A Gourmet Farm

So, you know those "wild garlic onions" I've mentioned here and there... Yeah. At the shwank Mill City farmers' market yesterday, someone was selling them (for a hefty price, I might add). Turns out, they're ramps. One of the first harvest-able things on any farm (or forest). A really fancy food. Used as a key ingredient in more than one episode of Top Chef. The object of desire for chefs that write for Gourmet magazine. Yep, those ramps. Luckily, I found out just in time for a harvest. Cooking them tonight with the freshly picked Minnesota asparagus available at the St. Paul farmers' market from today (yes, I go to multiple farmers' markets...).

And so as not to be misleading... Here are pictures from the first official spring harvest: a green onion. First, still a little dirty, with the farm dog moving at what appears to be her Standard Spring Speed.

Second, all cleaned up, with the farm dog in a rare pause...