Wild ramp pesto tortilla pizza

As you know if you’ve been following our blog or YouTube channel, I am a wild ramp fanatic! Nothing says Spring quite like seeing the tops pop out of the earth.

The first sign of Spring!

After a long winter of veggies only from the store, getting my hands in the dirt to forage my own food is one of the best feelings in the world. Smelling the dirt as it collects under my nails, feeling a grateful connectedness to our earth, and knowing I’ll soon be nourishing my body with the fresh harvest is energizing yet brings me calm and a sense of grounding.

To ensure sustainability for these over-harvested beauties, I almost exclusively take the leaves. Below is a favorite pesto recipe made from the leaves and a couple bulbs.



– two large handfuls wild ramps leaves (chopped, about 2.5 cups)

– 2 wild ramp bulbs

– 1 handful fresh basil leaves (chopped, about .5 cup)

– 1/3 cup toasted pine nuts

– 4 T Parmesan cheese (for pesto, plus extra to sprinkle on pizza)

– 4 oz fresh mozzarella cheese

– 3 tortillas

– 3 cloves garlic

– 1/3 cup or more olive oil


– preheat oven to 425 degrees F

– mince ramp bulbs and garlic

– roughly chop ramp and basil leaves

– combine ramp leaves, basil leaves, pine nuts, ramp bulbs, and garlic in food processor (pulse gently, don’t over-blend!) or crush together with mortar and pestle, until chunky

– add olive oil one tablespoon at a time and mix thoroughly (again, pulse very gently if using a food processor – you don’t want a smooth paste) until consistency is a wet, rough paste

– place tortilla in 8 inch cast iron pan (no oil in the pan – you want it crispy!)

– spread pesto evenly over tortilla

– pinch mozzarella into small bits and sprinkle over pesto

– sprinkle more Parmesan cheese over pizza (if desired)

– bake in oven 8 – 12 minutes, until cheese is slightly bubbling and tortilla edges are crispy

– try to pace yourself, enjoy, and appreciate this delicious gift from the earth rather than gobbling up in two bites (it will be hard!)

I hope you enjoy this tasty recipe as much as my husband and I do!

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chocolate raspberry jam (seedless)

I admit it: I’m a chocoholic. I can’t help myself. It doesn’t matter when or where, I need chocolate. That includes breakfast, and my AM toast. I start most days with wild bumbleberry or wild raspberry, but there are times when my chocolate sweet tooth can’t be overpowered. Those times, I reach for my chocolate raspberry. It absolutely hits the spot – delicious raspberry jam with a slight overlay of dark chocolate. Mmmmm mmmmm good! It’s also stellar on ice cream!

Enjoy making this goodness yourself! Your house will smell amazing.

Preparing ingredients

– Using Squeezo, use smallest screen to juice raspberries berries and remove seeds to make 4.5 cups of wild raspberry juice/pulp

– Measure out 6 Tbsp pectin (I use Ball Real Fruit Classic Pectin)

– Measure out 5 cups sugar

– Measure out .5 cup dark chocolate cocoa powder

– Mix sugar and cocoa

– If desired, to reduce boil over, set aside .5 tsp butter (optional)

Canning prep

– Prep hot water bath

– Sterilize jars

– Heat lids in hot water for sterilization and flexibility

– Lay out utensils (jar lifter, magnet to remove lids from hot water, funnel, etc.)

Cooking instructions

Heat juice over high heat, bringing to a rolling boil

– While heating, slowly stir in pectin

– While heating but after pectin, stir in butter if using

– Once at rolling boil, add entire measure of sugar and cocoa, and stir to dissolve

– Return to rolling boil and boil hard for 1 minute

– Remove from heat

– Skim foam if needed

Canning process

– Place funnel on top of a sterilized jar

– Ladle jam into jar, leaving 1/4 inch headspace

– Wipe any jam from the top of the jar

– Using magnet, remove lid from hot water and place on jar

– Screw band onto jar until finger tight (do not over tighten)

– Place jars in waterbath for 10 minutes at a high boil (adjust for altitude if needed); ensure jars stay completely upright

– Remove jars from waterbath, keeping completely upright

– Place jars on counter or other surface untouched for at least 24 hours to ensure a seal and that jelly begins to set up properly

– Jars should seal within about half an hour but may take up to 24 hours; press top of lid after 24 hours and if it pops back up, the jar didn’t seal and should be placed in the fridge to be eaten soon

– If jam has properly set after 24 hours, carefully move jam to storage area; if still not set, wait up to a week for full set, them move to storage; if jam doesn’t set, eat over ice cream as a topping!

– Eat, share, and enjoy!

I hope you love my bumbleberry recipe; keep an eye on our blog to find more recipes; I’ll be posting one a week for a few weeks.

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