It is finally and undeniably spring- ramps have hit the shelves at the Bushwick Food CoOp. And what better time than spring to kick off a new vendor relationship? The CoOp is now partnering with Zone 7, a values-driven food supplier of all things local and fresh.
Zone 7, which started with the mission to close the gap between growers and eaters, makes distribution of delicate, perishable produce seem effortless. The company handles complicated ordering and transportation logistics for over a hundred farms, allowing farmers, grocers, and chefs to concentrate on what they do best.
Each week Zone 7 issues a list of quality crops from local farms. Just as I visit the CoOp with no recipe in mind, confident I will find inspiration for a meal, grocers and chefs build their product offerings or menus around what happens to have been freshly harvested that week.
And now the CoOp sourcing committee (and all CoOp members) have access to this weekly list, which is why you may have noticed an uptick in alluring new products such as Asian pears, hazelnuts and edible flowers. As with all our vendors, CoOp members have the chance to place individual special orders with Zone 7. This is a unique opportunity to get affordable access to some of the best food this region has to offer.
This week, Zone 7 supplied us with a harvest of ramps from David’s Wild Farms. Often described as a wild leek, ramps grow naturally in forests and must be meticulously hand-foraged during just a few eagerly anticipated weeks each year. Beneath their grubby outer skin is a beautiful tendril of white stalk that blends gracefully into a lovely broad leaf. You can use them in place of onions, leeks and garlic, but also consider simply sautéing them in good butter to feature their wild flavor.
Ramps won’t be in season much longer, so get your fill while you can!
Ramp, Tomato, Mushroom, & Ricotta Tart
- Puff pastry dough
- Cherry tomatoes
Finely chop the white part of the ramps and sauté in butter.
Add the mushrooms and cook down. Season the mixture with salt and pepper. Add the mushroom and ramps to the ricotta and stir. Fill the puff pastry dough with the mixture and top with alternating rows of sliced mushroom, sliced cherry tomatoes, and large slices of ramp leaves. Bake until pastry dough puffs. This can also be made in individual muffin tins for an impressive appetizer.
*all ingredients came from the Bushwick CoOp