Spring! You know it’s really here when items like ramps (wild leeks) and garlic scapes (green garlic) start appearing at your local farmers’ market or in your organic delivery box…. While I try my best to get to my local farmers’ market – at the end of my street every Monday – I do rely more on my weekly deliveries from Front Door Organics for my produce simply because of the convenience factor (especially in the winter!).
After being a customer of FDO for many, many years (pre-blog, even so at least 6 years) thanks to Mr Neil who saw a flyer and said “Hey this looks like a cool idea”, I’m thrilled to announce that I’ve partnered with them to develop some recipes for their site, newsletter and for distribution in their weekly delivery boxes, some of which I’ll be featuring on the blog here as well.
Front Door Organics were also a proud suporter of Food Revolution Day 2015 – spreading the word via their 1800 delivery boxes over three weeks. After a nearly 18 hour day (most of it on my feet!) on Friday (so many sandwiches made!), I was so excited to come home to find not only the Food Revolution information but also my first recipe in my box!
The FDO folks did a GREAT job spreading the word about Food Revolution Day across all their social media platforms as well – the Food Revolution Toronto team were so happy to partner with them. And while Food Revolution Day is another year away, I’m happy to continue my partnership developing recipes with their inspiring produce. I mean look at these beauties:
(photo via Front Door Organics on Instagram)
When I saw ramps and green garlic in my box the other week, I knew immediately that I wanted to create a pesto. Such a useful recipe – you can use it in so many dishes – it’s featured in many meals over the past couple of weeks!
- 4 garlic scapes (green garlic)
- 4 ramps
- 50g Parmesan cheese, finely grated
- 50g walnut pieces
- ½-3/4 cup olive oil
- Remove the hairy ends of both the green garlic and the ramps and roughly chop the bulbs and leaves of the ramps and the stalks of the green garlic.
- Place the ramps and green garlic in the food processor with the Parmesan and the walnut pieces.
- Start processing the mixture, slowly pouring in the oil until you reach the consistency that you prefer.
- If you won’t use the pesto immediately, place it in the fridge with a piece of plastic wrap touching the surface. You can also freeze the pesto for up to 2 months (in ice cube trays for convenient portioning!).
Recipe shared with permission, originally published on Front Door Organics.
So, tell me, what are you cooking up with fresh spring produce?