It’s spring here in Maryland. My Utah friends should be jealous (I hear it snowed there last weekend, suckers). We’ve fired up the barbecue several times already this season and spent more than one balmy night around the fire pit making s’mores. I’m usually a pretty adamant indoor girl, but something about spring on the east coast makes me want to reconnect with nature. One of my favorite ways to do this is by driving a few miles into the country to eat the local and homemade ice cream, soup, and sandwiches at Broom’s Bloom Dairy.
Broom’s Bloom ice cream is made from cream that comes from cows that you can see grazing from the little restaurant’s patio. All the flavors are made on the farm from fresh ingredients and are sold by the cone, cup, or take-home pint. One of the house favorites is “dirt” which is a mixture of crushed oreos, chocolate chips, and rich chocolate ice cream – it’s intense enough to give you the sweet sweats if you eat it too fast (you know, kind of like the meat sweats, but usually concentrated around the under-eye or upper-lip area, brought on by eating particularly rich and delicious desserts…I know I’m not the only one). They have all the standard flavors as well; like vanilla, strawberry, chocolate and a rotating list of specialty flavors like coconut almond and cake batter; all of which are excellent. On my most recent visit I had a honey, vanilla, and cinnamon flavor, which is officially my new favorite.
If you have time for more than a quick stop, I’d recommend settling in and ordering a sandwich and soup combination meal (aptly named “the cowman’s repast”) that includes your choice of soup, a half sandwich, and a little scoop of ice cream for dessert. The soups and some of the sandwiches are part of a rotating menu that changes every day, so every time you go you have something new to try. Last time I went, the featured soup flavor was a creamy red pepper that managed to be rich and comforting without being too heavy. My sandwich was a substantial half meatball sub that was the real deal: bright, flavorful sauce that didn’t lean too heavily (as many inferior sauces do) on sugar, tomato paste, or herbs and well seasoned meatballs that tasted homemade, topped with a bit of parmesan cheese. My dad went for the “dairymaid’s delight” that included a cup of soup, a biscuit, local cheese and fruit with a small ice cream.
On our last trip, we arrived right around dusk and it was too dark and chilly to take advantage of the large outdoor patio. When the days get a little longer and the nights a little warmer, the patio will be packed with people hanging out under the string lights, probably listening to a local band while they eat and visit. And I will be back to join them.
Before you leave, be sure to check out the fridges – they are filled with locally raised meats, homemade sausage, locally made cheese, eggs from local free-range chickens, and organic local milk. Do you see how many times I just said LOCAL? I also happen to know from personal experience that the Creswell garlic and chive cheddar makes a bangin’ grilled cheese.
Marylanders, forget hiking, biking, and kayaking. This spring, get back to nature by eating. Preferably at Broom’s Bloom Dairy.
Broom’s Bloom Dairy
1700 S. Fountain Green Road (MD 543)
Bel Air, MD 21015