Nature on a Plate
As I write, Chef Mike snips baby radish sprouts brought to the Hotel’s kitchen this morning by our Homestead gardeners. And the baby radishes are ready to harvest – they will be delicious in the field greens salad tonight.
Another offering these days is gathered in the woods surrounding the farm. Ramps are wild leeks growing in moist woodlands that uniquely blend the flavor of onion and garlic. Potato Ramp Soup and Smoked Salmon with Ramp Pesto are featured on our early summer menu. And as the ramps fade, dandelion pesto takes over for a very different, but just as delicious, taste experience.
Such a sweet moment, this fleeting time between winter’s cold and summer’s heat, when wild asparagus and ramps grow and rhubarb stalks flower.
Whether harvested wild or grown in our own gardens, we delight in bringing nature into our kitchen and onto your plate, and look forward to seeing you in the restaurant very soon!
– Jeannie Kokes