Sautéed ramps & lemon greens over parmesan hominy

Goodbye Charlottesville, hello Denver.

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This past week has been a beginning and an end, of sorts, for us. We were all set to leave Charlottesville, VA on Wednesday and head to Charlotte, NC to visit family before our move out to Denver, CO. I made my rounds of goodbyes in between packing, planning, cleaning, and daydreaming. There are people here in Charlottesville, as there have been people my whole life, who have been either friends, mentors, companions, acquaintances, neighbors, coworkers, and some people have been all of these things and more without knowing it. I need to say thank you to so many of you for opening doors to me, welcoming me with knowledge and friendship; especially at Sacred Plant Traditions, The Center for Historic Plants, and at Mudhouse.

There are several small moments which summarize the magic and love of Charlottesville. You know those little moments where a view, or a voice, or a place, a sound will make your head go tinglely and your whole body will flush with a golden warmness? Charlottesville gave me a number of those. There was a certain bend in the road while driving out to the farm we lived on that was sunken into the earth a bit. This road twisted through a thicket of beech and maple trees, their branches arching over the road to hold hands with their fellow trees on the other side. At nighttime you slowed down a great deal just to see the same clever fox bounding behind the trees and turning back to peer at you with his glowing eyes. There was a moment of unmentioned excitement as I would turn left onto the gravel road that bumped through the property I called home. My dogs would jump up and press their noses to the glass and watch, holding their pants, for any bunnies who have been out nibbling in the fields. The bunnies would twitch their ears in our direction and dart off into the thicker grasses at the sound of the slow, groaning, note of gravel on tires.

Another was the open view of the gently rolling mountains all cloaked in green after circling past the tiny, Charlottesville airport on the way to Chris Green Lake park. Or the way the mountains amused me in the winter after they shed their leaves and looked like the rumps of fuzzy sleeping animals on the horizon. Or the sweet, earthy, mixed smell of hay, blooming flowers, and rotting leaves at the Center for Historic Plants where I interned. Pure little moments that flood into gold before your eyes, like some lost form of alchemy. Many of these moments for me, are in my kitchen. Especially in the morning time when the air is still crisp and the world still. This little meal is an elegant thing and one of the last things I made before we left Charlottesville. There definitely is a moment of gold when you bite into it, you'll be scrapping your fork against the plate to get up any golden nuggets left behind.

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Recipe (Serves 2)

Ramps - a small handful

Arugula - a small handfull

Hominy - 1/2 cup (ground hominy) 

Parmesan - generous 1/4cup grated

 

Garlic - 3 cloves, minced.

Lemon - Juice of 1 lemon and a few curls of zest to top

Olive oil - 2TB

Goat Cheese - a few crumbled of soft goat cheese to top

Salt & pepper to taste

Rinse and drain the ramps. Bring 2 cups of water with a pinch of salt in a small pot up to simmer. Once simmering add in your hominy and turn on low. Let it simmer gently for about 15-20 minutes until cooked. After it is cooked add in your parmesan and stir to let it melt. Season with salt and pepper. Scoop out the hominy onto a serving dish.

Meanwhile, trim the root ends off the ramps and clean/trim them up if necessary. Mince up the garlic. In a medium skillet add in the olive oil on medium, medium-low heat. Add in your garlic and sauté for 1 minute. Toss in your ramps and gently sauté for about 2 minutes and then toss in the handful of arugula. Let it cook for another minute and squeeze in the lemon juice. Turn off the heat and season with salt and generously with fresh pepper. Arrange the ramp and greens mixture on to of the hominy and top with a few crumbles of goat cheese and some lemon zest. Serve warm. 

 

 

 

 

 

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