I spent a great day with my 3 1/2 year old son Robert on Thursday up in the mountains hunting for wild ramps (leeks). We collected quite a bit and on Friday I got more at another spot, but not the same without him. When we pick the ramps, we take the leaves only and pick about 25% of the patch. This way the ramps replenish themselves each year and we avoid wiping out this great gift from nature.
We made some wild ramp Pappardelle and orzo. The orzo is unbelieveable with some olive oil, balsamic vinegar, tomato, salt and pepper….chilled. This will be one of the sample pasta we will provide at the Villa Roma FOODSTOCK on May 5th along with some wild ramp rotini.
We are hoping to have wild ramp pasta and ravioli into early June, then we will start with Garlic Scapes from our garlic field. We will produce more wild ramp orzo to go into early summer…..great chilled as I mentioned or with fish! Also use orzo as a part of a stuffing in portobello mushrooms or rolled in thin chicken breasts.
We also planted red wheat out back yesterday and this will be our first LOCAL grain for flour in the Fall. Excited about this and looking to do mre in following years.