JOANNE CLENDINING: It is a hardworking agricultural world out there from the Appalachians to the Atlantic Ocean.

Did you know showmanship in 4-H is a family affair?

That fungus among us is a good thing?

And that a Maryland mountain is fine for wine?

Don't go anywhere stories about the people who work the land and feed our state are coming up next on "Maryland Farm and Harvest."

NARRATOR: Major funding for "Maryland Farm and Harvest" is made possible in part by the Maryland Grain Producers Utilization Board, investing in smarter farming to support safe and affordable food, feed and fuel, and a healthy Bay.

Additional funding provided by Maryland's Best.

Good for you.

Good for Maryland.

MARBIDCO, helping to sustain food and fiber enterprise for future generations.

A grant from the Maryland Department of Agriculture Specialty Crop Block Program, Farm Credit, lending support to agriculture and rural America.

The Maryland Soybean Board and Soybean Checkoff Program.

Progress powered by farmers.

The Maryland Nursery Landscape and Greenhouse Association, The Maryland Association of Soil Conservation Districts.

The Maryland Farm Bureau Incorporated.

The Keith Campbell Foundation for the Environment.

The Maryland Agricultural Education Foundation, promoting the importance of agriculture in our daily lives.

And by Baltimore County Commission on Arts and Sciences.

(theme music playing).

(bird chirping).

JOANNE: The joy of farming lies in the tangible rewards of hard work where each seed sewn transforms into vibrant crops that nourish both body and soul.

Hi, I'm Joanne Clendining, welcome to "Maryland Farm and Harvest."

Today we're in Carroll County at one of the Dell Brothers Farms, where the seeds they've sown have grown into a multi-generational operation with over 1200 acres of corn, soybean, wheat, and sorghum, alongside livestock that include lamb, goat, and cattle.

For Maryland farmers, including the Dells, each season brings new challenges and triumphs.

Coming up, while most crops need sunshine to grow, there is one that benefits from none.

But first, showing livestock in 4-H is a thrilling experience that combines passion for animals with the excitement of competition.

And three siblings in the King family of Church Hill are hoping to bring home a few ribbons in lamb showmanship.

(tractor engine).

(bleating).

Four H competitions are more than just events for ribbons and trophies.

They're a tradition that teaches young people valuable life skills and creates lasting family legacies.

For the King family, 4-H is a way of life that ties generations together and prepares the next generation for the future.

BRENNAN KING: I like it because it's, uh, challenging.

Every lamb's different.

LYDIA KING: So it kind of felt like all the work you like put into your sheep and everything and all kind of like paid off.

JOANNE: Showmanship is one of the most important aspects of 4-H competition.

It's a skill that allows participants to present their animals in the best possible way.

And county fair competitions are where 4-H'ers put their hard work to the test.

STEPHEN KING: I normally like, like to just take some time to just remember like the basics and the simple things and keep an eye contact with the judge and, uh, making sure you're on the right side of the lamb and not, not try to get hung up in the little things before, right before the show because, uh, it's certainly a lot of, a lot of pressure, a lot on your mind.

So I just try to go back to the basics and make sure, uh, doing the, just the fundamentals.

JOANNE: Here at the Queen Annes County Fair, the King family competes in the lamb showmanship, and market categories.

And the road that got them here started at their small farm near Centreville, where they've learned that working with their animals day in and day out is the secret to success.

JOANNE: With their dad acting as a show judge, the 4-H'ers run through what to expect in the ring.

STEPHEN: We set their feet, uh, wanna make sure the feet are square, and then, uh, we'll get in what's called a bracing position where we stand in front of the lamb.

And the lamb kind of pushes into me a little bit.

As showman, we wanna make sure the lamb is always between the judge and myself so that the judge always has the best look.

So as the judge comes around on this side, I'm gonna transition to this over here to keep the lamb in between myself and the judge.

JOANNE: It's demonstrating a combination of skills, self-awareness, calm control, and multi-focused.

STEPHEN: It's certainly a challenge to pay attention to lamb, but also keep eye contact with the judge.

It's a very important aspect of showmanship so that the judge knows that you're confident in how your lamb looks.

JOANNE: For the King family, 4-H has always been a way to teach responsibility and pass on life skills.

