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Looking Back & Moving Forward
July 12, 2022
This column first appeared in the Charleston Gazette-Mail on July 9, 2022. The seed was planted, so to speak, more than a decade ago. A
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 1,500 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.
Follow us on Facebook or Instagram to see what we’re making!
In 2021, 800 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.
Jedediah
Harvest Kitchen Chef
A Huntington native, Jedediah Thornburgh has over 15 years of culinary experience. During high school, Jedediah was a member of the culinary competition team which competed on a national level. He then went to college at the National Institute for Culinary Arts at Mountain State University, where he received his bachelor's degree in culinary arts. Since college, he has remained in Huntington, honing his craft at several different area businesses. Jedediah has developed a fondness for farm to table cooking and enjoys sourcing and utilizing local ingredients. Jedediah is responsible for expanding The Wild Ramp Harvest Kitchen Program by creating value-added products that directly supports local farmers and increases local food consumption. He is also responsible for facilitating regular educational and demonstrational cooking classes that market seasonal, local foods.
Ghostly Gourmet – Getting in a Pickle
October 20, 2021
WV Farm2Fork: Getting in a Pickle Link to the Charleston Gazette-Mail story Cucumbers, peppers, garlic, corn, beets, onions, asparagus, beans — the list goes
Deviled Eggs
August 2, 2018
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
Kale Chips, How I Love Thee
December 6, 2017
Hello out there, Wild Rampians! (I don’t know that we have a name for those of us who patronize the Wild Ramp, but Rampians has
Three Bean Salad
August 22, 2018
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
Harvest Kitchen Products
Online Food Hub
