Loosened from the mud, I find myself floating in a world of possibility.

So can you.

Ready to Ramp it Up!

It's Mother's Day and yes, I'm cooking. Just a little bit. The Big D is making dinner tonight but I couldn't help myself. I had to cook up a little bit of something. It's that CSA. Each year starts with a lot of energy on my part.

I figure that happens for two reasons.
1. The boxes are still small and manageable. I get excited about the few delicious produce items in the box and not overwhelmed with the summer abundance.
2. Local, Spring foods contain all those good things we need to clear up the weighty, heavy winter-induced toxins from our system. I always feel full of energy eating this highly nutritious stuff from the CSA, and I'm sure my body and mind are both responding favorably to the Spring clean-up.

So what did I cook today? I made some ramp deviled eggs. The recipe is from Chef Boni at the Harmony Valley Farm.

Not pretty, but pretty yummy! Although the ramps weren't as sharp and biting as I thought they would be. Not complaining, just reporting the facts as I see them.

Here's the recipe:

Ramp Deviled Eggs - Serves 2 - Recipe by Chef Bonita

3 eggs, boiled and cooled
3 tbsp ramp bulbs, finely chopped. Reserve the greens for garnish
¼ cup mayonnaise
1 tsp mustard (yellow or dijon)
salt and pepper to taste

1-Slice the eggs from top to bottom and remove the yolks. Place the yolks in a bowl and place the egg white halves
on a plate.
2-To the yolks, add the other five ingredients and mix well with a fork.
3-Spoon the mixture into the egg white halves.
4-To serve, place the finished deviled eggs on a bed of raw ramp greens. Chiffonade a couple ramp greens and
sprinkle on top of eggs for garnish.

Tomorrow I'm going to add a bunch of ramps to a spring pasta primavera (yet another recipe from Chef Boni). I'm done with my carb fast (don't ask) and ready to return to a world with pasta. Coincidentally, Cook's Illustrated just had an article about pasta primavera so I think that's another cue for me.

Have you read Cook's Illustrated? A friend mentioned it to me and now I'm hooked!

One last use for ramps: Ramp Compound Butter. Man, am I excited about this one. We plan to head back up the Airstream retreat next weekend and I'm going to brave the wood ticks and forage til my heart is content. Then, I'm going to haul those ramps back to the city and whip up some of this butter. Oh, yes I am!


  1. Try putting some in some scrambled eggs or on a pizza, yum!

  2. Thanks Kat! I'm was planning to try it in our omelet tomorrow morning and the fact that the taste wasn't too sharp is a plus as I share my morning eggs with the baby.


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