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From the Yoder Farm to the SRL Table

The farm-to-table and locavore movement isn’t just a trend around these parts. Living sustainably is the mountain way of life — you use every part of the animal, you use every part of the tree, and keep things around for repurposing later instead of discarding it.

Garrett County’s long winters make for a short growing season, but one of the primary industries here is still agriculture. Now at peak summer, the farmers markets in Frostburg, Cumberland, and Oakland, Maryland are all overflowing with gorgeous vegetables!

For local eggs, we skip the market and go straight to the farm. Our friends Floyd & Fanny Yoder have a farm outside of Grantsville, just over the Pennsylvania line.

Mike met Floyd’s family back when he was in college at Frostburg State University, and Floyd himself was just a baby. Mike was looking for a place nearby to hunt and knocked on their door to ask permission to use their land. He camped out on their property nearly every season and developed a friendship with the family. When Floyd began selling eggs this spring, one of his first calls was to Mike. We now buy about 36 dozen a week, both for the Lodge and The Cornucopia Café!

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Floyd also is a major supplier of goats milk for FireFly Farms Creamery. Three times a week a truck backs up to the goat barn and pumps 120 gallons of fresh milk from the Yoders’ 71 nanny goats. The kid goats steal the show though, exceptionally cute and curious. Be mindful of your shirt hems!

FireFly’s award-winning goat cheeses are darlings in the farmers markets and restaurants of Washington, DC but made here in Accident, Garrett County! On our Farm to Table weekend we’re hosting a tasting of four of their cheeses, paired with Maryland and Virginia wines. Throughout the year, we offer our guests a trip to the Creamery for their pairing experience and it’s one of our most popular packages.

The Yoders and other Amish farmers in the area travel twice a week to a market pavilion near Springs, PA for the Countryside Produce Auction. The parking lot is full of buyers’ box trucks and the sellers’ horses and buggies. Rows of produce, most picked that morning, are sorted and tagged and at 10am bidding begins. The auctioneer conducts business in rapid-fire auction chant that’s both confusing and amusing. Don’t miss out on the fresh donuts at the foodstand while you watch, and be careful not to raise your hand or you might go home with 30 bushels of pole beans!

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To experience the bounty of the season, join us from August 11th-14th for our first farm fresh Farm to Table weekend. We’ll visit the Yoder farm, the Amish produce auction, and taste FireFly Farms cheeses and regional wines. The weekend culminates in our four-course feature dinner, served family style with paired wines and all local ingredients prepared by Chef Martin Galloway. Call 301-689-3200 to make your reservations!

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