Ramps and berries

If you have never tried ramps, you are in for a treat.  Ramps are wild leeks with an onion/garlic/leek flavor.  I was a little concerned at first because I am not terribly fond of either onions or leeks, however, there is a sweetness in ramps that you don't find in any of the three.  Since we had gotten frozen pizza dough and fresh mozzarella in the last CSA package, I thought I would try the ramps on pizza.

White Ramp and Garlic Pizza

• Frozen pizza crust, thawed*
• Olive Oil
• 4 oz fresh mozzarella, shredded*
• 6 roasted garlic cloves, sliced
• 6 ramps*
• 1/4 cup parmesan-reggiano, grated

Wash ramps, cut off root ends and remove outer coating.  Bring water to boil in a medium saucepan.  Add ramps and blanch for 2 minutes.  Remove ramps from water and drain well.  Cut into 1-inch pieces; set aside.

Sprinkle pizza pan with cornmeal.  Stretch pizza dough to fit pan.  Brush with olive oil and sprinkle garlic slices over pizza.

Sprinkle with fresh mozzarella, then ramps and finally parmesan-reggiano.

Bake at 475 for 8-10 minutes until crust is browned.

Makes 6 slices.

VARIATION:

Ramp, Feta, tomato, garlic white pizza

Same as above, but add wedged tomatoes and sprinkle with Feta instead of parmesan-reggiano.

Also makes 6 slices.

Bonus Recipe:

Berry Custard Pie

Adapted from Allrecipes.com recipe:

• 1 cup baking mix
• 1 1/2 Tbsp white sugar
• 1/3 cup milk
• 1 1/2 cups raspberries
• 1 cup blackberries
• 3 Tbsp white wheat flour*
• 1/2 cup fresh plain yogurt*
• 2 egg whites*
• 1/2 cup white sugar
• 1/4 tsp nutmeg
• 1/2 tsp vanilla

In a small bowl, mix together baking mix, 1 1/2 Tbsp sugar and milk.  Press into prepared pie plate with flour coated fingers. Sprinkle berries onto crust.

In another bowl, combine flour, yogurt, egg whites, sugar, nutmeg and vanilla.  Pour over berries. Cover edges of crust with foil.

Bake at 450F for 10 minutes.  Turn heat down to 350F and bake for 30 minutes or until center is set.

Makes 8 servings

*CSA ingredients