Things change here in Vermont very quickly once we reach May. Spring turns from Vermont from mud and maple back to the Green Mountain State. Once the snow completely melts and the grass and trees are able to breathe a bit, different shades of green seem to sprout from the valleys to the mountains all at once. Then the dandelions begin to appear. Before we know it, the middle of May brings ramps, fiddleheads, and deep green fields covered in bright yellow dandelions.
We began May in the Mad River Valley, foraging for wild baby leeks (ramps) and exploring the valley before tourist season hits. We make the trip to the Mad River Valley a couple times a year, and also enjoy driving through it on our way to the Middlebury area. I’ve updated the site with an article on Warren, but the Mad River Valley has many towns, forests, covered bridges, and swimming holes to explore outside of Warren also.
All of those green sprouts are ramps!
The first spotting of fiddleheads in early May.
Anth and his ramps!
You have to get your hands dirty!
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.