You can’t come to Vermont without getting caught up in the localvore movement in some way. Vermonters love local food of all types. So, after a long winter of beets and potatoes from the year before, ramps (wild leeks) and fiddleheads awaken our collective taste buds, a welcoming reminder of the months to come.
Well, we were surprised with fresh picked ramps at the co-op this afternoon. For those of you who haven’t had a wild leek, also known as a ramp, these earthy greens are the perfect natural blend of onion and garlic flavors.
Tonight, we decided to introduce Spring into our meals by making Ramp and Cheese Enchiladas. These were easy to put together in less than 20 minutes.
I took one bunch of ramps, and using both the bulbs and greens, chopped and sauteed them. Then, I rolled two tablespoons of sauteed ramps and three tablespoons of Cabot sharp cheddar cheese in a whole wheat tortilla. These were covered in a tomato black bean sauce and baked in a 400 degree oven for 15 minutes.