|Carpet of ramps|
Next comes the cleaning, chopping, and preserving of the leaves, along with many meals featuring ramps. Breakfasts, lunches, dinners, and breads have been enhanced by some form of ramps in our house since we have been foraging. Most of the leaves we pick will be sliced thinly and frozen, tightly packed in plastic containers to use all year. Some leaves will be dehydrated and powdered for adding to doughs and soup bases. Some more raw leaves will be pureed into pesto, and some just pureed with oil and frozen. The few bulbs that were pulled up by accident will be pickled to last in the fridge for a year. Lots of fresh leaves will be eaten in the next three weeks or so, until they can't be picked fresh anymore this season.
|Sticky dough balls, bright green!|
|Fresh from the hot oil, resting on paper towels|
Ramps Langos makes about 8- 8" disks
2 russet potatoes
1 tsp. instant dry yeast
1/4 c. warm milk
1/2 tsp sugar
2 Tbsp pureed ramps leaves
1 1/2 c. flour
1/2 tsp. salt
oil for deep frying
shredded smoked cheese
1. Peel, cook, and run the potatoes through a ricer to get lump-free mashed potatoes. Cool to room temperature.
2. In a mixer bowl, add the potatoes, yeast, warm milk, sugar, pureed ramps, flour, and salt. Mix with the dough hook until a sticky ball forms. Let the dough rest, covered, for 1 hour.
3. Punch down the dough and place it on a well-floured cutting board. Divide the dough into 8 pieces.
4. Heat about 1" of oil in a pot to 350°F.
5. Flatten out a piece of dough into a circle about 8" around and only about 1/4" thick. Gently place the dough in the hot oil, pressing down the center with some tongs as it starts to fry. Fry until browned, about 30 seconds, and flip the dough over, frying the other side another 30 seconds, or until browned. The langos will puff up quite a bit.
6. Drain the langos on some paper towels briefly, and serve topped with sour cream, shredded cheese, and the ramps sauce condiment.
2 Tbsp finely chopped ramps stems and leaves
1 tsp. salt
1/2 c. water
2 Tbsp white vinegar
1. Very finely chop the ramps stems and leaves, almost into a paste. Place it in a bowl and sprinkle the salt on top, letting it rest for 20 minutes.
2. Add the water and the vinegar and stir. This is a very watery and loose condiment, meant to soak into the langos. Spoon over the hot langos, depending on taste.