2022 Ramp Up Peninsula! Saturday Walkabouts

Come to the beautiful Cuyahoga Valley to celebrate a favorite allium during the 2022 Ramp Up Peninsula Grab & Go Walkabouts! The Walkabouts begin today, Saturday, April 23, 2022, and will continue Saturday, April 30 and Saturday, May 7 from 11am until 4pm.

Ramps will be available for sale, $16 per pound, at the G.A.R. Hall parking lot (located on the southwest corner of Route 303 and Riverview Roads in Peninsula). The Panzer Family Farm will sell ramps Saturday, April 23. Our Wild Leek ramps will be available, $16 per pound, on Saturday, April 30 and Saturday, May 7, 2022. Following the Ramp Up Peninsula events, the G.A.R. Hall features the Voices in the Valley music program. Tonight’s artists are The Honey Dewdrops, general admission $18.

Among the other fantastic walkabout Peninsula vendors and events, Peninsula Village Antiques, on 1685 Main Street, will offer our own Antiques Ramp Show! Visitors can bring at least two items for appraisal and information from Peninsula antiques dealers from 2 – 4pm, opinion fee $5.

Looking for a ramped-up snack to celebrate the return of spring to Northeast Ohio? We’ve got you covered with these whole wheat ramped up crackers and creamy wild leek pesto dip!

Wild Leek Pesto Dip

• Combine 1/2 cup of plain Greek yogurt with 1/3 cup of mayonnaise;
• Stir in 1/3 cup of prepared Wild Leek Pesto (pictured here, 3 cubes of defrosted homemade pesto sauce);
• Optional garnishes include grated Parmesan cheese and fresh tomatoes, then enjoy!

Ramped-Up Whole Wheat Crackers

• Combine 1 cup of all-purpose flour with 1 cup of whole wheat flour and 1/2 cup of corn starch;
• Blend thoroughly with a fork;
• Add 1 cup of cold water and 1/4 cup of olive oil;
• Continue mixing with a fork until a cohesive ball forms;
• Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour and up to 24 hours;
• When ready to bake, preheat oven to 450 degrees;
• Lightly flour two sheets of parchment paper cut to fit two baking sheets;
• Divide the refrigerated dough in half and place each half on the floured paper;
• Use a rolling pin to flatten each half to as thin as possible, about 1/4″ inch thick;
• Move the paper and dough to the baking sheets, brush with 1 egg white;
• Sprinkle dough with 2 tablespoons of Wild Leek Ramped Up Seasonings (or 1 tablespoon each of ramp powder & a dried herb of your choice);
• Cut dough with a pizza wheel or a cookie cutter;
• Pierce each cracker with a fork then bake for 15 minutes;
• Let cool 5 minutes, then break apart and enjoy!
• To reheat leftovers: bake crackers in a 200 degree oven for 10 minutes.
• Ingredients: Dip – Greek yogurt, mayonnaise, prepared pesto. Crackers – corn starch, all-purpose flour, whole wheat flour, water, olive oil, egg, ramp powder seasoning.

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