Grandpa-to-Me Cooking

There’s a rage, it seems, for Farm-to-Table dining; there’s a few restaurants open in Ithaca right now that tout it and it gets play in some blogs. In short, it’s local food delivered to local consumers – in restaurants, it’s high end stuff made with low-food-miles food. I find it an interesting movement, but I live in the Frozen North, and I like my oranges, and my fresh produce in December, and so on.

There’s also – as we found out when we were taken out to a fancy place for dinner for our birthdays in Troy a few weeks back – a trend for buttermilk-fried ramps right now. And let me tell you, they are delicious. Ommity nommity tasty, with just enough onion flavor. We bought some ramps from our local farmer’s market and tried it out – so good

But to bring this around full circle, trendy things are pricey, and ramps have a very short growing season and are in fashion right now, so much so that people fear overharvesting.

Enter my grandparents’ farm, and the small forest there that my parents harvest for wood. And a visit to meet with my other (surviving) grandmother at my parents’ place 2 weekends past.

And my mother just happens to say “oh, would you like some ramps? We can go dig them.”

Let me tell you, grandpa’s-woods-to-table tastes even better than farm-to-table.

ramps picture source: https://www.flickr.com/photos/paul_houle/4579462538

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