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 | ||||||||||||||||
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.
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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.
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