Green Market Saturday, and the fresh food is enthralling, and I’m getting ideas for something new. The market is bustling with life, and that makes it so much nicer, along with an especially warm day there are extra vendors for Mother’s Day tomorrow; and I chat with a few vendors about their crafts. Ramps, I keep seeing ramps, they’re veggies and new to me, even though I’ve seen lots of recipes online. It’s hard for me to put my mind around “ramps” veggies, because when I look at them, they look like lily of the valley leaves; and, lilly of the valley are very poisonous, I understand. Definitely, ramps are an unknown that I must try, however; I had purchased sweet red peppers, perhaps these two veggies could make an interesting flavor fusion. Since my recipe turned out pretty good, I suggest you try it, it is very savory and delicious! The flavor of ramps is fusion of ginger, slightly seafood, and garlic, very surprising elements.
One large sauce (or frying) pan
3 tablespoons of extra virgin olive oil 1-2 teaspoons of sea Salt (to taste)
3 cloves of medium Garlic, sliced
1/2 tablespoon of dried Thyme
1 tablespoon of Worcestershire sauce (or soy sauce)*
1 red onion small-medium size (cut across,so you have rings)
3 yellow onions small size (cut across, as above) Red Sweet Peppers ( 2 cups chopped large)
8-10 washed plant of Ramps (with roots cut off)
Heat your frying pan on high heat on stove top, add olive oil, toss in the 4 cut onions together, lower heat to medium. Cook covered for 10 minutes, open and stir onions, toss in red peppers, stir and cover again, let cook for 10-15 minutes. Add thyme into pan, and stir, add cut slices of garlic, stirring again. Now cover sauce pan for another 10 minutes on medium. Your medley is starting to glaze, and getting that unique flavoring. Add in Worcestershire sauce (or soy if you have that).
Uncover saucepan, and stir ingredients, your veggies should be wilted, and caramelized, if not, raise heat to med-high for 5 minutes, and cover again. Once that is done, take off lid and add ramps (I broke the leaves in half), cover again and put temperature to medium; the ramps are very delicate, and will be done in 5 minutes. Stir and mix your veggie medley well! Accompany with: Organic Wild Rice Additionally, I would in future add about 1 tablespoon of grated fresh ginger to make it go pop in your mouth, with 3 leaves of sage. I really liked the organic wild rice with it, and it cooked really fast. It is no fuss, and a welcome release to the pungent, sweet cooked veggies. Also, if you like you can spice it up with cayenne pepper, to each individual’s taste by sprinkling on top of each serving. How could you hack this dish? Instead of simply making it a vegetarian dish, you can make it with red snapper, Chilean bass, or Trout would be perfect. You may also want to try it with shrimp, sounds yummy!
If you’re into wine, I would use a Clos du Bois, or a Cava Champagne with this recipe.
I hope you enjoy tasting ramps, and I am so glad you stopped in, you always feed the ones you love!
*Reminder that soy sauce is rich in sodium, when using adjust salt!