Veggie Box- May 7

From Digger Jay's

  • Ramps

From Tomten Farm

  • Canary Tongue lettuce
  • Russian kale

From Origins Farm

  • Salad mix
  • Radishes

From Agriberry

  • Strawberries

 

This week's recipes and tips:

What are ramps? Ramps are wild baby leeks found only between the Atlantic and the Mississippi from Canada to the Carolinas. A member of the Allium genus, ramps resemble a scallion with broader leaves. They taste a little bit garlicky and a little bit savory. Ramps can be served whole or chopped; grilled, sauteed or pickled; with other veggies, eggs, chicken, or fish. To store: wrap ramps tightly in moist paper towels and place them in a loosely closed paper bag and refrigerate for up to a week. Trim the root ends just before cooking. Use the greens too!

Spaghetti with Ramps

Serves 4.

1 pound dry spaghetti or linguini

3 tablespoons extra virgin olive oil

8 ounces fresh ramps

Kosher salt, to taste

1-2 tablespoons red chili flakes

2 tablespoons breadcrumbs

Bring 6 quarts of water to a boil and add 2 tablespoons of salt. Add the spaghetti to the pot and cook according to the package instructions, until tender but still al dente. Heat olive oil in a 12- to 14-inch sautee pan over medium high heat. Separate ramps by the white root ends and the leafy green top. Add root ends to the pan and sautee until tender. Add salt and chili flakes. At the very end, add the greens and sautee until wilted. Drain pasta and add it to the sautee pan. Toss gently to coat the pasta with the sauce. Divide pasta evenly among four warmed plates. Drizzle olive oil over top and sprinkle with breadcrumbs.

 

Feta, Strawberries and Almond Salad

2 teaspoons Dijon mustard

1 teaspoon honey

1 small shallot, minced

2 tablespoons red wine vinegar

1/3 cup extra-virgin olive oil

Salt

Freshly ground pepper

12 cups packed salad mix (about 6 ounces)

1 quart strawberries, hulled—small berries halved, large ones quartered

4 ounces feta crumbled (1 cup)

1 cup roasted or smoked almonds, chopped

In a small bowl, stir together the mustard, honey, shallot and vinegar. Stir in the olive oil and season with salt and pepper. Put the lettuces in a large bowl. Add the strawberries, feta and almonds. Drizzle the dressing over the salad, toss well and serve.