The Maryland Natural Resource Magazine - Winter 2014

The Maryland Natural Resource Magazine Let The Maryland Natural Resource inspire you, your friends and loved ones to enjoy, protect and live in harmony with Maryland's breathtaking landscapes, waterways and wildlife. From camping to conserving land, from boating to bicycling, from hunting to healthy streams, this quarterly magazine has something for everyone! The Maryland Natural Resource IS your guide to recreation & conservation in Maryland!

All articles are available for download in a .pdf format. If you do not have the free viewer from Adobe, please click here to download the software prior to viewing the articles.
On the cover, Gaithersburg Farm,
Sabine Dickens
 
  • The Oyster
    By Kristen Peterson
    Restoring an iconic Maryland species.
Oyster
Quill Pig
  • Get The Lead Out
    By Kate Burgy, Heather Quinn & John Resline
    Maryland Geological Survey results.
Maryland Geological Survey
Northern Cardinal
NRP Cadets

2013 Photo Contest Winners

Overall Grand Prize Winner
Overall Grand Prize Winner
Butterfly
by Graham Slaughter

The 2013 Maryland Natural Resource Magazine Photo Contest winners were announced and featured in the annual DNR calendar.

dnr.maryland.gov/photocontest/

Wild Shot

Wild Shot
Harbor Seal by Chuck Meadows

Much like human fingerprints, the harbor seal's pelage - or short, thick hair - is unique to the individual and ranges from silver to beige to black.  Because it provides no insulation, it molts each year after breeding season.  Layers of blubber instead keep the seal warm, adjusting the skin to the approximate water temperature while maintaining a core temperature of about 100 F.

Recipe for Crabmeat Omelet Filling

Doe Joes

1 lb. Maryland backfin crabmeat
1/4 cup butter or margarine
1 cup heavy cream
1 tsp. tarragon OR fine herbs
1/8 tsp. liquid hot pepper sauce

Remove cartilage from crabmeat.
Melt butter in medium saucepan;
add crabmeat and sate gently until
thoroughly heated.
Add heavy cream, tarragon and
liquid hot pepper sauce.
Heat until sauce has a creamy
consistency, stirring occasionally.
Reduce heat to avoid burning.
Set aside while making omelets.
Makes filling for 4 omelets.

The Winter 2014 Issue

Karis King Barbara Rice

Darlene Walker

Contributors

Kate Burgy Lauren Dorrill

James McCann Kristen Peterson

Heather Quinn John Resline

Christine Runion Daniel Thomas

Candy Thomson Andrew Vecchio