The air is rife with scent
of spring’s rebounding life. Hidden bulbs have revealed themselves from the
heady seduction of hyacinth to the aggressive assault of alliums; wild onions
populate the fields all around me. Then there is the spotting of the cultish
ramp. This wild onion has achieved very
little commercial production but demands the attention of all who have eaten
them. Grilled, sauté and pickled are part of my personal applications for them.
I am dreaming of starting a patch by the stream under the protective canopy of
the oak trees, and I guess, while I am dreaming the dream, I should put in
ostrich ferns and some watercress to flush my woodland tableau. For now, I am
free to leave my front door to pull a clump wild onion that has more a
chive-like leaf, and small bulbs that thrive in our open fields. It is safe to
say, if it smells like garlic or onion then it is probably a wild variety and
edible. The farmer’s market the past weekend gave me but a mere handful of
ramps; five feet from the house, and I am hauling back a small basket full. So,
I am on alert, knowing that the ramp season is ramping up, which means putting
up the first pickles of the New Year and anticipating a distinctive oniony
moment to the coming weeks meals.
Vegetable Burgers – yeilds
12 patties
2-cups cooked quinoa
8-ounces tempeh - shredded
½-pound carrot – shredded
¾-pound zucchini – shredded
3-celery stalks – shredded
½-cup minced spring onion greens
2-whole black cardamon
1-½ teaspoon whole coriander seed
1-teaspoon whole black peppercorns
1-tablespoon salt
2-egg whites
¾-cup chickpea flour
In a spice grinder place the
cardamon, coriander, black peppercorns and process to a fine powder.
In a large bowl combine the
ingredients to thoroughly combine.
Form into 10 patties about 3-inches
across. Place in the refrigerator, and rest the burgers for at least an hour.
Posts
No comments:
Post a Comment