Spring Share #5 Happenings around the Farm.

Hello Farm-ily! 

Wow, we're enjoying the warmer weather and the rain.

Remember, April showers bring May flowers and Ramps! Above is a photo of our farmer friend, Peter Siwik, in a ramp field. More info on ramps below. Get some this week!

It's been a big one here...we've planted carrots, arugula, spicy mix, kohlrabi, onions, potatoes, radishes and more! 

Mark your calendar- buy all your spring transplants at the Farm May 5th 10am-1pm. Check out the on line store on the website to see what we've got. No need to pre order. 

Also check out the garden workshop series I added for 4 Saturdays in May and June. You've been asking, I'm delivering!

We have a fun product to offer this week. Here's some information from wildedible.com 

Ramps, ramsons or wild leeks, are one of the earliest wild edibles to emerge, and, for some, they're the holy grail of wild edibles.

What are ramps?

They're really a type of wild onion with a unique garlicky-onion flavor, which some people find overwhelming. 

Ramp leaves are flat and much broader than their bulbs, whereas scallion leaves are hollow and narrow -- about the same width as their bulbs.

Why are they so popular?

For one, their distinct pungent flavor can't be rivaled by anything that is commercially cultivated.

Secondly, they're only available for a very short window in the spring.

Historically ramps were considered a spring tonic in the Appalachians. 

Both leaves and bulbs can be eaten and both are delicious. They're best used fresh, but both can be put away for eating later in the year. 

The easiest way to store ramp bulbs is by freezing: Simply cut off the greens, clean the dirt off the bulbs and cut off the roots (if your ramps still have roots). Then spread the bulbs out on a sheet pan or waxed paper so they are not touching and freeze. This prevents them from sticking together. 

Once they're frozen, put them in jars or plastic containers, seal tightly and put in the freezer for up to six months. You can also wrap them individually in wax paper and store frozen in sealed jars. 

The greens won't last long fresh and deteriorate when frozen. They can be dried, but they lose a lot of their flavor. We've found the best way to preserve them is by making ramp compound butter (see recipe below). A close second is ramp pesto. Either can be stored in the refrigerator in the short term or frozen for use later.

Some folks like to eat ramps raw. I like a little chopped up in a salad, but ramps as a cooked vegetable are a lot more fun. My favorite way to eat them is mixed into venison burgers.  And it's hard to beat ramps and eggs for breakfast.