We're Ramping it Up

If you’re anything like me, meal time in quarantine has become a little ambiguous. My eating habits are skewing more towards the all-day-grazing of a cow than anything that resembles a scheduled, human meal.


This year especially, it seems that more home cooks are discovering and cooking with ramps. Maybe you’ve seen them pop up on your Instagram feed and don’t know what all the fuss is about. Ramps are wild leeks that are foraged in April to mid- May. They taste like a funky, delicious combination of garlic and green onion.


The leafy greens are mild and can be used similarly to any fresh, tender herb. The bulbs are much more pungent and can be pickled, or used similarly to garlic and onions. They are one of the earliest veggies to pop up in a spring and a welcome reminder of the bounty to come.

I love making up silly words, so for today, we are making RAMPCH. I’m a Midwestern gal and cannot, nor will not deny my love of ranch dressing. It’s a perfect complement to the fresh veggies I’m so excited to find at Green City Market this summer.

RAMPCH DIP: Ingredients


1 cup greek yogurt (I used full fat, you do you)

½ cup mayonnaise

½ cup buttermilk

½ cup finely chopped ramps

½ cup finely chopped mixed tender herbs

salt and pepper to taste


Directions

Combine yogurt, mayonnaise and buttermilk into a smooth consistency. Add in ramps and herb mixture. Season generously with salt and pepper, to taste.

Cover and chill for an hour before serving. To be used as a salad dressing, add a bit more buttermilk to achieve the proper consistency. Lasts two weeks in the fridge.

SERVING:


I’m a veteran cheesemonger and have assembled countless cheese and charcuterie boards. Of course, they’re always delicious, but they are usually lacking vegetables. For this board, I’m opting for some balance, while indulging on all that the market has to offer right now. As with anything seasonal, the selections will always change to reflect what is tasting best at the moment.

Roasted Fingerling Potatoes from Iron Creek Farms

Baby Carrots from Jacobson Family Farms

Persian Cucumbers from Iron Creek Farms

Sun Gold Cherry Tomatoes from Iron Creek Farms

3- Year Cheddar from Brunkow Cheese

J2k Capraio Fresh Chevre

Underground Meats Saucssion Sec

Ramps from Mick Klug Farm

Toasted Sourdough bread from Bennison’s Bakery