Recipes

Spring CSA Week 1 April 24th, 2019

Ramp Potatoes

“In the springtime, I always look forward to making ramp potatoes. If you’ve never had a ramp, you are missing out! A member of the leek family, they have a taste like garlic, onion, and a little something special!”
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course, Side Dish
Keyword: potato, ramp, wild onion
Servings: 4
Calories: 567kcal

Ingredients

  • 5 large potato peeled and sliced
  • 2 tbsp bacon drippings
  • 6 ramps thinly sliced
  • 5 slices bacon chopped
  • salt and black pepper to taste

Instructions

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until beginning to soften, about 10 minutes; drain.
  • Heat bacon drippings in a large skillet over medium-high heat; cook and stir potatoes in the hot drippings until golden brown, about 15 minutes. Stir ramps and bacon with the potatoes; season with salt and black pepper. Continue cooking until the ramps are soft, about 5 minutes.

Watercress Soup

A delightful, semi-creamy soup with the nice, peppery taste of fresh watercress. This pureed soup will titillate your taste buds.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Appetizer, Main Course, Side Dish
Cuisine: Mediterranean
Keyword: ramp, soup, watercress
Servings: 6
Calories: 161kcal

Ingredients

  • 2 tbsp olive oil
  • 1 potato peeled and cubed
  • 1 bunch ramps chopped, including leaves
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 2 1/2 cups chicken or vegetable stock
  • 2 1/2 cups milk
  • 1 bunch watercress large stems removed
  • 1/2 cup watercress leaves for garnish
  • 1/4 cup whipped heavy cream optional

Instructions

  • Heat the oil in a large saucepan over medium high heat. Add the potato and ramps, stirring to coat with the oil. Season with salt and pepper to taste. Reduce heat to medium, cover and heat for 5 minutes.
  • Pour in the chicken/vegetable stock and the milk, bring just to a boil, reduce heat to low and simmer for 10 minutes, or until potatoes are tender. Stir in the watercress and simmer, uncovered, for 4 to 5 minutes, or until watercress is just cooked.
  • In small batches, transfer the soup to a blender or food processor and puree until smooth. Return the soup to the pot, season to taste, and ladle into individual bowls. (Note: Place in refrigerator if not serving at this point.)
  • Top each serving with a dollop of whipped cream, if desired and garnish with watercress leaves.