Meal: Ramp and Mushroom Duxelle-stuffed pork chops with whipped sweet potato and wilted greens.

Back Story: We are lucky enough to have a local organic grocery delivery service run by really nice folks (Berkshire Organics). Inspired by today’s beautiful vegetable delivery, we decided to start the blog with ramps. Ramps are wild leeks and pop up about this time of year. You can find them in fields, roadsides, or on a neighbors property (no comment). Eat them like you would a scallion. Enjoy!

Method: Peel and cube your sweet potato, boil in salted water for 15 mins or until soft. Heat the oven to 375 degrees. While this is going, finely chop 5 or 6 ramps with 10 or so mushrooms. Here, finely chop means chop to the size of couscous, really fine. Sauté in olive oil, with salt/pepper, for about 10 minutes on medium heat until creamy. At this point, the mixture is called a duxelle. A duxelle like this can be used for quiche, stuffing, or even spread on toasted bread. Remove the mixture and let cool. Meanwhile, trim the fat from the pork chops. Slit the pork with a sharp knife and wiggle your finger inside to make a pocket for the stuffing. Once the duxelle stuffing has cooled work it into the pork pockets with a spoon or knife. You will need to use your fingers to work it into the meat. Heat a large, oven-proof pan with 3-4 tablespoons of olive oil or butter to medium high. Coat the stuffed chops with whole wheat flour, dip in egg beaters, then a panko/italian bread crumb mixture. Transfer to the hot oiled pan. Shake the pan after adding the chops so they don’t stick. Cook chops for 3 mins on both sides (til brown), then transfer to the oven for 5 minutes or so. We like our chops cooked medium. While the chops are cookin’, cook the greens and smash the taters. So yummy.