We’ve also been keeping busy in the kitchen trying out various ramp recipes. Are you familiar with ramps? They are a garlicky wild onion and one of the first signs of spring. They are easily used in many dishes instead of (or in addition to) garlic, onions and leeks. Although I bought mine at Mississippi Market, I know other co-ops have them too. I’m eager to see if the Mill City Farmers Market will be selling ramps at the opener this weekend. We’ll see…
Over the last week or so, we made quite a few meals with ramps as they were so easy to toss into a dish. They were great in breakfast burritos where I threw a couple of diced ramps in with the sautéing peppers. They also paired well with potatoes in a soup. My favorite meal we made would have to be pizza (I know, big surprise, I love pizza).
I made my standard pizza dough in the breadmaker and rolled it out into a circle. I spread a tiny bit of olive oil and ramp butter on the crust, topped that with mozzarella, sliced orange bell peppers, diced tomatoes and thinly sliced ramps. I baked the pizza for 10 minutes and sprinkled it with the ramp greens before serving. The ramps added the perfect spice level and did not over power the pizza at all.
Something else that kept me busy, and kept my muscles strong, was making a pound of ramp butter. After making this, I realized I definitely did NOT need a whole pound of ramp butter, but at least I can share with others. I got this idea from Serious Eats and quartered the recipe. I’d recommend cutting it down even more into eighths unless you have some great plans for your ramp butter. I've only used it on pizza and bread so far.
For other ramp recipes and ideas, visit my other blog, Bite of Minnesota, where you can find the recipes for both Spaghetti with Ramp Pesto & Potato Ramp Soup.