Andy walked in our front door after his shift with a bag of red onions, two large burdock roots, and three bunches of our springtime favorite: ramps! If you haven't had ramps, but enjoy scallions, onions, and/or garlic ~ you must try them! The taste embodies spring ~ subtle, slightly sweet, and a bit spicy. The bulbs and leaves are edible, and both are equally wonderful.
Ramps are also known as wild leeks. They grow in moist, sandy soil - often near a water source and/or on hillsides. Once you know what the leaves look like, it's amazing where you see them growing. The first year I had ramps, I saw a prolific amount at Parfrey's Glen (now closed!) in Wisconsin. Of course, I couldn't pick them from a state park, but I have to admit, I was very tempted.
This morning, we used them in an egg scramble. Our first bunch of ramps is almost traditionally used this way. We're looking forward to using some of our fellow CSA-ers' suggestions this year as well. Soon, on the menu, we'll see ramp fettuccine and ramp risotto (maybe even tonight!). Working at the Farmers' Market is exciting! A few more weeks of ramps on the menu. We never feel we get enough - the optimal season for ramps seems too short.
In our egg scramble this morning, we added:
mushrooms
ramps
cream cheese
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| Spinderella's gorgeous eggs - look at the color of the yolks! These are not pale yolks, folks! |
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