Ramp season means spring is on; and they are a rare treat. I did an online search for the most enticing ramp recipe and found one by April Bloomfield from her new book, A Girl and Her Greens. Sauteed & raw ramps, butter, anchovies, lemon juice & zest, salt, hot pepper, mixed and spread on toast, topped with a fried quail egg: I had to try it!
Luckily, my friends at the Tivoli General have a farm where they raise quail, and they bake bread daily for sandwiches in their cafe. A quick trip across the river and I had all my ingredients. This recipe is truly delicious as is, and the ramp butter recipe leaves enough extra for other uses…I imagine melting it over boiled new potatoes, and it would be luscious served hot on pasta.
And then, since I love vegetable recipes that are not strictly vegetarian, I popped over to the Golden Notebook and ordered Chef Bloomfield’s cookbook. I can’t wait to see the rest of this book.