Thank you Chef Samantha Timko and BA Board Member Kristi Forrest for presenting this amazing event!

Chef Timko says you can reach out to her at or by phone at (502)991-1369 with any questions you may have about how to make any of these recipes at home.

Pickled Ramps
Three parts vinegar, two parts water, and 1 part sugar; bring to a boil and pour over trimmed and cleaned ramp bulbs. Allow the container to come to room temperature before refrigerating.

Fermented Garlic Honey
Peel and crush garlic cloves and allow to sit for 10 minutes; after 10 minutes cover cloves in raw honey, do this in an air-tight glass container; leave at room temperature, and after a day or 2 burp the jar to release CO2 for the fermentation process. Allow the mixture to sit for at least a week before enjoying, but no need to refrigerate. Has a very long shelf life.

Basic Kraut
2% of salt by weight of veggies; slice or shredded cabbage, carrots, onions, garlic, etc., and toss in salt; allow the mixture to sit for 15-20 minutes to create its own brine; once the mixture has released it own liquid pack into a mason jar and weight down so all the veggies are covered in liquid (you can add a touch of filtered water if needed). Seal the jar and burp daily until no more bubbles happen when burping; at this point, you can allow for longer or shorter fermentation based on personal taste. Refrigerate when you enjoy the flavor. See website below for easy and free recipes

Ramp Salt
50/50 dried ramps and salt ground together in a blender. This process can be done with any herb.

Ramp Butter
Mix ramp salt (or any herb salt using the recipe above) with softened cultured butter.

Wild Garlic Pesto
Wash and dry wild garlic leaves and flowers; add to food processor with parmesan cheese, sunflower seeds, lemon juice, carrot greens, and honey; process until a smooth paste and season with salt and pepper. Adjust flavorings according to personal preference.

Paw Paw Butter

What is a PawPaw? Fruit: The pawpaw is the largest edible fruit native to America. Individual fruits weigh 5 to 16 ounces and are 3 to 6 inches in length.

Fermented garlic honey
-lightly crush each head of garlic and place into jar
-fill jar with honey & let sit. Has a very long shelf life.

Oregano oil
-fill jar with oregano (or other herb)
-fill remaining amount with chosen oil

Dandelion Chickpea salad
-1-3 cans chickpeas
-diced red onion
-diced dandelion leaves
-roasted pumpkin seeds (or other of choice)
-sliced cherry tomatoes or could use red peppers
-olive oil/fire cider/honey to taste *may use regular apple cider in place of fire cider
-salt/pepper to taste
– may also add feta cheese

Violet/Honeysuckle Jelly

We gather purple violets from a shady park, even though there are plenty growing in most peoples’ lawns. I give the violets a quick rinse in cold water, and a spin dry to remove bugs or sand before making the infusion for the jelly. Before making the infusion from the flowers, I don’t remove the green parts behind the flower, but do try to remove as much of the green stem as possible. Some of the species of violet we have in our area are very pretty but not strongly scented, so we tend to just eat them raw in salads. This jelly is more sweet and tart from the sugar and lemon juice than flavorful from the flowers– but they do contribute a mild floral flavor. This is an updated version of this recipe.

Violet Jelly
makes about 11- 4 oz. jars
2 c. packed violet blossoms, stems removed
2 c. boiling water

1. Pour the boiling water over the violets and allow them to steep at least 2 hours, overnight is best. Squeeze the water from the violets, and measure out 1 3/4 c. violet infusion. It will be very dark blue.

1 3/4 c. violet infusion
1/4 c. lemon juice
4 c. sugar
1 pouch Certo liquid pectin (3 oz.)

2. Put the violet infusion, lemon juice, and sugar in a large pot. You’ll notice the dramatic change of color from dark blue to electric purple! Bring it up to a rolling boil.
3. Add the Certo pectin, and bring the mixture back up to a rolling boil for 2 minutes, stirring constantly.
3. Remove the jelly from the heat and ladle into hot, sterilized jars. Cover, and process in a water bath for 10 minutes.