By Teri Cayton
The Parsons Advocate
Spring in West Virginia is not judged by a date on the calendar, Spring arrives when the first ramps are being dug. Now for you who do not know what a ramp is I would describe as thus; If Mr. Garlic and Ms. Onion went on a date, got trashed on very cheap whiskey and had a baby; that would be a ramp. They are very, should I say, aromatic to say the least.
I absolutely hated going to school when it was ramp season. It seemed as if everyone in school but me ate the stinky things and I can say for certain, after eating a ramp, both ends of a person were very distinct. Momma Said, “Distinct is an appropriate word because after eating ramps, DE STINK.”
I wish I had a dollar for every bushel of ramps Mom and Gran dug. I can tell you now I wouldn’t have to worry about money for a very long time. Mom was a machine when it came to digging ramps, she would come out of the woods with bushel baskets filled to overflowing. She would give them away, can them, cook them but she never ate them.
I think I was dared to eat one once and only made it to the first bite and that came out faster than it went in. That was the first and last time I attempted to have one even close to my mouth. Thanks, but NO THANKS!
Super Simple Egg and Cheese Squares
Ingredients
16 ounces Monterey Jack Cheese (block)
16 ounces Medium Cheese (block)
1- 4 ounce can diced green chili’s
6 eggs, slightly beaten
Directions
Preheat oven to 350 degrees. Grate all of the cheese and combine in large bowl. (Block cheese will melt better than already shredded cheese; packaged shredded cheese contains an ingredient to keep it from getting clumped). Place half of combined shredded cheese in a 9 x 13 pan. Spread diced green chili’s over top. Add rest of cheese. If you want to get adventurous and you have the means to obtain some, dice up some ramps in this dish.
Pour beaten eggs over top. Bake 45 minutes. Let cool slightly and cut into squares to serve.