It seems the perfect time of year for my life to be in transition. The changing of seasons and the flip-flopping in our weather is perfectly correlating with my daily happenings. My blog is getting a little overhaul including a logo makeover, I'm anxiously waiting for Spring veggies, and even my work life is about to jump head first into it's busy season and I've been laying it all out in the hopes that it runs smoothly.
Needless to say that once these parts of my life take off it's going to be full steam ahead!
For a few weeks now I've been patiently (not my strongest skill) watching the more southern parts of Ontario being hit with the joys of Spring veggies, but in my current geographic location the ramps are about a week behind. I'm so ready to smells their beautiful garlic-y onion smell and chop their fine stems that boast their bold flavour. The next best thing about these wild leeks is that following in their footsteps are those lovely fiddleheads. Tender, simple and absolutely amazing.
I love to follow that road map of seasonal produce. Ramps are the first sign that new growth is upon us. It shows us that as Canadians, we can survive through anything. Those harsh, snowy months always lead us to new beginnings and that's what these little greens mean to me.
Fiddleheads, asparagus, spinach, rhubarb, green onions, radishes - they all make their way to us as if in a lineup waiting their turn. One tells the other that his time is done and to move aside for the next.
As someone who not only loves food but loves sustainable foraging, growing, tending, and getting that dirt beneath my nails, seasonality is what I live for.
The recipe today is a tribute to this transitory season by showcasing those beautiful ramps and the cauliflower from last season's crop. It's a fresh move from old to new. A reminder that Spring always comes and with it an amazing bounty.
Needless to say that once these parts of my life take off it's going to be full steam ahead!
For a few weeks now I've been patiently (not my strongest skill) watching the more southern parts of Ontario being hit with the joys of Spring veggies, but in my current geographic location the ramps are about a week behind. I'm so ready to smells their beautiful garlic-y onion smell and chop their fine stems that boast their bold flavour. The next best thing about these wild leeks is that following in their footsteps are those lovely fiddleheads. Tender, simple and absolutely amazing.
I love to follow that road map of seasonal produce. Ramps are the first sign that new growth is upon us. It shows us that as Canadians, we can survive through anything. Those harsh, snowy months always lead us to new beginnings and that's what these little greens mean to me.
Fiddleheads, asparagus, spinach, rhubarb, green onions, radishes - they all make their way to us as if in a lineup waiting their turn. One tells the other that his time is done and to move aside for the next.
As someone who not only loves food but loves sustainable foraging, growing, tending, and getting that dirt beneath my nails, seasonality is what I live for.
The recipe today is a tribute to this transitory season by showcasing those beautiful ramps and the cauliflower from last season's crop. It's a fresh move from old to new. A reminder that Spring always comes and with it an amazing bounty.
Herby Cauliflower Salad with Ramps
Ingredients
10 ramp leaves
1 head cauliflower, approximately 3 cups (I used half of a white and half of an orange)
2 1/2 tsp fresh savory, finely chopped
2 1/2 tsp fresh thymes, finely chopped
2 tbsp raw apple cider vinegar
3/4 cup raisins
1 cup slivered almonds
3 tbsp olive oil
1 tps salt
1. Cut the ramp leaves into fine ribbons. Add to a mixing bowl.
2. Core your cauliflower and roughly chop into 1/2 inch sized pieces. Add to bowl.
3. Add everything else to the bowl except the almonds.
4. Heat a large pan over medium heat. Once hot, add your slivered almonds and continually stir until toasted. Add to bowl.
5. Give everything a big stir and done!
This salad is so simple and so interchangeable. Use broccoli instead of cauliflower. Lemon juice instead of apple cider vinegar. Golden raisins or cranberries instead of raisins. It's a great base recipe for you to incorporate whatever you have in your kitchen.
Herby Cauliflower Salad with Ramps
Ingredients
10 ramp leaves
1 head cauliflower, approximately 3 cups (I used half of a white and half of an orange)
2 1/2 tsp fresh savory, finely chopped
2 1/2 tsp fresh thymes, finely chopped
2 tbsp raw apple cider vinegar
3/4 cup raisins
1 cup slivered almonds
3 tbsp olive oil
1 tps salt
1. Cut the ramp leaves into fine ribbons. Add to a mixing bowl.
2. Core your cauliflower and roughly chop into 1/2 inch sized pieces. Add to bowl.
3. Add everything else to the bowl except the almonds.
4. Heat a large pan over medium heat. Once hot, add your slivered almonds and continually stir until toasted. Add to bowl.
5. Give everything a big stir and done!
This salad is so simple and so interchangeable. Use broccoli instead of cauliflower. Lemon juice instead of apple cider vinegar. Golden raisins or cranberries instead of raisins. It's a great base recipe for you to incorporate whatever you have in your kitchen.