 Serves 2
8 to 10 whole ramps, cleaned, roots removed, bulb and stem separated from leaf 10 medium to large stalks of asparagus 2 tablespoons sweet butter 1cup dry white wine ½ teaspoon lemon zest Salt and fresh pepper to taste 1 whole Buratta ball (fresh ricotta can be substituted) ½ lb. fettuccini
NOTE: Additional Parmesan cheese does not serve this dish well.
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 Serves: 4
2 tablespoons olive oil ½ cup diced ramp bulbs and stems 2 cups sliced shitake mushrooms 1 cup dry white wine 1 can “lite” coconut milk 1 lime – zest separate from juice 24 extra-large shrimp, shelled with tails intact ½ cup shredded cilantro leaves 1 cup shredded ramp leaves
 Serves: 4 Night Before: 1 cup farro, 3 cups water Day of: Soaked and drained farro 3- ¼ inch slices of pancetta (or thick bacon), diced ¼ cup minced ramp bulbs, leaves reserved, torn vertically 8- ½ inch wide stalks of asparagus, tips removed and reserved 3 tablespoons of butter 1 cup fiddlehead ferns, cleaned and trimmed ½ cup white wine 6-7 cups very hot broth, vegetable or chicken, keep hot throughout Salt & pepper
Recipe by Anna Gill
Serves: 3 to 4 1 tablespoon light vegetable oil 1 pound large shrimp, peeled and deveined 2 tablespoons minced ginger ½ teaspoon red-pepper flakes 6 to 8 ramps, greens separated and shredded, stem and bulb minced 2 tablespoons fresh lime juice Coarse salt Cooked rice, for serving 1. Heat a large skillet or wok over high until hot. 2. Add oil and swirl to coat skillet. 3. Add ramp stem and bulb, ginger and red-pepper flakes and stir until fragrant, 30 seconds. 4. Add ramp greens and stir until bright green, about 1 minute. Add lime juice and 2 tablespoons water. 5. Add shrimp and stir until almost entirely pink, 1 to 2 minutes, tossing continuously. 6. Scrape down any browned bits from skillet, about 1 minute. 7. Season with salt and serve over rice. Recipe by Anna Gill
Serves: 5 5 to 6 fresh ramp bulbs 20 oz. Shitake mushroom, cleaned and sliced ¼ inch thick 5 thick slices of bacon (non-flavored), diced 1. Clean, trim and slice the ramp bulbs like a scallion or leek. Slice them on the diagonal and set aside. 2. Place bacon in a large skillet over medium high heat. Cook until the bacon is almost done but not overly crisp. Remove the bacon with a slotted spoon to a small bowl. 3. Lower the heat under the skillet. Place the mushrooms and the ramps in the same skillet with the remaining bacon fat and sauté them, stirring gently until the mushrooms begin to release their own moisture. 4. Add the bacon back to the mixture and season with salt (remember the bacon) and freshly ground pepper. 5. When the mushrooms have reclaimed their moisture, place mixture in a serving dish and serve. NOTE: Baby Portobello or white button mushrooms will work as well, but the unique flavor of the ramp is a good match for the dense Shitake.  Recipe by Anna Gill
Serves: 4 to 5 8 large eggs ½ cup skim milk Salt & pepper to taste ½ cup chopped pork sausage, sautéed 2 medium tomatoes, diced 3 tablespoons melted butter ¼ cup ramp stalk & bulb, finely chopped ½ cup ramp greens, chopped ⅓ to ½ cup shredded gruyere cheese 1 -10 inch ceramic/glass quiche dish or pie plate 1. Preheat oven to 350. 2. Spread the melted butter around the quiche dish or pie plate. 3. Add the tomatoes and the chopped ramp stalk and bulbs. Cook in the microwave on high for 3 to 3 minutes. 4. Add the sausage and set aside. 5. In a medium mixing bowl, combine eggs, milk, salt and pepper. Whip mixture with a whisk attachment in an electric mixer until well blended and a bit frothy. 6. Add the egg mixture to the quiche dish or pie plate. 7. Bake for 10 to 15 minutes. Carefully sprinkle cheese atop the half set mixture and return to the oven.* 8. Bake for another 15 to 25 minutes or until center is puffed up and set. * If the cheese is put on too early it sinks to the bottom and stays there. |
