Oh, my. Thank you, all of you, for being here, and thank you to the many of you who wrote such seriously nice things in response to my last post. If I felt re-energized and newly-inspired before I wrote that post, well, now I have that big, happy swelling in my chest—the one you get when you know something is right. So, thank you.
Fast forwarding, last Friday at around this time, I found a couple of bundles of ramps at the Market, and, as has become my annual tradition, I got a little swoon-y. Avery, on the other hand, was rather meh about the whole thing (see below).
Later that night, after we got Avery (freshly bathed and smelling better than anything else in the world) down to sleep and before we ate the gorgeous crabs we talked about last time, we grilled a flatbread that showcased the ramps. We used our go-to pizza dough recipe, which I stretched into an oblong shape a little longer than the ramps. Next, I spooned a bit of spicy Dijon mustard on top of the dough, sprinkled on some grated gruyere, and laid out the ramps—left whole, with only the root ends trimmed a bit—on top of the cheese. After a dusting of red pepper flakes and coarse salt, the whole thing went on the grill until the crust was golden and the ramp greens were just starting to char at the edges. Sliced into squares, it was the perfect start to our crab feast, along with a cold glass of white wine.
I hope your weekend holds lots of good things—produce-based and otherwise.
3/4 teaspoon sugar
1/2 teaspoon kosher salt, plus more for topping
1/4 teaspoon instant yeast
1 1/2 teaspoons olive oil
1/2 cups room-temperature water
Place a pizza stone on the grill. Preheat the grill to high heat.
Meanwhile, on a piece of parchment paper that’s been dusted with cornmeal, stretch the dough into an oblong oval, just a bit longer than the ramps. Smear the mustard on the dough, leaving a small border. Top the mustard with the grated cheese. Lay the ramps out on top of the cheese. Using a pair of scissors, trim the parchment paper so it’s just a bit larger than the flatbread (so the paper doesn’t burn on the grill).
Transfer the flatbread (atop the parchment) to the pre-heated pizza stone. Grill until the crust and cheese are golden brown. The ramp greens may start to char a bit, and that’s okay. Remove from the grill and discard the parchment paper. Slice into squares and serve.