Ramps Stewed with Tomatoes

This recipe is one of those "this'll do and that'll do" recipes. We've tried hard to quantify the ingredients, but the truth is that one of the finest things about cooking with wild ingredients is the spontaneity of it. "A pinch of this'll do," my grandmother loved to say. Experiment with your own ingredients and make this a one-of-a-kind dish that you'll never forget.

Ingredients:

2 bunches fresh Ramps, each bunch about the same size as the bunches of scallions commonly sold in grocery stores
1 cup canned tomatoes
1 cup stock or broth
4 Fresh Ramps, trimmed, rinsed and chopped
1 celery stalk, chopped
1 small bunch parsley, chopped
1 tablespoon fresh thyme
3 tablespoons butter
Sea salt & freshly ground Black Pepper to taste
2 tablespoons lemon juice

Preparation:

Cut off the roots of the ramps and wash the bulb and leaves thoroughly. Cut into slices ½ inch to an inch. Soak in hot water for 15 minutes, then drain.
In a non-aluminum pan, combine with the canned tomatoes, stock or broth, ramps, celery, thyme, butter, salt and pepper. Simmer for about a half-hour, or until tender, adding the lemon juice during the last 5 minutes of cooking.
Serve either warm or cold.

Directions:
This recipe is one of those "this'll do and that'll
do" recipes. We've tried hard to quantify the
ingredients, but the truth is that one of the
finest things about cooking with wild ingredients
is the spontaneity of it. "A pinch of this'll do,"
my grandmother loved to say. Experiment with your
own ingredients and make this a one-of-a-kind dish
that you'll never forget.

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Ramps Stewed with Tomatoes

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