Recipe Thursday: Whipped Feta & Tofu Ramp Spread

Just a mere couple of weeks ago we were knee deep in the snow, and now the Forsythia is blooming, Bee Balm shoots are perking up, Fiddleheads are out and about, and the Ramps are fully leafed out. Let the foraging commence!

My planted garden Nettle (yes, I had to plant Nettle here on this barren homestead) has one full shoot, the Dandelion are just arriving (great greens everywhere to eat!), the yard Violets show their purple little petals and the Violet green clumps are bushing out, the Sumac shoots are growing, Pines are budding, Hosta and Daylily shoots are ready to eat, and there are even mini Daisy buds on short stems available for picking. There is instantly a plethora to eat out there.

There is a lot not to eat right now, too, that is exciting: the Peonies are shooting up, the Azalea is in bloom, the Ruby-Throated Hummingbird has visited already, and the Daffodil ring (and all the friends around the Apple trees) are opening their sunny faces. Spring has sprung in a big way (evenings of Peepers, clouds of bugs, Spring ticks, many Warblers, rainy days and days reaching almost 70 degrees while nights stay in the late 30’s and mid 40’s).

In the garden, the Peas are amazingly in (got them planted right before we went to NYC, there are 2″ shoots already, and no trellis!) and the front bed mostly raked. And although we are near the first mow of the season (No-Mow-May is for suburbanites, not for rural folk), the new garden beds have not been shaped or cleaned up yet (there are certainly not enough hours in our day) but we’re hoping to get a grasp on all of it before the month is out. I’ve got Cherokee Purple Tomatoes growing in the greenhouse porch for the food pantry peeps, and maybe some seedlings to sell: Lemon Cukes, Bell Peppers, Basil of all kinds, Calendula, Cilantro, and a smattering of other herbs. And then many flowers for the new gardens — Dahlia, Celosia, Stocks, Poppies, Zinnia, Cosmos, Viola, other Bee Balms/Lemon Balm, Echinacea, Gomphrena, Globe Amaranth, Nigella, Strawflower and many more. I’ll likely seed in place Chamomile, more Zinnia & Cosmos, Sunflower, Dill, Fennel, and many many beans (I like growing beans). Of course, I always dream big and hopefully at least half will get done.

Until then, I’m whipping some local Pumpkin Vine Valley Family Farm goat Feta with olive oil and ramp leaves, spreading it on some amazing naturally-leavened Panem Domus (Stone Broke’s House Bread), and searing up some Morton Brook Ranch lamb chops to go with it.

It’s not a bad life.

Whipped Feta & Tofu Ramp Spread
Makes about 2 cups

1 Block of Feta (about 6oz) (I like the block kind in brine/whey…save a little liquid for blending, if possible, if not, add a little water 1 Tbsp at a time)
12-16oz Firm Tofu (we use Maine’s Heiwa, it has the best texture of firm and toothy tofu)
10-15 Ramp leaves, or green garlic, or a mix of fresh alliums (chives, scallions, tender leek)
1/4 – 1/2 cup Extra Virgin Olive Oil
Fresh Cracked Black Pepper, to taste

Blend Ramp leaves first with a little Olive Oil, then add Feta and a little liquid to make smooth. Add Tofu in small chunks to blend, adding more Olive Oil and liquid as needed to continue to keep smooth (and thick but spreadable). I was happy with 12oz of Tofu for a strong Ramp and Feta taste but if it’s too strong, keep adding more Tofu chunks and blend to desired strength. Blend in a tsp or 2 of Fresh Cracked Black Pepper, or more to taste. Spread liberally on delicious Sourdough Bread or crostinis.

We’ll be using more of it as a dollop on our Rock Bottom Lentils. Enjoy!