What are ramps?...

--
Judith

"Kacey Barriss" > wrote in message
...
> <VBG> No, I'm not in N. Zealand, although I'd love to be able to travel
> there someday. Ramps grew wild were I lived as a child. IIRC, there
> are still a couple of smallish towns in the Appalachian mountains that
> still hold ramp festivals.
>
> Kacey
>
> Rodney Myrvaagnes wrote:
> > On Sat, 06 Mar 2004 21:33:47 -0600, Kacey Barriss >
> > wrote:
> >
> >
> >>Possum is generally considered a pest in most places. However, they are
> >>edible and not too bad if that's all that's available. Granny used to
> >>cook them - parboiled first with ramps and a little vinegar; then, she'd
> >>put them in a roaster with sweet potatoes, more ramps, and whatever
> >>seasonings she had on hand. Tasted ok the way she made them but not
> >>something I'd cook.
> >>
> >
> > Ramps redeem a lot of things. Somehow, I don't think you are writing
> > from New Zealand.
> >
> > I am eagerly anticipating the first ramps of spring, as well as the
> > first shad roe.
> >
> > yum
> >
> >
> >
> > Rodney Myrvaagnes NYC J36 Gjo/a
> >
> > "Happy is he that taketh thy little ones and dasheth them upon the
stones." __Psalm 137
>
> --
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On Fri, 16 Apr 2004 10:03:59 -0400, "Judith"
> wrote:

>What are ramps?...
>
>--
>Judith
>
>"Kacey Barriss" > wrote in message

A wild allium native to the Appalachian range of the eastern US. Some
people call the "wild leeks" but they don't look or taste like leeks.

They first came in bulk to the Union Square Greenarket last week and
will probably be available through May.

We will have some tomorrow night with local grass-fed lamb chops
anchored at Eaton's neck on our first weekend sail of the season. I
know Barbara can cook lamb chops over a proplane stove in semidarkness
to just the right rareness, but I don't know how she tells.

Last Wednesday we had raps with mackerel.

My aunt in Tennessee knows what ramps are, and may even have eaten
them with possum, although she probably wouldn't admit it.

In NYC they are fancy food, on the menues of the best restaurants at
this time of year.

Try some if you come across any. You may like them.





Rodney Myrvaagnes NYC J36 Gjo/a


Capsizing under chute, and having the chute rise and fill without tangling, all while Mark and Sally are still behind you