Today's Spring-centric soup might look unassuming or even ascetic at first glance, but what it lacks in flash, it more than makes up for in flavor. It hails from New York Times writer and Chez Panisse alum David Tanis, whose produce-centric recipes seem to hit the spot without fail.
The next time you're hankering for a light but lovely meal, stop off at the farmers market and snap up some short-lived ramps; in next to no time, you'll have a bowl of springtime essence on your table.
There's a reason why foodies are so fanatical about ramps; the wild leeks are the first sure sign that Spring has arrived, especially in areas home to a long Winter. But be aware of their short season: the minute ramps arrive, the window on their availability is already beginning to close.
If you're not deterred by garlicky breath, uncooked ramps have a pungency that adds punch to homemade pesto. Or, enjoy them in a mellower state, as I like to do, by sauteing their stalks and greens until translucent, and slowly melding their sweetness into a rich, creamy risotto. The recipe, when you continue reading.
Source: Flickr User InterContinental Hong Kong
Enjoy ramps while they last! Need a place to start? Take a nod from OnSugar blog Fresh Tart and make garlicky ramp pesto.
The calendar says May, but the temperature reads February, with mean little snow flurries icing our not-spring cake.
It pretty much sucks.
But there are ramps! Lovely, garlicky-grassy ramps, which taste like spring, and that means something.
There's a recipe — and more! — after the break
It's hard to definitively declare when Spring has arrived, but there's one foodie cue that can't be mistaken. The arrival of (and inevitable industry frenzy around) the first ramps of the season. Since these highly sought-after wild greens can be elusive, swoop in on them if you track them down! Learn what to do with them and read more.
