OK, so I have a thing for ramps. When I worked at Aquavit, one of the great pleasures of Spring was making the ramp vinaigrette. I loved that scent of green garlic that fills the room when you blanch them. We would buzz them with lemon juice and oil, yielding this gorgeous emerald green dressing. So it’s no wonder that this year as the days started to warm a little I turned my thoughts to the ramp. Through one of life’s weird coincidences, when I was on a business trip, my husband decided to visit some friends in rural Virginia and go foraging. When I heard there was a festival just for ramps, I couldn’t resist. I hopped on the Amtrak and headed to Hudson, New York for Ramp Fest 2011. Chefs from all over New York state united in a converted glue factory (it was a lot more picturesque than it sounds) to present their ramp dishes. On a side note, if you haven’t been to Hudson before, it’s picture postcard-beautiful.
Ramp Fest 2011
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