Inside the Wild Ramp’s Harvest Kitchen with Nick Atkins

If you’ve spent any time at the Wild Ramp, you’ve probably noticed something delicious happening in the back of the market. That’s the heart of the Harvest Kitchen, where local ingredients are transformed into ready-to-enjoy meals, soups, baked goods, and more.

Nick Atkins, Kitchen Manager at The Wild Ramp, is a lifelong Huntington resident with nearly a decade of restaurant experience. Nick brings both professional skill and personal passion to the kitchen. But for Nick, it’s not just about cooking. It’s about connection. He sat down with us to share more about the Harvest Kitchen and himself in today’s blog!

Build on Local

Nick keeps it simple when describing the mission behind the Harvest Kitchen: “Use local products and showcase farmers and their products,” he said. He also added that showing people how they can use these local products that we sell in the store is a core part of the mission. “Just generally eat your local food,” he added. 

Through the Harvest Kitchen, surplus seasonal ingredients from Wild Ramp producers are transformed into a full line of prepared foods: freezer meals, sides, desserts, soups, broths, snacks, and baked goods. Since launching in 2019, the program has used more than 3,500 pounds of surplus product. That means:

• Less food waste
• More income opportunities for local farmers
• A steady rotation of convenient, locally inspired meals for the community

As Nick puts it, if local food isn’t the focus, “you can go eat anywhere you want to.” The Harvest Kitchen exists because local matters.

What's Cooking?

Nick is typically in the kitchen five days a week, often making multiple dishes per day depending on what’s fresh and available.

Some of the fastest-selling favorites?

• Buffalo Chicken Mac & Cheese made with Snowville cream and cheese, local chicken, and a buffalo sauce crafted from Native Eats cayenne hot sauce.
• Seasonal Quiches like a feta basil quiche created when fresh basil needed to be used quickly.
• Chicken Stock made from local vegetables and local chicken.
  

The menu shifts with the seasons and with what’s available. If produce needs to be used, the Harvest Kitchen team finds a way to highlight it. The result is a constantly evolving lineup that reflects what’s happening in our local fields and farms.

Why Local Food Matters

For Nick, supporting local goes beyond taste. “It’s healthier,” he says. “You know the people growing it. You know it doesn’t have a bunch of crazy stuff on it or in it. It’s safer.”

Spend enough time at the Wild Ramp, and you’ll meet the farmers behind the food. You’ll see their faces. You’ll hear their stories. And before long, you’ll find yourself wanting to support them, not just because it’s good food, but because it’s your community.

Catering with a Local Twist

The Harvest Kitchen also offers catering, making it easy for local businesses and organizations to bring fresh, local flavor to their events.

Options range from:

• Pork sliders and mac & cheese
• Charcuterie boards and vegetable trays with ramp-infused ranch dips
• Breakfast spreads with egg bites made from local eggs, sausage, and spinach
• Soups and salads featuring seasonal vegetables like pumpkin and squash

Interested businesses can simply call the Wild Ramp and ask to speak with Nick or Shelly to start planning.

More about Nick

Nick has lived in Huntington most of his life. After spending a year working in Chicago restaurants, he returned home and continued working in the local food scene. He joined the Harvest Kitchen in January 2020 and has been leading it for the past two years.

When he first applied, he admits he wasn’t fully aware of everything the Harvest Kitchen did. But once he met the team and saw the mission firsthand, it clicked.

Today, that mission is clear: celebrate local farmers, reduce waste, and make it easier for the community to eat locally, every single day.

Next time you stop by the Wild Ramp, take a look at the Harvest Kitchen offerings in-store. Whether it’s a freezer meal for later, a fresh-made quiche, or a hearty soup, you’re not just buying dinner.