The Maryland Natural Resource Magazine - Spring 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

Recipe for Fettuccini with Spicy Blue Crab Ragout

1 lb dried fettuccini, or 2 lbs fresh
1 lb Maryland backfin lump crabmeat
2 tbsp olive oil
2 tbsp harissa paste*
2 tbsp shallots, minced
1 tsp garlic, minced
1/2 cup dry white wine
2 tbsp unsalted butter
1tbsp fresh marjoram, lightly chopped

1 medium red pepper, diced
1 piece of sliced bread, fried in olive oil
1 tsp chili powder
1/2 of a medium jalapeno, diced
1/4 cup olive oil
1 tbsp kosher salt
*Harissa paste is a red pepper paste and should be available at most supermarkets. It can be substituted with any red pepper paste available but make sure to check the spice level indicated on the package.

Prepare the Rouille
In a roasting pan, cook all the ingredients over medium heat for 30 minutes until everything has softened. Puree in blender adding more olive oil if necessary until very smooth. Set Aside.

Prepare the fettuccini
Cook the fettuccini, reserving a couple cups of pasta water for possible additions to the sauce later. Meanwhile, in a large sauté pan, sauté the shallots and garlic in 2 tbsp of olive oil for one minute over medium-high heat. Add the harissa paste and white wine to the pan and reduce until all the liquid has evaporated. Add the finished Rouille, unsalted butter, crabmeat and marjoram to the pan and toss, allowing the ingredients to warm up and the butter to melt. Add cooked pasta to the pan. Add reserved pasta water as needed to ensure the sauce is not overly dry. Pour the contents of the pan into a serving dish and enjoy! Serves 6.

Welcome Back Maryland
Our of the Woodwork
Historic Manor House
snowy owl
Teaching Climate Change
Clean marina makeover

Wild Shot

Wild Shot
Photo Credit:  Janet Reed

Wild horses have called Assateague Island home for more than 350 years, but their origin remains mysterious.  According to one legend, pirates abandoned these once domesticated animals while exploring the coast.  Another tale tells of a Spanish crew freeing the horses as their ship sank. Over time, they have adapted shorter, stockier statures to navigate the unstable marshy grounds, leading to the affectionate nickname, Assateague Ponies.  While these beautiful creatures have been known to roam freely along the beaches and surrounding parks, visitors are reminded to admire them safely from a distance.

The Spring 2014 Issue

Editorial Support

Karis King · Barbara Rice

Darlene Walker · Linda Wiley


Stephen Badger · Emily Burrows

Lauren Dorrill · Jerry Fischer

Darcy Heflin · Kristen Peterson

Gia Thompsonon · Candy Thomson

Colleen Wellminster