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Before deciding what to do with these less common vegtables, some of us might have to figure out what they are. Found more on the East Coast, ramps are a member of the allium family, somewhat like a cross between garlic and onions. They look a little like green onions, with a small bulb at the bottom. Tightly wrapped fiddlehead ferns look like the scroll on stringed musical instruments.
After a quick surf on the Internet, I found a saute recipe that uses both. I carefully washed the fiddleheads and blanched them for a couple of minutes. Then I sliced the ramps thin and sauteed them in olive oil before adding the fiddleheads. After a bit, I reduced the heat and covered the skillet, adding a splash of sherry vinegar and salt at the end. Voila! The firm-fleshed fiddleheads had a nutty quality and tasted something like a cross between okra and green beans. All in all, a successful venture with new ingredients. I'd cook 'em again in a heartbeat. Found 'em at Tom Spicer's FM1410, near Jimmy's Food Store at Bryan and Fitzhugh.
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I got some fiddleheads from Spiceman, too, and I prepared them the same way. Tasty little unique things! Washing carefully to remove all the little brown stuff was important to avoid bitterness, according to various internet sources.
I used my ramps in a potatoe gratin. Very yummy. They gave the dish a unique flavor that we really enjoyed.
Kim
Just a quick note on some things to do with ramps. The are so good on their own that messing with them too much can really take away from their special flavor. Put them on a hot grill with olive oil and coarse salt and just as they wilt add some fresh lemon juice and serve with a great steak. Also, ramps with some other spring vegetables are very nice like morrel mushroom and spring radish all chopped up and sauted in fresh butter till softened with some salt and pepper is unbelievable. Ramps season is probably my favorite vegetable season of the year. i cant keep them in the restaurant right noe they are so popular.
Tim Love
I'm told there's an ancient Italian proverb that says Nero ate fiddleheads while Rome burned. If you know any ancient Italians, they can likely confirm the history behind that.
Here's the New Brunswick lowdown on the fiddlehead, classic Maritime dish of Canada:
http://www.canadianliving.com/food/cooking_school/yum_fiddlehead_season.php
York Street had some WONDERFUIL fiddlehead's last week...Chef Sharon Hage working her magic, as usual.
I hope some less expensive veggie offerings start surfacing....this "going green" thing is getting expensive.
Stop plugging FM1410 on this blog!!!! You're turning the dark little hole-in-the-wall where folks in the know can score great produce into a regular supermarket. And Tom sells out of the good stuff too quickly anyway. Let's keep this on the DL, no?