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.
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Pork Tenderloin with Morels, Ramps & White Wine Pan Sauce
Earthy morels, fragrant ramps, and a simple white wine pan sauce bring out the best in tender, perfectly seared pork—an elegant dish that captures the fleeting flavors of spring.
Ingredients:
1 pork tenderloin (about 1–1½ lbs)
Salt and freshly cracked black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
1 cup fresh morel mushrooms, cleaned and halved if large
1 small bunch ramps, trimmed and sliced (separate bulbs and greens)
1 small shallot, finely chopped
½ cup dry white wine
½ cup chicken stock
1 teaspoon fresh thyme leaves
1 teaspoon chopped lovage or parsley
Squeeze of fresh lemon juice
Method:
1. Pat pork tenderloin dry and season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add pork and sear on all sides until golden brown, about 6–8 minutes total. Transfer skillet to a 400°F oven and roast for 10–15 minutes, until the internal temperature reaches 140–145°F. Remove from pan and let rest.
2. Return the skillet to medium heat. Add butter, then morels. Sauté until tender and lightly browned, about 4–5 minutes. Add shallot and ramp bulbs, cooking until softened and fragrant, about 2 minutes. Pour in white wine, scraping up any browned bits. Let reduce by half, then add chicken stock and thyme. Simmer until slightly reduced and glossy. Stir in ramp greens and cook just until wilted. Add a squeeze of lemon juice and fresh herbs. Season to taste.
3. To serve, slice pork into medallions and spoon the morel and ramp sauce over top.
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Spring Pasta with Morels, Ramps & Fromage Blanc
Earthy morels, wild ramps, and creamy fromage blanc come together in this springtime pasta that’s as elegant as it is easy.
Ingredients:
8 ounces Lagana Vesuvio pasta (or similar curly shape)
1 cup fresh morel mushrooms, cleaned and halved lengthwise
1 bunch ramps (bulbs and greens), cleaned and chopped
2 tablespoons unsalted butter
1 tablespoon olive oil
â…“ cup dry white wine (optional)
½ cup fromage blanc
Sea salt and freshly ground black pepper
Lemon zest, to finish
Fresh herbs like tarragon or parsley, finely chopped, to garnish
Method:
1. Bring a large pot of salted water to a boil and cook Vesuvio pasta until just al dente. Reserve 1/2 cup of the pasta water, then drain and set aside.
2. In a wide skillet, heat butter and olive oil over medium heat. Add morels and cook for about 5 minutes until they’re tender and lightly browned. Add ramp bulbs and cook for another 2 minutes, then stir in ramp greens and cook just until wilted.
3. Add the white wine to the skillet, scraping up any browned bits. Let it reduce for 1–2 minutes. Lower heat to medium-low and stir in the fromage blanc until it melts into a creamy sauce. Add a splash of reserved pasta water as needed to thin the sauce slightly.
4. Toss in the cooked pasta and gently fold to coat with the sauce. Season with salt, pepper, and a sprinkle of lemon zest for brightness. Serve warm, garnished with chopped herbs.
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Morel & Ramp Toasts
Buttery morels and fragrant ramps piled onto toasted sourdough—simple, savory, and perfect for soaking up every last bit of spring.
Ingredients:
4 slices caramelized onion & thyme sourdough, toasted
1 cup fresh morel mushrooms, cleaned and halved if large
1 small bunch ramps, trimmed and sliced (bulbs and greens separated)
2 tablespoons unsalted butter
1 tablespoon olive oil
1 clove garlic, minced
Splash of white wine (optional)
Squeeze of fresh lemon juice
Salt and freshly cracked black pepper
Optional: Soft egg or shaved cheese (or both) for topping
Method:
1. Toast sourdough slices until golden and crisp. Set aside.
2. Heat olive oil and butter in a skillet over medium heat. Add morels and cook until tender and lightly browned, about 4–5 minutes. Stir in garlic and ramp bulbs, cooking until fragrant and softened, about 1–2 minutes. Add a splash of white wine and let it cook down briefly.
