Chickens tend to lay eggs less often in the winter. However, my winter CSA allowed my fridge to maintain an egg-cellent supply of farm fresh eggs; every two weeks, our not-so-much-egg-eating family was granted with two dozens of eggs.
Every Sunday, a handful of farmers make the trek to Westover for the weekly market. Crowds begin to fill the area as people swarm the vendors to see what fresh produce they all bring. But on a chilly Sunday morning, the farmers at Bigg Riggs brought out their Wild Ramp, a vegetable that’s similar to spring onions but has its own little tang. One week later, many other vendors brought out their Ramp. This calls for a Ramp recipe in need.
Ramps are becoming very popular this season because of its uniqueness. People can’t tell whether they taste more like leeks, garlic or spring onions but if you ask me, I find it’s easier to say that they are like spring onions. Anyway, if you are just as excited to see Ramps at your market as I was when I saw this new-to-me vegetable, you’ll be excited to see what I’ve got cooking for you.
While traveling in Costa Rica, I indulged in a frittata that had flowers in it. When I think of frittatas, I usually think of one with tomatoes and onions, maybe a bit of spinach, but nothing more than ordinary. After trying the flower frittata, I rekindled my relationship with frittatas by realizing that there are endless possibilities for dressing up a simple dish and make it dinner worthy.
At the Westover Farmers Market last week, I was looking for something special to put in my own dish and within a couple of minutes, my eyes were lingering on a bunch of ramp at the Bigg Riggs Farm stand. The next evening, a warm, golden Ramp Frittata came out of the oven and was ready to be served.
Farmers Market List (depending on your location, ingredients may vary): Ramp, Eggs, Sun-Dried Tomatoes, Feta Cheese
- 1 bunch of Ramp
- 2 teaspoons olive oil
- pinch of salt and pepper
- 4-5 eggs
- 1 tablespoon ghee, can use oil or butter
- 1/4 cup Sun-dried tomatoes,
- 1/4-1/2 cup feta cheese, crumbled
Preheat the oven to 350F.
On a lined baking sheet, toss the ramp with olive oil, salt and pepper. Bake your ramp for 3-5 minutes, until just wilted and crunchy. Remove from the baking sheet and place on a cutting board. Chop up the ramp.
- Note: Leave the oven on 350F.
In a small bowl, crack the eggs and whisk them.
Heat up a skillet over medium high. Grease with ghee. Add the whisked eggs to the skillet. TIrn down heat to medium low and let sit for 2-3 minutes, until the bottom is set but the top is still liquidy.
Garnish the eggs with the sun dried tomatoes, feta and ramp. Remove from heat and place in the oven. Let it bake for 10-15 minutes, until the top is firm.
Remove from the oven and serve warm.