Instead: finally got my hands on ramps! Perks to being out in the boonies. Found a large pile of them at the Troy farmers market for $3 a bunch (that's half a bunch pictured below), still available even as the market was closing up for the day. Added a couple to a quiche yesterday and thought they made a huge difference.
To take a page out of my dad's cookbook, tonight's dinner were those eagerly-anticipated ramps, combined with English peas and spaghetti, alongside artichokes. The star of the dinner ended up being those artichokes, cooked up by my friend Travis according to his mother's recipe. (At one point we were each on the phone with our parents, asking for cooking tips.) We ate them slowly, leaf by leaf, after the pasta as a sort of drawn-out summer dessert.
Artichokes steamed with garlic:
- 1 artichoke per person (available nearly year-round at Trader Joe's)
- 1 clove of garlic per artichoke
- olive oil, salt, and pepper
Slice the stems and tops off of the artichokes so that they resemble flowers. Slice up each clove of garlic and stuff slices in between the artichoke leaves. Place the artichokes upright in a large pot (with a lid) and fill the pot with 1-2" of water. Drizzle the artichokes with olive oil and sprinkle with salt and pepper. Place the lid on the pot, bring to a boil, then lower the heat and steam for 30-45 minutes until tender.
Pasta with ramps and peas (quantities for one person):
- 1/4 box of pasta
- 1/4-1/2 cup of peas or other spring vegetable
- 4 ramps
- ~1 tsp olive oil
- parmesan and black pepper
Slice the ramps, from roots to leaves. Heat olive oil in a frying pan, then add the ramps and peas. Cook for just one minute and turn off the heat. Toss with the almost-cooked pasta and serve with parmesan and black pepper.
Take that, gut flora!
1 comment:
Troy's farmer market. I was there too almost exactly 3 years ago. It is great to follow your life this way.
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