A quick, easy and tasty side dish featuring the garlic-onion-leek flavor of wild ramps.  Because wild ramp puree can be frozen, you can enjoy this recipe outside of ramp season if you’ve stashed some while fresh ramps are available. Ingredients: 1 bunch Small Carrots, Peeled (we used rainbow carrots) 2 tbsp Wild Ramp Puree Recipe …

Super simple & super tasty.  It doesn’t take much to make asparagus and wild ramps shine. Ingredients: Asparagus Spears, Halved Lengthwise Wild Ramps Salt & Pepper Olive Oil Directions: 1. Clean the ramps (how to clean ramps). 2. Toss the ramps and asparagus spears with salt, pepper and olive oil. 3. Put them in a …

There’s nothing boring about this bean salad – the ramps and morel mushrooms bring some of mother nature’s most amazing foraged flavors to what was once a humble side dish. Drink Pairing: Pilsner Ingredients:                                            …

Risotto without cheese? Yes…and thanks to the garlic-y, oniony flavor of wild ramps, you will love it. Wine Pairing: Chardonnay Ingredients:                         Makes 4 Servings 4 tbsp + 3 tbsp Unsalted Butter 1 1/2 quarts Vegetable Stock   (quantity can vary, so have extra on hand) 2 cups Vialone Nano Rice (could substitute other risotto rice, modifying …

This ramp puree is versatile and delicious ingredient, and can be frozen for long term storage.  Try mixing it in risotto, in scrambled eggs, tossing it with cooked veggies or pasta…etc etc etc. This recipe only uses ramps’ long, delicate, bright green leaves…leaving the more robust bottoms/whites for use in sautes and other recipes. Ingredients: …

Stinging nettles are really delicious, but before consuming it is important to take out the sting.  The key to neutralizing the stinging agent is to use moist heat (either blanching or steaming) to lightly cook them before touching or consuming them.  Once the the sting is gone, fresh stinging nettles can be used in salads, nettle pesto, ravioli …

Blanching fiddlehead ferns allows them to be frozen better or used in quick-cooking preparations (en papiotte, sautéed, etc) where they wouldn’t otherwise have enough time to cook. Directions:  1.  Trim the brown parts off the cut ends. 2.  Discard any fiddleheads where the inside of the coil is very dark/black.  Note: Any slightly-purplish fiddlehead stems are …

This sauce tastes of sweet, musky huckleberries, piney, resinous sage, and rich chicken stock. It pairs deliciously with venison, duck, wild boar, elk…almost any game meat or game bird.  Ingredients: 1/2lb Huckleberries (either fresh huckleberries or frozen huckleberries) 1-2 Sage Leaves 1 cup low salt/unsalted Chicken Stock (homemade chicken stock would be even better) 1 …

This clear, comforting soup is filled with goodies for your spoon to find. Chunks of parmigiano rind (yes, it’s edible!), fregola sarda (a toasted Italian couscous), Italian sausage, and diced nettles are all in your bowl waiting for you. If your grocery store doesn’t offer extra parmigiano rind for soups at their cheese counter, ask …

Fresh stinging nettles are only in season in the spring, which means that if you want to enjoy them and their nutritional benefits year round you need to preserve them.  Much of the below is inspired by a recent foraging trip led by Langdon Cook.  Thanks, Langdon, for making our life a little more delicious. Here are the …