Features products from: Weisenberger Mill
an olive oil-rich Italian bread we can’t decide is better described metaphorically as a sponge or a springy mattress. It’s crispy and golden on the top and bottom crusts, and inside, it has an airy crumb (meaning there are tons of air holes, big and small, that squish in the best way possible)
Topped with: Rosemary
Harvest Kitchen – Huntington, WV:
Chef: Jedediah Thornburgh
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