Showing posts with label season. Show all posts
Showing posts with label season. Show all posts
Monday, June 14, 2010
"Speak to the Earth Tour" interview with Emily Richett
The interview I did with FOX 17, and Emily Richett about the Speak to the Earth Tour! We just completed our first one yesterday and I was amazing! Pictures to follow shortly. Again, this is a very exclusive event your not going to want to miss!
Tuesday, April 6, 2010
SPRING IS HERE!!!!
How do you know spring is here? Ramps of course. . .
Here are some pictures of a new ramp plot I found walking my 1 year old black lab, Morris. I went back out early the next morning and armed with a hand rake, help from Matt a JW kitchen pro (this is key!) and Morris, we tackled a tough job and harvested 20lbs. of wild ramps to use in six.one.six.
The mild sweet onion / garlic flavor of a ramp is un like anything else. What is so special about ramps is they are un-cultivated and is also the first vegetable to grow in the spring. You will know when your near a ramp plot as it will smell of sweet onion and you should notice lots (if your lucky!) of 6"-8" green shoots coming from the ground. Pick one, it should have a slightly reddish stem and smell of onion and garlic when you squeeze it.
The best way to prepare ramps is to clean them well, chop the stem end in 1" pieces and the leaves into a 1" dice. In a saute pan on medium heat, add a small amount of butter and when the butter starts to foam, add the ramp stems and cook for 2 minutes. Next add the leaves and toss lightly and cook for 30 seconds. Season with salt and pepper and serve. Great as a side dish for a light spring meal with a little fresh goat cheese crumbled over the top!
THE NEWEST AND LARGEST RAMP PLOT TO DATE WE HAVE FOUND. A JW SECRET!
MATT HARD AT WORK
MORRIS, ACTING LIKE HE IS WORKING. REALLY JUST LOOKING FOR A NEW STICK. GOOD BOY!
Here are some pictures of a new ramp plot I found walking my 1 year old black lab, Morris. I went back out early the next morning and armed with a hand rake, help from Matt a JW kitchen pro (this is key!) and Morris, we tackled a tough job and harvested 20lbs. of wild ramps to use in six.one.six.
The mild sweet onion / garlic flavor of a ramp is un like anything else. What is so special about ramps is they are un-cultivated and is also the first vegetable to grow in the spring. You will know when your near a ramp plot as it will smell of sweet onion and you should notice lots (if your lucky!) of 6"-8" green shoots coming from the ground. Pick one, it should have a slightly reddish stem and smell of onion and garlic when you squeeze it.
The best way to prepare ramps is to clean them well, chop the stem end in 1" pieces and the leaves into a 1" dice. In a saute pan on medium heat, add a small amount of butter and when the butter starts to foam, add the ramp stems and cook for 2 minutes. Next add the leaves and toss lightly and cook for 30 seconds. Season with salt and pepper and serve. Great as a side dish for a light spring meal with a little fresh goat cheese crumbled over the top!
THE NEWEST AND LARGEST RAMP PLOT TO DATE WE HAVE FOUND. A JW SECRET!
MATT HARD AT WORK
MORRIS, ACTING LIKE HE IS WORKING. REALLY JUST LOOKING FOR A NEW STICK. GOOD BOY!
Friday, October 23, 2009
Curried Goat Cheese Ravioli
Here's the latest dish on the six.one.six menu!
curried goat cheese ravioli
golden raisin . red curry squash nage . mustard greens . brown butter . manchego
Trillium provided some amazing red curry squash, baby mustard greens and leeks to help make this awesome dish. And with the addition of a little curry and macerated golden raisins to Dancing Goat Creamery goat cheese, you can't go wrong!
Stop by and check it out, on for a limited time.
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