Ramp-Prosciutto Rolls with Blue Suede Moo Cheese (Keswick Creamery)

I was just talking on twitter with Michelle and/or Ona of Eatniks.com. They were wondering what to do with some ramps they had just bought. I mentioned a few ideas then realized that I might as well expand those into a more than 140 character post.

We hit our secret ramp patch today and came home with a backpack stuffed with one of the easiest-to-forage wild foods out there.

You don’t have to go out and dig up your own though; they are popping up right now in farmer’s markets.

The easiest way to use them: clean them and trim any rootlets from the end. Cut off the leaves and set aside. Sauté the bulbs in butter or olive oil for 5-10 minutes. Tear the leaves into bite size pieces and add to the  pan with a splash of water. Cover, reduce heat, and cook until the greens have wilted (~5 min.).

(Add morel mushrooms and/or fiddlehead ferns if you can find them)

The classic way to do this is to cook them in bacon fat, but you can always cook the bacon and add it later.

Our must-make ramp meal is Grilled Trout stuffed with ramp bulbs and fresh ricotta from Keswick Creamery or Blue Ridge Dairy.  If you REALLY want to ratchet –up the fresh/local/seasonal angle of the meal, you can use yellow perch that you caught yourself instead.

I have also used the leaves like wrappers to make prosciutto – blue cheese rolls (Blue Suede Moo from Keswick is a good one for this).

Last year I used them on pizza with a few dried figs and an egg. In fact eggs and ramps are fine companions, especially in omelets.

Here is a photo set of our ramp adventures of the past.

Pretty Tomatoes at the Takoma Park Farmers Market

I’ve been hearing lots about the problems with tomato blight, so I was really  hoping that there would still be fresh tomatoes at the farmers’ market today — and I was not disappointed.  I only had one recipe for the week that required tomatoes, but does that really matter?   I found all manner of tomatoes in all shapes, sizes, and colors.  I was on the hunt for cherry tomatoes and love that they have party-colored pints at several stands. There’s also plenty of good ole red ones for those that are into that classic look. 

I also found plenty of  my new love — cantaloupe.  It’s not something I like a couple of years ago, but somehow my tastebuds have decided that fresh cantaloupe is a good thing.  I bet all I’d had before was cantaloupe that had been picked pre-peak so it would ship, and had never really reached its full sugar sweetness.   I find that I like the little “snack size” ones the best. Last week I grabbed an ambrosia cantaloupe from L &J Homestead Farm.  This week Homestead was noticeably absent (hope they’re okay), so I picked up some from Waterpenny Farm.  I got an ambrosia and something else, which I can’t remember the name of!

I also have to mention how awesome it is that the market was packed in the pouring rain.  Okay, it was mostly drizzling with short downpours — but it’s still great.  There’s nothing wrong with getting a little wet in the summer people!  It’s refreshing, right?

The exciting find today was Methley Plums!  These plums are about the size of a GIAHUGIC berry.  Only way I can think to describe the size.  They are way smaller than normal plums,  and you can just pop them right in your mouth.  They were an interesting addition to Art D.’s “nom’ing bowl” today.  Several vendors had them at Takoma Park, but we got ours from Blackrock Orchard who also had great looking blueberries.

For a size comparison here’s the nom’ing bowl filled with blueberries and Methley plums.

We (me and Art D.) also picked up some fresh corn, milk from Clear Springs Creamery, and fresh tiny apricots!  It’s going to be a yummy week.

Three Great Tastes, by Art D.

At this point in the Summer one of our most common CSA meals is what you see here. I’ll get home, chop a few potatoes into eight or so pieces, peel a head of garlic, then add rosemary. Toss it all with some olive oil, salt and pepper, then throw it on a baking sheet  covered with parchment. Roasted at 400 for 30 minutes. Quick, easy , and filling.

I don’t know why I finally figured it out this year, but Summer Solstice is when the sour cherries are ready for picking!  My husband introduced me to the joy of sour cherries 10+ years ago, and now we go picking every year.  They are next to impossible to buy in a store, so you really do need to head out to a pick-your-own farm to get them.  But, they are fun to pick — unlike some other fruits that will remain nameless.

We usually go to Rock Hill Orchard in Mount Airy, MD, but there are many other farms that have sour cherries.    You do need to plan ahead for sour cherry season, because it lasts maybe two weeks.  We picked only about 15-20lbs this year, which for us is a small haul.  We really aren’t planning on making the huge amounts of jam we (okay, my husband) usually makes.   I’m sure we’ll freeze or can a few for pies in the winter.

So far, I’ve made Sour Cherry Crumbcake, which is in the oven right now and Sour Cherry Pound Cake – recipe detailed below.  I think I’ll make sour cherry clafouti for breakfast over the weekend, too.

My poundcake recipe is based on one from The Best Quick Breads: 150 Recipes for Muffins, Scones, Shortcakes, Gingerbreads, Cornbreads, Coffeecakes, and More, but I’ve lighted it up over the years a bit.

Ketzirah’s Not-so-deadly Poundcake:
For the sour cherry version, add 2 tbs of cornstarch or tapioca starch and a 1/2 cup fresh sour cherries — very well drained.

Ingredients

• 1 stick butter
• 1/2 cup canola
• 5 eggs
• 3 cups unbleached flour
• 1/2 tsp salt
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1 1/4 cup Fat Free Plain Greek Yogurt
• 2 1/2 tsp Vanilla Extract (Almond w/Sour Cherries)

Butter and Flour bunt pan. Preheat oven to 325 for dark metal pan and 350 for light metal pan.

In mixer, cream butter, canola, and flour until light and fluffy (as it can be w/canola) — about 3 minutes.  Add the eggs, one at a time — beat well after each egg.

In a small bowl mix flour, salt, baking powder, and baking soda.  Add to wet ingredients in three batches, alternating with yogurt,  with mixer running at low speed.  Add vanilla or almond extract with last addition of yogurt.  Beat all together till light and fluffy.  Fold in cherries, if using.

Scrape batter into prepared pan and bake in center of oven for about 75 minutes.  Sometimes you need to put a piece of tin foil over the top at about 60 mintues to keep it from getting too crispy.  Let sit in pan for about 10 minutes before turning onto wire rack. (this is REALLY important — especially if you add the cherries)

I’ve made this recipe so many times and it’s always great.  It’s a great base poundcake on it’s own or for “tarting up” with freshly picked sour cherries.

Questions about Sour Cherry picking?  Ask away!  We’re here to help!