Pickled Ramps
A lovely way to preserve and enjoy these rare spring ramps for weeks to come.
Ingredients:
8 ounces ramps
2 dried red chiles
2 bay leaves
2 teaspoons fennel seeds
1 teaspoon black peppercorns
1 cup white wine vinegar
½ cup sugar
1 tablespoon kosher salt
Method:
1. Trim greens from ramps; reserve for another use—like pesto! Pack bulbs into a heatproof 1-pint jar along with dried red chiles, bay leaves, fennel seeds and black peppercorns.
2. Bring white wine vinegar, sugar, salt, and 1 cup water to a boil in a medium saucepan, stirring to dissolve. Pour over ramps to cover. Seal jar. Let cool, then chill.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Billy Mills’ Bread & Butter Pickles
This recipe from 1940s-era music conductor Billy Mills is a great introduction to pickling.
Ingredients:
7 cucumbers, sliced
5 white onions, sliced
1 green pepper, chopped
1 sweet red Bullhorn pepper, chopped
¼ cup salt
Crushed ice
Pickling solution:
2½ cups white vinegar
2½ cups granulated sugar
1 tablespoon mustard seed
1 teaspoon celery seed
¾ teaspoon tumeric
¼ teaspoon cloves
Method:
1. Prepare vegetables and place in a large bowl. Mix in salt and ice, then place in a cool place and let stand for at least 3 hours. Drain.
2. Mix pickling solution, add to drained vegetable in a large pot or kettle. Bring mixture to a boil, remove vegetables to canning jars immediately and cover in the hot liquid; seal.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Roasted Ramps
Creamy poached eggs top this flavorful dish of perfectly-seasoned spring ramps.
Ingredients:
1 bunch ramps
Fresh eggs, poached
Sea salt and fresh ground pepper
Olive oil
Method:
1. To clean ramps, remove the thin outer layer. Rinse under cold water removing any grit. Trim off the roots.
2. Preheat oven to 350° and toss ramps with a little olive oil, sea salt and pepper. Roast for 15-20 minutes until tender and the leaves are slightly caramelized. Serve with a poached egg, seasoned and drizzle of olive oil.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Pickled Quail Eggs
These stunning beauties are wonderful atop a stir-fry or served as a fun appetizer (just sprinkle with sea salt!).
Ingredients:
12 quail eggs
½ cup cider vinegar
½ cup water
2 tablespoons sugar
1 teaspoon kosher salt
1 teaspoon pickling spice
Method:
1. Combine the vinegar, water, sugar, measured salt, and pickling spice in a small saucepan and bring to a boil over medium-high heat, stirring to dissolve the salt and sugar. Remove the pan from the heat and let sit until the mixture cools to room temperature, about 30 minutes.
2. Meanwhile, place the eggs in a medium saucepan with a tight-fitting lid and cover with cold water by 1 inch. Place over high heat and bring to a boil. Immediately remove the pan from the heat, cover, and let sit 3 minutes. Meanwhile, prepare an ice water bath by filling a 1 ½ quart sized bowl halfway with ice and water.
3. When the three minutes are up, transfer the eggs with a slotted spoon to the ice water bath. Let sit until the eggs are cold, about 5 minutes. Carefully crack and peel each egg and gently rinse under cold water to remove any residual shell pieces. Pat the eggs dry with a paper towel and transfer them to a glass pint jar with a tight-fitting lid; set aside.
4. Set a fine-mesh strainer over a 1- or 2-cup measuring cup with a spout. Pour the cooled pickling liquid into the strainer and discard the contents of the strainer. Pour the pickling liquid over the eggs and seal the jar. Refrigerate at least 24 hours and up to 1 week. Slice in half lengthwise to serve.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Wild Ramp-Lemon Risotto with Morel Mushrooms
This bright risotto showcases beautiful spring ramps and foraged Morel mushrooms.
Ingredients:
1 quart F&L chicken stock
3 tablespoons unsalted butter, divided
1 cup sliced ramps, thoroughly cleaned and the white and green parts divided
1 cup Arborio rice
1 cup Morel mushrooms, sautéed lightly in butter
¼ cup dry white wine
Juice and zest of 1 lemon
½-¾ cup Grana-style cheese, for grating
Sea salt and fresh black pepper
Method:
1. In a saucepan, bring the chicken stock to a boil and then turn down to a simmer to keep hot.
2. In another large sauce pan over medium low heat, add one tablespoon butter and the sliced white portion of the ramps and sweat for two minutes. Turn the heat up and add the Arborio rice, stir for about one minute. Next, add the dry white wine to the rice and cook until it has completely evaporated, then add a ladleful of stock to the rice and continue stirring until almost absorbed.
