Ramps and New Saturday Children's Programming at the Farm
🌼 New! Saturdays at the Farm — Kids Programs starts May 2
We're so excited about this one! Our friends at For the People and Kids are bringing a full Saturday morning lineup to the farm — garden adventures, nature sketching, a Mommy & Me sensory class for the littlest ones, and a music and movement session to wrap it up. Bring the kids and let them get their hands dirty.
9:30–10:30 AM | Learning Garden Adventures (Ages 5+) — hands-on planting and discovery
10:30–11:15 AM | Nature Sketchers (Ages 7+) — outdoor art class, sketch the farm
10:30–11:15 AM | Little Farm Explorers (12 mo–4 yrs) — Mommy & Me sensory garden, story time, snacks
11:15 AM–12:00 PM | Songs & Sounds (All Ages) — music, movement, farm rhythms
Sign up at forthepeopleandkids.org
🌱 The ramp patch we found last spring is sprouting
If you've never met a ramp — they're wild leeks. Foraged, oniony, garlicky, impossibly green. They show up for a few weeks in spring and then they're gone. For chefs, they're one of the first real signs that the season is turning, and Chef Eric has been asking about that patch since February.
We'll harvest a portion (never all of them — that's how you kill a ramp patch), and they'll go to our Provisions kitchen. The plan: charred ramp chimichurri and pickled ramp bulbs. Both will be at the spring markets for sampling and selling, alongside our meats and produce. Picture them spooned over lamb kabobs, or tossed into a salad of just-picked greens with a ramp-pickle vinaigrette. That's what spring tastes like around here.
Charred Ramp Chimichurri Recipe
Want to make ramp chimichurri at home if you find your own patch (or grab a bunch at the market)?
- Separate the green tops from the white bulbs (save the bulbs for pickling)
- Toss the greens in olive oil and a good pinch of salt
- Grill or broil until blistered and smoky — you want char
- Pour into the food processor with more olive oil, rice vinegar, a little honey, and a charred chili or two if you're into heat
- Pulse until it's a loose, spoonable sauce
Goes on lamb, steak, eggs, grilled bread, roasted potatoes — basically anything.
🍛 Too busy to cook this week?
Weeknights are brutal. Nobody wants another takeout container, and nobody has time to actually cook the way they'd like to eat.
That's what Provisions is for — chef-prepared, farm-sourced meals delivered Tuesday through Thursday, so you eat like you spent the day at the farm without spending the day at the farm.
- Chef-prepared meals built around whatever the farm pulled that morning. Delivered to your door Tues–Thurs, ready to heat and eat.
- Try your first two Family Meals for $100 (regularly $200).
- Love your first meals or it's on us — our satisfaction guarantee, no questions asked.
The ramps are showing up on the Provisions menu too — Seared Chicken Thighs with Ramp Salsa Verde, Seared Flank Steak with Ramp Butter, plus Pork Shoulder Porchetta, Beef & Mushroom Ragu, and Cider-Braised Pork Loin with Spring Onion.