It was my mothers birthday, and as I’ve done for the past three years I headed to toast her at one of her favorite spots with one of her favorite cocktails.
I opened Instagram on my phone as one does when they are alone. The first post I saw caused me to just about fall out of my seat. An insta-friend was celebrating her birthday and posted a picture of a gift she received, it was a cookbook. A cookbook written by a women sharing my mom’s name. It was a bit surreal to see my moms name on a cookbook and on her birthday. Farm to Chef by Lynn Crawford is the book.
Of course I immediately ordered a copy as I finished my drink.
I dug into reading it as soon as it arrived. The book opened to this recipe. As another coincidence would have it, I recently purchased the exact same glass. And I have a love of rhubarb thanks to my grandmother and mother. Straightaway I knew this was a cookbook I would connect with. The book it’s organized by season – the only way to organize a cookbook in my opinion. My preferred way to find recipes and shop for ingredients. Farmers markets are the key. My mom visited a few each week to get her staples. I fondly recall my mom in her last few days giving my dad a crash course on what to buy where and during what month. So sweet, yet so futile.
So while it may feel like fall in Chicago, summer farmers markets season kicked off this past week. And while I aspire to head out and forage ramps, I do admit it is far easier to let a farmer do the hard work. I picked up a few bunches at the market at Daley plaza on my way to work.
Then, onto to making all the ramp recipes. This new cookbook has exactly what I was looking for, recipes to preserve the ramps. The season is so short but I want to enjoy the flavor all summer. These are best bets for doing just that.
Ramp butter using the tops. Honey gives the butter a touch of sweetness. I shared some with friends and stocked away a bunch in the freezer. It is delicious on bread, as the base of radish toast, as a sandwich spread, and I have a my sights set on a steak finished with some butter melted on top.
Pickled ramps to use the bulbs. Great for a cheese board. And dare I try the martini suggestion from a friend.
Finally, ramp pesto that calls for the whole ramp. This pesto doesn’t have the same bite as traditional pesto and is amazing with buratta on toasted bread. And of course delicious with pasta.
Mother’s Day had me craving some time in the kitchen and homemade pizza. Perfect use for the ramp pesto and trying out yet another recipe from this wonderful cookbook. I love a pizza dough that calls for honey. Though this crust was not the crispy chewy consistency I was going for, but it was tasty and easy to work with.
Ramp pesto, burrata, Italian sausage. After baked I topped it with lightly dressed arugula and pecorino romano cheese.
I checked out the opening of the Logan Square farmers market while the pizza dough was rising. A successful hunt for rhubarb to make that rhubarb shrub in the gin fizz cocktail the book drew my attention to.
Made for a great cocktail and a wonderful Mother’s Day spent creating and preserving with lots of memories of my mom. She would have loved a day spent in this same way.
Notes
Wrap in parchment or wax paper, roll into a log. Twist ends to seal and store in freezer. Slice off pieces as needed.
Ingredients
- ½ pound ramps, bulbs removed (about 20 ramps)
- 1 pound unsalted butter, at room temperature
- 2 teaspoons honey
- Grated zest and juice of 1 lemon
- Kosher salt and cracked black pepper
Instructions
- Blanch ramps in boiling salted water for 1 minute. Transfer to a bowl of ice water. Drain and squeeze out excess water. Spread ramps on paper towel and pat dry.
- Coarsely chop ramps and place in a food processor along with the butter, honey and lemon zest and juice. Process until butter is smooth. Season to taste with salt and pepper. Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 2 months.
I love this story so much, and now I need to buy that cookbook.
My sister’s boss said his grandma wrote a cookbook and self published it at age 91 – and called it “I Can’t Cook in Sneakers!”
Her boss said that his grandma “dressed up” before heading into the kitchen, which meant a sure sign that something good to eat was coming soon. I think he’s bringing it it for her to look at today.
And finally, cannot believe your Mom has been gone three years already – sending hugs!
Biz
That is so cool. My grandmother wrote a book of recipes for all of us. I wish we had one of my mom’s recipes too. ?