This month our staff bundled up and ventured out to Killbuck Valley Mushroom Farm, in Burbank, Ohio. Here they foraged for a Midwestern seasonal delicacy; ramps. This farm is one of our local sources for mushrooms, with plenty of acreage to scavenge for other wild and more unique plants, such as ramps. The restaurant featured ramps on the menu all throughout the month and is continuing to do so. From creamy ramp butter, to ramp and asparagus side dishes, zesty ramp chimichurri and sweeter charred ramp garnishes paired with various steaks, our chefs have utilized these wild little treasures in many different and exciting ways. Ramps are often pickled, and probably taste fantastic in this fashion, but here in the Urban Farmer kitchen they don’t last long enough to get them into a mason jar!
Daily Menu Additions & Butcher’s Cuts
Guests of Urban Farmer can never complain about a boring menu! Not only does our menu change seasonally to feature fresh, local products but we also feature daily menu additions and butcher’s cuts. The menu additions and butcher’s cuts allow the kitchen to utilize the whole animal to result in less waste. It also allows for our chefs to showcase their creativity on a daily basis! If you stopped in over during the Christmas week, you may have seen a PB&J Duck on the menu additions card; which was inspired by the classic childhood peanut butter and jelly sandwiches! This seared duck features fermented chestnut pesto (the “peanut butter”), drunken cherry gastrique (the “jelly”), finished with a sage crumble (the “bread”), and garnished with micro greens. Be sure to check the daily card each time you stop in for lunch or dinner to see what creative dishes our chefs have developed!