Garrett County, Maryland Farms & Foods
Find farms & farm products
  • Home
  • Farms A-Z
  • Farm Foods
  • Farm Products and Services
  • Visit Farms
  • News
  • Links
  • Contact

Local Foods Recipes from the Taste of Garrett

5/7/2018

0 Comments

 
Picture

​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.  
0 Comments



Leave a Reply.

    Categories

    All
    Events
    Food & Farm Guide
    Heritage
    Local Farms
    Workshops

    Archives

    February 2021
    December 2020
    April 2020
    February 2020
    November 2019
    September 2019
    February 2019
    November 2018
    May 2018
    March 2018
    February 2018
    January 2018
    February 2017
    January 2017
    August 2016
    April 2016
    March 2016
    February 2016
    January 2016
    November 2015
    October 2015
    August 2015
    April 2015
    February 2015
    January 2015
    December 2014
    November 2014
    September 2014
    August 2014
    July 2014
    June 2014
    May 2014
    April 2014
    February 2014
    December 2013
    November 2013
    October 2013
    September 2013
    August 2013

    RSS Feed

This site was made possible in part by a USDA and MDA Specialty Crop Grant

Copyright GarrettFarms.org, all rights reserved.  No portion of this website can be copied or shared without express permission from the owners. 

Contact us with the icons or phone at right.
Phone: 
Each farm's phone is listed on their page (if they choose to list one).  




Web/Technical Issues:
240-321-9258
Picture
Picture
Picture