One week in early May, I found ramps in two local
markets. Within days they were gone. The season was over. We also had the last of local fava beans and
asparagus before the month was over. Now
I have to wait for next spring.
Raw ramps have a garlicky aroma that disappears when
cooked. Their leaves are tender, stalks
crunchy, and the flavor delicate. Ramps
are probably the best wild field greens (a.k.a. weeds) for eating.
– ˜
Young fava beans less than a couple of weeks old can be
eaten whole, pod and all. But in May, I
had to shell them and removed their skins before cooking them quickly in a
large pot of boiling water. The color of
the cooked beans was an eye pleasing green.
Unfortunately some beans were broken into halves from the boiling. I shall try steaming next year.
The fava beans were tender, nutty, buttery and almost
sweet. I ate a bowl of them. Later I tossed angel hair pasta with fava
beans, asparagus tips, Italian extra virgin olive oil – all the healthy things,
and added crispy bacon. Yum!
