Today on DelmarvaLife –
A new hands-on learning environment is coming to Choices Academy in Salisbury. The alternative school is teaming up with Salisbury’s Secretary of community Gardens Martin Hutchison to create a community garden on school grounds. The garden will include a hoop house and give students hand-on, inquiry-based learning.
We are learning about beautiful grasses that thrive and the spring and summer, and flower in the fall. Gardening expert, Ginny Rosenkranz from the University of Maryland Extension Office, shows us how we can get the most out of these hearty plants.
Today’s Pet Connect is a collection of dogs and cats that have some pretty unique personalities. They are also waiting for someone to provide a place to call home.
Another DelmarvaLife, another delicious dish we’re looking forward to sharing with you. Chef Norris Anthony of Catch 54 in Fenwick shows us how to make Scallops with Avocado/Lime Puree.
Scallops with Avocado/Lime Puree
2 AVOCADOS RIPE
½ CUP SOUR CREAM
2 LIMES ZESTED & JUICED
1 TABLESPOON CILANTRO
SALT TO TASTE
IN A FOOD PROCESSOR, PUREE AVOCADOS WITH SOUR CREAM, LIME JUICE & ZEST,
CILANTRO, SALT TO TASTE.
2 T. VEGETABLE OIL
1 SHALLOT DICED
2 TABLESPOONS CHORIZO SLICED
1 CUP SPINACH
½ CUP CHERRY TOMATOES WHOLE OR HALVED
IN A SAUTE PAN OVER MEDIUM HIGH HEAT, ADD VEGETABLE OIL AND ALLOW TO
GET HOT. ADD SCALLOPS AND SEAR ON EACH SIDE FOR 2-3 MINUTES. REMOVE
FROM PAN AND SET ASIDE. IN THE SAME PAN, ADD THE SHALLOT, CHORIZO,
ROASTED GARLIC, SPINACH AND CHERRY TOMATO. SAUTE FOR 3-4 MINUTES. ON A
PLATE, SPREAD THE AVOCADO PUREE. TOP THE PUREE WITH THE SAUTED
VEGETABLES. PLACE THE SEARED SCALLOPS ON TOP OF THE VEGETABLES.
DRIZZLE WITH OLIVE OIL AND SPRINKLE OF SEA SALT.
Father/Son duo, Mickey and Keagan Justice make a stop on the Mid South Audio Stage before they head south to Nashville to follow their dreams. They perform two songs: “Appalachian Summer” and “Bonaparte Crossing the Rhone/Fly Around My Pretty Little Miss/Angeline the Baker.”
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