Lately I have had more than my usual share of failures in the kitchen...
I need some disipline too:>) I have been distracted, stessed, and not paying attention to detail...

Now that spring is here I am getting back on tract, try this adaption of a dish from Diner (I got this from thier excellent food mag called Diner Journal)

Pan fry prosciutto and ramp greens (only), set aside.
Blanche asparagus lightly, throw above on top.
Fry a (Flying Pig Farms) egg on top of that.
A dash of Celtic salt, olive oil, and a parmesan shave.
Crake the egg and let the yoke run, YUM!!

- Skinny 5-14-2007 4:12 pm

ramps

they've been finding them in bucks co this month too.

cultivating ramps
- bill 5-14-2007 4:25 pm [add a comment]


ramps at union sq farmers mkt as per lucys greenmarket report
- bill 5-14-2007 4:37 pm [add a comment]


awesome, brooklyn doesnt have strawberries yet:<(
rubarb but i dont know how too cook it.....
- Skinny 5-14-2007 5:08 pm [add a comment]


I've had very good rubarb-berry pies. Can't say I've mastered the rubarb-berry pie myself. One thing I know, it takes vast amounts of sugar to overcome the tart of rubarb.
- mark 5-14-2007 6:22 pm [add a comment]


i am more au natural kind of guy, give me a pile of straight up strawberries:>)
- Skinny 5-14-2007 8:52 pm [add a comment]


Just had rhubarb. I was shown that you have to peel it first - the tough outer layers - before boiling. Takes away some of the bitterness and makes it less stringy. Essex Market: 2 big boxes of strawberries=2 dollars!



- b. 5-15-2007 10:29 pm [add a comment]


nice......spring forward!!
- Skinny 5-16-2007 1:35 am [add a comment]





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