buy local cookout

August 22, 2013

Secretary’s Column: MaryLAND of Agriculture

The column below by Secretary Buddy Hance appeared in the Aug. 17, 2013 issue of the Lancaster Farmer. Secretary Hance will contribute a regular column to the paper in the future.

Secretary Buddy Hance

Secretary Buddy Hance

By Buddy Hance
Secretary, Maryland Department of Agriculture

Maryland’s agricultural production is as diverse as the state and second to none in its importance to the state’s economy, environment, food supply and quality of life. I appreciate the opportunity to provide you with a periodic update on Maryland agriculture.

Cover Crop Seed Standards Relaxed

Since weather conditions this spring have impacted seed quality, the Maryland Department of Agriculture (MDA) will allow farmers to plant small grain seed stock that has a germination rate less than the 80 percent required by the Cover Crop Program as long as farmers establish an adequate cover crop stand. Farmers can continue to use farm-grown seed for the Cover Crop Program provided the crop achieves nutrient benefits for Maryland waterways and the Chesapeake Bay. The newly announced seed option relaxes only the germination standard and the minimum seeding rate. All other seed quality criteria must be met. Soil conservation districts, which administer the program, will check fields this fall that are planted with substandard seed to ensure stand establishment meets density requirements. Farmers should consult with local University of Maryland Extension staff for information on recommended seeding rates. We made this adjustment to help farmers avoid the negative economic impact posed by poor seed quality and to address the possibility that cover crop acreage could decline because of problems with seed quality and the availability of alternative seed sources. 

Ice Cream Trail Open and Ready for Trailblazers!

Deputy Secretary Mary Ellen Setting and Secretary Buddy Hance present 2013 passports to Megan Kilby and her son Will during the launch of the 2013 trail at Kilby Cream.

Deputy Secretary Mary Ellen Setting and Secretary Buddy Hance present 2013 passports to Megan Kilby and her son Will during the launch of the 2013 trail at Kilby Cream in Cecil County.

Now two-years-old, the Maryland’s Best Ice Cream Trail is a delicious adventure for Marylanders and visitors alike. Eight dairy farms that operate creameries and sell ice cream directly to consumers make up the trail. If you’re traveling to popular vacation destinations in Maryland this summer – whether to the mountains of western Maryland or the beaches of Ocean City – you might be able to make at least one stop on the trail without going far out of your way.

We encourage everyone to pick up an Ice Cream Trail Passport, answer a question about Maryland dairies at each of the eight farms and get their passport stamped at each stop. Participants have until Sept. 16 to mail their completed “passports” to MDA to be entered into a drawing for prizes.

MDA also offers a Maryland’s Best Geocaching Ice Cream Trail, in which participants use handheld GPS devices and iPhones to find hidden “caches.”

The success of this promotion indicates that citizens are becoming more interested in where their food comes from and who produces it. The promotion also helps increase the profit margin of farms that have diversified their operations to remain sustainable. Maryland’s Ice Cream Trail is a joint promotion supported by MDA and the Mid-Atlantic Dairy Associations.

The Sixth Annual Buy Local Cookout is planned for July 25.

MAR-DELicious Watermelons Promoted for Seventh Year

The Maryland and Delaware Departments of Agriculture joined with the Mar-Del Watermelon Association for the seventh summer to tap into consumers’ desire to buy locally grown food and support local farmers. Farming communities in Delaware and the Eastern Shore of Maryland have long brought fresh, nutritious produce to larger cities in the Chesapeake Bay region. The Laurel (DE) Auction Market has served as a primary marketing point for watermelons since the 1940s. As early as 1905, melons grown on the Delmarva Peninsula were shipped by rail to markets in the cities.

Maryland welcomed watermelon royalty for several special promotional events this month. We participated in the world’s largest crab feast at the Navy-Marine Corps Memorial Stadium hosted by the Rotary Club in Annapolis. There, I handed out watermelon slices with National Watermelon Queen Amber Nolin, Mar-Del Watermelon Queen Chelsey Procino, Florida Watermelon Queen Brandi Harrison, Georgia Watermelon Queen Carol Anne Mitchell, South Carolina Watermelon Queen Catherine Woodtich, and national and Mar-Del watermelon farmers. The Mar-Del Watermelon Queen also participated in store promotions at Whole Foods Markets and Wegmans.

Governor’s Buy Local Cookout A Success

Coming Soon!

Maryland Governor Martin O’Malley and First Lady Katie O’Malley hosted the sixth annual Buy Local Cookout in Annapolis last month to recognize Maryland’s Buy Local Challenge Week. The Challenge encourages Marylanders to eat at least one locally grown, produced or harvested product each day. Governor O’Malley designated July 20-28 as “Buy Local Challenge Week” to raise awareness about the benefits of local farms and food. The Buy Local Challenge, created in 2006 by the Southern Maryland Agricultural Development Commission, has grown into a statewide initiative and continues to grow.

In March, Governor O’Malley invited teams of chefs and at least one farmer, waterman or producer to submit recipes featuring locally grown, raised or harvested ingredients. Of the 25 recipes submitted, 14 were selected for the cookout based on their creativity, availability of ingredients, geographic representation, and maximum use of local ingredients. All recipes were published in the 2013 Buy Local Cookout Recipes, which includes wine pairing recommendations from the Maryland Wineries Association. The cookbook is available online at www.mda.maryland.gov.

Agricultural Certainty Program In Development

During the 2013 legislative session, Maryland established the Agricultural Certainty Program, which allows farmers who voluntarily implement the best management practices necessary to meet Chesapeake Bay restoration goals to conduct their business without additional regulations for 10 years. After 10 years, however, farmers must be in full compliance with all regulations in effect at that time.

This innovative approach rewards and monitors the state’s most environmentally, forward-thinking farmers and allows them to develop their business and financial plans with certainty. We think this will help all farmers become more sustainable in the long term.

Maryland Public Television Series on Agricultureimage002

We are excited to announce that MPT’s new series, Maryland Farm and Harvest, which showcases farming operations across the state, will premiere on Tuesday, November 19, at 7:00 p.m. Episodes will repeat Thursdays at 11:30 p.m, Sundays at 6:00 a.m., and Fridays at 6:00 p.m. The program will run for 13 weeks. Be sure to tune in!

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July 12, 2013

Governor O’Malley Announces Local Menu for the 6th Annual Buy Local Cookout; Signature Event Challenges All Marylanders to “Buy Local, Eat Fresh”

The Sixth Annual Buy Local Cookout is planned for July 25.

The Sixth Annual Buy Local Cookout is planned for July 25.

ANNAPOLIS, MD – Governor Martin O’Malley announced today the 16 recipes that will be featured at the 6th Annual Buy Local Cookout, an increasing popular event that will celebrate Maryland’s Buy Local Challenge Week, July 20-28. Recipes for the event, submitted by teams of Maryland chefs and producers, were selected for their availability of ingredients, geographic representation, maximum use of local ingredients and creativity. During Buy Local Week, Marylanders are challenged to eat at least one locally grown, made or harvested product each day.

