Back To Top
Join Date: Dec 2005
Location: Under a Hemlock in the rain
So at least once a spring time i try to have a woodsman dinner where i use as many items from hunting, foraging and gardening as i can. todays menu:
Home grown asparagus
Morel and ramp pasta
ramp and tator soup
ramp dip and ritz crackers
found these the other day out looking for morels.
Enough ramps to last a couple of red-neck lifetimes
Almost walked by these two
heading out back here shortly to see if i can add to this little pile.
Got the soup cooking while the family is out and about. house smells awesome.
need to get the 'straps out of the freezer shortly to defrost and go and pick some asparagus. i am inventing the morel and ramp pasta recipe as i go but it will be basically diced ramps that have been sitting in sour creme in the fridge overnight with some cayenne pepper, morels fried in butter with a few diced ramps and chopped asparagus and some seasonings and then add in the white sauce and mix real good and pour over linguine and add some dried parmesan. we'll see how that works out.
My diploma is a DD Form 214