So I’ve been eating. I’ve been working. I’ve been playing. I’ve been uking and I’ve been parler-ing. Mostly in that order.
And finally, last weekend I got back in the kitchen. It had been a while.
I joined JK on a morel foraging expedition down in Poughkeepsie. No morels were foraged, but a few patches of ramps, some winecaps and dryads saddles ensured that we did not go home empty-handed.
I cooked the ramps in scrambled eggs. The eggs were great. The ramps were good, too, but not transformatively so. They’d lost their brightness and could almost be mistaken for spinach.
Raw, however, the leaf is smoothly garlicky - more reminiscent of garlic scapes than of leeks - and makes a great addition to a mixed green salad.
Creamy Scrambled Eggs (With Ramps)
1 T butter
1/4 cup milk
A bunch of ramps, chopped coarsely
Salt and pepper to taste
1. Whisk eggs well, then stir in milk. Pour into pan.
2. Melt butter in cast iron pan. Add ramps and saute for approx 15 seconds.
3. Allow eggs to begin to set (approximately 1 minute), then, using a spatula, drag the eggs from the outside edge to the center of the pan, allowing the uncooked egg to move outward. Do this around the perimeter of the eggs until all liquid is set.
4. Kill the heat and gently stir until eggs are evenly cooked - 1 - 2 minutes.
5. Plate and season with salt and pepper, to taste.