KENNY KING: Both of my grandfathers were 4-H members.

My mother and father were both 4-H members.

So there's been four generations of actual 4-H club leaders.

JOANNE: For Kenny, 4-H shaped his childhood and provided direction to previous generations.

KENNY: My grandfather was a orphan at age 14.

His stepmother basically abandoned him on a dairy farm in West Virginia at age 14, and she left him a job with working on a farm.

And the first day there, they were having a 4-H meeting and he joined 4-H that day.

And it, he credits, uh, that giving his life some direction and meaning.

JOANNE: And that's what makes 4-H so special.

It's not just about raising animals, it's about raising the next generation of leaders.

KENNY: I think all my children have, uh, learned to, you know, work hard and, and learn a lot of life skills through 4-H. JOANNE: As the competition heats up, Stephen is progressing through the ranks.

Brennan and Lydia sit these rounds out, having guaranteed a spot in the final sweepstakes round.

BRENNAN: Me and Lydia have both won the sweepstakes before in the past year.

So we got to come back and show in the sweepstakes class.

Uh, since we were the champions from past years, uh, Stephen had not won the sweepstakes yet.

JOANNE: If Stephen is the overall winner in today's competition, it could pit siblings against each other.

(audience applause).

And as fate would have it, the King kids find themselves in the final sweepstakes winner-take-all all competition.

Now each of them must fall back on their training.

STEPHEN: You know your lamb better than anyone else.

Uh, it's important to remember it's not to be too meticulous because if you keep fooling around trying to get your lamb perfect, sometimes if the he looks not perfect a lot of the times.

JOANNE: Today, Stephen bested his brother and sister.

ANNOUNCER: Congratulations Stephen King, he's our sweepstakes winner.

JOANNE: But the sibling rivalry is far from over.

The Maryland State Fair is next for the King clan, where the stakes and the competition are higher than ever.

STEPHEN: State fair is, uh, certainly, uh, very competitive.

I'm looking forward to it.

Uh, Lydia's already in the sweepstakes there though, so we're, um, me and Brennan will be in the senior division, so, uh, hopefully, we'll do well.

JOANNE: 4-H is more than just a competition for the King family, it's a tradition that builds character, strengthens bonds, and prepares them for the future.

Did you know 4-H is America's largest youth development organization?

Recent data shows that compared to their peers, 4-Hs are two times more likely to have the goal of being a leader and three times more likely to participate in community service.

♪ ♪ Alright, it's time to test your agricultural know-how.

Here is our thingamajig for the week.

Do you think you know what it is?

Here's a hint.

This tool will give you something to chew on.

Stay tuned and we'll have the answer at the end of the show.

Maryland's climate and rich soil gives rise to some of the finest orchards in the region.

Here are a few photos from around the state of those sweet row crops.

Enjoy.

♪ ♪ ♪ ♪ JOANNE: Okay, so there's a crop that grows wild or can be cultivated.

It's neither a vegetable or a fruit.

It's not even considered a plant and sunlight.

Nope, doesn't need that either, but its earthy goodness will keep you coming back for more.

♪ ♪ AL SPOLER: I have to say, it was one of the strangest car rides I've ever had.

Can I take off the blindfold here?

CHEF CHRIS AMENDOLA: Yeah, you can go ahead.

Take off the blindfold.

AL: Okay.

What?

(laughs) All right.

This is what you do when you want to go foraging for wild mushrooms.

I'm with my friend, Chef Chris Amendola of Foraged restaurant in Baltimore, and he's taken me to one of his secret places to find wild mushrooms for free.

CHEF CHRIS: Absolutely.

AL: But I've been sworn to secrecy, so I have no idea where we are except somewhere in northern Maryland.

What are we looking for today?

CHEF CHRIS: So today, we're looking for a lot of the summer mushrooms.

So chanterelles, black trumpets, chicken mushrooms, maybe some boletes.

We'll have to see what happens here.

AL: As we walk deeper into the woods, Chris explains where mushrooms are most likely found.

CHEF CHRIS: If you know your trees, you're going to know your mushrooms.

So, this time of year, we're looking for a lot of hardwood trees, so maples and oaks.

