Thursday, May 2, 2013

Ramp Pizza

Ramp Pizza, originally uploaded by riptideredsf.
Just a few short weeks ago, I'd never heard of ramps. Many changes have occured since then and this recipe for Ramp Pizza, appearing from Smitten Kitchen last week was nothing short of freaky.
The big news is: I got a new job. I ventured out of my comfort zone, leaving a job I was content with but ultimately unchallenged or inspired by. After a few fits and starts, I have landed here. A gourmet market so special and inspiring, I'm practically chomping at the bit to re-vamp the little kitchen and my life. The company mission statement? Building community through food.
Though my new career so perfectly gels with the original intention of my little blog: embracing the veg, it will open up a whole new world of food for me. 
I'm currently obsessed with the produce...mostly attempting to memorize an overwhelming number of numbers that identify each type of fruit and vegetable. I knew that would be a challenge, but what surprises and intrigues me are the odd creatures I've never seen before.


As I'm OCD'ing  Googling my way through Ramp 101:

a wild leek, sort of a cross between a scallion and green garlic... pungent and onion-y. They're not cultivated, grown in gardens or on farms. They are foraged from forests, found mainly in the east from the Carolinas to Canada. Their season only lasts the first few weeks of Spring...

...up pops the recipe from Smitten Kitchen, just as I'm pondering what one does with a ramp. Pizza! Brilliant...a little piece of my comfort zone.

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