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Saturday, April 28, 2012

Ramps!

It's ramp season in the Northeast. For those of you that are not familiar with ramps, they are a wild leek with a strong garlic/onion flavor. They grow throughout Western Pennsylvania, West Virgina, and Virgina. This time of year, there are a number of ramp festivals throughout the area. I've also noticed a number of local restaurants featuring ramp dishes on their menus.

Here is an easy recipe for Scalloped Potato's with Ramps:

6 cups sliced potatoes 3 cups ramps salt and pepper 1/2 cup chicken broth 3/4 cup heavy cream 1 1/2 cups shredded cheddar cheese Spread a layer of sliced potatoes in a buttered 1 1/2-quart casserole. Add a layer of ramps and a sprinkling of salt and pepper. Keep repeating the layers, ending with potatoes. Combine chicken broth and heavy cream; pour over potatoes and ramps. Bake at 375° for 45 minutes, then top with grated cheese. Return to the oven for about 15 to 20 minutes, or until the potatoes are tender and the cheese is melted.

1 comment:

Emily Meyers said...

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Emily

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