Governor Martin O’Malley will support the challenge by hosting his sixth annual Buy Local Cookout which will be held at Government House on July 25. Earlier this year, Governor O’Malley invited teams of chefs and producers to submit original recipes for the cookout that highlight the diversity of local products. Some 25 recipes were submitted; and 14 were selected. The Government House chefs will also provide two dishes for the cookout.

“Buying local supports our farmers and our agricultural heritage, creates local jobs and local economies, and helps us create a greener, more sustainable Maryland,” said Governor O’Malley. “Right here in Maryland, our farmers provide the fresh, nutritious food we all need for a diet that is both healthy and delicious. During the Buy Local Challenge Week, Katie and I challenge our fellow Marylanders to purchase locally grown products for their favorite dishes and to try some new local products.”

Governor O'Malley serenades guests at the 2012 Buy Local Cook Out at Government House

Governor O’Malley serenaded guests at the 2012 Buy Local Cookout at Government House

All recipe submissions will be published later this month in the 2013 Buy Local Cookout Recipes, which includes wine pairing recommendations from the Maryland Wineries Association. The cookbook will be free and available online when complete.

The following recipes were selected to be prepared at the cookout:

Appetizer

  • English Pea Toast with Pickled Ramps, submitted by Chef Roger Black of Ten Ten American Bistro in Baltimore. (www.bagbystenten.com) with producer Cunningham Farms in Baltimore County for pickled ramps, English peas, micro greens and radishes.
  • Maryland Corn Fritters with Tomato Salsa, submitted by Chef Katie Moose of Conduit Press (www.conduitpressmd.com) in Talbot County with producer Michelle Wright of Wright’s Market in Wicomico County (www.wrightsmarket.com) for corn, tomatoes, peppers, cilantro, green onions, garlic.
  • Rockfish Sausage with Heirloom Tomato and Roasted Corn Relish, submitted by Chef James Barrett of Azure Restaurant at the Westin Annapolis (www.azureannapolis.com) with local watermen and producer Arnold Farms in Queen Anne’s County for tomatoes, corn, pepper and onions.

Salad/Side Dish

  • Deviled Eggs with Smoked Bacon, Farm Fresh Yogurt and White Balsamic Glaze In Bibb Lettuce Wraps, submitted by Chef Craig Sewell of A Cook’s Café in Anne Arundel County (www.acookscafe.com) with producers David Smith of Springfield Farm in Baltimore County (www.ourspringfieldfarm.com) for eggs and smoked bacon; and Bobby Prigelof Prigel Family Creamery in Baltimore County (www.prigelfamilycreamery.com) for plain yogurt; and Baywater Greens in Wicomico County (www.baywatergreens.com) for hydroponic bibb lettuce.
  • Stuffed Zucchini, submitted by Chef Travis Szerensits of The Manor Tavern (http://www.themanortavern.com/) in Baltimore County with producers Jon Shaw of BaltimOrganic in Baltimore County (www.baltimorganic.com) for asparagus, heirloom tomatoes and radish.
  • Cucumber and Watermelon Salad with Maple Thyme Vinaigrette, submitted by Chef Daniel Elardo of Zeffert & Gold Catering in Baltimore (www.zeffertandgold.com) with producers Bartenfelder Farms in Baltimore County for cucumbers, watermelon, thyme; Lindemann’s Apiary in Carroll County for honey; Distillery Lane Ciderworks of Frederick County (distillerylaneciderworks.com/) for apple cider vinegar; and S & S Maple Camp of Allegany County (www.ssmaplecamp.com) for maple syrup.

Entrées

  • Bison Ravioli in Bay Blue Mornay Sauce, submitted by Chef David Hayes of Bistro St. Michaels in Talbot County (www.bistrostmichaels.com) with producers Holly Foster of Chapel’s Country Creamery in Talbot County (www.chapelscountrycreamery.com) for milk, garlic and chive chedder and bay blue cheese; and Bill Edwards of SB Farms in Dorchester County (www.sbfarmsinc.com) for bison roast; and Baywater Greens in Wicomico County (www.baywatergreens.com) for micro greens – arugula and red russian kale.
  • Chesapeake Soft Crab with Road Stand Relish, submitted by Chef Paul Bartlett of Phillips Crab Deck in Annapolis (www.kitchensolutionsconsulting.com) with producers John Walton of Walton’s Seafood in Charles County for Maryland soft crabs; and Piscataway Farms in Clinton for tomatoes and cucumbers
  • Gunpowder Farms Bison Burger with Smoked Bacon, Goat Cheddar, Marinated Tomato, and Hot Mix, submitted by Chef Bradley Willits of B&O American Brasserie in Baltimore (www.bandorestaurant.com) with producers Trey Lewis of Gunpowder Bison & Trading Co. in Baltimore County (www.gunpowderbison.com) for ground bison; Alice Orzechowski of Caprikorn Farms in Washington County (www.kidslovegoatmilk.com) for goat cheddar cheese; Denzell Mitchell of Five Seed Farms in Baltimore City (http://fiveseedsfarm.com) for tomatoes; and Steve Blaes of Full Circle Urban Farms in Baltimore City (https://www.facebook.com/FullCircleUrbanFarm) for micro hot mix.
  • Honey Brined Smokey Rub Chicken with Quick Pickle Salad and Chesapeake Lettuce Bouquet, submitted by Chef Bryan Davis of The Classic Catering People in Baltimore County (www.classiccatering.com) with producers Jesse Albright of Albright Farms in Baltimore County (www.albrightfarms.net) for chicken and cucumbers; Barbie Maniscalco of Chesapeake Greenhouse, LLC (www.wegrowlettuce.com) of Queen Anne’s County for lettuce; and Jim Roberts of Bees By The Bay in Baltimore County (www.beesbythebay.com) for honey.
  • Chesapeake Crabcake with Corncake, Eastern Shore Melon Salad, submitted by Chef Martin Saylor of Coastal Sunbelt Produce Company in Howard County (www.coastalsunbelt.com) with producers Margret Frothingham and Bob Arnold of Arnold Farms of Queen Anne’s County for corn, onions, herbs, watermelon, cantaloupe, peppers, and cucumbers; Rich Evanusa of Beach to Bay Seafood of Somerset County for crabmeat.
  • Tandoori Beef with Honeydew Tzatziki, submitted by Government House Chefs Medford Canby, Cathy Ferguson, and Charles (Buz) Porciello with producers Roseda Beef (www.rosedabeef.com) of Baltimore County for beef tenderloin and Bobby Prigel of Prigel Family Creamery (www.prigelfamilycreamery.comof Baltimore County for plain yogurt.

Dessert

  • Gertrude’s Charolettetown Farm Ricotta Doughnuts with Peach Caramel Sauce, submitted by Chef Douglas Wetzel of Gertrude’s in Baltimore (www.gertrudesbaltimore.com) with producers Pam Miller of Charlottetown Farm in Baltimore County (www.charlottetownfarm.com) for fresh goat ricotta; Emily Zaas of Black Rock Orchard in Carroll County for peaches (twitter.com/BlackRockOrchrd); and Valerie Smith of Springfield Farm in Baltimore County (www.ourspringfieldfarm.com) for eggs.
  • Honey and Goat Cheese Ice Cream, submitted by Government House Chefs Medford Canby, Cathy Ferguson, and Charles (Buz) Porciello with with producer Firefly Farms (www.fireflyfarms.com) of Garrett County for chevre goat cheese.

