Two vegetables that have become synonymous with the early days of spring are asparagus and ramps. Asparagus has always been a favorite of mine. Another vegetable I avoid out-of-season, as it never tastes the same. But when those crisp tender stalks hit the Greenmarkets, I’m usually roasting, sautéing or steaming at least 2-3 times a week. Overindulgence almost makes me grow sick of asparagus, as June rolls around, leaving me satisfied for another year to come.
But ramps. How is it that until about 2 years ago, I never even knew what these beautiful wispy greens were?! I first discovered them at the Grand Army Plaza Greenmarket. With no idea of what I was getting into and no plan, I purchased a few bunches. Still, my favorite preparation is soft scrambled eggs with sharp cheddar. Last year I even attempted my own gnocchi. Pretty much any recipe that could involve ramps, in my household, does.
With such a fleeting window of harvest for both these amazing vegetables, what better than combine them into a single dish? The addition of mushrooms added some heartiness, still appropriate as the days continue from winter to summer. (Because really, do we get much spring these days?). Plus a dash of lemon for brightness. This is a dish you need to make now. Because in two weeks, you probably won’t be able to.
Asparagus Ramp Sauté (Serves 4-6)
1 tbsp olive oil
2 bunches asparagus, woody ends removed and sliced into 2-inch pieces
2 c sliced cremini mushrooms, cleaned and quartered
1 large bunch of ramps, thinly sliced, green parts only
Salt and pepper to taste
In a large saute pan, heat olive oil until shimmering. Add the asparagus and mushrooms, cooking until asparagus is bright green and just tender. Meanwhile, zest and juice the lemon.
Stir ramps into the asparagus until just wilted. Add lemon juice, zest and season with salt and pepper to taste. Serve immediately.
It’s been a while. A few weeks actually. Work and personal life have been a bit stressful to say the least. I’ve cooked to counter my feelings stress, loss and balance my life, but sitting in front of my computer for yet another few hours at the end of very long days has not been a priority. Thank goodness for deadlines. Without being forced to post my Secret Recipe Club reveal today, I’m not quite sure when you’d next see me. Hopefully this helps jumpstart my writing again with beautiful recipe creations from the past few weeks. Continue reading →
It started as a healthy dinner plan. Fish and broccoli. Super healthy, right? Well, until I brought in the cream. And cheese. To be honest, the cheese isn’t really all that bad (in moderation) if you’re trying to eat healthy. And butter’s back too. Have you heard? But dropping cream into your shopping basket means two things–instant deliciousness and everything but healthy.
Recently I’ve taken on writing the seasonal column for Just Food‘s monthly newsletter. It requires me to pick a seasonal piece of produce, write a review of a recently published cookbook and select a recipe from the cookbook featuring the selected produce. Hard work, I know. When Angela over at Just Food asked for my help, I couldn’t have been happier. An excuse to think about what I’m already always thinking about, plus an excuse to read more cookbooks! I was a bit nervous as to what would fund these new cookbooks and where they would fit in my apartment, until Angela casually mentioned, “The library is a great place to find cookbooks”. THE LIBRARY! Why had that never occurred to me before?! I check out regular books from the library, why had I never considered cookbooks. Think of all the money (and space) I could have saved over the years. Hmm, if you can’t find me for a while, now you know where to look.
It was a typical CSA pickup. I checked in. Grabbed my peaches, then started towards the veggies. I came across the usual leafy green suspects, turnips, lettuce and then stopped. I stared into the bin. A large, slightly misshaped purple thing stared back at me. Hello kohlrabi. Think broccoli stem, but more round and purple. It was seriously ugly with a few stems haphazardly extending from its base. Certainly new to me, but after being a CSA member for three years, not much phases me anymore. I picked it up, added it to my haul and headed home without the faintest idea of what to make.