If there’s anything quite as satisfying as foraging for your lunch, apart from growing your own food, I’d like to know what that is. Wild leeks, otherwise known as ramps, are having a good season here in the Catskills and many residents have them in abundance on their property this year. Don’t pick too many to ensure that your ramps continue to return every year. If you pick your whole crop they may not grow back. They require literally no maintenance, but you can enjoy them year after year if you take no more than a third of the crop. They smell like onions, have bright green leaves, red stems and you can eat the whole plant. A large ramp about 18 inches in length like the ones pictured below is enough for a two-egg scramble. This recipe calls for the ramps to be mixed in with the eggs.
Wild Leek & Scrambled Eggs Serves 4
10 small eggs
4 large wild leeks
1 large tablespoon of finely grated parmesan
1 tablespoon of butter
1 tablespoon of oil
Half a cup of milk
Salt & pepper to taste
Take the leeks, cut the leaves off and put the leaves to one side. Chop the stems finely. Heat a skillet with the oil in it and sautee the stems until soft.
Separately beat the eggs and milk in a bowl until thoroughly mixed and then, add the chopped leaves and parmesan and beat for a few more minutes until mixed. Add salt and pepper to taste.
Add the butter to the sauteed stems, allow it to melt and mix in with the soft stems. Add the egg mixture to the stems and cook lightly until scrambled.