AROUND THE PARK AGAIN by Sharon Lee Tegler
The blossoming flowers surrounding the red and white tents of Diehl’s Produce at the corner of B&A Boulevard and McKinsey Road were a welcome sight for Severna Park residents last weekend.. Inside the tents, additional plants and flowers provided a beautiful backdrop for springtime favorites like Eastern Shore asparagus, strawberries, blueberries and vine-ripened tomatoes. Extra items being stocked for customers’ convenience included eggs and bananas.
For the first time in 49 years, the Diehl family delayed the market’s April 1st opening until April 24th due to the COVID-19 pandemic. In doing so, they followed state guidelines requiring customers to wear masks and observe social distancing outside and inside. Curbside service is available for those who wish it.
Outside the tents, rows of plants were spaced fairly far apart with plenty of sunshine and fresh air circulating. To facilitate adequate inside spacing , an entrance on one side and exit on the other were designed to control the flow of customers.
Shoppers we met were more than delighted to see one of Severna Park’s most respected independent family businesses back in business albeit in a different way than in years past.
“The opening went great! Everyone seemed very happy to have us back,” said manager Jennifer Diehl. “People were patient and appreciative. We’re carrying more food items than usual for customers’ convenience and that was well received. And of course the plants look great and make everyone smile!”
That was definitely the case with Clea and John Hancock and son Max who explored myriad flowers and plants outside before drifting inside. They picked out some blueberries and were eyeing flats of bronze-tinged coleus before checking out the tomatoes.
“We’ve been driving by Diehl’s every day hoping they’d open,” said John. “Today, we could see the green in the distance as we approached and headed straight for it.”
The Greater Severna Park & Arnold Chamber of Commerce was excited to see one of the area’s cornerstone businesses back as well.
“It is fantastic to see Diehl’s and the seasonal farmers markets reopening to bring us fresh and healthy produce,” said executive director Liz League. “They have been staples of the community for years, providing employment, keeping their tax dollars in the community, and supporting agriculture and other small business owners. It also restores some normalcy to see familiar faces and treasured favorite foods.”
Jennifer Diehl’s daughter Madeline reported that curbside service was quite successful. .
“We love getting curbside orders the night before via Facebook messenger so we can pack them in the morning without being rushed or we can do them same day. We message customers with their total when their order is ready,” she said. “They then pull up on the bank side of the parking lot. Some place their check or money in their trunk so we don’t even have to have any physical contact.”
As is their practice, Diehl’s Produce only takes cash or checks. For those that don’t want to accept change, they can round up and donate the balance for families in need. Many of the weekend’s customers donated additional money enabling the market to give out over $100 in gift certificates!
With Southern corn available this week at 60 cents an ear and plenty of local spinach and kale, business will likely remain brisk daily at Diehl’s Produce in Severna Park. And, for those heading south, Diehl’s Produce of Annapolis with Abby Diehl at the helm is open too.
Severna Park Farmer’s Market’s season began Saturday morning
Saturday morning saw the most unusual opening Severna Park Farmer’s Market has experienced in 22 years of operation. Because of COVID-19 guidelines, stands were required to be spaced 12 ft. apart giving the open air market a distinctly different look.
Most of the market’s regular vendors turned out and quickly adapted to wearing masks while serving customers who were also wearing masks. Bob Palmer of Patty’s Garden, whose tasty lettuces. chards and herbs are grown organically on his Eastern Shore farm, sold seedlings and tomato and pepper plants from a table out in the open air.
Pat Hochmuth from Pat’s Produce & Gourds in Delmar ,Maryland brought first of the season strawberries, asparagus, spring onions, lettuces and kale. Joyce Martinek from Joyce’s Flowers & Herbs peddled pretty floral baskets. Ellie Heath of Three Blue Bunnies brought a selection of her colorful hand sewn masks and sold out almost immediately.
Pork from David Haberkorn’s Morris Hill Farms in Tracy’s Landing was popular… as can be imagined. As the season progresses, he’ll carry a wider selection of meats and poultry.
There were tasty snacks from Greer’s Kettle Corn, pickles from The Ville’s Dills, breads and pastries from Vera’s Bakery, essential oils and herbal blends from Mack’s Mixes and wines and spirits from Lyon’s Rum and The Whistle Stop. Lots to please shoppers.
Severna Park Farmer’s Market manager Anita Robertson, who marketed her My Nana’s Kitchen homemade jams and jellies, said setting up the stands and tables and getting rolling was challenging.
“It was a little quieter than we thought it would be but, all in all, we’re pleased with everything,” Robertson said. “Our booths on the Park & Ride lot off Ritchie Highway had to be spaced 12 ft. apart , so we looked less like a village market than usual and weren’t easily recognizable. But now people know we’re here. We’ll be back every Saturday from 8 am till noon as usual with even more vendors.”
Offer slices to your family and friends with a glass of milk or a cup of coffee or tea. They’ll likely ask for seconds.
to fancy them up. Unlike my grandmothers who sometimes topped peaches with cream straight from the cow, I offered 
Luckily, I reserved enough peaches for that shortcake I was craving.
I first prepared the peaches by slicing them into a bowl, sprinkling a tablespoon or two of sugar over the top and placing them into the refrigerator. Then I got to work preparing the shortcake dough . Both grandmothers’ recipes are lost in time but I believe they modeled their shortcakes on biscuit recipes while my mother used 
Use a three inch cutter or glass dusted with flour to make rounds of dough and place on a cookie sheet. (I use my faithful old aluminum one.)
Thumbing through one day, I came across the menu for the Susemichels’ Derby Breakfast seen below. I adopted the basic menu but generally prepare mine as a brunch. I love the idea of a simple but elegant Champagne Compote floating with strawberries. But I change out the scrambled eggs for an omelette and sometimes substitute corn or oatmeal muffins for the biscuits. I invited my son Eric Tegler- a deft hand with omelettes or fish – to come cook with me.
Eric’s whisking technique is unconventional to say the least. He rotates the whisk handle between his palms “at speed”. He compares the action to using a vintage hand-drill.
Add diced veggies all at once… 
Ta da!
the (chilled) champagne and pour it over frozen strawberries and black raspberries. Check the omelette and, if done, slide it out onto the pizza pan which doubles as a serving plate. Then invite your guests to grab a plate, help themselves and find a seat at the table.