Beverage

  • Mint and Sage Lemonade, submitted by Chef Dana Sutton of Evensong Farm (www.evensong-farm.com) with producers Julie Stinar of Evensong Farm in Washington County for herbs.
  • Richardson’s Watermelon Sorbet Wine Float with Lime Pepper Foam, submitted by Chef Ben Simpkins of Richardson Farms (www.richardsonfarms.net) with producers Les Richardson of Richardson Farms in Baltimore County(www.richardsonfarms.net) for watermelon; and Susan Renner of Boordy in Baltimore County (www.boordy.com) for ice wine.

The Maryland Wineries Association and Honest Tea are donating products to the cookout as are Amberfields Malting and Brewing and Monocacy Brewing Company. (The beer is brewed by Monocacy Brewing Company in Frederick using malted rye from Amber Fields Malting and Brewing Company in Keymar.) In addition, five of the creameries on Maryland’s Best Ice Cream Trail are donating ice cream: Prigel Family Creamery, Kilby Cream, Keyes Creamery, South Mountain Creamery, and Misty Meadows Farm Creamery.

In its 2010 and 2012 Policy Choices Survey, the University of Baltimore Schaefer Center for Public Policy found that more than 78 percent of Marylanders said they want to buy produce grown by a Maryland farmer. The goal of the Buy Local Challenge is to raise awareness about the benefits of local farms and food so that Marylanders will become more familiar and more frequent consumers of fresh, local products. The Buy Local Challenge was created in 2006 by the Southern Maryland Agricultural Development Commission and has grown into a statewide initiative.

Buying locally is key to ensuring a smart, green and growing future for Maryland families. It preserves farmland, protects the environment, bolsters local economies, and provides wholesome, nutritious, great-tasting fresh food.

Learn more about Maryland’s Buy Local Week Challenge and sign up to take the pledge.

Find local Maryland products, locate a farmers market and more online at: www.marylandsbest.net. Sources of local seafood can be found at www.marylandseafood.org.

For more benefits of buying local.

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July 20, 2012

GOVERNOR AND FIRST LADY HOST FIFTH ANNUAL BUY LOCAL COOKOUT

ANNAPOLIS, MD (July 19, 2012) Governor Martin O’Malley and First Lady Katie O’Malley today hosted the fifth annual Buy Local Cookout at Government House and officially kicked-off Maryland’s Buy Local Challenge Week, which encourages Marylanders to incorporate at least one locally grown, produced or harvested product into their meals each day.  Governor O’Malley designated July 21-29 as “Buy Local Challenge Week” to raise awareness about the benefits of local farms and food so that Marylanders will become more familiar and more frequent consumers of fresh, local products.

“Buying local supports our farmers and our agricultural heritage, it supports local jobs and local economies, and it helps us create a greener, more sustainable Maryland,” said Governor O’Malley. “During the five years we have hosted this kick-off event, the Buy Local Challenge has become increasingly popular. Right here in Maryland, our farmers provide the fresh, nutritious food we all need for a diet that is both healthy and delicious. Katie and I challenge our fellow Marylanders to purchase locally grown products for their favorite dishes and to try some new local products.”

The Buy Local Challenge, created in 2006 by the Southern Maryland Agricultural Development Commission, has grown into a statewide initiative that began five years ago and has continued to grow. In its 2010 Policy Choices Survey, the University of Baltimore Schaefer Center for Public Policy found that more than 78 percent of Marylanders said they want to buy produce grown by a Maryland farmer.

“It is easier to buy local than ever before and we want residents to take advantage of those opportunities,” said Agriculture Secretary Buddy Hance. “Today, there are more than 130 farmers’ markets in Maryland, and community supported agriculture farms are thriving. Grocery stores are tapping into the demand for local farm products while saving transportation costs to bring the most nutritious, great-tasting food to our plates. The number of pick-your-own operations, roadside farm stands, and on-farm markets is growing too.”

In May, Governor O’Malley invited teams of chefs and at least one farmer, waterman or producer to submit recipes featuring locally grown, raised or harvested ingredients. Of the 27 recipes submitted by chef/producer teams, 17 were selected for the cookout based on their creativity, availability of ingredients, geographic representation, and maximum use of local ingredients. All recipe submissions were compiled and published in the 2012 Buy Local Cookout Recipes, which includes wine paring recommendations from the Maryland Wineries Association. The cookbook is available online here.

The cookbook was published by Apprentice House, the country’s only campus-based, student-staffed book publishing company. Directed by professors and industry professionals, it is a non-profit activity of the Communication Department at Loyola University Maryland. This dual responsibility as publishers and educators creates an unprecedented collaborative environment among faculty and students, while teaching tomorrow’s editors, designers, and marketers.

In addition to the selected chefs and producers, several enterprises donated products for the cookout, including Amber Fields Malting and Brewing Company, Chesapeake Roasting Company, Homestead Gardens, Kilby Cream, Roseda Beef, Honest Tea, Prigel Family Creamery, Maryland Wineries Association, Taharka Brothers, and Willow Oak Flower and Herb Farm.

Attendees included farmers; food buyers from groceries, restaurants and institutions; chefs; and “buy local” advocates.

To learn more about Maryland’s Buy Local Week Challenge and sign up to take the pledge to eat local, click here. New this year, the Buy Local Challenge mobile web site enables participants to take the pledge while on the go and is an easy way to share the challenge with friends. Find local Maryland products, locate a farmers market and more online here. Sources of local seafood can be found at here.

Click the following links for additional information


July 10, 2012

Governor O’Malley to host Buy Local Cookout

ANNAPOLIS, MD (July 10, 2012) – Governor and First Lady O’Malley will host the fifth annual “Buy Local” cookout to officially kick-off Maryland’s “Buy Local Challenge” week, which challenges Marylanders to incorporate at least one locally-grown, produced or harvested product into their meals each day.  At the Governor’s cookout, 16 teams of local producers and chefs will prepare creative recipes showcasing the diversity of local products available in Maryland.  Government House chefs will also prepare a few favorites recipes of theirs and the O’Malley family featuring local products.

“Buy Local Challenge” week is July 21-29.  Buying locally is key to ensuring a smart, green and growing future for Maryland families. It preserves farmland, protects the environment, bolsters local economies, and provides wholesome, nutritious, great-tasting fresh food.

______________________________________________________________________________

WHAT:         Governor and First Lady O’Malley to host annual “Buy Local” Cookout and kick-off “Buy Local Challenge” Week

WHEN:         Thursday, July 19, from 6 p.m. to 8 p.m.

WHERE:       Government House, 110 State Circle, Annapolis, MD

NOTE:           Event is by INVITATION ONLY and RSVP is REQUIRED for all members of the media and all attendees to gain access to Government House. 

