Wednesday, May 7, 2008

Ramps, Fingerlings and Asparagus Oh My!


Ramps, Fingerlings and Asparagus Oh My!

This week the green market in Union Square is just beginning to have some really sexy produce. In particular, I've found some lovely eggs. They vary widely in size, so they're no good for baking, but wonderful for frying. The yolks are ORANGE, not yellow, thank you very much! Okay, they were pricey but well worth it. * They are from Tammarack Hollow Farm

* this is a statement I sense you will here from me often.

A Tangle of Ramps
Serves 2
Ramps are a form of wild leek. You can find them in the greenmarket now. (May). You could also forage for them pretty easily. I love this foraging expert, take one of his tours when you get a chance: www.wildmanstevebrill.com

1/4 pound ramps, cleaned with root ends removed
1 tablespoon extra virgin olive oil

heat the oven to 350∞. Place the ramps with their leaves still attached in a heavy sauce pan with the oil. Toss to coat the ramps in the oil. Spread them out in a single layer. Roast for about 15 minutes, until the leaves have crisped up, and the bulbs have become translucent and are tinged brown.

Roasted Fingerling Potatoes
Serves 2

1 tablespoon extra virgin olive oil
1/2 pound small organic fingerling potatoes, cut in 1 inch lengths
a good pinch of salt
1 small sprig of rosemary, leaves only
1 tablespoon butter
2 cloves garlic in their skins

Heat the oven to 350∞. Toss all the ingredients in a small heavy bottom sauté pan. Be sure the cut side of the potatoes are flat to the bottom of the pan. Roast for 35 minutes, until the skins are wrinkled a bit and the bottoms have formed a golden crust.



Asparagus on the Stove
Serves 2

1/4 pound trimmed thin asparagus
1/2 teaspoon olive oil
fine sea salt

Heat a heavy bottomed sauté pan over high heat. In a small bowl, toss the all the ingredients together. Once the pan is quite hot, add the asparagus in one layer. Toss occasionally- they are done when they are bright green with charred spots on them.

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