Happy Earth Day. Mother Earth is celebrating with cold rain showers in Manhattan. Yesterday, my friend Chad bit the bullet and rented an apartment in Hudson Heights. (My secret plan to have all of my friends migrate to my neighborhood is working.) We celebrated over dinner, where I prepared stuffing using the ramps I picked up at the Inwood Greenmarket.
In case you haven’t heard of them, ramps are early spring leeks with a bold onion-garlic flavor. Folks forage for them and even have ramp festivals. The white bulb and the green leaves are equally edible and delicious.
Inspired by Food52
Serves six and costs about $7
6 cups of French bread, cubed and stale
12 ramps, minced, using green and white parts
1 tablespoon chives, minced
Handful of local mushrooms
1 stick of unsalted butter, melted
Dash of thyme
Salt and pepper to taste
2 cups homemade chicken stock
Preheat oven to 350 degrees. Place bread, ramps, chives, and mushrooms in mixing bowl. Pour melted butter over top and mix well. Season with thyme, salt, and pepper. Add eggs and mix until bread is evenly coated. Add chicken stock a half cup at a time until you reach your desired consistency.
Dump stuffing into a greased, two quart casserole dish. Cover with lid or foil and bake for 30 minutes. Remove cover and bake another 15 minutes. Sprinkle with grated Parmesan if desired.
The original recipe called for 2/3 cups of celery, which I don’t like. Add it if you’d like a bit of a crunch. Or maybe rhubarb?