Vacation is typically the time when we take our hair down and let lose. That usually also translates into ordering dessert at dinner and talking yourself into a doughnut or two for breakfast, a little scoop of ice cream at the boardwalk or a handful of caramel popcorn.
    However, your time at the beach doesn’t have to be full of diet cheats and sugary treats. You have come to a place not only full of fun and sun, but rich with fresh fruits and vegetables and seafood that jumps from the waves right onto your plate.
    So you’re probably wondering, what exactly should I be looking to fill my stomach with while I’m here? And where can I find it?
    Locally raised fruits and veggies are all around. The area surrounding Ocean City and the other beach areas yield fruits like sweet blueberries and strawberries and vegetables like vibrant, red tomatoes and corn. The fruits need nothing but a spoon and the corn is so sweet and creamy, just leave the butter in the fridge.
    You can find these foods at local produce stands on your way to and from the beach, from farmers markets which set up shop uptown in the Phillip’s Seafood parking lot and in downtown, historic Berlin, and even in grocery stores on the island. Also, inquire about where the food at your restaurant comes from. Many restaurants incorporate these local foods in their menu.
    When at the beach, many visitors want to eat their fill of seafood. Did you know that Maryland doesn’t just serve up delicious crabs? Different fish are available for catch and lobsters aren’t just for Maine - we have them too! Shrimp and scallops, too, roam our seas. While here, find a restaurant that serves locally caught seafood (don’t worry- it won’t be hard!).
    If you’re staying in a condominium or a place that provides a kitchen, what are some healthy and yummy breakfast and lunch options? I have listed a few recipes with suggested local ingredients.

Green Salad with Strawberries and Goat Cheese (Weight Watchers Online)
Ingredients:
    3 Tbsp unsweetened orange juice   
    1 Tbsp canola oil   
    2 tsp balsamic vinegar, aged-variety   
    1/4 tsp black pepper  
    1/8 tsp table salt  
    4 cup(s) mixed greens   
    1 cup(s) strawberries, sliced  
    1/4 cup(s) semisoft goat cheese, crumbled
    2 Tbsp salted dry-roasted pistachio nuts, chopped
Directions: In a cup, stir together juice, oil, vinegar, pepper and salt; set aside. Arrange mixed greens in a large shallow bowl; top with strawberries, cheese and nuts. Just before serving, stir dressing and drizzle over salad; toss gently but well. Yields about 1 1/4 cups per serving.
Local food to use: Strawberries

Blueberry Pancakes (Spoonful.com)
Ingredients:
    1 1/2 cups flour
    2 tablespoons sugar
    1 teaspoon baking powder
    1/2 teaspoon salt
    1/2 teaspoon ground nutmeg
    2 large eggs
    1 cup milk
    1 cup sour cream
    1/2 cup melted butter or vegetable oil, plus oil for the pan
    1/2 teaspoon vanilla extract
    1/2 teaspoon finely grated lemon zest
    1 1/2 cups fresh blueberries, rinsed

Directions: Place a sifter or sieve in a large mixing bowl and measure the flour, sugar, baking powder, baking soda, salt, and nutmeg into it. Sift the ingredients into the bowl. In a separate large bowl, lightly whisk the eggs. Add the milk, sour cream, melted butter (or oil), and vanilla extract and whisk to blend. Make a well in the dry ingredients and pour the liquid mixture into it. Vigorously whisk the ingredients just until blended (about 10 seconds). Add the lemon zest and the blueberries and gently fold them into the batter with a rubber spatula. Heat a large, heavy skillet over medium heat for 3 to 4 minutes. Then pour in enough cooking oil to coat the surface. Using a pot holder to grasp the pan handle with both hands, gently swirl the skillet around to evenly distribute the oil. For each pancake, ladle about 1/4 cup of batter onto the hot skillet. You should be able to cook 3 or 4 pancakes at a time. Cook the pancakes for about 1 1/4 to 1 1/2 minutes on the first side. Then flip and cook them about half as long, until the second side is golden brown. Serve the pancakes at once, preferably on warm plates. Top with butter and maple syrup or homemade blueberry syrup. Makes about 12 pancakes.
Local food to use: Blueberries

Wayne’s Award Winning Maryland Crab Soup (Foodnetwork.com)
4 quarts water
2 tablespoons chicken bouillon granules
2 tablespoons beef bouillon granules
2 tablespoons seafood seasoning, or more to taste (recommended: Old Bay)
1/4 cup Worcestershire sauce
2 bay leaves
2 tablespoons sugar
Kosher salt and freshly ground black pepper
6 soup crabs, or 3 small live crabs, cleaned and rinsed
3 cups canned diced tomatoes
1 teaspoon hot pepper sauce
1 1/2 cups sliced carrots
1 1/2 cups diced celery
1 1/2 cups corn kernels, fresh or frozen
1 1/2 cups green beans, fresh or frozen
1 1/2 cups lima beans, fresh or frozen
1 cup diced cabbage
1 medium yellow onion, chopped
2 cups cubed red potato
1 pound lump crabmeat, picked free of any broken shells
1 pound claw crabmeat, picked free of any broken shells
Chopped fresh parsley leaves, for garnish

Directions: Bring the water to a boil in a stockpot, then add the chicken and beef bouillon granules, seafood seasoning, Worcestershire sauce, bay leaves and sugar; stir until bouillon is dissolved. Season with salt and pepper. Cut the whole crabs in half, add them to the pot, and bring to a second boil. Remove whole crabs after 5 to 10 minutes. Skim any excess froth created by the crab parts. Add the tomatoes and hot sauce; stir to combine. Add the carrots, celery, corn, green beans, lima beans, cabbage, and onion, bring to a low boil, and cook for 10 minutes. Add the potatoes and cook until tender. Add the crabmeat and cook for 10 minutes. Season with salt and pepper. Serve garnished with chopped parsley.
Local food to use: Crabs, Corn
    By mixing in one or two of these recipes in your week at the beach, you can take full advantage of local, fresh ingredients and make some delicious meals. So have a piece of cake after dinner, eat locally raised delicacies (yes, I’m calling our corn a delicacy!) and enjoy your time at the beach.