All the Best of All Things Local

Archive: May 2015

Lamb Sliders

  1. Lamb Sliders

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    Lamb Sliders

    Yield: 6 sliders


    • 2 tablespoons butter
    • 1 tablespoon olive oil
    • 1 large sweet onion, sliced
    • pinch of salt
    • 1 pound ground lamb (preferably local)
    • 2 tablespoons finely diced shallot
    • 2 cloves garlic, finely minced
    • 1 teaspoon dried thyme
    • 1 teaspoon kosher salt
    • 1/2 teaspoon black pepper
    • homemade Rhubarb Ketchup (or Heinz HP Sauce)
    • small slider buns or Hawaiian rolls


    Heat butter and olive oil in a large sauté pan. Add onions and pinch of salt. Cook for 5 minutes over medium-high heat then reduce heat medium and cook an additional 15 minutes or until the onions are soft and caramelized.

    While onions are cooking, place lamb, shallot, garlic, thyme, salt and pepper in a mixing bowl. Gently mix together with hands or a fork, being careful not to compress the meat. Evenly divide the mixture into six patties.

    Place patties on a hot, oiled grill and cook for 4 minutes. Flip and cook an addition 2 minutes or until desired doneness. Place on buns. Add 1 teaspoon of rhubarb ketchup on each burger and top with caramelized onions.


    Excellent with our Rhubarb Ketchup

  2. Greens, Eggs & Lamb

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    Freshly foraged ramps

    Freshly foraged ramps

    Today a small group of us will gather to begin preparations for an early spring dinner being held at Fern Hollow Nature Center.  This event, benefitting the Center’s education programs, celebrates the first foods of spring that emerge in the forests, farm fields and gardens after a long (and very cold) winter.  Farmers, foragers and others have generously donated local ingredients that will feed a small group of lucky guests (to this sold-out event) a dinner full of the season’s treasures.

    As we provision, prepare and feed these friends of the Center, we will also educate about the value of eating locally, seasonally, and sustainably.  Along with locally raised lamb, eggs, potatoes, and vegetables, we will enjoy ramp fritters, garlic mustard pesto, greens and beans with sautéed nettles, wild mushroom crostini, and other foraged delights.

    Thank you to all who provided, all who attend, and of course, to Fern Hollow staff, board and volunteers for incredible programming and community engagement that allow us to enjoy nature and learn with each and every encounter it provides to nurture and cherish it.

    Ramps are one of my favorite early spring edibles.  These wild treasures are insanely popular, leading to irresponsible harvesting by some.  Be sure to get your ramps from those who wish to protect their delicate habitats to ensure their availability for years to come.