The Ditmas Park restaurant is teaming up with forager Leda Meredith for a wild-inspired spring menu following a forage tour in Prospect Park.
Breaking: locavores stricken with ramp fever. You can forage ramps upstate but Greenmarketeers know to hunt them by the bunch among the potted petuinas.
Brian Luster! We loved his photo of New York ramps, ready to be cooked. Something about the beauty of the bouquet of ramp leaves, the freshness of a local ingredient and the wine in the background (who doesn’t enjoy a glass of wine while cooking?) made us smile.
Jeanne Hodesh of Greenmarkets tells us what green goodies to look for while we’re waiting for spring produce to arrive.
Soon, very soon, growing edible things will emerge from the soil, spreading locavore joy throughout the land. Among these early crops, ramps–those garlic-scented slender bulbs that taste like onions and make a million dishes more delicious–have garnered such a following, there’s a whole festival dedicated to celebrating their arrival.