2 Seasonal Ingredients: Ramps and Bluefish.

Ramps: "Ramps are also known as wild leeks, and are native to the Appalachian mountain region in eastern North America. Ramps can be found growing in patches in rich, moist, deciduous forests as far north as Canada, west to Missouri and Minnesota, and south to North Carolina and Tennessee. As one of the first plants to emerge in the spring, ramps were traditionally consumed as the seasons first “greens.

They were considered a tonic because they provided necessary vitamins and minerals following long winter months without access to fresh fruits and vegetables. Ramps are pleasant to eat and taste like spring onions with a strong garlic-like aroma. They are often prepared by frying in butter or animal fat with sliced potatoes or scrambled eggs. They can also be pickled or dried for use later in the year." -[source]

Bluefish: "Bluefish are a migratory fish that live in the Atlantic Ocean from Nova Scotia to Florida. Bluefish get their name from the bright bluish tint found on the sides of their body. Bluefish migrate north as the ocean water temperature increases and are abundant off New York shores from May through November. High quality locally harvested bluefish are widely available in New York markets during the summer and fall, and bluefish harvested in the southern Atlantic states is available in New York markets during the colder months of the year." -[source]

Below: Seared Bluefish (from NYC's The Lobster Place) with Ramps and Red Camargue Rice (Manhattan Fruit Exchange)