The perfect dish for Daffy Day picnics and beyond.

FOOD & DRINK

story by Antonia DePace

Photography by Kit Noble

On Nantucket, the early months of spring bring excitement for a veritable array of happenings— Daffy Day, the promise of better weather on the horizon and, for those at

the Lemon Press, Nowruz. Celebrated in March, the Persian holiday marks the beginning

of spring and a period of reflection throughout the following months. Here, the Lemon P

ress team offers their rendition of this holiday dish, featuring sunchokes as the main attraction. It’s also the perfect plate to enjoy as we start to prepare for the island’s upcoming summer season.

DIRECTIONS

to roast the sunchokes:

1. Preheat your oven to 350 degrees Farenheit
2. Wash and dry sunchokes
3. Toss the sunchokes with 3 tablespoons of olive oil and a pinch of salt and pepper
4. Place them on a sheet tray lined with parchment paper for easier cleanup and roast for 35 minutes or until fork-tender
5. Set aside and allow to cool

to make the charred ramp chimichurri:

1. Wash and dry ramps, making sure to remove any roots
2. Toss the ramps in 1 teaspoon of olive oil and grill over high heat to develop a dark smoky crust
3. Once the ramps are cooled, give them a rough chop and set in a medium mixing bowl
4. To the bowl, add:

3 tablespoons olive oil

2 tablespoons apple cider vinegar

2 tablespoons pomegranate molasses

1/2 cup chopped cilantro

1/2 cup chopped mint

1/2 cup chopped basil

1/2 teaspoon of ground cumin

1/2 teaspoon smoked paprika

1 tablespoon salt

5. Mix everything together

6. In a serving dish, mix arugula, the chimichurri and the sunchokes gently together, and top with crumbled feta cheese and sunflower seeds. This dish is best served at room temperature.