AL: Mushrooms love dark, moist areas and trees provide the shade and the right forest floor.

And a wet area nearby is key.

CHEF CHRIS: I look for sources of water and start walking around.

AL: It's just random after that?

CHEF CHRIS: Yeah, it's just random.

It's all about looking for the trees.

(footsteps through forest) AL: We turn off the beaten path and make our way through the thick forest.

CHEF CHRIS: Oh, hey, Al, look at this.

AL: Is that a mushroom?

CHEF CHRIS: Yes.

This mushroom here is actually a poisonous variety called "an earthball."

So, this is a poisonous mushroom you don't want to eat.

AL: Okay.

Well, I'm not getting anywhere near it.

It's always a good idea to do some research if you're planning on foraging for wild mushrooms.

Pick the wrong kind and it could be a fatal mistake.

Fortunately, Chris knows what he's looking for.

CHEF CHRIS: Oh, Al, you see anything?

AL: I see a plastic bag, but that's about it.

CHEF CHRIS: That is not a plastic bag.

It does look like it.

This is a chicken mushroom.

AL: A.k.a.

Chicken of the woods.

Well, let's pick it.

CHEF CHRIS: Awesome.

Let's see if we can get... AL: You just pull it right up?

CHEF CHRIS: Yeah, so generally give it a little wiggle and pull up off the tree.

AL: Can I feel it?

CHEF CHRIS: Absolutely.

AL: Oh, it's really light for the size.

CHEF CHRIS: Yeah...yeah.

Probably one of my favorites.

AL: Now, we just need a few chanterelles to go with it.

Look at all these ferns.

CHEF CHRIS: Yeah, so this is one of the main spots, so... AL: Oh, really?

CHEF CHRIS: This is where we really want to start looking for chanterelles here.

AL: We crisscrossed the underbrush looking for that little splash of color.

Chris, this is kind of like being on an Easter egg hunt.

CHEF CHRIS: That's exactly what it is.

(both laugh) I like to call it a treasure hunt.

AL: It is.

And then, Chris strikes gold.

Did you find something?

CHEF CHRIS: Yeah, there's some chanterelles over here.

AL: It's a nice little haul and all this foraging is making me hungry.

CHEF CHRIS: I can't wait to get these back to the restaurant and cook them up for you guys.

AL: So, it's back to Baltimore and into Chris's restaurant kitchen.

Well, it looks like your sous-chef has got us set up really nicely...

CHEF CHRIS: Yes.

AL: ...to prepare something.

What are we going to make today?

CHEF CHRIS: So today, we're making our mushroom stew with toasted pine nuts, ricotta cheese, and a poached egg.

AL: Wow!

And what are all these ingredients?

CHEF CHRIS: So here, we have a little bit of brown butter, garlic puree, thyme and garlic.

This is shiitake and oyster mushrooms, fines herb, a little bit of whole butter, onion puree, shallots, lion's mane mushroom, mushroom stock, ricotta, and pine nuts.

AL: What are the steps for this?

CHEF CHRIS: So first, we're going to get our mushrooms cleaned up.

And then, we're going to cut them up or tear them up in the case of the shiitakes, and then we're going to cook them in their own separate ways.

AL: And it all goes together in a bowl?

CHEF CHRIS: It does.

We'll put it all together and mix everything up and there you go.

AL: I got to try.

CHEF CHRIS: Yeah.

AL: Thank you so much for making this.

It's a beautiful dish.

I help you find the mushrooms today.

CHEF CHRIS: Yeah.

Thank you.

I had a great time out in the woods with it.

AL: It was a lot of fun.

Now Chris, I love a good broth and this looks fabulous.

How did you make it?

CHEF CHRIS: So, we make our mushroom stock with all the trim and scrap from the mushrooms that we get and just simmer it out in some water.

AL: And reduce it and reduce it.

CHEF CHRIS: Oh, yeah.

AL: It intensifies the flavor.

CHEF CHRIS: Oh, yeah.

AL: It's quite good.

CHEF CHRIS: Thank you.

AL: Let me fish out a little piece of mushroom here.

I'm guessing you could use just about any mushrooms, you wanted for this dish?

CHEF CHRIS: Yeah, absolutely.

