Spring is Special

 Ramps are the very first of the spring vegetables.  According to the cook in Saveur Cooks, Authentic American by the editors of Saveur Magazine, ramps are wild leeks, with pungent bulbs and leaf-shaped shoots. Ramp season is short, from mid-April to early May.  I visit the big smiling African-American vendor with with ramps and bacon from Barrita and Jeff Shanks from Seven Bridges Farm, Lima, NY.


RAMPS WITH BACON

Ramps with Bacon

2 lbs.                      Ramps
1/2 lb.                    Sliced bacon
                              Salt and freshly ground black pepper

1. First clean the ramps. The outer skin peels off and then you must trim off the roots. Gently rinse away any dirt clinging to the bulbs or leaves. Slice the bulbs from the leaves. Rough cut the leaves.
2. Fry bacon in a large cast-iron skillet over medium heat, turning a few times, until crisp and golden brown, about 5 minutes.
3. Add ramp bulbs and leaves, still cooking over medium heat, stirring frequently, until bulbs are soft, about 10 minutes.
4. Season to taste with salt and pepper.

I USE ONLY MY LEFT HAND !!!