More than 50 people participated in the Goat Twilight Tour, held August 1 at the Western Maryland Research & Education Center in Keedysville.
Participants learned about the Center's Goat Research & Extension Program, including the Western Maryland Pasture-Based Meat Goat Performance Test and the Pen vs. Pasture Study.
Participants also had the opportunity to sample various recipes made with goat meat (chevon). Local chef Todd Morren prepared easy-marinated goat, curry goat, Greek goat with orzo, roasted goat tacos, and goat skewers with a vinegary herb sauce.
The meat came from two locally-produced Kiko bucks that had been sired by a top-performing buck from a previous test.
 |
| Loading up for the wagon tour. |
Participants learned about the Center's Goat Research & Extension Program, including the Western Maryland Pasture-Based Meat Goat Performance Test and the Pen vs. Pasture Study.
Participants also had the opportunity to sample various recipes made with goat meat (chevon). Local chef Todd Morren prepared easy-marinated goat, curry goat, Greek goat with orzo, roasted goat tacos, and goat skewers with a vinegary herb sauce.
 |
| Sampling goat meat (chevon) |
The meat came from two locally-produced Kiko bucks that had been sired by a top-performing buck from a previous test.
