My grandfather, who was born in May of 1891, would be 123 if he was alive today. Growing up in rural New England, spring meant gathering dandelion greens, sorrel, ramps, fiddleheads and marsh marigolds (cowslips) for the meals that his mother prepared. They typically ate pie for breakfast, which as a child I thought was just about the coolest thing I’d ever heard of (Cheerios just didn’t hold a candle to that). Lunches and dinners consisted mostly of vegetables with meat “as a flavoring.”
By the time my grandfather was in his mid 80s he complained regularly that food just didn’t taste as good as it used to.
I’ve got a few recipes to share for your long summer weekends, cooking outside with family and friends. This simple coleslaw is inspired by a recipe I found in the New York Times archives.
I like the tang of the yogurt and subtle bite of the ramps in this slaw. If you don’t do dairy or don’t care for creamy coleslaw you could easily dress this with a simple vinaigrette: 2 tablespoons rice vinegar, sherry vinegar or apple cider vinegar mixed with 2 tablespoons dijon mustard, one clove garlic pressed and whisk in 1/4 cup olive oil.
Wild Ramp Pesto Print Author: Closet Cooking Ingredients
- (1/2 cup ramps, roughly chopped (yes, chop the whole thing - bulbs & leaves)
- ½ cup basil
- 3 tablespoons olive oil
- 1 teaspoon lemon zest
- ¼ cup pine nuts, toasted
- ¼ cup parmigiano reggiano
- Place all ingredients in a food processor and puree until smooth. Season to taste with salt and pepper.
- Makes 1 cup
Also, check out “Ten Ways With Pesto”
for imaginative pesto ideas!
Crostini with Shoots and Ricotta Print Author: Adapted from FOOD52.com Ingredients
- Preheat oven to 400. Lightly brush baguette slices with oil. Arrange on baking sheet. Bake in oven until golden brown on both sides, turning once. Remove and set aside.
- In a bowl combine ricotta cheese, 1 tablespoon of oil, ½ teaspoon salt and a few grounds of pepper - mix well until light and fluffy.