Rampy

Everyone should go find some ramps right now and make this bread.  Or make any bread.  Just add ramps.  

I love ramps.  Maybe you've noticed?  Ramps with pasta.    Ramps with peas.    Ramps with parsnips.   

They're garlic-y, onion-y, and definitely spring-y!

The bread was meant to be just a vehicle for the fava bean hummus with preserved lime, the yogurt/mint/coriander sauce and cucumber.  But it was so yummy hot off the griddle that I could have eaten it plain!

Little Sprouts

It's terribly hard to resist planting seeds when it's been sunny and warm and will be warm for the next week.  My heart says, "Just plant!  Imagine how early your green beans could be!"  But my brain says, "No!  You know it's never safe to plant before Mother's Day in this climate!"

What to do, what to do?

For now, I'm enjoying the perennials that have have decided to start growing again, despite the ever-present risk of cold weather in April.  I have some newcomers to the garden this year and I'm proud to say that they survived the winter!

The Pear Tree is budding!

The Apricot Tree is budding!

I can't wait to see how these little trees grow this year.  I'm not expecting any fruit, but I'm hoping that next year I'll get a few pieces.  Our apple tree is leafing out nicely, too, but it won't produce fruit this year. That's okay because I still have 8 quarts of applesauce from last year's harvest!

Apple tree looking green and gorgeous

Here's the bay tree- It grew quite a bit indoors over the winter and shot up another couple inches this past month.  I'll have to prune it back next year to fit it in the house!

The chives are already looking happy

The garlic is popping up and I've stolen a few scapes to use in salads already

The rhubarb is just poking its leaves out of the ground now.  Rhubarb crisp is still a ways off...

This lemon thyme wins the heartiest plant of 2009 award.  I forgot to water it all the time and it just has a little box to grow in.  But as soon as the snow melted, it greened up and started sending lemony scent into the air.  The kids like to steal little leaves to chew on.  

So there's not too much to eat out of the garden yet, but there's potential...And I haven't even planted anything yet!  I love perennials!

Springtime Meals

There aren't too many locally grown vegetables in Minnesota right now, and I can't help but enjoy a few springy treats, especially when they're looking so good!

I try not to be size-ist, but I must admit that I don't like fat asparagus.  I like asparagus that's tall and slender and uniform in size.  So when I saw this bunch at the co-op, I had no choice but to buy it.  Just look at how perfect they are all lined up on my griddle!  

Just a few minutes on the griddle and these were bright green and tender.

The asparagus was plenty flavorful, but I added lemongrass oil, fresh dill and oil cured olives.  Yum!

Fresh peas are far from being harvested here, but frozen peas are second best.  I used Jae Steele's recipe for pea soup and it felt so fresh and healthy!  I didn't have pumpkin seed butter, so I just used tahini instead.  The soup was creamy and simple and very bright spring green!

Cold grain salads aren't usually something I even consider eating until it's sunny outside and summer is in sight.  Wild rice salads are perfect for cool spring weather, though, because they're hearty and light at the same time.  I snipped some chives from the garden (basically the only thing usable so far!) and chopped some walnuts, green onions and crasins for this salad.  The dressing is just a bit of lemongrass oil and umeboshi plum vinegar- But any vinaigrette would be nice.

This one is great packed in a lunch because the flavors get better the next day.

These spring-y meals have been really delicious, but I really can't wait for the local produce to start coming into the co-op and for my garden to get going.  Next time I'll show you what's starting to grow out there.  Soon it'll be planting time!

Sprung

Spring has officially sprung when we get ramps, fresh peas, and sorrel in at the co-op. I really wanted to make a side dish that combined all three of these lovely spring vegetables- so here's my creation:

Spring Sorrel and Peas

1 Tbsp Earth Balance
6 ramps, chopped (green portion discarded)
1/2 cup fresh English peas, shelled
1 bunch sorrel (about 2-3 cups)
1 tsp. fresh thyme leaves
black pepper
sea salt
1 tsp. Veganaise (optional)

Heat the Earth Balance over medium heat in a small saute pan. Add the ramps and the English peas and cook for about 3 minutes. Then add the sorrel and thyme and cook another 3 minutes, or until sorrel has wilted. Finish with several grinds of black pepper and salt to taste. If the sorrel is too lemony-tart for your taste, try stirring in a tsp. of Veganaise. The creamy texture works well with the peas and cuts some of the tartness of the sorrel.



The surprise standout of the meal, however, was not the sorrel and peas (Duh, Liz, these kids are 8 years old).

But it wasn't the pasta and "meat" balls (made from leftover blackeyed peas and rice) either. It was the roasted green beans and carrots! We all loved these and were so sad when we couldn't have seconds...So I suggest making a lot.

Roasted Green Beans and Carrots

About a pound of green beans, trimmed and cut in half
2 carrots
2 Tbsp. olive oil
coarse sea salt
black pepper
a touch of fennel seed, crushed (optional)
1 Tbsp. balsamic vinegar

Heat the oven to 400F (perhaps for "meat" balls, too?). Cut carrots crosswise into 3 sections, then thinly slice them lengthwise. Toss the carrots and green beans with the olive oil in a cast iron skillet or other oven-safe dish. Sprinkle with sea salt, black pepper, and just a pinch of crushed fennel seed. Roast for about 5 minutes- or until carrots and green pepper are just tender. Finish with balsamic vinegar and toss to coat. Serve immediately.