RSVP to Julie Oberg at 410-841-5888 or julie.oberg@maryland.gov or Vanessa Orlando at 410-841-5889 or vanessa.orlando@maryland.gov.


June 14, 2012

Governor O’Malley Announces Local Menu for the 5th Annual Buy Local Cookout

ANNAPOLIS, MD (June 14, 2012) –  Governor Martin O’Malley announced today the 16 recipes that will be featured at the 5th Annual Buy Local Cookout, an increasing popular event that will kick off Maryland’s Buy Local Challenge Week, July 21-29. Recipes for the event, submitted by teams of Maryland chefs and producers, were selected for their creativity, availability of ingredients, geographic representation, and maximum use of local ingredients. During Buy Local week, Marylanders are challenged to eat at least one locally grown, made or harvested product each day.

“We are excited by the variety of recipes and ingredients presented to showcase the abundance of local products available in Maryland, and some of the many ways they can be prepared,” said Governor O’Malley. “We challenge all Maryland residents, institutions and organizations to buy local products and help strengthen our State’s economy, preserve farmland, sustain a healthy environment, and provide a fresh, nutritious diet for our families.”

The 5th annual Governor’s Buy Local Cookout will be held Thursday, July 19, at the Government House in Annapolis. Attendance is by invitation only. For the past five years, Governor O’Malley has invited Maryland chefs, working with at least one Maryland farmer, waterman or producer, to submit recipes featuring locally grown, raised or harvested ingredients. Some 27 recipes for appetizers, side dishes or salads, entrées, desserts, and beverages were submitted this year. All recipe submissions, along with wine pairing recommendations from the Maryland Wine Association, will be published online beginning July 19. These recipes will also be featured in the 2012 Maryland Buy Local Cookout Recipes book, to be published by the Maryland Department of Agriculture and released at the cookout. To find local products near you, including farmers markets, farm stands and specific produce, visit www.marylandsbest.net. For details on the 2012 Buy Local Challenge, visit: www.buy-local-challenge.com.

The following recipes were selected to be prepared at the cookout. In addition to these recipes, Government House chefs will prepare a few favorites of theirs and the O’Malley family.

Appetizer: “Three Goats Gruff”  Stuffed Marinated Goat Meat Balls
•    Chef: Natoma “Cookie” Vargason, Cookie’s Cooking Company (Washington County)
•    Producer: Jeanne Dietz-Band, Many Rocks Farm – ground goat meat (Washington County)
•    Producer: Alice Orzechowski, Caprikorn Farm – goat cheese gouda (Washington County)

Appetizer: Honey Mustard Crusted Scallop with Peach Salsa on Crispy Tortilla Chip
•    Chef: Joann Redden, The Lily Pad Cafe & Catering (Caroline County)
•    Producer: Wenfei Uva, Seaberry Farm – Red Haven peaches (Caroline County)
•    Producer: Darlene Goehringer, Pops Old Place – peppers and dill (Caroline County)

Appetizer: Slow-Cooked Roseda Short Rib and Grilled Harris Orchard Peach Salad with Hand-pulled Mozzarella and Asparagus Slaw
•    Chef: James Barrett, Azure Restaurant at the Westin Annapolis (Anne Arundel)
•    Producer: Roseda Beef – beef shortribs (Baltimore County)
•    Producer: Peggy Campanella, Harris Orchard – peaches and honey (Anne Arundel)
•    Producer: Bill Crispens, Crispens Farm & Greenhouse – asparagus (Anne Arundel)

Salad: Cornmeal Dusted Fried Oysters over a Maryland Silver Queen Corn, Tomato and Peach Salad with a Lemon, Cayenne and Basil Aioli
•    Chef: Bryan Bernstein, Saval Foodservice (Baltimore)
•    Producer:   Jim Schillinger, Schillinger’s Farm – tomatoes, corn, peaches (Anne Arundel)
•    Producer:   Timmy Reeves, Shell Game (ship) – oysters

Salad: Herrington’s Crab Salad
•    Chef: Michael Archibald, Herrington on the Bay (Anne Arundel County)
•    Producer: Joe Swann, Swann Farms – corn and tomatoes (Calvert County)
•    Producer: Joe Spurry, Bay Hundred Seafood –  crabmeat (Talbot County)

Entree: Cherrywood Fiesta Herb Encrusted Chicken
•    Chef: Frank Leake, Future Care Cherrywood Health and Rehabilitation (Baltimore County)
•    Producer:  Tom Reynolds, Farmer Tom’s Farm Fresh – chicken, bacon, heirloom tomatoes, corn, herbs, honey, peppers, zucchini, squash (Baltimore County)

Entree:  Chesapeake Bay Rockfish Imperial, Eastern Shore Corn Salad, Tomato Jam
•    Chef:  Martin Saylor, Coastal Sunbelt Produce Company (Howard County)
•    Producer:  Margaret Frothingham, Arnold Farms –peppers, corn, cucumbers, onions, cherry tomatoes, herbs, heirloom tomatoes (Kent County)
•    Producer:  Rich Evanusa, Beach To Bay Seafood – rockfish and crabmeat (Somerset County)

Entree:   Grilled Lemongrass Beef with Grilled Peaches and Peanut Sauce.
•    Chef:  James Ricciuti, Ricciuti’s Restaurant (Montgomery County)
•    Producer:  James Brannon, Roseda Beef – sirloin beef (Baltimore County)
•    Producer:  Stanton Gill, Falcon Ridge Farm – peaches (Howard County)

Entree: Grilled Roseda Flatiron with a Crab and Mustard Green Salad and Infused Crab Butter
•    Chef: Patrick Morrow, Ryleigh’s Oyster (Baltimore)
•    Producer: James Brannon, Roseda Black Angus Farm –flatiron steak (Baltimore County)
•    Producer: Big City Farms – mustard greens (Baltimore)
•    Producer: J.M. Clayton – crab fat and crabmeat (Dorchester County)

Entree: Gunpowder Bison Brisket Rachel Sandwiches
•    Chef: Jesse Sandlin, Gunpowder Bison & Trading Catering (Baltimore)
•    Producer: Trey Lewis, Gunpowder Bison & Trading Co – bison brisket (Baltimore County)

Entree: Rumbleway Farm Chicken Confit with Roasted Tomato Succotash on Johnnycakes
•    Chef: John Shields, Gertrude’s at the Baltimore Museum of Art (Baltimore City)
•    Producer: Robin Way, Rumbleway Farm – chicken (Cecil County)
•    Producer: Randy Sowers, South Mountain Creamery – milk, butter (Frederick County)
•    Producer: Robert Knopp, Knopp Farm –  tomatoes (Anne Arundel County)
•    Producer: Joesph Bartenfelder’s  Farm – lima beans (Baltimore)
•    Producer: Joan and Drew Norman, One Straw Farm – corn (Baltimore County)
•    Producer: Gardener’s Gourmet – basil (Carroll County)
•    Producer: Ferguson Family Farm – bacon (Baltimore County )

