Wild foods of New England Connecticut

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    Cooking Ramps

    * Cut cleaned ramps in one-inch pieces.
    * Parboil in plain water.
    * While ramps are boiling, fry bacon in large iron skillet to point just before they become crisp.
    * Cut bacon in pieces.
    * Drain parboiled ramps and place in hot bacon fat.
    * Season with salt and pepper to taste; fry until done.

    Serve garnished with boiled eggs, sliced.

    Ramps are often cooked without boiling.

    Some cooks break eggs over ramps during final seconds of cooking and stir lightly. Remove when eggs are done. Serve.

    Potatoes and Ramps

    * iron skillet
    * 4 or 5 large potatoes, diced
    * 1 lb. bacon
    * 1 1/2 lb. ramps, cleaned and cut up
    * 6 eggs (optional)
    * salt and pepper to taste

    1. Fry bacon in skillet.
    2. Remove from pan and set aside.
    3. Put cut up potatoes in bacon grease and let fry 3 to 4 minutes.
    4. Add cut up ramps and continue frying until potatoes are well done.
    5. Put previously fried bacon on top of potatoes and ramps; let simmer for about 2 minutes.

    If you want to add scrambled eggs, add after potatoes are done and before adding bacon.

    Ramps and Eggs

    * 1/2 doz. eggs
    * 1/2 tsp. salt
    * 2 doz. ramps
    * 1/4 c. bacon drippings

    1. Clean and cut up ramps, using 1/2 of the stems.
    2. Place bacon drippings in iron skillet; heat to sizzling.
    3. Put in ramps and salt; fry until tender.
    4. Scramble eggs; pour over ramps and stir until eggs are done.

    Serve with crisp bacon and cornbread.
    Ramp Soup

    * 6 medium potatoes
    * 2 onions
    * 1 c. cooked ham, diced
    * 2 tsp. salt
    * 1/2 tsp. pepper
    * 2 c. milk
    * 3 Tbsp. flour
    * 1 to 2 c. fresh ramps

    1. Peel and dice potatoes and onions; cook with 3 cups water, diced ham, salt and pepper.
    2. Cook until potatoes are done.
    3. Add 1 to 2 cups ramps to hot base (both top and bottoms of ramps).
    4. Add 2 cups milk, plus 3 tablespoons flour (blended together); bring just to boiling point.
    5. Serve hot with a small pat of margarine in each bowl.
    Ramp Casserole

    * 1 lb. pork sausage
    * 4 eggs
    * 2 c. grated Cheddar cheese
    * 2 c. milk
    * 15 ramps
    * 10 potatoes, sliced

    1. In skillet fry sausage, stirring as it fries.
    2. Beat eggs, add milk and set aside.
    3. In large baking dish, layer potatoes, sausage and chopped ramps.
    4. Pour egg and milk over mixture over layers.
    5. Top with grated cheese.
    6. Bake at 350 degrees until potatoes are tender.
    Ramp Casserole 2

    * 2 c. cut up ramps, steamed until tender
    * 4 c. potatoes, diced and boiled until tender
    * 1 lb. bacon, fried crisp and crumbled
    * 1 lb. ground chuck, browned, then drained
    * 6 eggs, scrambled
    * 1 lb. hot pepper cheese
    * 2 c. potato water

    # Prepare each of the ingredients (ramps, potatoes, bacon, ground chuck and eggs) separately.
    # Add together and put in casserole dish.
    # Slice cheese and spread over mixture.
    # Pour potato water over all.
    # Bake at 350 degrees about 40 minutes until brown.
    Mountain Breakfast

    * 6 strips streaked meat
    * 4 medium potatoes
    * 12 ramps, chopped
    * 8 eggs

    1. Fry meat until all grease is rendered.
    2. Remove meat.
    3. Fry very thin sliced potatoes in grease until done.
    4. Add ramps; cook 2 minutes over medium heat.
    5. Mixing well while frying.
    6. Pour eggs over potatoes and ramps.
    7. Stir until egg are done.

    Makes 4 servings.
    Ramp Ribs
    From: Christopher Valenzuela

    * 1 Large rack of pork ribs
    * 1 pint of cleaned ramps
    * 2 two crushed garlic cloves
    * 3 finely chopped habenero peppers
    * 4 dashes of balsamic vinegar
    * Salt and Pepper to taste

    1. Rub the salt and pepper and garlic into both sides of the ribs.
    2. Place the ribs curve up on some aluminum foil.
    3. Place on the concave surfaced the ramps and sprinkle over with the hot peppers.
    4. Give it several dashes of vinegar.
    5. Wrap it up in foil and bake on the grill for 1 hour.
    6. Carefully open the foil and mush what is left of the ramps and smear over the meat.
    7. Place the meat on the grill and brown both sides.
    8. Baste the meat with the juice ramp mixture left in the foil.
    9. Just before removal coat well with your favorite barbecue sauce.

    Forget the napkins everyone will want to lick their fingers.

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