Spring has finally sprung and I had my first sighting of ramps at the farmer’s market a few weeks ago. If you are new to ramps, they are a mild type of garlic with a slight onion taste that grow in the early spring. They are coveted this time of year and have a very short season.
I came home on a Thursday night with these beautiful ramps but no plan. As I was putting my dough in the bread maker (I have a love affair with making challah in the bread machine) I realized the ramps would create a chimichurri perfect for a spring-inspired stuffed challah.
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