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Ramps are a wild spring plant that have become very popular in green markets over the past few years. They grow from late March to late May (at least that's when they're usually available in New York.) Since ramps are a wild plant, there has been some concern about over how they are harvested. The Boston Eater has some good thoughts on the subject, namely to just pick a leaf from each plant and leave the bulb in the ground.
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Upcoming Appearances:
MoCCA Art Festival
New York City
Dates: April 28 & 29th
Hours: 11am-6pm
Location: 69th Regiment Armory
68 Lexington Avenue, New York, NY
There is a discount if you order tickets in advance!
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Chicago Alternative Comics Expo (CAKE)
Dates: June 16th & 17th
Location: Columbia College's Ludington Building
1104 S Wabash, Chicago, Illinois
They already have their guest list online, check it out!
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If you'll be in New York or Chicago for either of these, come say hi!
Since Cooking Up Comics is fairly new, there won't be any print comics yet. BUT I am making promotional bookmarks and some nifty magnets that I'll have for sale.
I WILL have comics of my autobio comic series Urban Nomad and a new issue of Counter Attack, vignettes of my two silly cats. More tantalizing previews in the coming weeks!
YOU CAN FREEZE PESTO?!?!!!
ReplyDeleteOMG--revelation. This is awesome. So long have I lost excess pesto due to spoilage in the fridge. NO MORE. Thank you, Alisa!!
Yes! It's amazing, isn't it? I froze a bunch of basil pesto last summer and enjoyed it all through the winter. :)
DeleteI've been reluctant to even buy ready-made pesto, because I have a hard time getting used to the taste. But I know I've eaten good quality pesto and liked it at some point in time! To put it shortly, this recipe inspired me to want to learn how to make it myself =)
ReplyDeleteI tried to find ramp at a well stocked supermarket, but alas... No luck there. I guess I'll just follow the instructions and use basil instead. The mere fact that you can freeze pesto is more than enough incentive to give it a try =)
Neat, I hope you do! I have a basil pesto recipe I'll be posting later in the summer. But if you want to modify this to use with basil I'd substitute the walnuts with pine nuts and skip the toasting part. Probably leave out the parsley and use about a cup of basil leaves.
DeleteThanks for the tips! =)
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