Entree:  Tongue & Cheek Tacos
•    Chef: Michael Cleary, Bon Appetit at St. John’s College  (Anne Arundel)
•    Producer: Mike Brannon, Roseda/Old Line Meats – beef tongue and cheek  (Baltimore County)

Dessert: Caprikorn Dessert Truffles Featuring Lord Baltimore Port & Dark Chocolate
•    Chef: Nancey Veldran, Corporate Chef – Caprikorn Farms LLC (Washington County)
•    Producer: Alice Orzechowski, Caprikorn Farms –  chevre goat cheese (Washington County)
•    Producer: Carol Wilson, Elk Run Vineyards – Lord Baltimore Port Wine (Carroll County)

Dessert: Poached Pears
•    Chef: Carlee Steele, Cecil County Public Schools (Cecil County)
•    Producer:   Ann Harlan, White Marsh Orchards – pears (Queen Anne’s County)

Beverage: Bloody Mary Granita with cold smoked blue crab claw, lemon pepper scented bacon, grilled celery root, gremonata crusted shrimp
•    Chef:  Ben Simpkins, Richardson Farms (Baltimore County)
•    Producer:   Les Richardson, Richardson Farms – tomatoes  (Baltimore County)

Beverage: Royelle Hampton Cuvée Brut Rosé,  Methode Champenoise Sparkling Wine
•    Chef: Ray Brasfield, Cygnus Wine Cellars (Carroll County)
•    Producer: Ray Brasfield, Brasfield Family Vineyard – Vidal Blanc winegrapes
•    Producer: Bob & Marion White, Quail Vineyards – Chancellor winegrapes (Carroll County)

Notes to reporters and editors:

1.    The Governor’s Cookout on July 19 is by invitation only. Press is invited but must RSVP to gain entry.

2.    The full recipes will be made available on July 19 by press release, recipe book and Internet. If your deadline requires access to the recipes prior to July 19 for publication over the weekend or other nearby date, please call to discuss embargoed release of the recipes. Thank you.


May 18, 2012

Governor O’Malley Invites Recipes for Annual Buy Local Cookout

RECIPE SUBMISSION DEADLINE EXTENDED TO MAY 28


April 20, 2012

Governor O’Malley Invites Recipes for Annual Buy Local Cookout

ANNAPOLIS, MD (April 20, 2012) – Governor Martin O’Malley invites chefs using Maryland ingredients from Maryland sources to submit original recipes for the Fifth Annual “Buy Local Cookout,” which will be held at Government House in Annapolis on Thursday, July 19. Recipes must be submitted by a chef and include products from at least one Maryland farmer, waterman, or other producer. The cookout is the increasingly popular kick-off event for the statewide Buy Local Challenge Week (July 21-29), during which all Marylanders are encouraged to eat at least one local product each day of the week. Recipe submissions are due May 21.

“Hosting the Buy Local Cookout has become an annual celebration of Maryland’s bounty and gives us the opportunity to feature local chefs, farmers and other producers,” said Governor O’Malley. “Maryland has such a strong agricultural heritage. When we ‘buy local,’ we are helping to preserve and support that heritage. The recipes that are submitted every year are always delicious and show off the best of what Maryland has to offer. I look forward to seeing this year’s culinary innovations.”

Recipes that represent Maryland’s best bounty will be chosen in each of the following categories:

  • Appetizer
  • Main dish
  • Side dish or salad
  • Dessert
  • Beverage

Selected teams will have the opportunity to provide, prepare, and share their dish at the Governor’s Cookout.  Chefs should note that recipes may be published in the Maryland Department of Agriculture’s 2012 Maryland Buy Local Cookout Recipes cookbook. For complete rules of entry and additional information.

Recipes should be submitted online here.

If you do not have internet access, contact Karen Fedor at Karen.fedor@maryland.gov or 410-841-5773 for instructions on how to submit a paper application.

For more information about Buy Local Challenge Week.


December 13, 2011

Buy Local for the Holidays

ANNAPOLIS, MD (December 13, 2011) – This holiday season, consider your Maryland agriculture options when purchasing gifts.  Maryland farmers and specialty food and beverage producers offer a wide range of items to enjoy.  Depending on individual tastes, options include a bottle of wine, local artisan cheese, fresh meats, plants, and much more.  For a gift that keeps on giving, why not give a CSA (Community Supported Agriculture) membership.  A year’s share offers months of weekly produce from a Maryland farm. Other local gift ideas involve putting together a gift basket of fresh produce from farmer’s markets or purchasing a gift certificate to a farm bed and breakfast.

“Maryland farmers offer a full range of delicious products that will brighten anyone’s holiday,” said Agriculture Secretary Buddy Hance. “Buying locally grown and produced food is not only a unique gift idea, but also helps to support our family farmers and local economy.”

According to the most recent agricultural census completed in 2007 by the USDA National Agricultural Statistics Service, there were 12,549 farms marketing products through CSA programs in the United States and 161 in Maryland.  In addition, in the United States there were 78,418 farms producing and selling value-added products, with 683 in Maryland.

To find Maryland agriculture products to give as gifts, visit the “Find Me Local” section of www.marylandsbest.net.  The web site, which is serviced by the Maryland Department of Agriculture’s Office of Marketing, lists numerous Maryland farmers and specialty food and beverage producers.  Also check out the video profile of Talbot County’s Chapel Creamery, one of the state’s best producers of artisanal cheeses.

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July 21, 2011

GOVERNOR, FIRST LADY O’MALLEY HOST FOURTH ANNUAL BUY LOCAL COOKOUT

ANNAPOLIS, MD (July 21, 2011) – Governor and First Lady O’Malley today, joined by U.S. Secretary of Agriculture Tom Vilsack, hosted the fourth annual “Buy Local” cookout and officially kicked-off Maryland’s “Buy Local Challenge” week, which encourages Marylanders to incorporate at least one locally-grown, produced or harvested product into their meals each day. They also announced Holly Emmons, food services manager at Union Hospital, and Craig Sewell, owner of Cook’s Café, as recipients of this year’s Smart Green and Growing Buy Local Agricultural Challenge Awards.

Governor O’Malley has designated July 23-31, 2011 as “Buy Local Challenge Week” in Maryland to raise awareness about the benefits of local farms and food so that the use of fresh, local products among consumers becomes more familiar and more frequent. The cookout featured recipes from 17 teams of local producers and chefs from across the State showcasing the diversity of local products available in Maryland.

“Katie and I challenge all Maryland residents, institutions and organizations to expand their purchases of locally grown products for their favorite dishes and to try some new ones,” said Governor O’Malley. “Buying locally is key to ensuring a Smart, Green and Growing future for Maryland families. It preserves farmland, protects the environment, keeps our money in Maryland while creating and saving jobs, and provides fresh, nutritious food for a healthy diet. We are committed to the success of our agricultural industry and are delighted to host this cookout to make Marylanders aware of all of the locally-grown options our State has to offer.”