Whatever your favorite mushroom is or whatever you have at your local grocery store or farmer's market.

There's always some kind of fresh mushroom around.

AL: What we'd like to do is put a recipe on our website so people can try it out.

CHEF CHRIS: Sure, absolutely.

AL: So, look for it at mpt.org/farm and give it a shot.

You're going to really enjoy this one.

JOANNE: And did you know, as a fungus, mushrooms contain a substance called ergosterol, similar in structure to cholesterol in animals.

Ergosterol can be transformed into vitamin D with exposure to ultraviolet light.

Coming up, great wines begin with great vines and Al visits a winery that knows that all too well.

But first, earlier in the show, we followed a 4-H family through the county competition.

And on this week's "Then and Now" we look at how these events have evolved from its early days to now.

(wind howling).

In the late 1800s, university researchers were having trouble getting farmers to embrace new farm tech until they found a secret weapon to convince farmers to adopt more modern innovations, their children.

So in 1902, youth agricultural programs popped up in rural parts of the country with the goal of introducing new farming methods to local communities.

Early clubs like corn growing clubs and tomato clubs had kids learning to grow crops, raise livestock, and utilize farm tools.

A few clubs adopted the 4-H name symbolizing head, heart, hands, and health.

The core of a 4-H education.

As the U.S. changed, so did 4-H. During World War II, they created victory gardens and collected scrap metal to aid the war effort.

And as the country's population became less rural, 4-H clubs expanded into urban and suburban communities.

Today there are nearly six million 4-H'ers worldwide and 74,000 in Maryland.

Now subjects like environmental science and engineering are taught as well.

To this day, 4-H has been quick to adapt both Then and Now.

There's a mountain in central Maryland that stands sentinel over the fertile valley that surrounds it.

On this week's "The Local Buy," Al discovers a vineyard that has taken root at its base.

Al?

♪ ♪ AL SPOLER: When we think of wine, we often think of a sense of place.

Bordeaux, Napa Valley, Tuscany, they all come to mind, but here in Maryland, very few vineyards can rival Sugarloaf Mountain Vineyard, where the grapevines grow in the shadow of their namesake.

And while the scenery here is breathtaking, the real magic is born from the passionate care of its rows.

Each cluster of grapes is handpicked marking the start of the journey from vine... to wine.

But today I'm on a mission to taste a Maryland staple, Cabernet Franc.

MANOLO GOMEZ: Like merlot give you the freshness, the cabernet sauvignon give you the tannins, the petite merlot give you the color and a little bit of a structure.

And this particular one for, um, for our blends, give us the finesse and the aromatics to get the perfect balance that we want.

AL: Winemaker Manolo Gomez has over 10 years of experience under his belt, helping manage Sugarloaf Mountains' 22 acres of vineyards.

With roughly 44,000 vines growing on the property, it's safe to say Manolo has a bit of experience with Cabernet Franc.

Manolo Cab Franc does really well in Maryland.

MANOLO: That's correct, Al, um, Cabernet Franc for one or the other reason, love it here and everything gets ripe and very good concentration all the way on the growing season.

AL: Mm-hmm.

MANOLO: Not only on Maryland, but in general in the Mid-Atlantic region.

AL: Yeah, it does, beautiful, beautiful grape.

MANOLO: Yeah.

AL: Maryland's climate tends to fluctuate frequently, potentially causing problems, but more disease-resistant and cold, hearty grapes like Cabernet Franc can flourish.

And thanks to this hardiness Cab Franc has quickly become one of the state's most widely grown and beloved varietals.

And there's no trick to picking?

MANOLO: Uh, trick to picking?

Um, the only trick is good mood and with a lot of energy in the morning, a lot of coffee and that's it.

AL: Good knees too.

Can I pick a few?

MANOLO: Sure.

AL: Huh, it's a lovely thing to see.

Most vineyards have a unique terroir or "taste of the place."

A Cab Franc from Sugarloaf Mountain will taste a bit different than the same variety from France or California.

Put simply each fruit carries a unique flavor that persists even through the fermentation process.

CORI DUFFER: What we do is protect the wine and take care of the wine, follow it through its process, but the grape itself is, provides everything.

AL: In other words, the quality of the grape will be the biggest influence on the quality of the wine.

