I love the way the farmers' market comes to life this time of year. Just the relaxed stance of the vendors--no more dancing in place so to maintain blood flow--reassures that there is hope in the air. To my mind, ramps, pungent wild garlic, mark the change in season; winter to spring, yin to yang. It hadn’t been my intention to dwell too heavily on TCM today but I find it so cool that these simple ingredients--chosen for their seasonality, ease, and flavor--are exactly the types of foods we should eat right now with regards to our chi and blood--potatoes to build, ramps to move, leafy greens to cleanse and moisten, and eggs to sustain. These eggs are particularly fine. My younger brother, a teacher by day, farmer by night, delivered them to me--warm from the coop. He likes to say that his chickens have just emerged from “Henopause” and has more eggs than he knows what to do with. Lucky guy.
Boil potatoes in salted water until fork tender. Drain and set aside. Trim dirt and roots from a handful of ramps and chop into small pieces, using both the white and green parts. Chop one bunch of chard, stems and all, into small pieces. Heat 1 tablespoon of ghee or olive oil in a mid-size skillet over medium heat. Add greens (chard and ramps) and sauté until soft; add about 1/4 cup of water to keep from scorching. Season to taste with some good sea salt and cracks of fresh black pepper. Cook eggs to desired runny factor--I like to submerge mine in boiling water and cook for somewhere between 5 and 6 minutes. Arrange all on serving plates. Four potatoes, 1 bunch chard, small bunch ramps, and 4 eggs will feed 2 people.
Frances Boswell is a licensed acupuncturist at her practice, Qi Sera Sera Acupuncture, in New York City. She focuses on a lesser-known branch of Traditional Chinese Medicine, which identifies poor diet as a common cause of disease. Traditional Chinese Medicine understands that the importance of food goes beyond ingredients' vitamins, mineral, nutrient and caloric content—food has its own energetic and spiritual role in our health. Frances' aim is to teach this ancient wisdom, apply it to everyday cooking, and work with patients to modify their diets, in addition to acupuncture, to help them live, eat, and be well. Contact Frances here.