(This article is published in "The Louisiana Weekly" in the August 5, 2013 edition.)
In community meetings last winter and spring, New Orleans reside...
Read Whole Story
Mark Firth, the owner and chief farmhand of the Bell & Anchor, "just want(s) to eat well and keep it unpretentious."
This omelet is incredibly festive and is perfect for brunch.
A meal full of health, freshness and greenness.
Served with spring peas!
Unfortunately, harvesting puts the ramp's ability to multiply in jeopardy. In recent years, the enthusiasm for these wild plants has caused many patches of ramps to be completely decimated by over-zealous purveyors.
We're ready for the onion shoots to start appearing and our seasonal allergies to kick in.
This recipe captures spring for me, and today I have just-picked spinach, fresh, fresh eggs, organic local milk, feta cheese, and ramps -- my new favorite flavor.
It is simply a lovely spring pasta, and with vegetable broth, a vegetarian one at that. You can use any pasta you like, but I used gemelli, which is a single "s"-shaped strand twisted into a spiral.
by guest blogger Tim Mountz of Happy Cat Farm
This time of the year if I am not in the fields planting, I am out in the woods. I do a lot of trail-r...
Well, any ramp-haters out there will be happy: Ramp season is winding down and you don't have to hear about them or eat them until next March or April, depending on the weather.
In the full spirit of disclosure, I've never cooked a ramp in my life, and many folks don't seem to know what they are. But this year's most edible treasure is popping up on menus everywhere.
This spring was all about the early harbingers. The abnormally warm weather, the insects, and the March 20 cherry blossoms all came early to remind us...
Because these wild leeks have such a short season, we're getting started right away.
The battle over Mountain Top Removal as a method of coal extraction continues to be waged intensely across the mountains and hollows of Appalachia and in Washington DC.
Several nonprofits in South Carolina are joining together to give area disabled a pathway to mobility.
In April, the Human Needs Network founded a p...
Ramps, the fleeting spring ingredient that appears on LA restaurant menus -- then to the dismay of diners, it disappears within weeks. Think of the ra...
We're in the interlude between winter and spring right now; by the calendar, we're into spring, but the local vegetable offerings would seem to indica...
UPDATE: The New York Times explores ramps fever, both among chefs and consumers, and questions if the green is getting overharvested. “I think we’...
Wild ramps are a delicate plant with a strong garlic flavor. One of the last truly seasonal foods available in North America, they go by many names including wild leek, ramson, and ail de bois.
The Shaming Of The Ramps: "Wild Leeks" Advertised As Menu Special
Yesterday, Josh Ozersky admitted in his weekly Time.com column that he didn't know what ramps looked like until recently, and got David Kamp to back u...
It was recently lobster week in Chef Frank Brunacci's kitchen. What does that mean? Only that he featured an entire menu based around lobster for one week in May at his restaurant Sixteen.
I'm always glad I overbought ramps. These little ramp pickles make their way into many little snacks.
Get top stories and blogs posts emailed to you each day.