What’s in Season: Ramps—Spring’s Wild Child

May 4, 2011 6:30 pm
May 4, 2011 9:30 pm
iCal Import
Ger-Nis Culinary & Herb Center
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540 President St., Suite 2E, Brooklyn, NY, United States, 11215

Our “What’s in Season” series is designed to help you make the most of what’s available each season at our local farmers markets! Ramps are a well kept secret in the culinary world, just dying for their big debut in your home kitchen. Also known as a wild leek, ramps are a forager’s dream, with broad, smooth green leaves ranging in color from deep purple to burgundy with lavishly smooth bulbs. If you’ve never tried this wild green, you’re missing out on a very special something and we want to teach you more, so you’ll take the knowledge home and cook it up in easy recipes for breakfast, lunch or dinner! With their strong, garlicky odor and well developed onion flavor, ramps make for a highly coveted spring vegetable, appearing in fine dining establishments and farmer’s markets towards the end of early spring. You’ll learn more about ramps, where to find them, how to store them, how to clean them, and how to use them in this class in a range of dishes. Ramps are great in soups, pureed in pesto, and pickled! Get to know ramps because if you don’t act soon, you might just miss out on this little green gem!

Recipes: Rampatini; Grilled Ramp and Mushroom Crostini; Pickled Ramps; Parpadelle with Ramp Pesto, Ramp Tart

Class Type: Series, hands-on cooking class

Class Notes: Learn how to clean and use this farmers market wonder!

Steven Schwartz

Five years ago, Steven Schwartz bought a house on the Upper Delaware River to immerse himself in fly fishing for wild trout. The first spring he discovered that his property harbored acres of luscious, easily harvestable ramps (wild leeks in the local vernacular). Ramps are the first readily available green edible plant of spring, highly prized by NYC chefs, and are very versatile in a variety of dishes. He has turned this windfall into a business of supplying restaurants with ramps in season from his and other area properties. His web site features information on the plant around the world and his own and other foraged recipes. He continues to split his time between the wilds of the river and the bounty of Brooklyn where he has had several careers as a community organizer, nonprofit real estate development consultant and technology entrepreneur.

Nissa Pierson

Ever inspired and curious about what’s available at the farmer’s market, Nissa couldn’t help but feel allured by the challenge of what exciting things you can do with a leek during the short span of their season. She rose up to the challenge after scooping up these fantastic spring roots and churned out some intuitive leek dishes in a snap and can’t wait to share this knowledge with you all! Managing Director of Ger-Nis International, Nissa has a fondness for supporting our growers, fresh herbs, and all things organic and fair-trade. She is a long-time culinary instructor, and when she’s not working you might find her kickboxing, traveling the world, surfing, or caught up in the world of the I-pad. Contact Nissa

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