Dandelion Greens & Ramp Brie Baguette

So exciting, the Mill City Farmers Market opened on Saturday! Ryan and I took his mom, Diane, because she had never been there before. I picked up some dandelion greens, lettuce mix, arugula, rhubarb, and baby bok choy. I was so excited to see the dandelion greens and to pick up tender lettuce mix from our crop share farmers at Loon Organics.

Although it was a bit cold on Saturday morning, it was still refreshing to be outside by the river and wander around. I can't wait for more market trips!

On Sunday, I made about 15 cups of croutons with the leftover bread that was overtaking my freezer. I baked them in the oven with a ground mixture of smoked sea salt, dried rosemary, and black pepper mixed with olive oil. All batches were done in just enough time to enjoy a salad. I finally had an opportunity to use what we bought at the market for dinner. I made a salad of dandelion greens, arugula, and lettuce mix and whisked together a lemon hemp oil vinaigrette.

After baking up some sweet potato fries, I used Laura's suggestion for one more ramp dish:

Brush a baguette cut in half with butter (we used our ramp butter).
Top with sliced ramps and slices of brie.
Broil for 1-2 minutes or until cheese starts to melt.
Drizzle with a little truffle oil (or you can use olive oil if you don't have truffle oil)

Everything was awesome! The salad was a great mix of tender greens with bitter leaves from the dandelion and arugula. The baguettes were fantastic and a great excuse to use a little truffle oil. I highly recommend you try this at home.