Pickled Ramps
Adapted from www.chow.com.
Ramps are also know as wild leeks and are similar to onion and garlic smashed together. These quick refrigerator pickles intensify their crunch, sharp bite, and pungent flavor.
1 lb. ramps
3/4 c. sugar
3/4 c. rice wine vinegar
3/4 c. water
1 Tbs. kosher salt
2 tsp. Szechuan peppercorns
1/2 tsp. black sesame seeds
1/2 tsp. crushed red pepper flakes
1 clove garlic
Directions: If the ramps have any wilted or dried-out leaves, slice them off 1/4-inch above where the stem turns white. If the ramps are very fresh and tender, leave the leaves on. Trim the roots, peel the outermost layer, and rinse the ramps well, removing any silt or dirt hidden in between the layers. Set the ramps in a large, non-reactive bowl.
Combine the sugar, rice wine vinegar, water, salt, peppercorns, sesame seeds, crushed red pepper, and garlic in a medium saucepan over medium-high heat. Bring to a boil and stir until the sugar has dissolved completely. Pour the hot brining liquid over the ramps. Let sit until the mixture cools to room temperature. When cool, transfer to a non-reactive container and tightly cover. Refrigerate about 12 hours before enjoying.
Spaghetti with Ramps
Adapted from Harmony Valley Farm.
Ramps are a delicious wild plant that lends a complex onion-like flavor to dishes. It’s native to Wisconsin and only available at the beginning of spring. Enjoy this delicious tidbit of nature while you can!
1 lb. spaghetti
2 bunches ramps
1 tsp. finely grated lemon zest
1/4 c. extra virgin olive oil
Parmesan
Directions: Cook pasta in boiling salted water until al dente. Drain, reserving 1 cup of the pasta water.
Blanch whole ramps in boiling, salted water for 2-3 seconds. Coarsely chop, and place in the pitcher of a blender with the lemon zest, 1/2 cup of the reserved pasta water, and olive oil. Purée until smooth. Season with salt to taste. Place pasta in pot with ramp puree and toss with Parmesan over moderate heat for 1-2 minutes. Thin sauce with extra pasta water as needed to coat pasta. Serve hot.
Watercress Biscuits
Adapted from Judy Gorman’s Vegetable Cookbook.
1 bunch watercress
3 green onions
2 cloves garlic
2 c. flour
3 tsp. baking powder
1/2 tsp. dry mustard
4 Tbs. butter
3/4 c. milk
Directions: Mix watercress, onions and garlic in a bowl and set aside. Preheat oven to 425°F. Grease a baking sheet.
In a large bowl, combine dry ingredients and whisk together thoroughly. Cut in butter until the mixture is crumbly. Add the watercress mixture and toss with fork to combine. Make a well in the center of mixture and pour in milk. Toss quickly with fork until dough holds together, then turn out onto floured surface and knead lightly about 15 times. Roll out to 1/2-inch thickness and cut with a 2-inch floured biscuit cutter. (Use a glass or a clean, empty can if you don’t have a cutter or cut into squares.) Transfer biscuits to the prepared baking sheet and bake 12-15 minutes until golden brown and done in the center.
Simple Sautéed Dandelion Greens
Courtesy of Harmony Valley Farm.
With minimal preparation and not too many ingredients, this is a great way to enjoy dandelion greens.
2 Tbs. olive oil
2 cloves garlic, minced
1 bunch dandelion greens, chopped
salt
pepper
4 slices bacon, cooked and crumbled
balsamic vinegar
Directions: Heat the olive oil in a pan over medium heat. Add the garlic and sauté until soft and fragrant. Add the dandelion greens, salt, and pepper. Cover the pan for a few minutes to allow the greens to wilt. Remove the cover, and continue to cook until soft and tender. Add the crumbled bacon, if using. Finish with a drizzle of balsamic vinegar.
Leek and Spinach Frittata
Adapted from www.sproutedkitchen.com.
This hearty egg dish is lovely when allowed to cool a bit before serving, with a dollop of thick Greek yogurt and some torn basil on top. The recipe calls for 10 egg whites plus a couple of yolks, but you can use 8 whole eggs instead with good results. Serve for breakfast, lunch, or dinner.
2 eggs
10 egg whites
1/3 c. milk
2 leeks, sliced
1 Tbs. butter
1 c. steamed spinach
3/4 c. shredded cheese
2 tsp. hot sauce
10 cherry tomatoes, sliced
salt
pepper
fresh basil
Greek yogurt
Directions: Preheat oven to 350°F. In a large, ovenproof skillet (well-seasoned cast iron or nonstick, preferably) over medium heat, warm the butter and cook the leeks for about 10 minutes, until they are golden and tender. Set aside.
In a large bowl, whisk the eggs, egg whites, and milk until very frothy, 3-4 minutes. Stir in the hot sauce. Season with salt and pepper.
Squeeze water out of the steamed spinach and chop. Squeeze once more. Spread the leeks into an even layer in the skillet. Turn the heat up to medium, then pour in the egg mixture. Top with the chopped spinach and shredded cheese. Cook for 1 minute, then arrange the sliced tomatoes on top. Cook an additional 4-6 minutes, until the edges start to pull away from the pan. Transfer the skillet to the hot oven, and bake 16-18 minutes, until set.
