Ramping up!

Ramp season is coming to a close probably in the next week or two so I needed to post to encourage everyone to ramp up this weekend!  Ramps, for those who don’t know, are also referred to as “wild leeks” and have the flavor of an onion-garlic mix with a fresh grassiness (because of their beautiful and totally edible delicate, flat green leaves).  Ramp season is short but it usually means the start of spring (hallelujah!).  At the store we’ve been getting in lovely ramps from Michigan and so I’ve been using them in all sorts of things.  A favorite and simple combination is ramps and eggs.  I like to take it a little further and make a ramp fritatta.  I sauteed ramps and River Valley Ranch portabello mushrooms in a little butter while simultaneously preheating the oven to 375.  In that oven I placed an oven safe stainless steel 8 inch skillet and coated it with a little oil.

I beat 7 Milo’s pasture raised eggs together (good idea to always use quality eggs but especially when they are such a key player in a meal) and once I knew the pan in the oven was hot enough, used an oven mitt to remove it and place it stove top.  I poured in about 1/3 of the eggs, topped that with a healthy layer of my ramp/mushroom mixture and then covered that with a little Prairie Fruits Farm’s fresh goat cheese.  Then another 1/3 of the eggs, more ramp/mushrooms and then the rest of the eggs.  I grated a little fresh parmesan on top and put it back in my hot oven.  I baked it for about 25-30 minutes or so but just test when the top is golden brown and the center is no longer liquid.

Take that baby out and let it cool a couple of minutes.  I like to serve a simple salad on the side-this one was Here locally grown arugula, lemon juice, olive oil, salt/pepper and fresh Parmesan.  And wine.  Don’t forget the wine…

May 5th, 2011 No Comments posted in Uncategorized

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