3. Add another ladleful of stock and continue stirring. Repeat until all the stock is gone and the rice is creamy and tender.
4. Stir in the remaining butter, lemon juice, lemon zest. Stir in the ramp greens and mushrooms and season with salt and pepper. Finally, grate cheese into the risotto and gently give the risotto one or two stirs to incorporate. Serve immediately.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Corned Beef with F&L Pickling Spice
Savory with signature spices, this homemade corned beef is surprising easy to make!
Ingredients:
1 gallon water
2 cups kosher salt
½ cup granulated sugar
5 teaspoons coarse pink salt
3 garlic cloves, minced
4 tablespoons F&L pickling spice
One 5-pound well-marbled beef brisket
Method:
1. In a large pot, combine the water, salt, sugar, pink salt, garlic, and 2 tablespoons pickling spice. Bring to a simmer, stirring until the salt and sugar dissolve. Remove the pot from the heat, let the brine cool to room temperature, and then refrigerate until the brine is completely chilled.
2. Place the brisket in the chilled brine and weight it with a plate to keep it submerged. Refrigerate at least overnight or up to several days, flipping the brisket once or twice.
3. Remove the brisket from the brine solution, discarding the brine. Rinse the brisket thoroughly under cool running water.
4. To make the corned beef, reach once again for a pot just large enough to hold the brisket. Place the brined brisket inside and add enough water to cover the meat. Add 2 additional tablespoons pickling spice and bring to a boil, then reduce the heat, cover, and gently simmer for about 3 hours, or until the brisket is fork tender.
5. When the corned beef is done, remove it from the cooking liquid, which can be reserved, and place it on a cutting board. Slice the corned beef and serve warm.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Quick-Pickled Carrots
These snappy little carrots are wonderful layered into sandwiches or burgers, or simply eaten straight from the jar!
Ingredients:
3-4 carrots, peeled and julienned
½ cup sugar
½ teaspoon salt
½ cup distilled white vinegar
Method:
1. In a large bowl, stir the sugar and salt into the vinegar until completely dissolved. Add the julienned carrots and cover tightly with plastic wrap. Let the carrots marinate for at least 30 minutes at room temperature or refrigerate overnight.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Quick-Pickled Watermelon Radishes
These quick and easy pickled watermelon radishes add bright flavor to all sorts of dishes, along with a beautiful burst of color.
Ingredients:
½ cup rice vinegar
½ cup water
1½ teaspoons kosher salt
1 tablespoon granulated sugar
8-10 medium to large watermelon radishes, peeled and sliced thinly crosswise
Method:
In a medium bowl, whisk together the vinegar, water, salt, and sugar until sugar and salt are fully dissolved. Add the radishes and toss to coat. Lay a clean paper towel on the surface to keep the radishes submerged. Let marinate for at least 15 minutes before serving. Pickled radishes can be packed into a jar with their brine and refrigerated for up to 2 weeks.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Pickled Radishes with Black Peppercorn
These crisp, zingy radish pickles are great for snacking!
Ingredients:
1 large bunch Daikon radishes
1 cup white wine vinegar
½ cup water
3 tablespoons sugar
2 cloves garlic, minced
1 tablespoon whole black peppercorns
Method:
1. Thoroughly rinse radishes and trim ends.
2. Add all remaining ingredients to a small saucepan and bring to a boil. Meanwhile, tightly pack the trimmed radishes into a glass jar and set aside (depending on the size of the radishes, you may need to use two glass jars).
3. Remove the saucepan from the heat and allow the brine to cool slightly, about one to two minutes. Pour the brine into the glass jar, being sure to cover the radishes completely. Allow the brine to cool to room temperature. Seal the jar with a tight fitting lid. When kept covered and chilled, the pickled radishes will keep well for 1-2 weeks.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Pickled Red Onions
Quick-pickled in vinegar, these onions wonderfully complement game day staples like burgers, tacos and of course, chili!
Ingredients:
1 medium red onion
2 tablespoons white vinegar or apple cider vinegar
Pinch sea salt
Pinch dried oregano
Method:
1. Thinly-slice red onion and place in a shallow bowl or jar. Drizzle with vinegar and then pour over water to cover.
2. Add pinches of both salt and oregano, stirring gently to mix. Cover and let onions sit for several hours or overnight in fridge.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.