Here’s my first post for this year’s One Local Summer Challenge. (Can you tell I’m a bit excited?)
I know there are those who grill all year long, but I’m new to it myself and have so far only grilled in the summer. This week’s challenge meal features the grill and I’m frankly hoping that most of them do.
- grilled ribeye steak (from Stuarts Family Farm)
- kale (from Holbrook Farm) sauteéd with ramps (also from Holbrook Farm) in olive oil
- spinach (from Holbrook Farm) sauteéd with ramps (also from Holbrook Farm) in olive oil
A very simple meal—see, I told you anyone could do this!
Note: the pictured ribeye steak is only half of the ginormous steak you get from Stuarts.
Nice to see you posting again! The greens are delicious – I got a whole slew from George Hall, and I’m still eating my way through. I’ve never tried greens with ramps – I mostly pair with onion, garlic, sometimes cranberries. Do you cook them at the same time, or start with one and add the other? Any spice combos?
Hi Mangochild! I usually cook all greens the same way: saute garlic in olive oil, add a liquid (either water or chicken broth), then add the greens and some salt and pepper, and cook them until they wilt down. Since Holbrook’s had the ramps and I am completely out of local garlic, I did them with the ramps this time. It takes more of the ramps to get flavor than garlic, but it’s a nice flavor.