When I begin to see ramps for sale in the farmers’ market, I only think of one thing: it’s spring. I bought a couple of bunches last Wednesday and stopped by the High Hope Hog tent to pick up a package of their spicy chorizo. For the last few ramp seasons, I’ve sautÃ©ed them with bacon or pancetta. This time, I wanted to try something slightly different. I’m loving the fruit-in-my-salad thing lately, maybe because we East Coasters have been deprived of fruits all winter, but there have been beautiful strawberries in the market and I wanted to add a little bit of sweet and tart to this dish. The result? The ramps balanced the perfect combination of subtle fruitiness and pork saltiness.
2 bunches of ramps
3 pieces of spicy chorizo
a handful of fresh strawberries, sliced thinly
a bowl of ice water
salt, pepper, olive oil
1. Add thoroughly washed ramps in boiling water for four minutes. When they’re done, drain and shock them in ice water to stop its cooking.
2. Using a large skillet, heat some oil and fry the sausages until brown on all sides. While cooking, crush the sausages in smaller pieces with a wooden spoon.
3. Using the same skillet, add the ramps and toss them in the rendered fat with salt and pepper. Plate and serve with strawberries.