I’m convinced Spring is here now that I’ve seen the herbs and ramps at the Union Square Greenmarket — let allergy season commence! Despite feeling like a kid in a candy store, I kept my purchases reasonable and only bought some winter baudolino and cave-aged cheddar cheeses from Bobolink Dairy and two bunches of ramps.
Last weekend’s Seder was a success; Miriam did most of the heavy lifting, and the only thing I really screwed up was overcooking some asparagus, which I put into the fridge for later comsuption. Heidi‘s recent post on plump pea dumplings convinced me that we needed to have them in our lives, and I thought the asparagus would be a natural addition to the filling. Alas, it was not meant to be, as I am lazy. After work, the last thing I wanted to do was slave over wonton wrappers and spilling filling, so the asparagus languished too long and turned in a way that only asparagus can.
:: shudder ::
So I made the dumplings Saturday using my greenmarket find. I cooked one bunch of the ramps in some bacon fat (yummmm) and mixed it with about a cup and a half of peas, lots of black pepper, and two teaspoons of sumac instead of lemon rind; my lemon was nearing its final journey to the afterworld and I thought it should arrive complete with the rind that saw it through its full life on earth. Otherwise, I stayed true to the original recipe.
I fried them in just enough olive oil to cover the bottom of the pan and they were really something — creamy, fresh and vegetal, like Spring in a bite-sized wrapper.
But we have lots of filling left over, which gives me an idea for another dinner…