A fact that assistant winemaker Cori Duffer knows all too well.

She has been working 15-hour shifts over the last month to extract the flavors from the grapes in a time-consuming process called cap management.

CORI: During this stage in the process, the "must" which is what we call the, the juice, before it becomes wine, the must is going through alcoholic fermentation.

AL: And the must from the bottom of the tank is rejoined with the skins of the grape that have floated to the top to make sure the flavor and color of the skins is properly infused.

CORI: So what we're doing is circulating the wine within itself.

So we want to circulate the skins with the must, so that way we can get as much flavor, as much color as possible.

AL: But the true test of all this diligent work comes down to a single glass of Cabernet Franc.

Can Maryland wine truly compete with more established winemaking hubs?

This is your Cab Franc Reserve.

MANOLO: 2022.

AL: Mm-hmm.

MANOLO: Uh, it was, uh, really a... AL: That's a nice year.

MANOLO: Dry summer, uh, year.

AL: I'm looking at the color, it's, it's purple all the way through, which indicates that this is still a very young wine.

If it was older, we'd see a lighter around the edge and darker in the heart.

Ooh, it's smoky and there's, there's, um, blackberries, dark raspberries.

MANOLO: Borderline black and red fruit.

AL: Yeah, yeah.

MANOLO: For sure.

AL: Oh, that is so nice, wow.

It's light.

MANOLO: Smooth tannins.

AL: Yeah.

MANOLO: It's light.

AL: Yeah, but there's plenty of flavor, a ton of flavor and it's got some muscle to it, but it... MANOLO: A lingers aftertaste as well.

AL: Yeah, yeah.

It's, it's not a, it's not a big wine, but it's a really good wine.

The terroir of the vineyard expressed itself clearly in the wine.

There was a certain complexity and concentration of flavor in the Cab Franc individual to Sugarloaf Mountain Vineyard.

And I think it's safe to say Maryland wine has more than met the expectations set by its French and Californian competitors.

Well, Manolo, I hope people come out to visit you at Sugarloaf Mountain Vineyard because it's a beautiful drive, it's a beautiful place and beautiful wines.

MANOLO: Well, thank you Al for coming here.

I mean, we really have a pleasure having you here.

It's been a pleasure.

And we're gonna put all sorts of information on our website, the mpt.org/farm, so you can plan a visit.

For "The Local Buy," I'm Al Spoler, Joanne?

♪ ♪ JOANNE: Thanks Al.

Be sure to check out mpt.org/farm for all our recipes and resources.

Plus you can watch all "Farm and Harvest" episodes there as well.

Also, don't forget to follow us on social media for show updates, pictures, and videos.

Now, hold on, we're not done yet.

Remember our thingamajig, did you guess it?

Our hint was this tool will give you something to chew on.

This is an antique tobacco cutter in the 19th and early 20th centuries.

Shopkeepers would've used tobacco cutters like this one to cut portions of plugged tobacco for their customers.

At the time, plugged tobacco was produced in blocks that required one to measure and cut the desired portion by hand.

Congratulations if you got it right.

Join us next week for another thingamajig along with more stories about the diverse, passionate people who feed our state.

I'm Joanne Clendining, thanks for watching.

(music plays through credits).

NARRATOR: Major funding for "Maryland Farm and Harvest" is made possible in part by the Maryland Grain Producers Utilization Board, investing in smarter farming to support safe and affordable food, feed and fuel, and a healthy Bay.

Additional funding provided by Maryland's Best.

Good for you.

Good for Maryland.

MARBIDCO, helping to sustain food and fiber enterprise for future generations.

A grant from the Maryland Department of Agriculture Specialty Crop Block Program, Farm Credit, lending support to agriculture and rural America.

The Maryland Soybean Board and Soybean Checkoff Program.

Progress powered by farmers.

The Maryland Nursery Landscape and Greenhouse Association, The Maryland Association of Soil Conservation Districts.

The Maryland Farm Bureau Incorporated.

The Keith Campbell Foundation for the Environment.

The Maryland Agricultural Education Foundation, promoting the importance of agriculture in our daily lives.

And by Baltimore County Commission on Arts and Sciences.

(bird chirping).