Spring means ramps, for a short time only, much like the lifespan of spring in these neck of the woods. Our tradition is to christen the bunch of ramps by making an omelette with ramps, ham and cheese. I’d found ramps in the store here for the first time several years ago. I had a list of recipes I’d wanted to test out with my new ingredient, but first I wanted a quick breakfast, which for me usually means an omelette. I thought I’d saute some ramps in butter first and then add the beaten egg in. The minced ramps sizzle and jump in the butter, and the pungent, onion-garlicky aroma quickly filled the house. In short order, it was ready.I couldn’t wait to take my first taste of this food item that had the foodieverse in spasms of joy.
So, there I was, standing at the kitchen counter with my fork poised over the omelette, when my younger daughter came into the kitchen saying, “Mommy, what… is… that… SMELL?! It smells so delicious!”
I had her grab a fork and, to be fair, I called my older daughter down and within 2 minutes, the three of us devoured it. The lovely aroma of sauteed ramps hung in the air for a while afterward, and my younger daughter would stop from time to time and say, “Oh, Mommy, that still smells soooo good!
So now, my kids and I anticipate the first signs of spring and celebrate with our omelette, an annual family food tradition.
In the coming days, I’ll be making some other favorites: Continue reading Ramps!