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Easy Crumb Rhubarb Pie

Wild Ramp Lemon Risotto

serves four 1 quart vegetable stock 3 tablespoons unsalted butter, divided (or vegan substitute) 1 cup sliced ramps, thoroughly cleaned and the white and green parts divided 1 cup carnaroli rice (arborio or another short-grained, stubby rice is fine as well) 1/4 cup dry white wine Juice and zest of 1 lemon Parmesan Reggiano Good salt and fresh black pepper In a small saucepan bring broth to a simmer (you'll be using this in just a few minutes). Place a heavy bottomed, tall-sided pan or Dutch oven (as pictured in photos) over medium heat and add one tablespoon butter and the sliced white portion of the rams and sweat for two minutes. This is akin to sweating an onion, you want translucency, not golden color. Slightly increase the heat and add the rice, stirring frequently to completely coat the rice with the hot butter, cook for a few minutes until the rice is no longer opaque. Cooking the risotto rice and ramps in this way adds texture and flavor to the final dish. Next, add the dry white wine to the rice and cook until it has completely evaporated. Lightly season the rice with salt, and then add enough hot stock to just barely cover the rice. Stir, letting the rice absorb the liquid almost entirely before adding a small amount more. The rice should be cooking at a moderate temperature and slowly bubbling as you continue stirring and adding liquid. This will take about 15 minutes total. Taste the rice for doneness: it should have lost its "raw" crunch , but still be firm in the middle. Cook for a minute or two longer, then add the remaining butter, lemon zest and lemon juice. Stir in the ramp greens and season the risotto with more salt and fresh black pepper. Adjust the consistency with a little more hot stock if necessary (the finished dish should be smoothly emulsified and pourable without being watery). Finally, grate some Parmesan into the risotto and gently give it one or two stirs to incorporate the cheese without creating a stringy texture. Serve immediately. Recipe by Chef Timothy Wastell from DOC in Portland, Oregon ramps

What’s New – 5/6/13

Backyard Bakeshop - Stop by Booth# 32 this Saturday to satisfy your sweet tooth!  Deb and Omar have delicious lemon bars, pies, cakes, and much, much more.  And plan ahead for Mother's day - surprise Mom with something sweet!

Cedar Adirondack Furniture - Check out Dave's new cutting boards! Local hardwoods in beautiful designs. (Booth #37)

Froghill Pottery - Scott's expanded!  Check out his original paintings in Booth #9.

What’s New – April 27

Ashnatko Designs - Amy has new images!  Photographs of local flowers, waterfalls, and more overlaying area maps where the photographs were taken!  Original and beautiful, these images are sure to start up a conversation.  (Booth #40)

Early Morning Farm - Anton has CSA shares available for you!  And he's added a new pick-up location to make eating healthier easier.  Pick-up your share Saturdays (Steamboat Landing), Tuesdays (Dewitt Park) or Wednesdays starting in June at the new East Hill Plaza location!  Booth #59

Captivating Clay Creations - Nancy has colorful necklaces for spring - green, blue, orange, red, and more!  The winter drab is over so put on some color!  Look for Captivating Clay Creations this Saturday!

What’s New – 4/20/13

Sew Surprised! - Kris now has "Comfort Wraps" - a mixture of rice, flax & lavender placed in a soft wrap for the neck, back, or knees.  Microwave for soothing warmth or place in fridge for cooling comfort.  Look for Sew Surprised this Saturday!

Christi Sobel - Christi wanted to let everyone know that her paintings will be on display at Gimmie Coffee on Cayuga Street for the entire month of April.  But don't forget, you can find her amazing paintings, cards, and other artwork every Saturday at the Ithaca Farmer's Market in Booth #84!