It’s time to wrap up the first month of my Philly Foodworks blog posts. That first box included kale rapini, stinging nettles, a head of butter lettuce, 3/4 pound of fat asparagus spears, Swiss chard, a bundle of arugula, a slender bunch of ramps, and a pound of red potatoes.
I turned the kale into a garlicky spread. The nettles went into a batch of pesto. The lettuce we just ate (there’s not a lot you can do to preserve lettuce). I roasted the asparagus spears and made a batch of this salad using farro in place of the quinoa.
I struggle with ramps. The hype around them is so great that I feel intense amount of pressure to do them justice when I have some in my possession. Which sometimes leads to paralyzing inaction.
This time, I decided to divide and conquer. I sautéed the leaves of the ramps with a little butter and ate them on toast (delicious!). And I took the slender stems and plunged them in a jar of vinegar. They pickle themselves in the process, but the real product is the flavored vinegar. It takes on pungent funk of the ramps and is fabulous in salad dressings and homemade mayonnaise.