Ramp Drop Biscuts

Ramps (wild leeks) are a great way to ramp up any basic biscuit because they have a wonderful sweet, and mild onion flavor that works well with this simple side dish. Ramps are in season right now but they don’t last long. This delicious recipe is a great way to take advantage of ramps while they are still around for harvest at your local farmers market.

Helpful Tip

Ramps are younger, and skinnier work best in this recipe.  You can thinly slice the bulb and add it right in. If more mature ramps are the only ones available to you use only the leaves.


Sweet Potato Egg Bake

A Sweet Potato Egg Bake will work perfectly with local eggs and leftover sweet potatoes mixed up as a mash with bacon, cheese an herbs (mash recipe below). Put the mash in a ramekin and top with an egg. Bake at 375 for 10 minutes. Great way to avoid wasting those delicious leftover sweet potatoes.

Black Green Friday

Pound Ridge Organics has set up an Ask the Chef Thanksgiving Leftover Hotline Friday November 24, 2017, to assist the Bedford 2020 community with creative meal planning with your holiday leftovers! Phone lines will be open from 10:00-4:00 (914) 764-3006 or email off-hours – they will respond to every inquiry in a timely manner.

 Visit Baker Bettie for more Thanksgiving leftover ideas.
Click here for more information about Pound Ridge Organics and their delicious local eggs.


Local lemon miso dressing

Check out this light, versatile dressing from Adam Strahl of Local


LOCAL’s no-oil Lemon Miso dressing

1 cup organic lemon juice

1 cup sweet white miso

1 cup water

1/2 cup agave nectar


Whisk the ingredients together and then enjoy over greens, noodles, or roasted vegetables! Covered and chilled, the dressing can keep for up to 2 weeks.

WillYUM Spice’s Curry Shrimp

Excite your senses with this spicy, flavorful dish from WillYUM Spice, which can be purchased at the John Jay Homestead Farm Market on Saturdays 9-1! 

McKay’s Curry Shrimp



2 lb clean deveined medium sized shrimp*

4 tablespoons WillYUM Spice™ McKay’s Curry

2 tablespoons WillYUM Spice™ Pepper’s Essence

1 tablespoon WillYUM Spice™ Turmeric

1 bulb of fresh garlic sliced

1/4 cup Chopped Scallions

1 tablespoon of Thyme

1 tablespoon Paprika

1 large sweet onion chopped

6 red or white small/medium potatoes cut into quarters

2 cups of no salt chicken broth (or vegetable broth)

*Click here to check that the shrimp you use is sustainable!

Sauté Shrimp with Salt and WillYUM Pepper’s Essence. Brown for 5 mins. Remove from pan and set aside

Cover a deep frying pan with olive oil. Add Garlic, Onions, Scallions, WillYUM McKay’s Curry, WillYUM Pepper’s Essence, WillYUM Turmeric, Sea Salt, and Paprika. Cook on Medium-Heat, stir and allow onions etc. to cook down for 2 to 3 minutes. Add potatoes and cook for 15 minutes.

Allow the potatoes to brown, add chicken broth. Cover and allow to cook down for 20 minutes on medium-high heat, turning occasionally.

Add cooked shrimp back in to the deep frying pan. Stir together and cook on low heat for 2-3 minutes.

Serve McKay’s Curry Shrimp with your favorite vegetable for your friends and family. Enjoy!

For an extra kick, garnish with WillYUM Red Pepper Flakes

Amberjack with Radishes and Basil

With the cold spring many vegetable gardens are not as robust as they were this time last year. Our gardens and farm shares seem to have plentiful basil and radishes right now, so we found a simple recipe with those flavorful ingredients.


  • 6 tablespoons extra-virgin olive oil
  • 4 fillets amberjack,* cleaned and skinned
  • 4 radishes, sliced thinly
  • 2 lemon leaves, torn, or 1 teaspoon lemon zest
  • 2 lemon leaves, torn, or 1 teaspoon lemon zest
  • 1/4 cup white wine
  • 4 leaves fresh basil, torn
  • 1 bunch flat leaf parsley, chopped to yield 1/4 cup
  • Salt and freshly ground black pepper
  • Salt and freshly ground black pepper


In a 12 to 14-inch saute pan, heat the olive oil over medium heat until just smoking.

Season both sides of the fillets with salt and pepper. Add fillets to pan and cook on one side for about 3 minutes.

Turn fillets over when browned and add radish slices and lemon leaves (or zest). Cook for 1 minute and add white wine.

When wine has evaporated, add fresh basil, and season, to taste. Serve immediately.

