06 May 2009

ramps. rhubarb.

Ramps. Sautéed (white part, then green), in an omelet. Even better when the ramps came from the same person from whom I buy eggs. A whole meal from one property.

On the other hand, a local rhubarb galette. The was a super lazy take on Tartine's galette dough. I sliced some butter, rolled it out with a mix of ½ coarse whole wheat / ½ white flour, added salt and enough water to make a dry dough. It was amazing. That held rhubarb, sugar and nutemeg:

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