From Table to Farm: Ramps

One thing I love about the internet, is the journey you can take in a morning. Today I learnt about ramps....never heard of them before, I may have seen them in my backyard though :)

Video courtesy of MarioBatali.com

Roasted Vegetables

Ingredients

Baby Carrots

Beets

Sweet Onions

Red Potatoes – but Yukon Gold’s are best

Sweet Potatoes

Fennel (optional)

Several heads of Garlic

Olive Oil

Italian Seasoning (I use Mrs Dash, oregano, basil & thyme, ground salt & pepper)

Fresh Rosemary

Preparation
(No quantities were given for this recipe, so adjust according to your family’s size.) Cut vegetables in large pieces. Toss all vegetables, except for the garlic, in olive oil and Italian seasoning to taste. For roasting, I use a large cast iron skillet. Place Garlic in middle and pour some olive oil over the Garlic. Arrange other vegetables around the garlic. Scatter sprigs of fresh rosemary over the vegetables, pulling the leaves off of some to release the flavor. Cover and roast 5 hrs on high. To be most enjoyable, vegetables should be completely done, but still slightly firm. ENJOY!

Cheesy Polenta

Ingredients
3 cups water
1 cup milk
1 cup polenta
1 teaspoon sea salt
½ cup parmesan, romano or asiago

Preparation
Bring water to a boil. Add milk, salt and polenta meal. Turn heat down to medium. Remove from heat as polenta thickens. Add cheese and seasonings, stir well. Serve warm or form in a greased loaf pan and cool.