From Digger J's
From Urban Choice
- Oyster Mushrooms
From Tricycle Gardens
Manakintowne Specialty Growers
- Pea Shoots
From Albert's Organics
- Kiwi Fruit
PUFFY RAMP FRITTATA
Since ramps are only available for a few weeks a year, deserve to be highlighted in a simple dish. They pair perfectly with eggs, so this frittata makes a great spring supper with a green salad.
6 eggs, separated
3 tablespoons minced fresh parsley, tarragon, chives, or a mix
3 tablespoons unsalted butter, divided
16 ramps, washed, whites sliced thinly, greens cut into 2-inch segments
Kosher salt and freshly ground black pepper
Pea Shoots for garnish
Adjust rack to 8 inches below broiler element and preheat broiler to high. Combine egg yolks, 3 egg whites, and the herbs in large bowl and whisk until homoegnous and frothy. Heat 1 tablespoon butter in a 10-inch non-stick or cast iron skillet over medium-high heat until foaming subsides. Add ramps, season with salt and pepper, and cook, stirring frequently, until lightly browned, about 2 minutes. Add to bowl with eggs and set aside. Wipe out skillet.
Whisk egg whites in a large bowl until soft peaks form, about 3 minutes. Fold egg whites into beaten egg and ramp mixture. It's ok if it deflates significantly. Fold until a homogenous color is achieved. Season with salt and pepper.
Heat remaining 2 tablespoons butter in the same skillet over medium-high heat until foaming subsides, swirling the pan as the butter melts. Add egg mixture and cook, stirring with a rubber spatula and scraping the bottom and sides until partially set, about 30 seconds. Smooth top with spatula, then transfer to the broiler.
Broil until lightly puffed and golden brown on top, about 4 minutes. Carefully loosen frittata with a thin metal spatula until it moves freely in the skillet. Invert onto a serving plate or cutting board.
Slice frittata and serve immediately topped with pea shoots.
SORREL SPINACH PESTO
During the Middle Ages, before citrus fruit ever reached Europe, people used sorrel, a green spinach-like herb, to lend a sour flavor to their cooking. Once citrus fruits gained popularity, sorrel was almost forgotten about, that is until recent years.
½ cup raw unsalted pistachios
1½ cups packed sorrel leaves, stemmed if the leaves are large
1½ cups fresh spinach leaves, stemmed
2 garlic cloves, peeled
⅔ cup extra-virgin olive oil
½ cup grated Parmesan cheese
Freshly ground black pepper to taste
1 Tbsp. freshly squeezed lemon juice
Salt to taste
Toast the pistachios on a baking sheet for 7 minutes at 400 degrees. Set aside to cool.
Wash and thoroughly dry the sorrel and spinach leaves.
In the bowl of a food processor, combine the pistachios, sorrel, spinach, and garlic. Pulse until everything is chopped into little bits. Add the olive oil in a slow, steady stream while the motor continues to run. Turn the motor off once all the olive oil is incorporated.
Add the grated cheese, a couple of grinds of black pepper, and the lemon juice. Process briefly to combine, taste for salt, and season accordingly.
Scrape the pesto into a bowl or container. Cover and refrigerate until ready to use.