Mushroom Growing Workshop

Mushroom Workshop

Title: Mushroom Growing Workshop
Location: Behind the Wild Ramp
Description: Exciting weekend coming up! We will be hosting a pop up behind the market! A mushroom growing workshop is being hosted, (lots of room so feel free to pay on arrival!) as well as a plant sale by Summerfield Farm and Appalachian Forest Herbs .Bonus guest and local favorite Scent From Heaven will also be vending! Stop by this Saturday and say hello!
Start Time: 10:00 am
Date: 2016-04-02

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Opening of Farm to Table Cafe

Fresh Produce at the Wild Ramp

We are very excited to announce that The Wild Ramp will be hosting a new food business located inside of our market. One of our long time producers, April Hackworth of Greener Pastures on Jacks Fork is opening a Farm to Table Cafe. Remember those delicious Cinnamon Rolls that April occasionally made available for Cinnamon Roll Saturday? Hmm…..Now you can be privy to all of her delicious goodies, soups, salads, and more. This brand new cafe is unique to our area in that the menu will feature seasonal foods sourced primarily from Wild Ramp farmers and other regional farms throughout the Tri-State.

Currently the cafe is conducting its’ soft opening and “break in”… with the Grand Opening soon to follow. Watch our Facebook page for the quickest status updates.


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Website Under Re-construction

We are currently working on our website, and as any “place” under construction… there are messes. We have had to delete much of our older content, and will be working on providing new content.

Currently the links for our producers and artisans are not working, as are a few other sub menu level tabs.  They will return shortly.

Please be patient with us and excuse our mess…



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Lavender Tea Workshop

Title: Lavender Tea Workshop
Location: Wild Ramp at 555 14th Street West Huntington WV 25701
Description: Have the winter blues? Well, we have the winter purples. To be more specific-Lavender.
Join us Saturday, February 13th at 11:00am for a Lavender Tea & Workshop.

Sample a variety of savory and sweet culinary delights infused with lavender. Learn about growing, using and cooking with lavender.
Have you always wanted to grow lavender, but didn’t have good success? Find out the best lavender varities to grow for our region and what the soil requirements are for producing a good crop. Hear from avid Lavender growers in and around the Tri-State area.
The cost is $25 per person with a class limit of 12. Our “Friends of the Market” receive a 15% discount. Participants must sign up and pay by February 6th. We can take payment with Credit Card over the phone 304-523-7267. This class is non-refundable and cannot be used toward future classes.
Start Time: 11:00
Date: 2016-02-13
End Time: 14:00

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New Year brings New Ideas

This gallery contains 1 photo.

Well the New Year often brings new ideas and as you might have noticed, the website is looking different and some of the pages are not working properly. That is my fault. We are working to create a better website … Continue reading

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Ramp it up!

Ramp it Up

By Susan Maslowski

Ramps are one of the first harbingers of spring and the time to enjoy them is very short. If you like ramps, this is the time to “ramp it up.” The Wild Ramp now has ramps in stock. Most people in this region have heard of ramps, that wild broadleaf cross between garlic and onions. They are a part of our local heritage.

There are many ways to fix ramps. They can be used in place of onions, leeks, scallions and/or garlic in recipes. Diced ramps can be added to omelets. They can be made into a pesto. The bulbs can be pickled. They can be slightly grilled and will make any burger taste so much better. They can be added to pasta and mashed potatoes. You can even eat them raw, if you dare!

Do not forget the upcoming inaugural Stink Fest at The Wild Ramp on April 18, from 10 a.m. to 4 p.m.

Different ramp dishes from several food vendors will be available. There will be samples, games, and music. Come out and join us to celebrate the King of Stink! And, in the meantime, whip up some Ramp & Cheddar Biscuits. They are good slathered with butter or, as a breakfast sandwich, topped with a sausage patty from one of our producers.


Ramp biscuits

Ramp & Cheddar Biscuits


1-1/4 cups self-rising flour

¾ cup pastry flour (or cake flour)

¾ teaspoon baking powder

1/8 teaspoon baking soda

½ teaspoon salt

1 tablespoon sugar

4 tablespoons butter

½ cup Half & Half (plus more as needed)

½ cup fresh ramp leaves, diced

½ cup cheddar cheese, grated

Extra flour for dusting

2 teaspoons butter, melted


Preheat oven to 450 degrees. Stir dry ingredients together. Cut in 4 tablespoons butter until mixture is of course texture like cornmeal. Pour in Half & Half. Stir with a wooden spoon until dough begins to form. Add extra, as needed, until dough is no longer crumbly. Blend in ramp leaves and cheese. (The dough will be a little sticky.)

Sprinkle extra flour onto the countertop and put dough on top. Sprinkle more flour on top and roll to about ¾-inch thick. Cut with a biscuit cutter. Place on ungreased baking sheet. Brush melted butter on top of biscuits. Bake for 12-15 minutes or until browned on top.

