Ramps and fiddleheads are currently the happening at the Union Square Farmers Market. This was my first time cooking either and together they formed a lovely union with linguine, garlic, bacon and pecorino romano. Ramps are wild leeks and fiddleheads are ferns. The mélange of veggies added awesome earthy nutty flavor and texture to the pasta. I first cooked the bacon to a slight crisp and set it aside so I could cook the garlic, bulbs of the ramps and the fiddleheads in the bacon fat. I then added the ramp leaves to the pan since they take less time to cook. This took all of 10-15 minutes and I modestly salted each stage of cooking. Finally I added linguine and the bacon to the pan to toss together and served with gratings of salty pecorino romano and generous squirts of olive oil. So simple to make and perfect to take on a pre-summer picnic! Miam!
We got to celebrate with Oli’s lovely maman who is visiting from France. I wanted to prepare light cuisine as far from France as Hawaii is so I made Onigiri stuffed with Nametake to go with our Salmon. Onigiri is a Japanese rice ball and delicious Nametake mushrooms are seasoned and sold in jars. I had no idea how to describe its taste and I’ve eaten it all my life usually with natto (fermented soybeans), which I think I’ll save for the next holiday – Memorial Day, perhaps. Happy Mum’s Day xo