Green Valley Ranch
As a proud midwesterner, I’m not afraid to admit that I have an obsession with ranch. Where I’m from, ranch goes on everything - salad, pizza, fries, chicken (maybe one day you’ll get my gramma’s ranch chicken recipe), chips, burgers, veggies, ice cream. Hahaha, okay maybe not ice cream, but you get the gist. As I’ve aged, I’ve given up that classic bottle of ranch and moved on to homemade, it tastes so much better and is surprisingly easy. In this recipe I combined my childhood nostalgia with my “grown up” adoration for spring onions and green garlic. Green Valley Ranch goes great on just about everything. I’ve been enjoying it on salads with fresh Market greens and leftover Crazy Fox VA Style BBQ Chicken (available only on Tuesdays!). I hope you give it a try!
By Halee Jones
Ingredients
1 Green Garlic stalk*
2 Spring Onions*
Large handful of Parsley or Dill*
1 C Yoghurt or Sour Cream
1/3 C Buttermilk or Milk
Juice of 1/2 a Lemon
Love
1 Tbs Olive Oil
1 tsp Garlic Powder
Salt & Pepper to taste
*These ingredients can be found at the Harrisonburg Farmers Market, check What’s Fresh to see what’s in season
Method
Chop up spring onions, green garlic, & herbs into about 1 inch pieces. Throw all ingredients into a blender (or into a container for an immersion blender) and pulse until you reach your desired consistency - smooth and chunky are both delicious! Taste and adjust seasoning.
Don’t feel like dirtying your blender? Simply slice/chop the onions, garlic and herbs and mix with the rest of the ingredients!
Let sit for at least 10 minutes so the flavors meld together. Taste and adjust, if needed, again. It lasts in the fridge for up to 1 week.
Enjoy!
