Lets start with some lovely wild ramps, and dress the platter with everything early spring.
Spring is fickle in New England.
Seeking treasure
I have a special place in my heart for the wild at this time of year.
Add a bit of butter to the pan juices to thicken if you like.
As a child, I would accompany my aunt and uncle to the woods for two very different tasks.
My Aunt Mary was an avid antique bottle hunter.
Her treasures included bottles of all types and colors, from medicine to beer.
Spring sprouts
But this time of year, it was fiddleheads and ramps all the way.
These I roasted and served with butter and the first mint leaves in the garden.
A few wild morel mushrooms dressed them up.
Choose your delights
So many flavors of spring!
Wherever you are, substitute the delights from your area, they will be the best.
Theres always something just waiting to start off the season with style!
Make your pesto from another green or herb.
Morels are elusive, but use any mushroom you love, local if possible.
Swap out a different flat fish.
Add a bit of butter to the pan juices to thicken if you like.
Check out what your local farm stand or farmers markets are offering.
It will all be good.
Spring Feast of Sole Stuffed with Ramp Pesto
Preheat oven to 350 degrees.
Tender and tasty.
Lightly butter a small oven casserole dish.
Pat the filets dry, then salt and pepper each side.
Place the skinned side down on your working surface and smear a tablespoon or so of pesto on each.
Starting with the thinnest side, roll up, then place in the baking dish, seam side down.
Zest the lemon, then slice it and place the slices right in the pan.
Keep an eye on things, as these filets cook fast.
Wild Ramp Pesto
Prepare a large bowl of ice water with a colander or strainer placed inside.
Bring a large pot of salted water to a boil, and plunge in the ramps.
This will keep the pesto from turning color in storage.
When I was a child, we often made May Baskets and we left them on the door handles of neighbors, filled with flowers. We made some little ‘baskets’ a few years ago at our UU church, tucked in some flowers and seeds and little poems and hung them secretly on the doors of local residents. It was a great reminder of an old tradition.
Drizzle in oil until it is at the consistency you want.
Season with salt and pepper.
How do you know?
You dont.But look over there, under that apple tree.
I only see leaves and bark.
Thats because you are looking too hard.
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