Friday, May 29, 2009
Container Garden Update: Mint Coup d'etat Imminent
Tuesday, May 26, 2009
Day trip to Ithaca and Strawberry Rhubarb Muffins
Saturday, May 23, 2009
Learning to Love Lentils: French-style Lentil Salad
Sunday, May 17, 2009
Everybody Loves Hashbrowns
Wednesday, May 13, 2009
More Ideas for Using Ramps
The Feedbag goes to the Greenmarket with Marco Canora from The-Feedbag on Vimeo.
I was glad to see that they visited two of my favorite Union Square stands -- Cherry Lane and Mountain Sweet Berry (which should look familiar). I was also glad to see that they touched on the issue of price. Farmers market produce is not always cheaper, but you are paying for quality.Sunday, May 3, 2009
Seasonal Spotlight: Ramps and Asparaus Scramble
Back home, I Googled "Bitten + ramp + egg" trying to find The New York Times Bitten food blog
posts about ramps last week. However, I stumbled across a recipe for scrambled eggs with morels, asparagus and ramps at The Bitten Word. The recipe originally from Bon Appetit, was really simple. With some slight tweaking based on the contents of my fridge, I was enjoying breakfast in less than 10 minutes. Now to decide what to do with the rest of my haul...Spring Scramble Inspired by The Bitten Word and Bon Appetit I steamed the asparagus to speed up the cooking time and learned the hard way that the purple stalks discolor easily (which is why most recommend using them raw in salads). Ingredients 3 Ramps, bulbs and greens 2 Asparagus stalks, cut into 1 inch pieces 5 Button mushrooms, sliced 2 Egg whites 1 T. Grated Parmesan Butter Salt Pepper Method In a small skillet over medium-low heat, melt a blob of butter and start the mushrooms; do not season until they start to brown. In the meantime, steam asparagus on the stove top or in the microwave. Wash ramps very well (as you would leeks); chop and separate whites and greens. Once the mushrooms have some color, add ramp whites and sauté until softened. Add steamed asparagus and greens to skillet, season with salt and pepper; sauté until greens are wilted. Add egg whites and cook until just set. Season with extra pepper; finish with a grating of Parmesan.