Friday, May 22, 2009

Spring Fare: morrel mushrooms, ramps and scallops

This is what it's all about for me, the excitement I find as each season brings with it new culinary explorations. Spring in Minnesota is so special as we've been living off produce shipped from Mexico all Winter long, counting down the days until we can head to the farmer's market or co-op, spotting a sign saying "local" next to some lovely vegetables. There might be ramps from Featherstone Farm, or morrel mushrooms that are practically worth their weight in gold (well they are 44.99/lb!). Here is my inauguration for the growing season, in all its fertile glory, a simple meal of scallops sauteed with morrels and ramps:

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