It’s good to be back!  After a long break to recharge our batteries as Hungry Nation went through a transitional phase, we’re back and ready to take on the summer with lots of great episodes. 

Our first, HiB: Pittsburgh, explores the humble Ramp.  Because they’re the first signs of spring, chefs LOVE them. Though they’re no longer in season, you’ll probably be enjoying pickled ramps all summer long at local restaurants.  They’re essentially wild leeks, and can be used interchangeably with other cultivated crops in the onion and garlic family like scallions, spring onions, and garlic chives.  Check out the video, and as usual, the recipe is posted below! 

RAMP AND VEGETABLE SCRAMBLE: 

(serves 2)

1 TBSP butter 

1 TBSP olive oil 

1 cup chopped oyster mushrooms

1/3 lb. asparagus, chopped on the bias

4 ramps (or 4 scallions, if ramps are not available)

4 eggs

parmesan cheese 

salt & pepper

In a sautee pan over medium heat, combine the butter and olive oil.  Separate the ramp leaves from the cloves and set aside.  Chop the ramp cloves and add them to the saute pan along with the mushrooms and asparagus. Salt and pepper. Allow to soften, about 5 minutes.  Chiffonade the ramp leaves and add them to the sautee pan to wilt, about 1 minute more.  

Meanwhile, whisk the eggs and the splash of milk, and pour into the pan.  Allow to set for about 30 seconds, add a generous pinch of salt and a crack of black pepper, and scramble until your desired consistency.  Grate parmesan cheese over the top, stir, and garnish with extra parmesan before serving.  

Enjoy!