Recipe courtesy of Mario Batali, 2001

 *Amberjack is an extra lean fish that has a firm texture, white meat with mild flavor. Substitutes  could be mahi-mahi, mullet, tilefish, grouper or shark.

Spaghetti with Summer Squash and Spinach

Summer Squash and spinach are among the delicious vegetables whose harvest periods are in June. Use their delicious flavors in this simple and easy recipe perfect for a summer dinner.

  • 8 ounces spaghetti (1/2 box)
  • 1 Tbsp. butter, cubed
  • 1-2 Tbsp. extra virgin olive oil
  • 5 cloves garlic, diced
  • 1 medium onion, diced
  • 1 large summer squash (or 2 med.), chopped
  • 3 cups of spinach
  • 1 tsp. red chili pepper flakes, or to taste
  • 1/3 cup shredded Parmesan
  • 2 Tbsp. toasted pumpkin seeds
  • 1/4 cup parsley, chopped
  • Salt and pepper, to taste


Cook pasta in large pot of boiling salted water, until al dente. Reserve 1/4 cup of the pasta water.

In large saute pan, heat butter and 1 Tbsp. olive oil over medium-high. Add onions and garlic, and saute for 2-3 minutes.

Add squash and chili pepper flakes, and season the pan with salt. Saute until onions are browned, and squash is tender.

Stir in reserved pasta water and spinach, and cook until spinach is wilted, about 2 minutes. Add parsley, and adjust salt, to taste.

Add drained and cooked pasta to the pan. Toss with remaining Tbsp. of olive oil if pasta seems dry. Serve immediately, topped with pumpkin seeds and Parm.

Thank you to Grace Dickinson of MindBodyGreen.com for this recipe!

Turmeric Tonic

You might enjoy turmeric as a spice commonly found in Indian food. But with research showing turmeric’s powerful antioxidant and anti-inflammatory properties, why not incorporate it into your diet in more ways? Harness turmeric’s broad health benefits in this recipe from Katonah Juice. This refreshing drink uses the sweetness from carrots and apples and incorporates a little kick with the turmeric and lemon.

Turmeric Tonic

  • Two carrots
  • Two celery stalks
  • Two golden delicious apples
  • Five small pieces of turmeric
  • One tablespoon of lemon juice

Juice ingredients and drink, or let chill for an hour before enjoying!

SunRaven Farm Allium Frittata and SunChoke Soup

Although the season has begun to change and the quantity of ripe berries on farm stands has dwindled, there are still plenty of fresh ingredients that naturally transcend seasonal boundaries.

SunRaven Farm has shared with us two delicious recipes featuring two unique ingredients: Allium and Sunchoke. In case you are not familiar with our featured ingredients, Allium, the genus name for onions, leeks, shallots and garlic, is a perennial plant that sprouts beautiful purple flowers in the spring. Sunchoke, a tuber that resembles ginger in appearance and artichoke in taste, is also known as earth apple, sunroot, topinambour and Jerusalem artichoke.

Enjoy the shift into autumn by surprising your guests, or yourself, with an unexpected ingredient at the center of your meal!


SunRaven Farm Allium Frittata
Serves 8 people



Handful of Seasonal Herbs
4 Cups Sliced Allium of Choice (Leeks, Red Onion, etc…)
10 Farm Eggs
Salt and Freshly Ground Pepper
Ghee or Butter
Olive Oil


Preheat oven to 450o
In a 10 inch cast iron skillet, over medium heat, add 2 TBSP Butter (or Ghee) and 2 TBSP Olive Oil, until butter bubbles. Add Allium and sauté until wilted (approximately 5 minutes). Remove from heat. Add chopped herbs (thyme, marjoram, rosemary….), salt and pepper to taste. Beat eggs and add to vegetable-herb-cheese mixture. Mix gently.
Over medium-high heat add 2 TBSP each Butter and Olive oil until butter bubbles. Add egg mixture and let set up (3-5 minutes). Place in preheated oven for an additional 10`15 minutes until top begins to brown slightly. Remove from oven and let rest for 15 minutes.
Invert over serving platter and let cool toward room temperature. Serve at any point based on your preference.


