Our Farmer’s Market is set to open up this weekend, but until it does I frequent a tiny spot in the produce section of Whole Foods where I can score some really fresh seasonal goodies. When I find something of interest, I get very excited. I enjoy the little thrill from not having a recipe in mind and I also love seeing if I can stump the fine people at the checkout. I find that they are better than most at knowing their produce and sometimes they’ll ask what I’m making. It’s the little things. I spied ramps recently and it was the first time I’d ever seen them. In a terrible turn of events, I purchased ramps, mussels and the fixings for baklava before I came down with a terrible cold. When I had a burst of energy, I prepared the mussels and baklava and then discovered that evening that I could not taste anything. Have you ever witnessed someone trying to taste something? It isn’t pretty. I chewed slowly, concentrating, while my eyes darted back and forth. I thought if I tried hard enough that I could taste just a little bit. I was pretty fascinated by the whole thing because I could detect sweet, sour or salt, but there was no flavor.
Luckily my taste buds perked up just in time for this dish. I wanted to use both the bulbs and the leaves and this recipe from The Splendid Table fit the bill. It is prepared with simple ingredients and the flavor of the ramps really comes through. I highly recommend this for a quick meal that really showcases the mild onion and garlic flavor from the ramps. You can easily halve the recipe below, but I always use a full pound of pasta when making pasta dishes to clinch delicious leftovers for lunch during the week.