I miss a lot of things. Epic YouTube videos that everyone saw six years ago. Anchorman references. Jokes. Despite loving food more than videos, for the last several years, I’ve also missed favas, peas, and fiddleheads. Too busy eating ramps, I guess. Those I never miss.
This year is different. I ate all my spring produce at once, on these cheesy toasts. If there was a quota, I’ve filled it.
Around here, a lot of the produce is fleeting. We check the farmers’ market bins for ramps week in and week out, only for them to appear once or twice, then disappear again. Do we like them more because they’re so transitory? Maybe. I do also like radishes and asparagus, though, both of which appear for longer stretches.
Anyway, I filled my quota by cheating. See, I wound up with this yield after a photoshoot for work. I don’t know if any of these have been sighted at local vendors yet, but at least I got a jump on the vegetables and am getting this chance to show you what I do when I cook with fleeting, tender, spring-like veggies: not much. My go-to prep is a flash in the pan with some sautéed onion (or shallot) and garlic. None of the vegetables need much cooking time, and a sauté allows you to monitor cooking so you don’t go overboard and turned the prized veggies into mush.