Emma Alter
READ MORE ABOUT:
After my big shop earlier this week at the Asian market I thought I would take a pass on the farmer's market this week. Then I came to my senses. I really didn't buy many vegetables that day, just some bok choy and some long beans, and of course they didn't have the fiddleheads I've been thinking about all week. I was sitting in my dentist's chair fretting that my appointment was taking too long and Seth would be sold out of fiddleheads by the time I got there. When I arrived at the market 5 minutes after it opened there was my daughter triumphantly holding a pound of fiddleheads and a pound of ramps. She had biked over so that she could be first in line.
My refrigerator is now so packed with vegetables that you can's see the back of it. In addition to the ramps and the fiddleheads we ended up with asparagus, potatoes, baby salad greens, pea shoots, rhubarb for my son, and green beans. I made a delicious ramp pesto for dinner. You could use the same recipe as the garlic & pesto I made a few weeks ago and just substitute the ramps. I also made a salad out of the baby lettuces and pea shoots and the cucumber and radishes from last week. I normally make a pretty acidic vinaigrette for salads, but these little leaves seemed to require something a bit more delicate so I made some buttermilk salad dressing with the buttermilk leftover from baking my soda bread. I just tossed the ingredients into a bowl and mixed them up, so my measurements are approximate. Taste the dressing and adjust the seasoning to your taste.
Buttermilk Salad Dressing
1/2 cup buttermilk
1/4 cup mayonnaise
1/4 cup sour cream
1 tsp fresh thyme
salt and pepper to taste
1. Mix all of the ingredients together in a bowl. Taste for seasoning. Add to salad, tossing to coat evenly.
Difficulty Level: Easy
-
- {}
