![]() ![]() Add contents of mixing bowl and cook over medium-low heat until ramp greens are wilted, bright green and aromatic. Warm 1 tablespoon of the butter in a sauté pan until just melted. “If you don’t boil them,” Owle said, “you’re not able to get out in public afterward.” But they’re cooked first to tame the flavor and aroma. ![]() In West Virginia, a typical preparation of ramps sees them served up with pinto beans, cornbread, ham and fried potatoes, while Owle said that many Cherokee people eat them with fried potatoes and scrambled eggs. Del Pesco said that green garlic is also a good substitute. In Baltimore, ramps are sold through the online farmer’s market Chesapeake Farm to Table. ![]() The leaves “ferment really nicely,” she said. “They have such a strong flavor,” he said, “you don’t you don’t really need to use a whole lot.”ĭel Pesco said she often uses ramps to make a compound butter as well as a type of ramp kimchi. Guests can order fried oysters with ramp aioli, as well as a duck breast served with ramp gremolata, a sauce made with green ramp leaves taking the place of the usual parsley. Ap(Barbara Haddock Taylor/Baltimore Sun)Īt Foraged, Amendola only uses ramps sparingly, as an accompaniment, not a main dish. He is trying to restore ramps and hoping they will make a comeback in Maryland. ![]() Chris Amendola, owner and Chef at Foraged Restaurant in Baltimore, grows ramps at his home in Freeland. ![]()
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