SunRaven SunChoke Soup
Serves 8 appetizer portions

• 4-5 tablespoons unsalted butter (can substitute oil to make this vegan)
• 2 large leeks, divided, sliced across the width in thin strips, white and light green parts only
• 4 shallots, peeled and thinly sliced
• 3-4 garlic cloves, peeled, smashed, and mincedsunchoke
• 3 stalks lemongrass, smashed and cut in two to fit in the pot (they need to be easy to retrieve before pureeing the soup)
• 1-1/2 pound sunchokes (also called Jerusalem Artichokes), well-scrubbed to remove most of the skin and sliced 1/8″ thick
• 8 cups vegetable broth
• 1/3 cup nut milk
• 1/8 teaspoon ground nutmeg (optional)
• 1/2 teaspoon sea salt, or to taste
• 1/2 teaspoon freshly ground white pepper
• lemon zest to taste
• cilantro for garnish

1. Wash and scrub clean artichokes with a potato brush. This will effectively clean the sunchokes (no need to peel!) Slice fairly thinly and soak in lemon water to keep them from turning color.
2. Melt the butter in a soup pot and saute one-half of the leeks and all of the shallots, garlic, and lemongrass until the leeks and shallots are soft and the mixture is very aromatic (about 10-15 minutes).
3. Add the sunchokes and mix to thoroughly cover the sunchokes with the leeks lemongrass mixture. Cook for another 5 minutes.
4. Add the broth and bring to a simmer until the sunchokes are tender (about 40 minutes). If you don’t have any broth, you can use water. Remove the lemongrass stalks and puree the soup in a blender until smooth. Pour back into the soup pot and reheat. Add the nutmilk, nutmeg, salt and pepper. Add lemon zest to taste. Also, you can add fresh parsley. I added chopped roasted chestnuts at this stage as well for a sweet chewy surprise.
5. For a garnish, fry the other half of the leek strips in olive oil and a squeeze of lemon juice until they were fairly crispy. Top the soup with a pinch of them and freshly chopped parsley.
6. Don’t forget to use the “missing ingredient”— your attention, awareness and devotion. As its name suggests, the sunchoke is a child of the sun, the source of all substantive life that we know.

Fresh Corn and Goat Cheese Pizza


Sprouted Kitchen, Sara and Hugh Forte

With the end of summer a stone’s throw away, we have to make the most of the crops still in season. One of our favorites is still around: corn.

This recipes combines the vegetable that everyone loves with the dish that everyone loves – and it’s fun to make! Whether you’re cooking for one, two, or a whole family, there is no dish more fun to make from scratch than pizza. Here’s a great recipe for fresh corn and goat cheese pizza:


1 prepared pizza crust

½ cup of Creme Fresh

1 tsp paprika

1 charred and chopped pepper (poblano, jalapeno, habanero – it’s up to you!)

1 shallot, thinly sliced

1 ear of corn, kernels removed

1 cup of crumbled goat cheese

1 pack of baby arugula (optional)

1 tsp olive oil

½ tsp ground salt

1 tsp ground black pepper


  1. Preheat your oven to 500F. Line a baking sheet with parchment paper.
  2. Roll out your pizza crust (make sure it’s fully thawed if you bought a frozen crust) until you’ve reached your desired thickness. Carefully move the crust to the parchment lined baking sheet.
  3. Spread the creme fresh evenly across the pizza – this will serve as your white sauce.
  4. Sprinkle the paprika over the creme fresh, then top with the shallots, chopped pepper, corn, goat cheese, salt and pepper.
  5. Put your pizza in the oven for 12-15 minutes – until the top just begins to brown and bubble. Switch your oven on broil and cook the pizza for one more minute. Watch carefully to make sure it doesn’t burn!
  6. Take the pizza out of the oven and top with the arugula and some fresh lemon juice. Slice it how you like and serve hot!

Carrot Top Pistou

CarrotTopsWait!! Don’t throw out those carrot tops.
Somewhat bitter with a hint of carrot flavor, use carrot tops as you would other herbs to flavor salads, sautés, soups, juice or make tea. This recipe uses them in a pistou.
Pistou is like pesto, but without the pine nuts, and is commonly used in “soup au pistou” in which a dollop of pistou is added to flavor a bowl of soup.  Another option (and way to feel virtuous in using the whole carrot) is by roasting carrots and tossing them in this pistou.  Finally, you spread could it on crostini along with pureed white beans for a flavorful and hearty summer appetizer, or freeze it and pull it out to add bright, fresh flavor to a variety of dishes.
carrot top pistouCrush:
2 tbsp Toasted pumpkin seeds
1 tbsp Toasted cumin seeds
1 tbsp Toasted coriander seeds
10ish Black pepper corns
10ish Pink pepper corns
Pinch of salt
Mix in chopped fresh carrot leaves and Parsley (about a 2:1 ratio)
Zest of a lemon and orange
Juice of one lemon
2 tbsp apple cider or rice wine vinegar
Minced shallot
2 grated garlic cloves
(Ideally you add all this just before eating)
You can also add in other nuts and parmesan cheese, but this is the most allergy friendly vegetarian version.
By Lily White