Ramps

Burlauch

If you’re like me spring is the season of renewal. Even though I love root vegetables and cooking stews in winter,  there isn’t anything more delicious than…  berlauch!  You know berlauch? No you say? Well then berlauch are ramps, those green leafy white and burgundy tipped stemed plants that grow in the woods up and down the east coast. When I got my first seasons batch I quickly matched them with morels and scallops, then used them for Passover. This latest batch I served with creamed corn and black sea bass. Last weekend my sister in Switzerland called and told me she had eaten at a fine restaurant where they served them in ravioli. In Germany they use them in bread. I wonder what Alex and Aki at ideas in food would do with them?