Robb + Jessie Married & in the Badger State
Sautéed Ramps and Asparagus
Ah, what to do with the tips of the ramps, leftover ramp and parsley pesto, and asparagus? Why, sauté the ramps (sliced) and asparagus in a bit of oil, season them with some salt (not too much) and pepper. And serve them over the pesto. Enjoy.
Ramp and Parsley Pesto Pasta
Yesterday, Robb and I enjoyed a lovely morning-date at the Dane County Farmer’s Market. We rode our bikes to the capitol and strolled around the square in a leisure fashion. Arriving at 8am was just a little bit too late to miss the start of the rush (families with strollers and slow moving people). Nevertheless, we were able to find everything we came looking for: spring garlic, ramps, rhubarb, and asparagus. Probably my favourite spring veggies. The other week I had a craving for ramps after seeing Hank’s (from Hunter Angler Gardener Cook) guest post over at Simply Recipes on Ramp and Pesto Pasta. Last year, we missed the ramps by a good month (we enjoyed green garlic in the meantime)… but this year we were ready.
Ah, but what are ramps? If you don’t know of Allium tricoccum already, you are missing out. These beauties are typically found east of Minnesota in the spring time. Not until we moved to Wisconsin did we discover what all the fuss was about. As a member of the onion family, they are known under several different names including ramps, spring onion, ramson, wild leek, or ail des bois (French). Eaten raw, they have the flavor of onions and garlic. Upon gentle cooking (like sautéing or blanching) they develop a more mild and sweeter flavor. So, in early spring, check out your farmer’s market and see if you can score some ramps! Otherwise, you can use green (or spring) garlic which is baby garlic which has been harvested before the bulbs mature. They look a bit like scallions and are more prominent throughout the States in the spring time. You can use them in place ramps in pretty much every recipe.
Last night, after a long, long run (we didn’t get home until 9:30!) we quickly threw together the ramp and parsley pesto that we had been dreaming about all afternoon…
We served it on top of some garlic and basil pasta from Trader Joe’s. Now, that hit the spot.
And finally, we sauteed some of the asparagus we bought earlier yesterday, too. I do not think I have ever enjoyed fresher, more tender asparagus in my life. Yum!
Wondering what to do with the leftover pesto and white tips of the ramps? Try this.
Daring Baker’s Challenge: British Pudding
The April 2010 Daring Bakers’ challenge was hosted by Esther of The Lilac Kitchen. She challenged everyone to make a traditional British pudding using, if possible, a very traditional British ingredient: suet.
Well, this challenge combined the two things I detest most in the food world: pudding and raisins. I was most inclined to make the pudding that everyone giggles about: Spotted Dick. [heehee] Moving on. If you know me at all, you know that I wont put a raisin (sulphured or unsulphured) or any type of pudding-like material (Jell-O, tapioca, custard, crème brulée, meringue, etc.) near my mouth. Well, last night I found an exception: British puddings. Why, you might ask? Because they have the consistency of … scones!! Yum! If you are not familiar with the traditional British pudding, it is typically a steamed dessert or savory dish. Many of the savory dishes are enveloped in a suet-based pastry (commonly served at Christmastime). For this challenge, I had intended to visit my local butcher, but with biophysicalchemistry taking up my life (yes, that is the course I am currently taking) I ran out of time. Never fear, in the coming months, I hope to post one made with recently procured suet.
That brings us to today’s post: Spotted Dick. [heehee] I followed the recipe on Epicurious which used butter as its fat. I especially enjoyed the little video clip of techniques for making the dessert. For my first pudding, I should have to say it was a success. I discovered that I don’t like American puddings. But the Brits got this one right! I think, though, next time I make this I will use currents rather than raisins. I wonder, though, how cranberries would taste… Give it a Wisconsin flare.
Enjoy the photos. (Robb and I enjoyed the puddings).
Join the revolution.
As a former dietetics student and as someone affected by the obesity epidemic that is sweeping the United States, I strongly support what Jamie Oliver is doing for our nation: getting us amped up about changing our eating habits, especially in our children’s schools. I remember vividly sharing plates of greasy, salty fries with my classmates throughout junior high and high school (it was a rare to have fries whilst growing up in the Oberholser household). Elementary through high school are when we develop habits (good or bad) — especially when it comes to food decisions. If we are presented with healthy options and unhealthy ones, we are likely to pick the more tasty ones (sweet and fatty foods). My options as a student generally consisted in whatever I happen to find in my brown bag lunch. I consider myself lucky. But the children who take a daily stroll down the hot-lunch line generally have a more difficult time.
I encourage you to watch (if you haven’t already) Jamie Oliver’s Food Revolution. He has already been making strides in his homeland: England. But he is hoping to share with our great nation what he’s learned over the years and trying to inspire us to have a more active role what happens in our schools and communities as far as our food choices and knowledge go.
Please consider how your decisions affect not only your health and family but the nation as a whole. If we join together, our voices will be strong and they will be heard. Also, consider signing Jamie’s petition:
Sign Jamie’s petition to save cooking skills and improve school food.
I support the Food Revolution. America’s kids need better food at school and better health prospects. We need to keep cooking skills alive.