3. Add ramp greens and cook just until wilted. Finish with a squeeze of lemon juice and season with salt and pepper. Spoon the warm morel and ramp mixture over toasted bread. Top with a soft egg and or grated cheese, if desired.
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Baby Shiitake Mushroom Risotto
Topped with sautéed mushrooms, this creamy and delicious risotto is a favorite here at the farm.
Ingredients:
1½ cups Arborio rice
4 cups chicken stock
½ cup white wine (if desired)
½ finely chopped onions or shallots
1-2 tablespoons chopped garlic (if desired)
8 tablespoons butter or olive oil (can use a mixture)
¼ cup grated Grana cheese
2 tablespoons chopped parsley
2 cups baby Shiitake mushrooms, sautéed in butter
Sea salt and ground pepper to taste
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 saucepan over medium low heat, melt 4-5 tablespoons of butter and cook the onions until soft but not brown. Add garlic and continue cooking for about 2 minutes. Turn the heat up and add the Arborio rice, stir for about one minute. Add a ladleful of stock to the rice and continue stirring until almost absorbed.
3. Add another ladleful of stock and the wine (if using) and continue stirring. Repeat until all the stock is gone and the rice is creamy and tender.
4. Stir in the remaining butter and grated Grana until melted. Season with salt and pepper to taste. Add a generous helping of sautéed mushrooms to each portion of risotto, and sprinkle with fresh parsley and a grating of Grana-style cheese before serving.
Variation: Give this risotto a springtime twist by adding coarsely-chopped pea shoots, blanched peas and crispy pancetta as well!
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How-To: Reconstitute Dried Mushrooms
Follow these simple steps to reconstitute the beautiful mushrooms found in this week’s box.
Ingredients:
Dried wild mushrooms
Tools:
Medium saucepan
Handheld strainer
2-3 cups warm water, stock or wine
Method:
1. Place mushrooms in a medium saucepan. (Dried mushrooms will reconstitute to 6-8 times their dry weight.)
2. Cover mushrooms with warm water, stock or wine. Bring to a boil, then turn off heat. Allow to soak in liquid for at least 15-20 minutes; gradually the mushrooms will begin to soak in moisture and plump.
3. Drain mushrooms of liquid with the strainer. Reserve the flavorful soaking liquid for use in soup, stocks and more! Briefly sauté the reconstituted mushrooms in a little butter or olive oil, add a splash of white wine if desired, add salt and pepper to taste, and then use according to your recipe.
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Spring Risotto with Morel Mushrooms
Creamy and delicious, this farm favorite is freshened up by locally-foraged morels and roasted veggies.
Ingredients:
1½ cups Arborio rice
4-5 cups warm Farm & Larder chicken stock
1 cup morel mushrooms, washed and patted dry
8 tablespoons butter
½ cup white wine (if desired)
½ finely chopped onion
1-2 tablespoons chopped garlic
1 cup grated Grated-style cheese
2 tablespoons chopped fresh herbs, such as parsley
Roasted Spring Vegetables (see recipe)
Method:
1. In a saucepan, bring the chicken stock to a boil and then turn down to a simmer to keep hot.
2. Set another large saucepan over medium low heat, then melt 4-5 tablespoons of butter and cook the onions until soft but not brown. Add garlic and morel mushrooms and continue cooking for about 2 minutes. Once morels are soft, remove to a plate.
3. Turn the heat up and add the Arborio rice to the pan with garlic and onion. Stir for about one minute. Add a ladleful of stock to the rice and continue stirring until almost absorbed. Add another ladleful of stock and the wine (if using) and continue stirring. Repeat until all the stock is gone and the rice is creamy and tender (this process usually takes 20-25 minutes).
