Dandelion Greens Pesto

As someone who recently relocated to the woods of Easton, CT from New York City, it’s challenging to accurately describe the feelings of gratitude and contentment I feel every time I visit Sport Hill Farm. I am continually inspired by the tireless work of Patti and Al Popp, who founded this neighborhood farm in 2001. From late spring until the autumn harvest, their rustic market shelves are overflowing with fresh, sustainably grown produce.

Last month, I noticed bundles of dandelion greens for sale at the farm. Admittedly, the few times I had tried cooking this humble weed in the past, I found myself recoiling from its bitter bite.  Patti Popp completely renewed my interest in dandelion one day when she told me that she transforms the greens into flavorful pesto. The idea was enticing and I had to try it myself.  The result was a delicious and versatile spread that tastes quite different than traditional pesto.  I chose to add some toasted walnuts and blanch the greens, which significantly cuts back on their bitterness.

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Ramps Pesto

Last spring, I fell in love with a ramps pesto thin crust pizza being served up at Fat Cat Pie Co. in Norwalk, CT.  Fat Cat’s owner Mark Ancona kindly shared the pesto recipe with me: simply blend together ramps, olive oil, salt, and pepper.  Eagerly, I went home and made some with my favorite Himalayan pink salt and organic olive oil.  It was so simple and delicious!

I was reminded of it the other day when Sophie, who edits this blog, told me about wild ramps she’s been sustainably harvesting near her home.  Ramps, also referred to as wild leeks, wood leeks, and spring onions, are perennial wild onions native to North America.  Ramps truly are a delicacy

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Wholesome Adzuki Beans!

Looking for a protein rich, vegetarian food that makes an excellent snack, breakfast, or addition to any meal?

Adzuki beans fit the bill!

These small beans have nourished man and womankind for thousands of years. 

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