Prior to the cookout, USDA Secretary Vilsack held a roundtable forum with more than two dozen farmers to talk about issues facing Maryland producers today. “The Obama Administration is committed to developing local and regional markets to provide new income opportunities for farmers and to connect consumers with locally-grown food produced right in their communities,” said Vilsack. “Today’s discussion with local producers was an opportunity to highlight the diversity and strength of Maryland agriculture and the state’s commitment to promoting new agricultural marketing opportunities that will create jobs and help rural communities thrive.”

For this year’s Buy Local Cookout, 17 teams of local producers and chefs were selected to showcase the diversity of local products available in Maryland for farmers; food buyers from groceries, restaurants and institutions; chefs; and “buy local” advocates on the front lawn of the Government House in Annapolis. The recipes were submitted by chef/producer teams and selected for their creativity, availability of ingredients, geographic representation, and maximum use of local ingredients.

“Including local, seasonal foods in our meals is easier than ever and buying local food helps our farmers, our environment, economy, and the health of our families,” said Agriculture Secretary Buddy Hance. “Today, there are more than 130 farmers’ markets in Maryland. Community Supported Agriculture farms are thriving, and grocery stores are tapping into the demand for local farm and seafood products while saving transportation costs to bring the most nutritious, great-tasting food to our plates. The number of pick-your-own operations, roadside farm stands, and on-farm markets is growing too.”

In addition to the selected chefs and producers, Roseda Beef, Honest Tea, Kilby Cream, Prigel Family Creamery, Maryland Wineries Association, Amber Fields Malting and Brewing Company, and Willow Oak Flower and Herb Farm donated their products for the cookout.

The Challenge, created in 2006 by the Southern Maryland Agricultural Development Commission, has grown since into a statewide initiative. This year, Governor O’Malley invited teams of a chef and one or more farmer, waterman or producer to submit recipes featuring locally grown, raised or harvested ingredients. Nearly 40 recipes were submitted in the categories of appetizers, side dishes or salads, main dishes, desserts, and beverages. All 40 recipe submissions are available online. The Maryland Wineries Association recommended wine pairings for each recipe.

The cookbook is being published by Apprentice House, which is the country’s only campus-based, student-staffed book publishing company. Directed by professors and industry professionals, it is a non-profit activity of the Communication Department at Loyola University Maryland. Using state-of-the-art technology and an experiential learning model of education, Apprentice House publishes books in untraditional ways. This dual responsibility as publishers and educators creates an unprecedented collaborative environment among faculty and students, while teaching tomorrow’s editors, designers, and marketers.

At this year’s cookout, Governor O’Malley presented Holly Emmons and Craig Sewell with the Smart, Green and Growing 2011 Buy Local Agricultural Challenge Awards.

• Holly Emmons, food service manager for Union Hospital (Cecil County), was honored for her leadership in local food sourcing and increasing the sale and purchase of fresh, local and sustainable agricultural products at the hospital. She also implemented the Local Harvest project, which involves selling local farm products through the hospital’s staff cafeteria and coffee shop.

• Craig Sewell, owner of A Cook’s Café (Anne Arundel County), has been using ingredients from Maryland’s Eastern Shore in his meals at Cook’s Café since 2006. He has created a locally grown food distribution network, sourcing food from local farmers for his restaurant and cooking school. He also offers a Market Basket program, which supplies over 250 families in the Greater Annapolis area with locally grown food through a Buyer’s Club and Food Cooperative.

In its 2009 Policy Choices Survey, the University of Baltimore Schaefer Center for Public Policy found that 78 percent of Marylanders want to buy produce that is identified as having been grown by a Maryland farmer.

To find local products, locate a farmers market and to learn more about Maryland’s Buy Local Week Challenge, visit www.marylandsbest.net. Sources of local seafood can be found at www.marylandseafood.org.

Featured Recipes – 2011 Buy Local Challenge Week Cookout

Appetizer: Maryland Summer Peach Soup with Seared Eastern Shore Monkfish and a Local Watermelon Salsa
• Chef: Bryan Bernstein, Saval Foodservice (Howard County)
• Producer: Jim Schillinger, Schillinger’s Farm – watermelon, peaches (Anne Arundel County)
• Producer: Captain Jesse Garner, Old Point Packing – monkfish (Atlantic Ocean)

Appetizer: Springfield Farms Roulade of Spring Lamb with Pine Nuts and Apricots with an Heirloom Tomato Gazpacho
• Chef: Bill Crouse, Chef’s Expressions (Baltimore County)
• Producer: David Smith, Springfield Farms – lamb (Baltimore County)

Appetizer: A Taste Of Richardson Farm: Watermelon Carpaccio, Fire Roasted Corn Ragout, and Hickory Smoked Grape Tomatoes
• Chef: Ben Simpkins, Richardson Farms (Baltimore County)
• Producer: Les Richardson, Richardson Farms – watermelon, sweet corn, grape tomatoes, basil, red peppers, parsley, globe tomatoes, spinach (Baltimore County)

Salad: Soft Shell Crab Salad with Summer Squash, Heirloom Tomatoes and Roasted Garlic Tarragon Dressing
• Chef: Joann Redden, The Lily Pad Cafe & Catering (Caroline County)
• Producer: Dale Dawson, Tuckahoe Seafood – soft shell crabs (Talbot County)
• Producer: Jennifer Sturmer, Hummingbird Farms – tomatoes (Caroline County)
• Producer: Vista Cheesman, St.Helier Farm – baby summer squash, cucumber, squash blossoms (Caroline County)

Entrée: Asian Grilled Flank Steak with Grilled Corn Salad
• Chef: Rasheed Abdurrahman, Wild Onion Café (Prince George’s County)
• Producer: Southern Maryland Meats – beef (Anne Arundel, Calvert, Charles, Prince George’s, St. Mary’s counties)
• Producer: Joseph & Jo-Ann Romano, Golden Leaf Farm – honey (Prince George’s County)
• Producer: Phil & Shelley Miller, Miller Farms – corn, tomatoes, basil (Prince George’s County)

Entrée: Duck…Two Ways
• Chef: Winston Blick, Clementine Restaurant (Baltimore County)
• Producer: Rob Deford, Boordy Vineyards – Cabernet Franc wine (Baltimore County)
• Producer: Joan and Drew Norman, One Straw Farm (Baltimore County)
• Producer: The Zahradka Farm (Baltimore County)

Entrée: Apple Glazed Beef Brisket
• Chef: Edward Bowen, Calvert County Career Center (Calvert County)
• Producer: Jacqueline Bowen, Prosperity Acres – beef (Calvert County)

Entrée: Brined Cherry BBQ Chicken
• Chef: Bryan P. Davis, The Classic Catering People (Baltimore County)
• Producer: Lynne Ferguson, Ferguson Family Farm- heritage chicken (Baltimore County)

Entrée: Grilled Rockfish with Bayou Shrimp Ragout
• Chef: Jake Lydon, Annapolis Seafood Market (Anne Arundel)
• Producer: Luke Howard, Homestead Farms – peppers, onions, celery, corn (Queen Anne’s County)

