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Strawberry Honey Butter

June 4, 2013

The Wild Ramp’s cookbook, Taming the Wild Ramp: Reachable Recipes for Real Food is chock-full of recipes.


The official website boasts that it “offers 270 pages of drool-inducing recipes for all levels of chefs and foodies. From vegans to meat-lovers, gluten-free to chocoholics, there is bound to be a recipe in this cookbook for you.”   It also comes with a section called “How To Use This Cookbook” and the index is uniquely organized not only by type of food, but also by the food’s season.  For those of you who have yet to purchase this great cookbook, here’s an inside peek into the “Table of Contents”.


Still not sold.  Here’s a recipe submitted by Stacy Garrett for Strawberry Honey Butter.  I made this recipe using local (from my neighbor) strawberries I had in the refrigerator and honey purchased at The Wild Ramp.



  • 1 pint of strawberries, hulled
  • 3 Tablespoons honey
  • 2 teaspoons fresh lemon juice, or to taste
  • 1 1/2 sticks (3/4 cup unsalted butter, softened)


  • In a food processor puree the strawberries and force the puree through a fine sieve into a saucepan.
  • Add the honey and the lemon juice and boil the mixture, stirring, for 3 minutes, or until it is thickened.
  • Let the strawberry mixture cook to room temperature.
  • In a bowl cream together the butter and the strawberry mixture.
  • Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop.


Taming The Wild Ramp:  Reachable Recipes for Real Food is available for purchase in the store in two formats:  a classic cookbook or CD-ROM.  Stop by The Wild Ramp at Heritage Station at 210 11th Street, Huntington, West Virginia and pick up your copy today!

Emily is a wife, mother, and attorney, living on the banks of the Ohio.

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