Tuesday, May 19, 2015

Cooking Local

Allium tricoccum var. burdickii, prepped for cooking, common to our woods (99.5% are this variety) and delicious. They are milder and I think sweeter than the more common, larger-leafed, red stemmed ramp. I've made ramp pizza, pasta with ramps, stew with ramps, eaten them raw, put them in nearly everything. One of my favorite spring dinners is asparagus and eggs. Why not add ramps to the mix?

First, I made some polenta in our rice cooker.

Six organic eggs from our local farm park.

Fried some naturally cured bacon from the very same local farm park.

First layer asparagus and ramps, then eggs, and more ramps on top, cover and flip once.

Stack polenta, bacon, egg, asparagus and ramp mixture. Add grated Parmigiano reggiano and black pepper and I like to drizzle Arbequina olive oil over the top.

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