I noted where those gorgeous ferns lived, and headed back to their patch last week.
Our dog, Oscar, helped me that day! |
I was rewarded with fresh fiddleheads (harvested sustainably, only 1 or 2 from each fern plant) that I sauteed up with some tamari and olive oil and ate as part of a side salad served alongside some "Ramped-up" blackbean burgers.
So, why do I keep on referring to my blackbean burgers as being "ramped-up"? Well, it's because on this particular fiddlehead-gathering trip to the woods, I happened to realize that there were colonies of ramps EVERYWHERE. Super abundant this year (and about 14.99/lb at the local grocery store). So I gathered some of these beauties as well.
You use ramps just like you would use green onions.
"Ramped-Up" Blackbean Burgers
Makes about medium-sized burgers
2 cans black beans, smashed
1 1/4 cup breadcrumbs
1 egg, lightly beaten
about 1/2 cup minced ramp
2 tbsp crushed cumin seed
1 tbsp chili powder
1 1/2 tbsp garlic powder
Seasalt to taste
Canola oil
Saute ramps briefly in a pan with some oil and a sprinkling of salt (to take the bite out of them... I have little kids) and combine in a bowl with the rest of the ingredients listed above. Squish together until you reach a consistency that can be formed into a patty. Make sure your patties are somewhat thick so that they don't fall apart during the cooking process.
Add about 1/2 inch of cooking oil (I used canola) to a skillet and fry the patties for about 5 minutes on each side (or until they turn a nice golden-brown).
Serve and enjoy!
These are great served with Mayo and lettuce, or try them with some Sauerkraut on top if you're feeling adventurous (of if you're a ferment addict like me).
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