by Dustin Skelley, Prepared Foods Category Manager
Each year as we thaw from our chilly Wisconsin winters, I always find myself looking forward to the bounties of spring. I can barely wait to get my first taste of spring asparagus, fresh radishes, wild ramps, and morel mushrooms. The taste, smell, and feel of these items always gives me flashbacks to harvesting and foraging these items. Spring initiates the anticipation of an incoming deluge of the fresh and unique produce we can get our hands on right here in South Central Wisconsin. Few areas have local grocery stores that don wild harvested ramps, foraged morels, and the vast array of locally grown produce that you’re able to find in our area of the state.
What I enjoy most about the spring harvest is the reintroduction of so many light, crisp, flavorful and fresh elements to my diet. I typically find the best way to highlight the nuances of all these different products is by featuring them in salads. One thing I love about salads is they’re highly versatile; you can always swap out a topping or dressing for one you do like, or you can omit it from the dish entirely. In the spirit of the versatility of salads I’ve included a few recipes that can give you a way to liven up your typical spring salads.
Sautéed Radishes
When radishes start to come in the spring, it seems like I never know what to do with them before they go bad. While one can always slice them up fresh on a salad, sautéing them offers a different take on how to incorporate radishes into your next salad.
1 Tbs. butter
12 radishes, quartered
Pinch of salt
1 Tbs. sugar
2 Tbs. cider vinegar
Directions: Melt butter in a skillet over medium heat. Add radishes and cook, tossing frequently until the sides have started to brown. Add salt, sugar, and, vinegar and cook, until the radishes are tender.
Ramps
These are my two favorite ways to preserve ramps so that I can add a spring zing to any dish year round. The bulbs work great on a salad or crudites platter, and ramp pesto freezes well so that you can use it on pasta dishes or in salad dressings year-round.
Ramp Pesto
A spring twist on a traditional sauce. If you are fortunate enough to have a bumper ramp harvest, this is a great way to process and preserve it. Once I make this recipe I like portioning it out into ice cube trays, small portions make it easier to go through quickly.
1 bunch of ramps
1 lemon
1/3 c. walnuts
1/2 c. grated Parmesan cheese
1/4 c. olive oil (maybe more if a thinner consistency is desired)
Directions: Get a pot that’s big enough to fit the tops of your ramps and have them submerged in water. Fill the pot half way with water and begin to boil.
While you’re waiting for your water to boil, zest your lemon and grate your Parmesan cheese (if necessary). Set aside.
Get an ice bath set up, make sure it’s in a bowl big enough to hold the ramps.
Once water is boiling, submerge the ramp greens in the water for about 15 to 30 seconds. Remove with a slotted spoon, or (if you’re only making one batch) by dumping the contents of the pot into a strainer.
Submerge the ramp leaves in the ice bath to cool everything down.
Add walnuts, ramps and lemon zest to a food processor and run until smooth.
Once smooth add olive oil and grated Parmesan cheese until the ingredients are well mixed.
Quick Pickle Bulbs
This super easy recipe is a good way to preserve the bottom bulb of the ramps.
1 c. water
1/2 c. cider vinegar
1 Tbs. sugar
1/2 Tbs. salt
1-2 bunches of ramps (bulbs only)
Directions: Mix together the first four ingredients with a whisk or fork and wait a few minutes for them to dissolve. Place ramps in the solution.
Store in a mason jar or other container for up to two weeks.
Asparagus
Another simple recipe and quick way to prepare asparagus for a topping on any salad!
1 bunch of asparagus
6 qt. of water
1/4 c. salt
2 Tbs. sugar
1 lemon, juiced
2 Tbs. dijon mustard
2 Tbs. white wine vinegar
1/4 c. olive oil
Pinch of salt
Directions: Bring water to a boil using the 6 quarts of water and 1/4 cup of salt. Fill a separate bowl with ice and water, make sure the bowl is big enough to fit the asparagus.
Plunge the asparagus into the boiling water for 2-3 minutes. Remove the asparagus from the water using a slotted spoon or strainer. Place the asparagus in the ice bath. Be sure to agitate it so that it can all cool quickly and evenly!
Remove the asparagus from the ice bath and wrap it in a clean towel or paper towels. Combine remaining ingredients by whisking them together or using an immersion blender.
Place the dried asparagus in a container and pour the dressing on top of it. The asparagus can marinate in the container, or you can eat it all right away.