Gilchrist Farm is Sustainably Harvesting Spring’s Most Coveted Crop
SUTTONS BAY, Michigan — Ramp is a native plant desired by top chefs and might be growing in your yard! These wild leeks carpet the forested areas of Gilchrist Farm's vineyard.
A Family Operation:
Harvesting is an early springtime event the entire family and staff enjoys. Everyone first learns how to sustainably harvest, then we venture into the woods with baskets and sheers to snip off the large leaves that spring from the forest floor. We normally only harvest a couple leaves from each cluster to ensure the plant will grow back and spread naturally.
Sustainable Practices and Uses:
This wild garlic has three distinct parts consisting of a bulb, stem and leaf. The entire plant is edible raw or cooked and is so versatile that it can be used in any dish. We munch on its garlicky goodness while enjoying the fresh spring air at the farm.
Chefs Jennifer and Justin have been harvesting throughout the season and working to make the ramp last through methods like drying and freezing.
Dishes Using Ramps:
Some of our current dishes featuring ramps include Whitefish Dip, Roasted Mushroom Tartine (with ramp vinaigrette), soft scramble, and pasta dough!
Make Your Own Dish:
An easy dish you can make at home is ramp pesto! Just substitute fresh ramp for basil in your recipe. Blend the ramp leaves with olive oil, parmesan and pine nuts and pour over your favorite pasta. Every year we blend the ramp and oil together, then freeze it to use all year long. You can also pick up our ramp salt in our market to use at home!
Learn More:
Click here to watch a video of owner Elizabeth Huntoon explaining the heart behind our sustainable harvesting of ramps!
Visit Us:
Gilchrist Farm is on a mission to grow & serve the best of what northern Michigan has to offer through sustainable farming & warm hospitality. For more information or to plan your visit, please visit gilchristfarmwinery.com! For even more content, join our 4,000+ followers on Instagram @GilchristFarmWinery.
