happyrampmonday

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happyrampmonday

A walk in our woods today very pleasantly revealed that these ramps...

which we dug up from friends' woods last spring, which is overrun with them, and attempted to transplant to our woods...have successfully made it through this relentless winter and have become these ramps...

having successfully taken root and are now growing for us here!

If you haven't seen them already, ramps will be out in all their garlicy-oniony-wild leeky glory at the farmers' markets and on menu specials very shortly. Here's a piece I did on them just a year ago, with a lot more rampalicious information. And here are two recipes to start the drool:

Spicy-Tart Pickled Ramps

Ramp and Potato Tortilla

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Ramp Tortilla Recipe

Ummmm...eggs...ramps...potato...

When my brother returned from his junior year in Spain, he craved the egg tortilla espanola found on the counter at most tapas bars and eateries. It also happened to be one of my favorite recipes I learned in my "egg" lesson in my first weeks in culinary school (thank you Chef Justin). The farmer who I get my ramps from, Rick Bishop, has mentioned to me a few times how much he likes to cook ramps and eggs together. With a good amount of my own foraged ramps still left, this turned out to be a great combination.


	RAMP TORTILLA by Catie 1/4 cup olive oil 2 medium to large potatoes, peeled and sliced thin 6 ramps, cleaned, sliced thin, keeping leaves and stalks separate 4 eggs salt and pepper, to taste Peel potatoes and slice thin, about 1/8 of an inch, and pat dry. Keep the slices as uniform in size as possible. Beat the 4 eggs in a bowl, season with salt and pepper, and set aside. Heat oil in an 8" pan, non-stick if possible. When oil is hot, fry potato slices until tender and just starting to crisp around the edge. Just before they are finished, add the slices of the ramp stalk, and at the very last few seconds, add the ramp greens. Remove potato and ramp from the oil, and combine in a bowl with the eggs. Leave about teaspoon of oil in the pan, bring to medium-high heat, and add the potato, ramp and egg mixture to the pan. Reduce the heat to medium-low and allow the tortilla to cook for about 10 minutes, until mostly set. Gently flip the tortilla to cook for about 5 minutes more on the other side. You may do this by inverting the tortilla onto a plate and then sliding back into the pan if helpful. When cooked through, remove to a plate, allow to cool slightly, slice and serve. The tortilla is also great served at room temperature, and even cold. Would be lovely for lunch or brunch with some grilled asparagus, crusty bread, and a green salad.

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Catie Baumer Schwalb is a chef, food writer and photographer, who splits her life between the city and the country. Not too long ago Catie was a New York City based actress and playwright for more than a decade. She has her Master of Fine Arts from the National Theater Conservatory, and her Grand Diplôme in classic culinary arts from the French Culinary Institute in New York City. ... Read More ≫

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