First, something that doesn’t. This Sunday is the world premiere of “Job Interview with the Vampire”, a blood-curdling new film by our own Steve Macfarlane and Ron Boling. Join us on Sunday, May 17 at 10:30pm at Moe’s Bar & Lounge at 80 Lafayette Avenue to witness the tale of a suave young vampire who makes a stab at an honest job in the world of the living. This 5-minute verité epic is infused with high drama, smoldering emotions and a gritty DIY aesthetic. Filmed entirely in Provisions, it features a seasoned (ha!) cast of veterans from both Provisions and the wine store. No broccoli was harmed in the filming of this movie.
Now an update on things that stink in produce that you might find handy if you’re attending the premiere. The brief season of stinky stuff is almost over. Spring garlic is finished for the year and ramps will be done soon (so if you’re going to pickle any as garnish, now’s the time). Never fear, at all times we have that kitchen staple, regular organic garlic!
Produce reports that ramps are in season! We’ll also have fiddlehead ferns and spring garlic in the store this weekend.
Ramps are wild onions, sometimes called wild leeks. Their appearance in forests is a harbringer of spring in the countryside and their appearance in our produce case is the city equivalent. In the picture at left you can see that the bulbs are similar to those of scallions but ramps are distinguished by their large, flat broad leaves.
Both the bulbs and leaves of ramps are edible. The flavor of ramps is something in between onion and garlic with the leaves having lighter more gentle flavor than the bulbs. They can be used as a substitute in any recipe that calls for leek or scallion. A classic dish is scrambled eggs with ramps. Simply sauté diced ramps in butter or oil until tender then add eggs and scramble in your normal fashion. We can’t think of a better way to celebrate spring on a weekend morning.
Greene GrapeIn Season: Ramps, Fiddlehead Ferns and Spring Garlic