Entrée: Maryland Crabcakes, Chestertown Chow-Chow, Chesapeake Bay Sauce
• Chef: Martin Saylor, Coastal Sunbelt Produce (Howard County)
• Producer: Margaret Frothingham, Arnold Farms – cabbage, corn, peppers, tomatoes, onions, herbs (Kent County)
• Producer: Richard Evanusa, Captain’s Choice Food products (Somerset County)- crab

Entrée: Washington County Fiesta Blue Chorizo Wraps with Escabeche
• Chef: Natoma “Cookie” Vargason, Cookie’s Cooking Company (Washington County)
• Producer: Jeanne Dietz-Band, Many Rocks Farm – goat chorizo sausage (Washington County)
• Producer: Alice Orzechowski, Caprikorn Farm – goat cheese (Washington County)
• Producer: Ray and Jan Wickline, Blue Faerie Farm – blue potatoes, garlic (Frederick County)
• Producer: Clare Seibert, Clear Spring Creamery – yogurt (Washington County)
• Producer: Carol Myers and Doug Fink, Rights of Man Farm, LLC – carrots (Frederick County)

Entrée: Fusion Bison Tacos
• Chef: Ype Von Hengst, Silver Diner (Montgomery County)
• Producer: Angela and Trey Lewis, Gunpowder Farms – bison sirloin steak (Harford County)
• Producer: Richardson Farms – spinach (Baltimore County)

Dessert: Vanilla Bean French Toast with Lockbriar Farms Straw-Blackberry Compote, Blueberry Blossom Honey Mascarpone, and Crow Farm Bacon
• Chef: Robbie Jester, Harbor House Restaurant (Kent County)
• Producer: Wayne Lockwood, Lockbriar Farm – strawberry, blackberry, blueberry blossom honey (Kent County)
• Producer: Roy and Judy Crow, Crow Farm – bacon (Kent County)
• Producer: Douglas Rae, Against the Grain Bakery – bread (Kent County)

Dessert: Chilled Cantaloupe Soup with Cayenne Coconut Ice Cream
• Chef: James Barrett, Westin Hotel/Azure Restaurant (Anne Arundel County)
• Producer: William Morris, Deep Cove Farms – heirloom tomatoes (Anne Arundel County)
• Producer: Oksana Bocharova, MD Sunrise Farm – onions, peppers, cantaloupe (Anne Arundel County)
• Producer: Allen Colhoun, Ivy Neck Farm – ground beef (Anne Arundel County)

Dessert: Fresh Peach & Honey Cannoli
• Chef: Paul Rodgers, Cecil County Public Schools (Cecil County)
• Producer: Stephen Balderston, Colora Orchards – peaches (Cecil County)

Dessert: Black Rock Orchard Almond-Polenta Cake with Peach & Cherry Honey Compote
• Chef: Douglas Wetzel, Gertrude’s (Baltimore County)
• Producer: David Hockheimer, Black Rock Orchard – cherries and peaches (Carroll County)
• Producer: David Smith, Springfield Farm – eggs (Baltimore County)
• Producer: Randy and Karen Sowers, South Mountain Creamery – milk, butter (Frederick County)

Beverage: ROYELE Rose’ de Noir Brut Rose’ Sparkling Wine
• Chef: Ray Brasfield, Cygnus Wine Cellars (Carroll County)
• Producer: Bob White, Quail Vineyard – Chancellor winegrapes (Carroll County)

Click on the following links for additional information:
• Buy Local Benefits
• Biographies on Producers/Chefs
• Menu Statistics
• 2011 Maryland Buy Local Cookbook


June 15, 2011

Governor O’Malley Announces Recipe Selections for the Buy Local Cookout

ANNAPOLIS, MD (June 15, 2011) –  Governor Martin O’Malley announced today the 17 dishes that will be featured at the cookout he will host to launch the State’s fourth annual Buy Local Challenge Week, July 23-31. Recipes were submitted by chef/producer teams and selected for their creativity, availability of ingredients, geographic representation, and maximum use of local ingredients. During Buy Local week, Marylanders are challenged to eat at least one locally grown, made or harvested product each day.

“We are excited by the diversity of recipes and ingredients presented to showcase the wealth of local products available in Maryland, and some of the many ways they can be prepared,” said Governor O’Malley. “We challenge all Maryland residents, institutions and organizations to buy local products and help strengthen our State’s economy, preserve farmland, sustain a healthy environment, and provide a fresh, nutritious diet for our families.”

The fourth annual Governor’s Buy Local Cookout will be held on Thursday, July 21, at the Government House in Annapolis. (Attendance is by invitation only.) This year, Governor O’Malley invited teams comprised of one chef and at least one farmer, waterman or producer to submit recipes featuring locally grown, raised or harvested ingredients. More than 30 recipes were submitted in the categories of appetizers, side dishes or salads, entrées, desserts, and beverages. All recipe submissions, along with wine pairing recommendations from the Maryland Wine Association, will be published online beginning July 21. These recipes will also be featured in the 2011 Maryland Buy Local Cookout Recipes book, published by the Maryland Department of Agriculture.

For information about the Buy Local Challenge Week and to find local products, visit www.marylandsbest.net.
The following 17 recipes were selected to be prepared at the cookout. In addition to these recipes, Government House chefs will prepare a few favorites of theirs and the O’Malley family.

Appetizer: Maryland Summer Peach Soup with Seared Eastern Shore Monkfish and a Local Watermelon Salsa
•    Chef:  Bryan Bernstein, Saval Foodservice (Howard County)
•    Producer:  Jim Schillinger, Schillinger’s Farm – watermelon, peaches (Anne Arundel County)
•    Producer:  Captain Jesse Garner, Old Point Packing – monkfish (Atlantic Ocean)

Appetizer: Springfield Farms Roulade of Spring Lamb with Pine Nuts and Apricots with an Heirloom Tomato Gazpacho
•    Chef:  Bill Crouse, Chef’s Expressions (Baltimore County)
•    Producer:  David Smith, Springfield Farms – lamb (Baltimore County)

Appetizer: A Taste Of Richardson Farm: Watermelon Carpaccio, Fire Roasted Corn Ragout, and Hickory Smoked Grape Tomatoes
•    Chef:  Ben Simpkins, Richardson Farms (Baltimore County)
•    Producer:  Les Richardson, Richardson Farms – watermelon, sweet corn, grape tomatoes, basil, red peppers, parsley, globe tomatoes, spinach (Baltimore County)

Salad: Soft Shell Crab Salad with Summer Squash, Heirloom Tomatoes and Roasted Garlic Tarragon Dressing
•    Chef: Joann Redden, The Lily Pad Cafe & Catering (Caroline County)
•    Producer:  Dale Dawson, Tuckahoe Seafood – soft shell crabs (Talbot County)
•    Producer:  Jennifer Sturmer, Hummingbird Farms – tomatoes (Caroline County)
•    Producer:  Vista Cheesman, St.Helier Farm – baby summer squash, cucumber, squash blossoms (Caroline County)

