At peak right now: Oysters, Sweet Potato, Kale & Greens. Head to a farmers market or your CSA to find them fresh.
A cheese board doesn't need to be elaborate to be good. It needs contrast: something soft against something firm, something mild against something sharp, something a little sweet against something that bites back. If you're building one around Maryland-made cheese, a small selection of three or four pieces does more than a crowded board where nothing gets its moment. The goal isn't abundance, it's the experience of actually tasting what's in front of you.
Maryland has a range of cheesemakers worth seeking out, from small farmstead operations to larger creameries, and they produce styles that run from fresh chèvre to aged goudas to washed-rind cheeses that smell more assertive than they taste. Before you buy, it helps to ask a direct question at the counter or farmers market stall: is this cheese made here, or is it made with Maryland milk somewhere else? Both answers can be good, but they're different things, and producers who care about the distinction will tell you clearly. Some farms make cheese from their own animals on their own property, and some source milk from neighboring farms. Knowing which you're buying helps you understand what you're eating.
For accompaniments this time of year, you have strong options without going far. Apple season stretches into November in Maryland, and a Stayman Winesap or a Gold Rush apple from a western Maryland orchard sliced thin alongside a firm, aged cheese is one of the better combinations you can put on a table. Honey from a local beekeeper, something darker and more complex from fall forage, works well drizzled over a fresh chèvre or a bloomy rind. For preserves, fig or quince are traditional but not always local; a Maryland-made tomato jam or a sour cherry preserve from a farm stand can be just as interesting and covers the same role of adding sweetness and a little acid to cut through fat. Bread and crackers matter mostly for texture, and a sturdy cracker or a plain sourdough from a local baker serves better than anything too salty or flavored that fights with what it's carrying.
Leave some space on the board and don't rush to fill it. A handful of toasted walnuts or pecans from a Maryland grower adds something to reach for between bites without overwhelming the cheese. Soft cheese spreads better when it's been out of the refrigerator for thirty minutes or so, and aged cheese opens up in flavor the same way. Farmers markets that run through November are worth checking for both cheese and accompaniments in one stop, though hours and vendor lists shift this late in the season, so confirm before you go. The board you put together from a Saturday market in mid-November, with what's actually available right now, will reflect where you are in a way that a carefully curated grocery store version won't.
A few producers worth knowing about this week.
Running since July 1994, the Downtown Westminster Farmers Market has earned its place as a Carroll County institution. Every Saturday from 8am to noon at 27 Railroad Ave, the market draws vendors from across the county and surrounding areas, offering fresh seasonal produce and handmade goods through spring, summer, and fall. It's a reliable stop for anyone building a local food routine in the Westminster area.
Tucked into the campus of MedStar Southern Maryland Hospital Center in Clinton, this Prince George's County market brings together a focused roster of local vendors, including Blades Orchard, Russell Produce, and Cabin Creek Heritage Farm. Romano Winery stops by every other week, making it worth timing your visit accordingly. It's a convenient option for hospital staff, patients' families, and nearby residents looking to pick up fresh produce and local goods without heading far from the Surratts Road corridor.
England Acres Farm and Market in Mt. Airy raises grass-fed beef, pastured pork, and free-range poultry , including chicken, guinea fowl, and seasonal turkey , all processed at USDA butcher shops and vacuum-sealed for freshness. Beef and pork are available in individual cuts, sampler packs, or whole and half sides, while fresh eggs are out daily for self-serve pickup at the farm. It's a straightforward, transparent operation for Frederick County shoppers who want to know exactly where their meat comes from.
Even Star Organic Farm in St. Mary's County runs both a summer CSA (open enrollment through June 15th) and a coveted winter CSA that fills by seniority with a September 15th deadline. The farm supplies five restaurants, a university, and two grocery stores across the DC Metro area, delivering year-round , a signal of serious, consistent production. If you've been thinking about joining, the summer share is your lower-stakes entry point before winter spots become harder to come by.
Visit website →Binkert's German Meat Products has been keeping Old World traditions alive in Rosedale, on Philadelphia Road, at a time when traditional German sausage makers have all but disappeared from the Baltimore-Washington area. The shop produces authentic German sausages and smoked meats from scratch using traditional recipes, and rounds out the selection with German breads. If you have been hunting for a proper source of house-made German charcuterie in the region, this is the place.
C & C Meat Sales has been operating out of Upper Marlboro in Prince George's County since 1970, supplying USDA-inspected beef, pork, chicken, lamb, veal, and imported meats to the region. As a licensed Certified Angus Beef dealer, they carry one of the more recognized quality-graded beef programs available through a distributor. If you are sourcing in bulk or looking for a full-line meat supplier close to the DC suburbs, this is a long-established local option.
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