Alright, Slow Lane Farm made it to market by bicycle. Everything – EZ Up, folding table, cooler, two wax boxes and another rubbermaid bin – fit on the bike trailer and we pedaled the handful of blocks to market. It was enjoyable. We will probably need to buy another bike trailer to accommodate the increasing harvest. The modified Wikes cargo trailer we have is excellent for hauling a load and we’ll probably get another of their DIY kits. The 1″ tubing is sturdy, light, and easy to add on flooring and sides. Check out their website:
This week we had a few new cuttings to add to the market list. The first cutting of the arugula was beautiful and sold quickly. We also took a few bunches of kale and some baby spinach that were popular. We harvested another 5lbs of spicy salad mix, a dozen bunches of radishes, and a few bundles of mixed herbs. Many folks returned to buy more ramps and it’s a good thing we dug a few more because they were in hot demand. We also handed out the following ramp recipes:
Wild Leek Linguine
About 20 ramps chopped
4 tablespoons olive oil
1 clove garlic, thinly sliced
1 pound linguine
2 teaspoons red chili flakes
Grated Pecorino Romano cheese, to taste
Bring a large pot of salty water to boil and begin cooking the pasta.
Clean the ramps, removing the translucent husk over the bulb (if necessary).
Heat the olive oil in a sauté pan until just smoking, then pull the pan off the flame, toss in the ramp bulbs, and toss well until the pan calms some. Return to heat and sear until blistered, brown, and soft. Add the garlic to the pan, tossing until toasted and nutty, then add the al dente linguine and chili flakes to the pan. Grate Pecorino over the top. Finish with a little olive oil, if desired.
Potato and Ramp Soup
4 to 6 slices bacon
4 cups chopped ramps (including green)
4 to 5 cups diced red potatoes
3 tablespoons flour
4 cups chicken broth
1 cup heavy cream
salt and pepper, to taste
In a large skillet or Dutch oven, fry bacon until crispy; set bacon aside. Add ramps and potatoes to the skillet; fry on medium-low heat until ramps are tender. Sprinkle with flour; stir until flour is absorbed. Stir in chicken broth; simmer until potatoes are tender. Stir in the cream and heat thoroughly. Add salt and pepper to taste.
Serves 4 to 6.
White Cheese Pizza with Ramps
For the Dough
1 cup all-purpose flour
1 1/2 teaspoons active dry yeast
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 cup plus 2 tablespoons warm water
For the Topping
10 ramps or medium scallions
Extra-virgin olive oil, for brushing
1 cup coarsely grated fresh mozzarella cheese (4 ounces); see Note
Salt and freshly ground black pepper
1/4 cup freshly grated Parmigiano-Reggiano cheese
Make the dough: In a large bowl, whisk the flour together with the yeast, salt and sugar. Pour in the water and stir well with a wooden spoon to form a dough. Scrape the dough out onto a lightly floured work surface and knead for a few minutes until smooth. Transfer the pizza dough to a lightly oiled large bowl. Cover with plastic wrap or a damp towel and let stand in a warm place until the pizza dough has doubled in bulk, about 1 1/2 hours.
Set a pizza stone on the bottom or on the bottom shelf of the oven and preheat to 500° for at least 30 minutes.
Make the topping: Bring a medium saucepan of salted water to a boil. Blanch the ramps until they are bright green but still al dente, about 1 minute. Drain, pat dry and cut into 1-inch lengths.
Punch down the pizza dough and transfer it to a lightly floured work surface. Roll out the dough to a 12-inch round, about 1/8 inch thick. Transfer the dough to a lightly floured pizza peel or an inverted baking sheet. Brush the dough with olive oil and sprinkle on the grated mozzarella in an even layer. Scatter the blanched ramps over the mozzarella and season lightly with salt and pepper. Top the pizza with the Parmigiano-Reggiano cheese.
Slide the pizza from the peel onto the hot stone. Bake for about 8 minutes, until the cheese has melted and the pizza crust is browned and crisp on the bottom. Transfer the pizza to a work surface, cut into wedges and serve right away.