I love fennel, a nutritious flowering perennial herb that has a subtle anise aroma and flavor. Like many members of the carrot family, every part of the fennel plant is edible. This includes the crunchy and slightly sweet bulb, the green stems (which tend to be tougher in texture), and the herb’s thin and delicate leaves.Read More›
Before the ramps, or wild leeks, season comes to an end, we wanted to share this tasty pesto recipe. Made from ramps and kale, this easy pesto offers a delicious way to dress up quinoa, whole wheat pasta, brown rice, farro, or even a slice of toast. In addition to having a pleasant yet pungent garlicky flavor, ramps are loaded with vitamins A and C, as well the minerals selenium and chromium. Kale is an exceptional source of vitamins K, A, and C. It’s also rich in organosulfur compounds, which have been linked to cancer prevention. You might want to throw some toasted walnuts into the pesto, reinforcing it with nutritious omega-3 fatty acids.Read More›
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 delicacyRead More›