Anyone who attended the Taste of Garrett County event on May 6 got to taste some amazing local foods recipes!
We're sharing them here so you can try them yourself, using local farm ingredients!
Fresh Ramp Dip
- 4 oz shredded mild cheddar cheese
- 4 oz cream cheese, softened to room temperature
- 4 oz sour cream
- 1/2 cup shopped ramps (use entire cleaned ramp)
- 2 TBSP salsa (optional)
- tortilla or other chips
Place ramps in food processor. Pulse a few times to thoroughly chop ramps.
Add cheeses and sour cream and blend thoroughly.
Transfer mixture to a serving bowl. Stir in salsa if using (taste first to see what you think).
Serve with tortilla or other chips.
Herb Log
- 1 stick (4 oz) unsalted butter, softened to room temperature
- 1 small (4 oz) package of cream cheese, softened to room temperature
- 4 Tbsp chopped Swiss chard leaves
- 2 Tbsp chopped green onion tops
- 1 tsp chopped ramp greens (optional)
- 1/2 tsp Ms Dash seasoning
Place all greens (Swiss chard, onions, and ramps, if using) in a food processor. Process to chop well.
Add butter and cream cheese, process well.
Add Mrs. Dash seasoning, process until smooth.
Let container sit in refrigerator for 15-20 minutes to firm up.
Turn out on a sheet of plastic wrap and roll into a log, re-wrap and place in the refrigerator to firm up for at least 2 hours or overnight.
Turn log out onto serving plate and allow to come to room temperature. Serve with crackers.
Swiss Chard Pesto
- 1 cup chopped Swiss Chard leaves
- 1/2 cup fresh basil leaves (no stems)
- 1/2 cup fresh green garlic tops (or garlic scapes)
- 1/4 cup walnuts or pine nuts
- 1/4 cup grated Parmesan or Romano cheese
- 1/2 cup extra virgin olive oil (EVOO)
- extra EVOO necessary to make a paste and to cover once processed
Add Swiss chard, basil, and green garlic to food processor and process to chop.
Add walnuts, cheese, and 1/2 cup EVOO. Process until a thick paste is formed.
Add extra EVOO gradually while processing to make a thick (oatmeal-like) blend.
Turn out into a serving bowl and top with a little extra EVOO.
Use as a dip or in sauces as you would any regular pesto.
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