The things that most inspired me were new garlic, ramps and rhubarb. So I bought bunches and, upon returning home, decided what to do with them.
First, I made ramp risotto, using the bulbs as the onion/shallot component and the leaves in lieu of arugula or similar greens. I sliced the delicate cloves of new garlic as thinly as possible and threw them uncooked into the risotto about five minutes before it was done; this was enough to cook them lightly without losing their delicate flavor. The verdict: so-so. It needed lots more ramps and lots more garlic and still I'm not sure it would have been wonderful. Perhaps the ramps and new garlic are just too subtle for risotto.
|Ramp and new garlic risotto|
|Rhubarb strawberry ginger compote with ginger ice cream|