Enjoy at room temperature with a spoonful of yogurt on each serving and some torn basil.
Spring Greens and Polenta Pie
Adapted from The Genesis Farm Cookbook.
Celebrate those fresh, new spring greens with this recipe! It is equally good in any season.
2 1/2 Tbs. olive oil, divided use
1 c. chopped leeks, scallions, or spring onions
2 cloves garlic, minced or 1 Tbs. minced green garlic
10 c. mixed spring greens, such as spinach, mustard, dandelion, chard, kale—well rinsed
2 tsp. salt, divided use
1 Tbs. minced fresh chervil or 1 tsp. dried tarragon
1 Tbs. chopped fresh parsley
4 c. water
1 c. cornmeal
freshly ground black pepper
1/2 c. freshly grated parmesan or asiago cheese
Directions: Heat 2 Tbs. olive oil in a large pot over medium heat. Add leeks or onions and sauté for 5 minutes, or until softened. Stir in the garlic, cook until fragrant, then add the greens and 1 tsp. salt. Sauté, stirring constantly until the greens begin to wilt. Reduce the heat, cover and simmer the greens until are tender, 7-10 minutes; add a tablespoon or two of water if needed to prevent sticking. Stir in the herbs; cook for another minute and turn off the heat. Bring the water and remaining 1 tsp. salt to a gentle boil in a heavy 2 qt. pot. Stirring constantly, add the cornmeal gradually by letting it trickle through your fingers in a slow, steady stream. Reduce the heat and simmer the polenta, stirring frequently until it is the consistency of thick porridge and begins to pull away from the side of the pan, 10-20 minutes, depending on the grind of cornmeal. Stir the greens into the polenta and immediately pour the mixture into a greased 10-inch pie plate. Allow to rest for about 10 minutes until pie firms up. Meanwhile preheat the broiler. Drizzle the remaining olive oil over the pie, season with pepper and sprinkle with the cheese. Broil until the top is golden brown, about three minutes.
Springtime Pasta Primavera
From Chef Bonita from Harmony Valley Farm
A decadent yet simple springtime dish.
1 Tbs. oil
1 Tbs. butter
1 bunch ramps, sliced
1/4 c. carrots, sliced
1/4 c. black radish, sliced
1/2 c. mushrooms, sliced
1/2 c. vegetable broth
2 Tbs. dry sherry
1/4 c. heavy cream
2 c. spinach
1/2 c. kale, chiffonaded
Directions: In sauté pan, heat oil and butter until the butter is melted. Add the ramps, carrots, black radishes, and mushrooms. Simmer 4-5 minutes until carrots and radishes are softened. In the same pan, add the vegetable broth and sherry. Cook over medium heat for about 10 minutes. Add the heavy cream and simmer to infuse flavors and thicken slightly. Add the spinach and kale, stir to wilt the leaves. Serve hot over cooked pasta of your choice. Penne, elbows, spaghetti, or fettuccine can be used successfully.
Radish, Arugula, and Red Onion Salad with Tangerines
Adapted from www.epicurious.com.
Crunchy and vibrant, this salad is flavorful and refreshing.
2 tangerines
12 radishes, chopped
1/2 c. red onion
1 Tbs. lemon juice
1/4 c. olive oil
coarse salt
black pepper
1 fennel bulb, chopped
3 c. arugula
1/4 c. mint
Directions: Finely grate 1 teaspoon worth of rind from the tangerines, place in a small bowl and set aside. Use a sharp knife to slice the top and bottom from each tangerine, then remove all peel and white pith, following the curve of the fruit. Slice vertically in half, then crosswise into 1/4-inch slices. Place in a large bowl and set aside.
Add the finely chopped radishes, the chopped red onion, and lemon juice to the bowl of tangerine peel, stir to combine, and let rest for 5 minutes. Slowly whisk in the olive oil. Season to taste with salt and pepper.
Place the sliced radish, sliced onion, fennel, arugula, and mint in the bowl with the sliced tangerines. Sprinkle with salt and toss to combine. Drizzle the dressing over the salad, and toss to coat. Transfer to a serving bowl, and enjoy.
Roast Chicken with Radishes
Adapted from Cooking for Jeffrey by Ina Garten.
With lemon, thyme, and radishes, this roasted chicken is tender, comforting and far from boring.
1 roasting chicken
salt
pepper
1 lemon
5 fresh thyme sprigs
1 1/2 lb. radishes
3 Tbs. butter
Directions: Preheat oven to 425°F. Set the chicken in a small roasting pan and season the cavity with salt and pepper. Add the lemon and thyme to the cavity. Arrange the radishes around the chicken in the bottom of the pan.
Brush chicken and radishes with melted butter, and season with more salt and pepper.
Roast for at least 1 1/2 hours, until the juices run clear. Remove from oven and cover loosely with a sheet of aluminum foil; let rest for 10 minutes. Carve, then serve with roasted radishes and pan juices.
