You can find them at the beginning of spring, when the ground is still moist, in early May. First, look for a patch in the woods in a damp area around trees. There might be maple, black cherry, hop-hornbeam or birch in the vicinity.
What are they and what do they look like?
Ramps, also known as wild leeks, are part of the onion family. They grow in the ground and every part of them is edible. The leaves are thick, green and flat. They grow right from the ground with a very short, red stem. To make sure they are ramps, you break a leaf off and smell it. If it has an oniony smell, it’s a ramp.
How do you harvest them?
You dig them up at the base of the plant, like six inches deep, making sure you get the bulb. Make sure you put the dirt back, and leave some ramps for someone else and for them to grow back.
How do you pickle them?
First, clean them, shake the roots in water to get off all the dirt. Cut the roots off at the end of the bulb. Cut the leaves off at the top of the bulb. (You can use the leaves for stir fries, and other things.) Then, boil vinegar, salt, sugar, and water, according to the recipe you are using. Pour it into a jar with however many ramps you have ready, plus a full dried jalapeño for a little spice (optional). Put in refrigerator for a minimum of 3 days or longer to enjoy your wonderful pickled ramps.
For the last day of the POD, we modified this chicken and rice in wine recipe to meet our taste, budget, and legal needs. The original recipe called for four boneless chicken breasts, four tablespoons of butter, half a cup minced onion, two tablespoons minced garlic, one cup fresh mushrooms, one to two cups of chicken broth, half a cup dry white wine, and three-fourths of a cup of rice. Instead of wine we used nothing, because wine is illegal to have on school grounds. Instead of mushrooms we used carrots because we like carrots more. Instead of one cup chicken broth, we used beef and chicken bullion cubes because we didn’t have the broth. We used thighs instead of breasts to fit our budget. We used a cup of rice instead of three-fourths a cup. Finally, we added mixed Italian herbs.
Step 1: Brown the chicken in olive oil in a cast-iron skillet.
Step 2: Scatter onion and garlic over chicken.
Step 3: Add carrots, cook for five minutes.
Step 4: Add the rice.
Step 5: Pour broth over chicken and rice; make sure there is no rice on top of the chicken.
Step 6: Cover and cook for 20 minutes.
It came out delicious. No, it was not what I expected. The rice was really moist, and the texture was a little off, but it still tasted delicious, even though I don’t normally like rice. The carrots tasted good and the texture was soft and cooked. I believe the carrots gave the rice its moist and kind of sticky texture. In the end it was one of the best chicken and rice meals that I’ve ever had.
We measured 1 cup of the best pure maple syrup around.
We measured a 1/2 cup of light cream.
We added two tablespoons of butter.
We mixed them all and put in a saucepan on the burner until it started to boil.
We clipped a candy thermometer on to the side of the pan.
We boiled it to 238 F.
We let it sit for an hour or until temp reaches 110.
We beat it until color lightens and softens.
We let it sit until it hardens and cracks.
We expected it to turn out hardened and cracked, but it was soft and caramel like instead. It tasted like maple caramel. I think we needed more cream. We didn’t whisk it long enough. It turned out decent, but not how we expected it to. If it were to come out right, I would want to make it again.
Today at Smokey House I made chicken cordon bleu. It was easy to make. At first I thought it was gonna taste pretty weird because we had different ingredients than how I’m used to making it but it ended up tasting great.
Chicken Cordon Bleu
Organic chicken Breast
Cream of mushroom soup
Roll up the chicken breast with the Swiss cheese and ham.
Then beat eggs.
Dip it in the egg batter then roll them around the bread crumbs.
Cook it until it’s brown in a frying pan with olive oil.
Put the cooked chicken in the baking dish.
Pour cream of mushroom soup over the chicken in a baking dish.
Then put it in the oven at 425 till the cream of mushroom soup is hot take it out.