our fair share for Day One.

Eight whole days, from July 19th to the 27th. Yes, eight days. The explanation -- it's either an opportunity to bookend your week with two visits to Maryland farmers markets, or because our farmers work so hard, they can cram eight days of work into a seven-day week. (Many appreciative chuckles at this.)

The event was a total foodfest. The heat was sweltering. The remarks, from our Secretary of Ag, Lieutenant Governor, Guv and Christine Bergmark of the Southern Maryland Ag Development Commission, were kept blessedly short. And the food, oh, my heavens, the food...all local, all fab. See list below.*

[Note: For you celebrity watchers, we noticed the governor had two (two!) hamburgers, one at least with Chapel's Cheddar Cheese, potato salad, Perdue barbecued chicken and Chesapeake Fields soy crisps. And that's just while we were watching. Who knows what he hit when no one was looking.]

The week is brought to you by the good people at the Maryland Department of Agriculture, in all its food-growing glory, from water to fields to wine. It's really a win-win-win-win for everybody when we try to adhere to the simple requirements of the week. By keeping our food-dollars in the state:

• We reduce the food-miles our meals take -- less fuel, better for planet!
• We keep our dollars close to home -- good for the producers, good for our state's economy.
• We support family owned farms -- so they can keep farming!
• And it just tastes fresher and better. Good for us!

One Maryland-grown, -caught or -produced product a day? That's it? Not a prob, Gov! They're everywhere. At supermarkets, seafood stores, at farmer's markets, and restaurants that feature local foods.

This is a challenge we can handle. Let's get eating!

* Served at the backyard picnic:
Chesapeake Fields snacks and artisan breads
Swann Farm corn on the cob
Perdue pulled chicken BBQ and grilled chicken
Poached striped bass from the Seafood Marketing Board
Watermelon from Hales Farm
Sauders deviled eggs. Must get recipe.
Potato salad. Priapi Gardens, Homestead Farms, Clagett Farm
Binkert's Frankfurters, Baltimore
Hamburgers from Deer Creek Beef and Sassafras River Beef
Tomatoes, Clagett Farms
Chapel Country Creamery Cheddar Cheese
Pies and Desserts from Baugher's Orchards and Emily's Produce.
Honest Tea drinks from Montgomery County.

"Vive le dîner!" It's Bastille Day, when the prison walls came down and the restaurants went up.

Okay... a bit of an oversimplification, but the great French restaurants have their roots in the French Revolution. With no aristocracy to serve, the catering guilds and accomplished chefs of the late 18th century had to find a new audience for their cuisine. According to Wikipedia,

"... at the same time numerous provincials arrived in Paris with no family to cook for them. Restaurants were the means by which these two could be brought together — and the French tradition of dining out was born."

So on the day we celebrate the storming of the Bastille, it's no wonder all the French restaurants (from "restaurer" to restore) are popping their corks.

NOTE: The Maryland Buy Local Challenge starts this weekend. Check back here soon for info about how you can participate!

"Crab Harvest near record low."
"Crabbers/DNR clash over harvest."
"Senators call for federal disaster aid for crabs."
"Crabbers reporting a rich early harvest."
"Disaster status urged for crabs."
"Blue Crab harvest booming in Maryland."

Now here we are at the 4th of July weekend, when a crabfeast is practically mandated by local law to celebrate our patriotism and freedom from what...oh, I suppose the Brits and their crabless ways.
(No, no, I really am feeling very patriotic. See? Here's my lapel pin.)

But this year, as Americans are reeling from shock and insecurity on so many fronts, so are we in the Chesapeake region at sea about crabs. Should we eat them? Shouldn't we? Is there a shortage? Isn't there?

As per usual, we decide and vote with our wallets. A call to Billy's: "Well, if we had 'em, they'd be $100 a half bushel. But we don't have 'em." A check with E & E Seafood: $90 a half, but today's supply is all accounted for. An earlier check at a new spot with shall remain nameless out of mercy, $125 a half bushel, $50 a dozen. Really, now....And restaurants? Fuggedaboudit.

The bright spot is picked crabmeat. It's out there for $19-$20 a pound, which yields four to five-plus good-sized crabcakes. Two pounds recently fed five guests with a few left over for lunch or snacking. A luxury still, but not so painful.

So here's to the red, white and blue of crabs. Red for cooked, white for our drained faces when we see the prices. Blue....well, they're blue crabs, hon. Crabmeat recipes are here.