4. Stir in the remaining butter, mushrooms, and grated cheese until melted.
5. Season with salt and pepper to taste. Sprinkle with fresh herbs and additional cheese, if desired, and top with roasted spring vegetables.
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Cremini Mushroom Risotto with Grilled Vegetable Medley
A summery spin on a farmhouse favorite—just remember to stir!
Ingredients:
1½ cups Arborio rice
4-5 cups warm chicken stock
½ cup white wine (if desired)
½ finely chopped onions or shallots
1-2 tablespoons chopped garlic (if desired)
1 cup Cremini mushrooms, washed, dried and sautéed until golden brown in butter
8 tablespoons butter or olive oil (can use a mixture)
½ cup grated Grana cheese
2 tablespoons chopped Italian parsley
Fresh ground pepper to taste
Lemon
Grilled Vegetable Medley (see recipe)
Method:
1. In a saucepan, bring the chicken stock to a boil and then turn down to a simmer to keep hot. In another large saucepan over medium low heat, melt 4-5 tablespoons of butter and cook the onions or shallots until soft but not brown.
2. Add garlic and continue cooking for about 2 minutes. Turn the heat up and add the Arborio rice. Stir for about one minute.
3. Add a ladleful of stock to the rice and continue stirring until almost absorbed. Add another ladleful of stock and the wine and continue stirring—repeat until all the stock is gone and the rice is creamy and tender.
4. Stir in the remaining butter, sautéed mushrooms, and grated Grana cheese until melted. Sprinkle with fresh parsley and season to taste with pepper, and serve each portion topped with a hearty helping of Grilled Vegetable Medley, a drizzle of olive oil and a squeeze of lemon .
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Fiddlehead & Ramp Sauté with Lemon Butter
Bright, tender fiddleheads and fragrant ramps come together in a quick sauté, finished with lemon and butter for a simple celebration of spring.
Ingredients:
1 pound fiddleheads, trimmed and cleaned
1 small bunch ramps, trimmed (bulbs and greens separated)
2 tablespoons unsalted butter
1 tablespoon olive oil
1 clove garlic, thinly sliced
Zest of ½ lemon
1–2 teaspoons fresh lemon juice
Salt and freshly cracked black pepper
Method:
1. Bring a pot of salted water to a boil. Add fiddleheads and cook for 2–3 minutes, then drain and rinse under cold water. Pat dry.
2. Heat olive oil and butter in a large skillet over medium heat. Add garlic and ramp bulbs, cooking until fragrant and just softened, about 1–2 minutes. Add blanched fiddleheads and sauté for 4–5 minutes, until tender and lightly crisp at the edges.
3. Add ramp greens and cook just until wilted. Stir in lemon zest and juice, then season with salt and pepper.
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Risotto with Spring Peas & Morel Mushrooms
This recipe is a favorite here at the farm. Creamy and delicious, it pairs well with steak, chicken, pork or can stand well on its own as the star of your meal—just remember to stir!
Ingredients:
1 ½ cups Arborio rice
4-5 cups warm chicken stock
1 ½ cups shelled peas
1 ½ cups sautéed morel mushrooms
½ cup white wine (if desired)
½ finely chopped onions or shallots
1-2 tablespoons chopped garlic (if desired)
1 ¼ cup grated Tomme or Romano cheese
2 tablespoons chopped parsley
Method:
1. In a sauce pan, 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, melt 4-5 tablespoons of butter and cook the onions until soft but not brown.
3. Add garlic and continue cooking for about 2 minutes.
4. Turn the heat up and add the Arborio rice. Stir for about one minute.
5. Add a ladleful of stock to the rice and continue stirring until almost absorbed.
6. Add another ladleful of stock and the wine and continue stirring – repeat until all the stock is gone and the rice is creamy and tender.
7. Stir in the remaining butter, mushrooms, peas and grated Tomme until melted.
8. Season with salt and pepper to taste. Sprinkle with fresh parsley and additional cheese, if desired.
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