Entrée: Asian Grilled Flank Steak with Grilled Corn Salad
•    Chef:  Rasheed Abdurrahman, Wild Onion Café (Prince George’s County)
•    Producer:  Southern Maryland Meats – beef (Anne Arundel, Calvert, Charles, Prince George’s, St. Mary’s counties)
•    Producer:  Joseph & Jo-Ann Romano, Golden Leaf Farm – honey (Prince George’s County)
•    Producer:  Phil & Shelley Miller, Miller Farms – corn, tomatoes, basil (Prince George’s County)

Entrée: Duck…Two Ways
•    Chef:  Winston Blick, Clementine Restaurant (Baltimore County)
•    Producer:  Rob Deford, Boordy Vineyards – Cabernet Franc wine (Baltimore County)
•    Producer:  Joan and Drew Norman, One Straw Farm (Baltimore County)
•    Producer: Ferguson Family Farms (Baltimore County)

Entrée: Apple Glazed Beef Brisket
•    Chef:  Edward Bowen, Calvert County Career Center (Calvert County)
•    Producer:  Jacqueline & Jacob Bowen, Prosperity Acres – beef (Calvert County)

Entrée: Brined Cherry BBQ Chicken
•    Chef:  Bryan P. Davis, The Classic Catering People (Baltimore County)
•    Producer:  Lynne Ferguson, Ferguson Family Farm- heritage chicken (Baltimore County)

Entrée: Grilled Rockfish with Bayou Shrimp Ragout
•    Chef:  Jake Lydon, Annapolis Seafood Market (Anne Arundel)
•    Producer:  Luke Howard, Homestead Farms – peppers, onions, celery, corn (Queen Anne’s County)

Entrée: Maryland Crabcakes, Chestertown Chow-Chow, Chesapeake Bay Sauce
•    Chef:  Martin Saylor, Coastal Sunbelt Produce (Howard County)
•    Producer:  Margaret Frothingham, Arnold Farms – cabbage, corn, peppers, tomatoes, onions, herbs (Kent County)
•    Producer:  Donna Marie Smith, Smith Island Crabmeat Co-Op Inc – crab (Somerset County)

Entrée: Washington County Fiesta Blue Chorizo Wraps with Escabeche
•    Chef:  Natoma “Cookie” Vargason, Cookie’s Cooking Company (Washington County)
•    Producer:  Jeanne Dietz-Band, Many Rocks Farm – goat chorizo sausage (Washington County)
•    Producer:  Alice Orzechowski, Caprikorn Farm – goat cheese (Washington County)
•    Producer:  Ray and Jan Wickline, Blue Faerie Farm – blue potatoes, garlic (Washington County)
•    Producer:  Clare Seibert, Clear Spring Creamery – yogurt (Washington County)
•    Producer:  Carol Myers and Doug Fink, Rights of Man Farm, LLC – carrots (Frederick County)

Entrée: Fusion Bison Tacos
•    Chef:  Ype Von Hengst, Silver Diner (Montgomery County)
•    Producer:  Angela and Trey Lewis, Gunpowder Farms – bison sirloin steak (Harford County)
•    Producer:  Richardson Farms – spinach (Baltimore County)

Dessert: Vanilla Bean French Toast with Lockbriar Farms Straw-Blackberry Compote, Blueberry Blossom Honey Mascarpone, and Crow Farm Bacon
•    Chef:  Robbie Jester, Harbor House Restaurant (Kent County)
•    Producer:  Wayne Lockwood, Lockbriar Farm – strawberry, blackberry, blueberry blossom honey(Kent County)
•    Producer:  Roy and Judy Crow, Crow Farm – bacon (Kent County)
•    Producer:  Douglas Rae, Against the Grain Bakery – bread (Kent County)

Dessert: Chilled Cantaloupe Soup with Cayenne Coconut Ice Cream
•    Chef:  James Barrett, Westin Hotel/Azure Restaurant (Anne Arundel County)
•    Producer:  William Morris, Deep Cove Farms – heirloom tomatoes (Anne Arundel County)
•    Producer:  Oksana Bocharova, MD Sunrise Farm – onions, peppers, cantaloupe (Anne Arundel County)
•    Producer:  Allen Colhoun, Ivy Neck Farm – ground beef (Anne Arundel County)

Dessert: Fresh Peach & Honey Cannoli
•    Chef:  Paul Rodgers, Cecil County Public Schools (Cecil County)
•    Producer:  Stephen Balderston, Colora Orchards – peaches (Cecil County)

Dessert: Black Rock Orchard Almond-Polenta Cake with Peach & Cherry Honey Compote
•    Chef:  Douglas Wetzel, Gertrude’s (Baltimore County)
•    Producer:  David Hockheimer, Black Rock Orchard – cherries and peaches (Carroll County)
•    Producer:  David Smith, Springfield Farm – eggs (Baltimore County)
•    Producer:  Randy and Karen Sowers, South Mountain Creamery – milk, butter (Frederick County)

Beverage: ROYELE Rose’ de Noir Brut Rose’ Sparkling Wine
•    Chef:  Ray Brasfield, Cygnus Wine Cellars (Carroll County)
•    Producer:  Bob White, Quail Vineyard – Chancellor winegrapes (Carroll County)

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Notes to reporters and editors:
1.    The Governor’s Cookout on July 21 is by invitation only. Press is invited but must RSVP to gain entry.
2.    The full recipes will be made available on July 21 by press release, recipe book and Internet. If your deadline requires access to the recipes prior to July 21 for publication over the weekend or other nearby date, please call to discuss embargoed release of the recipes. Thank you.


May 4, 2011

Governor O’Malley Invites Recipes for Annual Buy Local Cookout

ANNAPOLIS, MD (May 4, 2011) –  Governor Martin O’Malley invites teams made up of a chef and one or more farmer, waterman, or producer to submit original recipes using local ingredients for Maryland’s 4th annual “Buy Local Cookout,” to be held at Government House in Annapolis on Thursday, July 21, 2011.  The cookout is the signature kick-off event for the statewide Buy Local Challenge Week (July 23-31), during which all Marylanders are encouraged to eat at least one local product each day of the week. Entries are due June 1.

“We are very excited to feature local chefs, farmers and products at the ‘Buy Local’ cookout,” said Governor O’Malley. “The key to Maryland’s unique character can be found in our land and water along with those Marylanders who harvest it. When we purchase and eat fresh, local products, we are providing strong nutrition, strengthening our local economy, and preserving open space by keeping farmers on the land. Together, we can move towards a Smart, Green and Growing future for all Marylanders.”

Recipes that represent Maryland’s Best Bounty will be chosen in each of the following categories:

  • Appetizer
  • Main dish
  • Side dish or salad
  • Dessert
  • Beverage

Those interested should submit recipes to: Maryland’s Best Bounty Cookout Recipe, Maryland Department of Agriculture, 50 Harry S Truman Parkway, Annapolis, MD  21401, or via email, FedorKM@mda.state.md.us. Recipes can be submitted online (preferred). The recipe submission form can also be downloaded at:http://www.mda.state.md.us/pdf/recipeform.pdf 

Click here for complete rules of entry and additional information.


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