Pickled Ramps

A lovely way to preserve and enjoy these rare spring ramps for weeks to come.

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

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.

Spring Color Recipes

This week’s lineup is truly color-rich, from ruby-red rhubarb and green asparagus to purple Huckleberry Gold potatoes, rainbow Swiss chard and a plethora of spring greens and pungent herbs. Accompanying this bright roster are all the ingredients you need to finish off a spring feast: Spring ramps, locally-foraged Morel mushrooms, Grana-style cheese and Arborio rice for risotto, plus Italian Rustica bread, farm-fresh eggs and a ripe and fruity French Rosé.

Here are a few recipe ideas for the week:

Grana Cheese with Honey & Red Pepper Flakes
The success of this lovely appetizer depends entirely on the quality of the ingredients, so don’t scrimp!

Wild Ramp-Lemon Risotto with Morel Mushrooms
This bright risotto showcases beautiful spring ramps and foraged Morel mushrooms.

Rainbow Swiss Chard with Lemon Citronette
A light, lemony dressing adds bright appeal to tender Swiss chard.

Purple Kohlrabi & Turnip Slaw
This crisp slaw is a wonderful accompaniment to grilled meats, or even served atop burgers.

Green Garlic Salad Dressing
Flavor-packed ground mustard, vinegar and green garlic stalks mix beautifully in this easy vinaigrette.

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.

this week's recipes
summer color

farm & garden notes
hi, july

workshops & events
new classes!