FireFly Farms Supports Governor's Buy Local Cook Out

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FireFly Farms (http://www.fireflyfarms.com), producer of artisan goat cheeses from Mountain Maryland's Garrett County, proudly announces their support for Maryland Governor Martin O'Malley's Buy Local Cook Out event held today at the Governor's House in Annapolis.

Both of FireFly Farms internationally award-winning blue cheeses, MountainTop Bleu™ and Black & Blue™ will be featured in a selected recipe prepared and served at the Governor's house today. We're thrilled and wish the best to all the chefs.

FireFly Farms (http://www.fireflyfarms.com), producer of artisan goat cheeses from Mountain Maryland's Garrett County, proudly announces their support for Maryland Governor Martin O'Malley's Buy Local Cook Out event held today at the Governor's House in Annapolis.

Earlier this year, the Governor issued a recipe invitation to regional chefs. (http://www.marylandsbest.net/pdf/recipe_invitation.pdf) Chefs were invited to "submit recipes that represent Maryland's Best Bounty" in six categories: Appetizer, Side or Salad Dish, Beverage, Main Dish, Dessert, and Table Decorations. Recipes were selected based on "creativity, availability of ingredients, geographic representation, and maximum use of local ingredients. Selected recipe entries are being prepared and served today at the Governor's Buy Local Cook Out event.

"We were so honored to work with two chefs who had been selected to prepare their dishes at the event," observes Mike Koch, FireFly Farms President. "Both of FireFly Farms internationally award-winning blue cheeses, MountainTop Bleu™ and Black & Blue™ will be featured in a selected recipe prepared and served at the Governor's house today. We're thrilled and wish the best to all the chefs."

FireFly Farm's MountainTop Bleu is being served in a recipe submitted by chef Rob Plant from Blue Wind Gourmet and Ken Korando of Solomon's Island Winery: Land O'Lakes Seared Buffalo Strips Over Friendly Hall Farm Field Greens, Caramelized Onions and FireFly Farms MountainTop Bleu Cheese Served with Vinaigrette from a Reduction of Solomon's Island Mendana.

FireFly Farm's Black & Blue is being served in a recipe submitted by chef Martin Saylor of East Coast Fresh Cuts - Coastal Sunbelt Produce: Eastern Shore Crab Roll with Watermelon Salad.

"We are ecstatic," shared Matt Cedro, FireFly's head cheese maker. "We are so proud of all of our cheeses, but these two goat's milk blue cheeses are winning a good bit of attention." "We're also proud of our local family-farming partners who provide us with such high quality raw material to work with!"

In addition to these entries, FireFly Farms will be serving two other of its cheeses to guests at the Governor's House event: Merry Goat Round™ with Caramelized Onions and Allegheny Chevre™ with Chimichurri and Fresh Cucumbers & Tomatoes. Delicious local produce was provided by Garrett County's own Backbone Food Farm and DeBerry Farm.

"Increasing our awareness of local food and local farms is an important thing," suggested Savage River Lodge's Jan Russell, who also serves on the multi-county Mountain Maryland Green Committee recently started by Economic Development Offices in Garrett County and Allegany County. "Our support for local food and local economies is one of the best and easiest ways that we can begin to lessen our environmental impact." Savage River Lodge serves FireFly Farms Allegheny Chevre on its Baby Spinach Salad.

About FireFly Farms:
Established in 2000, FireFly Farms is dedicated to the art of cheese making. FireFly Farm's artisan goat cheeses are made according to time-honored tradition - they are produced and ripened with handmade care. Our aged cheeses are ripened naturally in a specially constructed aging room - we shun short cuts and artificial techniques aimed at increasing yield or shelf life at the expense of quality. At FireFly, we believe in the interdependence of people with one another and with our environment, and we are committed to caring for the land and protecting biodiversity for today's communities and future generations.

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MICHAEL KOCH
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