The Harvest Kitchen
Through The Harvest Kitchen program, The Wild Ramp utilizes excess seasonal ingredients from our market producers to create our own branded assortment of prepared food and value-added products — think freezer meals, side dishes, desserts, soups, broths, snacks and baked goods.
Since The Harvest Kitchen began in 2019, The Wild Ramp has used over 3,500 POUNDS of surplus product. It’s a win-win all around: less food is wasted, which benefits both our producers and our market, and our customers are able to try new, convenient recipes on a regular basis.
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In 2022, 1,042 lbs of rescued produce from local farmers was used by the Harvest Kitchen to manufacture value-added products for the market floor.
Community Education
We understand that cooking takes time and practiced skill. We want our community members to be confident in their ability to cook with local and regional ingredients at home. The Harvest Kitchen will be hosting cooking classes, tasting events, and health education workshops as a way to build that confidence and to enable people to make healthier choices for their families.
Nick Atkins
Harvest Kitchen Manager
As the new Kitchen Manager for The Wild Ramp, Nick brings a wealth of experience and a deep connection to the Huntington community, where he has lived his entire life. With nine years of experience in the restaurant industry, Nick is well-versed in the culinary arts. Beyond his culinary work, he spends his free time with his girlfriend and a lively 6-month-old dog. Nick's hobbies include fishing, sports, and camping.
Harvest Kitchen Products
Deviled Eggs
Deviled eggs are hard-boiled eggs that have been shelled, cut in half and filled with mashed yolks that have been mixed with other ingredients. They
Green and Gold Squash Pie
Green and Gold Squash Pie • 1 9” or 10” pastry shell • 2 medium zucchini, thinly sliced • 2 medium yellow squash, thinly sliced
Ghostly Gourmet – Getting in a Pickle
WV Farm2Fork: Getting in a Pickle Link to the Charleston Gazette-Mail story Cucumbers, peppers, garlic, corn, beets, onions, asparagus, beans — the list goes
Roasted Pepper Soup
Last year’s garden produced gallons of peppers until the first killing frost. I stuffed and froze peppers for quick winter meals. I froze strips of
Three Bean Salad
This hasn’t been a great year for gardening, however, beans have produced in abundance. I have canned all that we will need this winter, so