Anniversary Party: Please join us at Claire’s Tuesday evening from 6-8 pm to celebrate a successful first year, and to thank our investors, supporters, producers, staff, guests, and friends who have eased us through the challenges and celebrated our accomplishments. Please also come to meet and welcome our new dining room manager, Veronica Medwid.
Music Notes: Welcome our friend and neighbor Tracy Wolters Thursday, 7:30 pm for his first gig at Claire’s.
News and (Re)Views: Tom Stearns from our Center for an Agricultural Economy was a big player at the national conference of the Business Alliance for Local Livable Economies this past weekend in Denver. You can read coverage of his keynote address at BALLE.
Also check out the new 7 Nights magazine supplement for 7 Days – highlighting Claire’s for a profile in the Northeast Kingdom. Take a look at 7 Days.
From the kitchen: Steven is planning for grilled rabbit from Miller Farm this week, with rhubarb, mustard and maple. We’re also thrilled by the arrival of herbs – mint, parsley and chives, and Steven is eagerly awaiting his favorite, cilantro!
With all the talk and questions about Steven’s Ramp Pesto at our booth for the Sustainability Fair at Atkins Field Saturday, we realized that everyone loves pesto, but no one had thought about ramps! Steven uses any leafy green herbage in pesto – especially earthy ramps or lemony sorrel. With spring ramps still available in cool microclimates (take care not to overharvest!) and sorrel starting to thrive, here’s Steven’s recipe for the pesto.
Yield: 1 quart
4 bunches Ramps or Sorrel, adjust quantity for size of bunch, pick and wash if needed. Remove the white bulb from the Ramps, using only the green portions. Use the bulbs for salads or cooking. You can mix any leafy green herb over the summer based on availability.
12 cloves Garlic, peeled, adjust quantity for size of each clove
1 cup Almonds or Pine Nuts, sliced, toasted and cooled
1 cup Romano cheese or similarly hard and dry cheese like clothbound cheddar
1 cup Sunflower or extra virgin Olive Oil
2 tablespoon salt
1 tablespoon pepper
1 lemon, juiced
1. In food processor or blender combine garlic, nuts, salt and pepper and process until smooth.
2. Add Ramps or Sorrel or mixed herbs and some of the oil and process.
3. Add lemon juice and with machine running add remaining oil.
4. Add cheese, process just to incorporate and check seasoning.