Farm Fresh Recipe, Ramp Style

Chorizo and Ramp Quesadillas

Ramps are a token food for the true West Virginian. These wild onions are only in season from April to June, and while not uncommon for locals to grow, their rarity due to slow growth sends ramp lovers running, asking do you know anyone who has ramps?  As a staple ingredient in Appalachian kitchens for decades, ramps have earned their place in West Virginian culture. There are festivals and dinners and even a town in Summers County named after the root.

 

ramps, outdoors, picnic table

Farmers markets have a diverse collection of  vendors who bring the freshest produce, meats, eggs, bread—and yes, even ramps—to the Morgantown community. You can find many of the seasonal ingredients you need for this farm fresh recipe at farmers markets across Morgantown.

morgantown farmers market

Fresh Produce at the Morgantown Farmer’s Market.

Remember: buying locally has a number of advantages. You know where food is coming from. Your purchases are supporting the community and small family farms.

Chorizo and Ramp Quesadilla

ramp and chorizo quesadillas, lime, food, plate

 

Total Time: 15 minutes

 

Ingredients

Chorizo sausage, 2-3 oz. link

Whole wheat tortillas, 2

Monterrey jack cheese, ½ cup

Ramps, one dozen

Bell pepper

Red onion

Olive oil

 

Directions

  1. Wash and dry ramps and bell pepper. Peel red onion. Dice fresh produce.
  2. Remove the chorizo from the casing. Brown in medium frying pan on medium, stirring occasionally. Transfer to a large bowl and set aside, leaving any browned bits (or fond.)
  3. In the fond, pan fry the ramps, bell pepper, and red onion until charred. Season with salt and pepper.
  4. Add to bowl of chorizo. Mix.
  5. Add a tablespoon of olive oil to frying pan. Heat to medium.
  6. Lay down one tortilla.
  7. Add half of the cheese to the tortilla.
  8. When the cheese starts to melt, add the chorizo and vegetable mixture.
  9. Add the rest of the cheese and top with a tortilla.
  10. After the top layer of cheese begins to melt, carefully flip the quesadilla in the frying pan.
  11. Brown the outside of the tortilla. Remove from pan.  
  12. Cut into eight slices.
  13. Serve hot with sour cream and salsa.  

Recipe from Bryan Jarell, PR Manager at WVU Dining, motified from SeriousEats.com.