Wild Ramp-Lemon Risotto with Morel Mushrooms

This bright risotto showcases beautiful spring ramps and foraged Morel mushrooms.

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

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.

Eat Your Greens Recipes


This week’s delivery celebrates the season’s freshest—and greenest!—offerings, from a savory gratin packed with broccoli, mushrooms and spring onions to foraged fiddleheads and spring ramps, plus salad greens that run the gamut from peppery arugula to ultra baby lettuces. Complemented by imported baby artichoke hearts and housemade chicken stock, plus pumpernickel bread, farm-fresh eggs and a smooth New Zealand chardonnay, this weeknight-friendly menu is bursting with bright flavor.

Here are a few recipe ideas for the week:

Greens with Hot Garlic Dressing
Fragrant garlic adds a bright, flavorful finish to fresh spring greens in this easy recipe.

Wild Ramp Lemon Risotto with Mushrooms

This bright risotto showcases beautiful spring ramps and white button mushrooms.

Sautéed Fiddlehead Ferns

These bright green fronds lend themselves to many of the same uses as asparagus. Here they shine with a simple dressing of butter and lemon juice.

Roasted Ramps

Creamy poached eggs top this flavorful dish of perfectly-seasoned spring ramps.

Brown Butter Kale

Simple and irresistible, this Tom Douglas recipe combines quality ingredients to bring out the inherently nutty flavor of this protein-rich green.

Crispy Fried Shallots

These crisp little nibbles are wonderful scattered over salad greens.

Roasted Ramps

Creamy poached eggs top this flavorful dish of perfectly-seasoned spring ramps.

1 bunch ramps
Fresh eggs, poached
Sea salt and fresh ground pepper
Olive oil

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.

View Complete Recipe Index

Spring to Life Recipes


The apple trees are in bloom, the wild strawberry buds are flowering and the garden is brimming with color: The farm is literally springing to life! As a result, look for a wonderful new assortment of produce in this week’s box, from crisp, juicy rhubarb to rich King Trumpet mushrooms. Paired with a savory three-cheese polenta, these wonderful produce items celebrate the best of spring.

Here are a few recipe ideas for this week:

Broccoli Rabe with Oil & Garlic
Tender-crisp with loads of texture, this dish gets extra spice courtesy of crushed red pepper and garlic.

Roasted Ramps
Creamy poached eggs top this flavorful dish of perfectly-seasoned spring ramps.

Roasted King Trumpet Mushrooms
Thick, meaty slices of this mushroom variety are roasted in the oven for a rich, concentrated flavor.

Rhubarb Custards
These custards from Martha Stewart Living couldn’t be easier! (Or any more delicious!)

Rhubarb Chutney
This tangy condiment from Martha Stewart Living is delicious paired with sharp cheese and crusty bread!

View Complete Recipe Index

this week's recipes
the delights of spring

farm & garden notes
hi, april

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