Gourmet Food From the Field

Today, I checked my Morel honey hole. By this time of the year, I am usually worrying about the Morel season about to end, but I found the first ones today. This is about three weeks later than a typical year. Some years there are dozens and some there are hundreds. There were only six today and I hope more soon. I brought them home and gathered a few ramps as well. I diced them and cooked them in scrambled eggs and had more morels on the side. Ramps are often described as wild leeks and grow wild in th e Appalachians. They are delicious raw, cooked or mixed in eggs, potatoes, soups or many other combinations. Their downfall is the wicked bad breath that is left behind; eat too many and you will exude their essence through the pores in your skin. But a few cooked ones will only cause consternation for those you come into close contact for a couple of days.

First Morel of the Year

Ramps- They will produce an interesting bloom later in the year