Fiddlehead Ferns and Ramps, Oh My!
I was feeling adventurous at the market the other day. Lucky for me, it's Spring - when two of the most delicious, unusual and wonderful bits of produce are in season. I'd been hearing a lot about ramps (also known as wild leeks, depending on where you're from) this season - which I'd never heard of before. Boy am I glad I followed my instincts! Ramps are the most delicious cross between scallions and garlic. They're spicy all the way down to their greens (which make a great addition to a salad) and mellow beautifully when sauteed. They're also full of vitamins A and C, plus minerals. And they have the same good effects on cholesterol that garlic has. My husband decided to make "ramp bread" in much the same way one might make garlic bread - olive oil and ramps, a little salt, put it in the oven until toasty. Yum! The next morning I had ramps and eggs for breakfast.
The fiddlehead ferns are crunchy and very fresh, as well as a little nutty in flavor. And so interesting to look at! They also come packed with vitamins A and C. I found out that all ferns start out with a fiddlehead, but the most common to eat is the ostrich fern. I sauteed them with some garlic (although I could have used the ramps) and put them over buckwheat soba noodles with a few pine nuts for a light and easy dinner. (Note: fiddleheads should be cooked thoroughly - either by boiling or steaming, before consuming. Do not eat them raw.)
Here are the recipes:
Ramps and Eggs
(serves 2)
4 fresh, organic eggs
3 to 4 ramps, minced - separate the whites from the greens
Water
1 tablespoon organic butter, sesame or coconut oil
Sea salt and freshly ground black pepper to taste
Heat the butter or oil in a pan over medium heat. Add the whites of the ramps and saute until they begin to become transparent, then add the greens. Meanwhile, whisk the eggs in a bowl, adding a splash of water, then whisk in salt and pepper. As the greens wilt, add the egg mixture to pan and scramble with the ramps. Serve immediately.
Fiddlehead Ferns and Soba Noodles
(serves 2)
1 package buckwheat soba noodles
2 cups fiddlehead ferns, cleaned and boiled for 5 minutes
2 cloves garlic, pressed
1 tablespoon butter
1 tablespoon olive oil plus more to drizzle if desired
Sea salt and freshly ground black pepper to taste
Pine nuts (optional, but very tasty)
Prepare soba noodles per package instructions. Meanwhile, heat butter and oil in a pan over medium heat, then add pressed garlic. Saute for a couple of minutes, then add ramps, salt and pepper. Saute for about 5 minutes or until fiddleheads are tender but still crisp. Toss over soba noodles, drizzle with olive oil, sprinkle with nuts and enjoy.
For more recipes and information, or to have these wonderful vegetables sent to you, check out wild-harvest.com.