For the final board meeting of the year at the school where I'm contracted, I did a roasted whole beef tenderloin with morel & port-wine demiglace and pickled ramps. It was delicious.
We were walking through the woods near our house here in MD the other day and I commented to my wife that I wished we were back "home" in WV looking for ramps and fiddleheads.
I keep a jar of JQ Dickinson's ramp salt next to the stove at all times.
For those not in the know, this is what we're talking about: https://en.wikipedia.org/wiki/Allium_tricoccum
Us Appalachians have been foraging for them and eating them for centuries, it's only been recently as some of us have made it out into more metropolitan areas in the culinary world that they've been discovered by epicureans which has driven up demand.
We were walking through the woods near our house here in MD the other day and I commented to my wife that I wished we were back "home" in WV looking for ramps and fiddleheads.
I keep a jar of JQ Dickinson's ramp salt next to the stove at all times.
For those not in the know, this is what we're talking about: https://en.wikipedia.org/wiki/Allium_tricoccum
Us Appalachians have been foraging for them and eating them for centuries, it's only been recently as some of us have made it out into more metropolitan areas in the culinary world that they've been discovered by epicureans which has driven up demand.