Since the Seattle Spring weather won’t cooperate with me, I have decided to take what I can get. My seed starts are occupying most of my dining room table. The materials for my new raised beds are just staring at me, taunting me with the promise of a project I can’t get to just yet. But there is a silver lining: Spring garlic.
For those of you not familiar with it, it is also called ramps. It basically is just garlic that is picked before it gets a chance to form a real bulb. They are still garlicky, but not so much so. It isn’t like sitting down and eating a head of garlic or anything close. My eldest son, who has a way with sautéing, took it upon himself to do this little batch in some butter for dinner last night. He cooks them until the skins start to brown. These were so yummy. Again, a dish that I wish I had far more of. The kids were arguing over them.
Sometimes they really surprise me.