Now that everyone knows what ramps are, I don’t have to go to Vermont to rummage for them or pay $5 for a bunch at Whole Foods. The farmers market have settled on the $2.50 price for each small bundle and more than one tent sells them now. I still find them pricey–the Spotted Pig still gets away with charging $13 for a plate of it–so I’ve gotten used to pickling my own every spring to make them last longer than a week.
After getting my first few bunches to welcome spring this year, I still had a couple to play with. With some pancetta in the fridge, I decided to add some cold rice to make a very onion-y fried rice. I matched it with some mâche tuna salad and lentil soup to make a hearty lunch box the next day.
2 bunches of ramps, thoroughly washed, roots sliced off
a thin sliver of pancetta, diced
1 cup of leftover white rice, crushed with the back of your spoon
1. Sweat the pancetta in a skillet with some hot oil and continue to cook until a little browned. Toss in ramps, season with salt and pepper, and sauté until wilted.
2. Add rice and fry until warm. Crack the egg into the pot and mix with the rice until scrambled.