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Lamb Meatballs

Lamb Meatballs

Lamb Meatballs

Lamb Meatballs

By Susan Maslowski

I recently purchased ground lamb at The Wild Ramp. Domestically raised lamb is often difficult to find, so I am glad to have a local source. (Half of the lamb consumed in the United States is imported with most coming from Australia and New Zealand.) Lamb comes from young sheep that are less than a year old. Domestically raised lamb is mild-flavored. It is very healthful and delicious.

Ground lamb can be substituted in any recipe that calls for ground beef. Sometimes I like to blend a little of both. This lamb meatball recipe is a favorite. The meatballs are best if the mixture is prepared and refrigerated for an hour or more to allow the flavors to meld. These meatballs can be served as an appetizer or a main course. Leftovers are good, too, so make extra.

Lamb Meatballs
1 pound ground lamb or beef (or a mixture of both)
1 small onion, minced
2 tablespoons chopped parsley
1 tablespoon chopped fresh mint (or 1 teaspoon dried)
¼ teaspoon cayenne
½ teaspoon cinnamon
½ teaspoon cumin
½ teaspoon salt
½ teaspoon pepper

Combine the meat, onion, parsley, mint, spices, salt and pepper. Mix well.Refrigerate mixture for at least an hour to allow flavors to meld. Form mixture into 1-inch meatballs and place on a skewer. Cook on a preheated grill 8 to 10 minutes (or until done), turning once. Serve with rice, pita bread, hummus and feta cheese.

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St. Patrick’s Day Colcannon

The newest addition to The Wild Ramp staff, Jill, shared an excellent recipe with the rest of us today.

St. Patrick’s Day is just around the corner, and the market is currently stocked with everything you need to have a great themed meal.

colcannon pic

Before we go into the recipe, let us tell you about the scarf featured in the picture! The brothers, Kevin and Chris Toney of Silver Run Ranch have been working hard to weave beautiful scarves, ponchos, shawls and blankets. They raise happy alpacas and are affiliated as a Kentucky Proud vendor. After using natural colors to hand dye their yarn, they create lovely garments by hand weaving on looms they build. Truly, the Toney brothers embody the spirit of being an artisan.

Also, they are running a special St. Patrick’s Day Sale! $10 off any scarf or shawl, a wonderful deal!

Colcannon Recipe
Adapted from the Irish Colcannon recipe on

1 1/3 pounds (4 medium) Russet or Yukon Gold potatoes washed, peeled, and cut into uniform 2-inch chunks*
1 teaspoon salt
4 to 6 tablespoons warm butter
1/2 to 2/3 cup hot whipping cream
4 strips thick-cut bacon
1/2 bunch of curly kale, washed, de-stemmed, and chopped
Several cloves of garlic finely chopped
4 green onions stalks (1/2 cup,) finely chopped (divided)
Salt and Pepper to taste


Mashed Potato Preparation:

In large saucepan, add cut-up potatoes, 1/2 teaspoon salt, and just enough cold water until potatoes are covered; bring to a boil. Reduce heat to medium; cover and let simmer 15 to 20 minutes or until potatoes are tender when pierced with a fork.

While potatoes are cooking, either in another saucepan or microwave, heat butter. Also heat hot milk or saucepan or microwave.

When the potatoes are cooked, remove from heat and immediately drain potatoes thoroughly in a colander. Return to saucepan; heat over medium-low heat approximately 1 to 2 minutes to dry potatoes, stirring occasionally.

In the same saucepan that the potatoes have been heated in, mash potatoes with a potato masher or potato ricer until there are few lumps. Stir in warm butter, remaining 1/2 teaspoon salt, and 1/2 cup of the hot cream. Add additional cream, a little at a time, if necessary, for desired consistency.

Season to taste with additional salt, if desired.
Colcannon Preparation:

While potatoes are cooking, in large skillet over medium-high heat, start cooking the bacon strips until bacon is crisp. Remove the bacon and set aside on a plate with paper towels. Drain off most of the bacon fat, until there is enough left to coat the bottom of the skillet.

Add the kale and to the skillet and sauté for approximately 5 to 7 minutes or until the kale is completely cooked and shriveled. 3 or 4 minutes into cooking the kale, add the garlic and continue to sauté. Remove the kale and garlic from the skillet and set aside on a cutting board to cool down. Once it has have cooled down enough to touch, use a knife to finely dice the mixture.

Crumble the bacon into small pieces and set aside 1 teaspoon of the bacon pieces along with 1 teaspoon of diced green onions for garnishment.

Stir the kale mixture, remaining bacon pieces and green onions into the mashed potatoes until well blended. Season to taste with additional salt and pepper.

Spoon Colcannon into large serving bowl and sprinkle with reserved bacon crumbles and diced green onions mixture.

Serve immediately

Makes 6 to 8 servings.

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