the caption: the goat claims to have sleepwalked into the ramp field and dreams of wild leeks dancing in his head… the girl’s not buying it.  “baaaaaaad goat.”

ramp season is here which means spring in chicago will be here soon! we hope. not sure how the ramps manage to break through the last bit of snow so early each spring but i am glad they do.  wild leeks are only available for about six weeks each season so we like to get them on the menu while we can—but also pickle and freeze them for use all summer long.

and that happens now. first ramps on the menu: goat chorizo flatbread . ramp pesto . fresh ricotta . pickled rhubarb

for the ‘pesto’, we start by grilling the ramps (cleaned and tossed in a bit of olive oil with salt and pepper).  then we add in a bit of basil, mint and cilantro for some freshness, and gordal olives and capers for a little salty/briny action.  tomorrow i’ll have the flatbread recipe up in full to try at home.  or just come down to the goat for a beer and some ramps.  good spring combo.

(p.s.  we know most goats don’t say baaaaaaa…. but our goat does.)