Wow! You all got fantastically worked up about that chart yesterday. I thought it was pretty common knowledge but in reality it isn't exactly, well, posted on the wall at the coop. Ahem.
The chart hasn't been updated since 2007. I wonder what the next edition will bring. Edited: Thanks for the links! I updated the previous post with the new version. Lara Bars and Honest Tea and a few others are added. Sigh.
In the spirit of self-sufficiency and as a celebrate local eats, here are two wonderfully simple recipes for you to create using ramps, purchased or foraged. Ramps are an wild onion and have a garlicky-oniony flavor. You can eat the ramp, bulb, greens, and all. It is easy to identify as it is the only lily-type plant with an onion smell when you crush the leaves.
If you don't have ramps in your region feel free to substitute a bunch of flat leaf parsley, a clove of garlic, and a small onion for the ramps. Or better yet the leaves of the invasive species Garlic Mustard. That makes a wonderful pesto and you'll be doing the forest a service when you remove it. (Be sure to take the flower heads with you or the dead plant will still set seed.)
I chose to use sunflower oil, sunflower seeds, and honey (instead of
olive oil, pine nuts, and sugar) in the recipes below to make a more local pesto and dressing. Go with
what you've got!
Hot Ramp Pesto
I make big batches of pesto and freeze it in ice cube trays. Then I transfer the cubes to a jar or bag and we're set for the season.
Three handfuls of ramps (maybe 30 or so ramps), sliced across the grain into thin 1/2" strips(greens, necks, and bulbs)
1/4 C sunflower or olive oil
1/4 C sunflower seeds or pine nuts
1/2 tsp Coarse Salt
Place sunflower seeds in food processor or blender and process until chopped finely. Add ramps, oil, and salt and process again until it has a smooth, pesto-like consistency. Taste. It will be HOT in comparison to basil pesto. If it is too spicey for your palate, add a big handful of raw spinach. The flavor mellow when it cooks (on pizza, in bread, etc.).
Wild Goddess Dressing
1/4 C apple cider vinegar
1/3 C tahini
3 Tb soy sauce
1 Tb honey
3 Tb ramp pesto (recipe below) or minced ramps, with greens
1 pinch of salt
1 Tb lemon juice
1 Tb plus 1 tsp honey
1/4 C sunflower oil
2 Tb fresh parsley, chopped
1 Tb fresh chives, chopped
Combine all ingredients except oil, parsley and chives in blender of food processor. Process until smooth, then add oil in a thin stream. Taste and adjust flavor as needed. Add chives and parsley if desired and quickly pulse in. Serve on your favorite salad, wild or tame. Will keep well in the fridge for several days.