Eating seasonally is a way to savor life. It challenges me to make time to cook, enjoy the moment and the produce at hand. I look forward to ramps that are around 2 weeks in a year; if I can get them. Here how we are enjoying this gift from Chef Michael Lapi, who carefully forages them. Our 2 week ramp diet: raw, blanched on dishes, pesto, on pizza and with rice and lentils.
I am thankful for Spring. Or is it summer already? It sure feels like this week with highs around 80F. I am very happy to see the sun and the flours, but we need the rain. The sorrel is back and next I hope is the asparagus and radishes soon.
Ramp Pesto:
In the food processor or blender:
2 cups of ramps, cleaned and blanched
1/3 cup walnuts
1/4 cup olive oil
3 TBSP lemon juice
3 TBSP Pecorino Romano cheese, grated
salt and black pepper to taste
Story Cooking 