05/19/2026
Don’t call it chips and queso: it’s smoked stracciatella with pickled ramps and seed crackers!
Obviously we love local produce above all else, but we will break this preference if it’s something we really want- like ramps! That elusive allium that tastes like garlic and green onion doesn’t grow in Texas, but we got tired of sitting this ingredient out, so indulged and pulled the trigger.
We pickle ramp bulbs with sherry vin and aromatics, and lay those tart garlicky bubs on a dish of smoked stracciatella cheese in all its creamy, velvety goodness. Finishing touches are ramp oil made from the ramp tops, some saba (cooked down grape must), and a squeeze of lemon.
The vehicle to get this cheese and ramp situation to your mouth is seed crackers, made from a litany thereof: sesame, flax, chia, sunflower, and pumpkin, with some koji to give it a little extra umami. They get some ramp powder too, for pizazz. Frankly we’re obsessed with them, and as you may have guessed, they’re gluten free.
Come and grab a taste before they’re gone, we pickled as much as we could but ramp season is notoriously short.
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