This past weekend I went on a little vacation to Winston-Salem, NC with my mom and dad. We always visit Old Salem this time of year, but every time we go we try to add a few new things to the itinerary. This trip we added the farmers' market to our to-do list. The Greene family has been to many a market, and this particular market did not disappoint. Every booth had something fun and local to offer. There were lots of plants, fresh cut flowers, canned goods (I found the most amazing pickles and pickled cauliflower) and fresh produce.
Our favorite booth of the day had to be Gnomestead Hollow. We were initially drawn to the table by the baskets of mushrooms and were pleasantly surprised to see they had bundles of ramps. I immediately thought of Well Seasoned Table Wild Ramp Sea Salt. Y'all. If you haven't tried this particular WST Salt, you need to. It's a little garlicky, a little oniony and a whole lot tasty. Anyway, I knew I had to combine these two worlds into something delicious.
On the way back to the hotel, we popped into Camino Bakery to see what fresh baked goods they had to offer. When my dad picked out the most perfect loaf of Seedy Levain and I instantly knew what to do with the mushrooms, ramps and Well Seasoned Table Wild Ramp Sea Salt.
Toast. Everyone loves toast. The smell. The crunch. The versatility. You can do so many things with a simple slice of bread. In this case I decided to take all the goodies from our Old Salem trip, add a little ricotta cheese and make a breakfast treat to start my week off with a bang.
Really you could put the sautéed ramps, mushrooms and WST salt mixture on top of anything. Imagine it on top of grilled chicken or inside an omelet. Heaven on a plate.
I may or may not have eaten several bites straight from the pan. It's just that good. Pro tip: buy as many bundles of ramps as you can when you find them. You will devour them before you know it and will then be sad that you didn't get more when you had the chance.
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1 bunch of ramps
2 cups of sliced oyster mushrooms
1 tablespoon butter
Well Seasoned Table Wild Ramp Sea Salt
2 tablespoons ricotta
1 large slice of bread
Dice ramp stems and chop ramp leaves. Heat butter in skillet over medium heat and add mushrooms. Cook for 3-5 minutes or until mushrooms just start to soften. Add ramps and cook for another 3-5 mins to soften the stems and wilt the leaves. Season liberally with WST Wild Ramp Sea Salt and pepper. Remove from heat. Toast bread. Spread ricotta over bread and top with ramp and mushroom mixture. Serve warm.
Recipe inspired by Ramp, Mushroom + Homemade Ricotta Tartine from A Better Happier St Sebastian