In honor of (the first of two weeks of) Spring Break, and in recognition of the fact that I have less than a week left to finish what feels like endless clearing out, this is a short post about three things.
First, we have reached another level in volunteering. That's right, there's at least one level beyond getting a t-shirt. Wyatt and I were invited to join the small crew of people who work in the Secret Garden. I think I'm permitted to tell you that we went, we weeded, and we found ourselves thoroughly charmed. But the rest? It's a secret.
Second, we have found a new vegetable to love: ramps (also known as wild leeks). In the past, I mostly avoided them because the annual hype surrounding them made me suspicious. What a mistake. I have really been missing out. We made David Lebovitz's Bear's Garlic (or Ramps) Pesto this weekend, and it was incredible. We had it on pasta, with a simple green salad, and Wyatt and I had bratwurst with ours. Why bratwurst? The butcher swore it was "the perfect sausage to go with ramps pesto." He was right. Also? I love that he offered such a strong, specific (and correct) opinion on this particular food combination. Next stop is pickled ramps. (Any ramp pickle recipe suggestions? Please leave them in the comments.)
Third, it's time to dye some eggs again! This year, we have a two-part plan. We will be using this kit. Believe it or not, I not only have but have also located the replacement kit the company sent me last year after I groused nicely in an email about how some of the color didn't work as well as in years past. We will also be following this tutorial, written by two of my favorite experts, Samin Nosrat and Kristine Vejar. If these two women say that we can get delicious and beautiful eggs by simultaneously cooking and naturally dyeing them, we must try. Better yet, we must do. Want to play, too? I'll post photos of our process on Instagram.