Illicit Ramps, The Value of a Goose Egg, and a Sweet Potato & Wild Chive Tortilla Española
I should probably get this out of the way first since I know Lamb Watch 2026 is of much interest: we still have just four increasingly-uncomfortable ewes, their sides wiggling like jelly as they laboriously trot uphill. I sincerely hope, for their sakes (and for the sake of spring cuteness) that the youngsters emerge soon.
Other signs of our progressing Appalachian spring this week:
* The Pink Moon on April 1st was true to its name: although I haven’t spotted any moss phlox, our woods and fields are full of other pinks and purples: Virginia springbeauty; purple dead nettle; apple, cherry, and peach blossoms; even a few shy bulbs I’d forgotten that I planted. Joining them soon: the dogwoods are beginning to bud, and - if I neglect my pruning - the multiflora rose, that I was so charmed by when we moved out here but quickly learned is a trickster who will gladly take over your garden and fence line, will be not far behind.
* The weather continues to alternate between “perfect San Diego beach temps” and “another round of freeze, haha suckers, you didn’t plant those peas yet did you?” In preparation for this week’s chill, we’ve moved a small heater into the greenhouse - after coddling 104 tomato and pepper seedlings for almost two months, and optimistically setting in some lavender, marigolds, and basil, this is not the week I prefer to start from scratch.
* The Illicit Ramp Guy is back. In my part of the country, one delicious thing to look forward to each spring is the arrival of ramp season. Ramps are a type of wild spring onion found in Appalachian forests, and this time of year they start to appear in butters and salad dressings and pestos and marinades all over. If you don’t have a good ramp-picking spot, you may have to find a guy willing to sell what he forages. Ours parks his truck below the underpass on the way to Walmart and puts out a cardboard sign with “RAMPS” sharpeed on it. The whole thing feels extremely shady, but you do what you must.
In my kitchen, the season’s offerings are still mostly confined to eggs - so many eggs. Thanks to the flock and a fondness for potatoes, we’ve been eating a lot of tortilla española. This week, an abundance of sweet potatoes on the counter (left over from our spoiled dogs’ breakfasts and dinners) and the appearance, not of ramps, but of wild chives in the yard inspired us to mix things up a bit. Below, my version of a sweet potato and wild chive tortilla, with a couple little tricks to make things less fussy. Unfussiness is, in my view, one of the beauties of a tortilla - just a few simple ingredients come together to make something greater than the sum of its parts.
Speaking of fussy - have you ever watched a goose prepare to lay an egg? Our Chinese white, Sasha (appropriately for a flock guardian goose, her name means “protector”), has an entire production. First, she enters the sheep barn, announces her presence, and evicts everyone - including the sheep. Then, she goes to her favorite corner and begins nudging around bits of straw, setting things up just so. Finally, she takes a proud seat, perfect posture, and waits. I’ve begun giving amazed friends the occasional goose eggs, which have unbelievable heft and really feel almost like a unit of currency. It’s funny, one mused, “goose egg” is vernacular for zero, nothing…but if you’ve ever held a goose egg, you know that makes absolutely no sense.
For my tortilla, I used a combination of goose, duck, and chicken eggs - when you have a mixed flock, a kitchen scale becomes very useful in cooking and baking - but you can of course use whatever your flock offers or you find at the store.
Classic tortilla española may or may not include onion. Here, I’m including onion and wild chives and garlic and pepper - partly because I apparently have no respect for tradition, and partly because the sweet potatoes want, in my view, to be offset by a little pungency, a little spice. You are welcome to scale back any of the seasonings to your taste.
Finally - classic tortilla is cooked on one side, then flipped and cooked on the other, and then flipped back onto a plate. This is a lot of high-stakes egg flipping, so I prefer to simply cook on a stovetop to set the bottom and sides, then transfer to an oven for the remainder of the cook. Just one flip, to serve - although if you’re flip-shy you could certainly serve the thing right-side up, right out of the pan.
Sweet Potato and Wild Chive Tortilla Española (serves 6-8)
Ingredients
* 8 large chicken eggs, or about 16 oz of whatever eggs you have (I used 1 goose, 2 duck, and 2 chicken…)
* 2 lbs sweet potatoes, peeled (about three medium sweet potatoes)
* 1 lb yellow or white onions (about three small onions)
* Generous handful of a fresh spring onion - ramps, wild chives, or green onions in a pinch, minced
* 1/4 cup olive oil
* 1 t salt
* 1/2 t coarsely ground black pepper
* 2 garlic cloves, grated (optional)
Instructions
* Thinly slice the sweet potatoes. A mandolin can help greatly with this task, but watch those fingertips and knuckles!
* Peel and thinly slice the onions, about the same size as the sweet potatoes.
* Steam the sweet potato slices: add a couple inches of water and a steamer basket to a large pot, then the sliced potatoes. Turn the heat on medium-high, cover, and cook until just tender, about 15 minutes.
* While you’re steaming the potatoes, sauté the onions. Use the full 1/4 cup of oil in a 9-inch cast iron pan (or your preferred nonstick oven-safe pan). Turn the heat to medium and cook the onions until translucent and tender.
* While the potatoes and onions are cooking, crack the eggs and add 1 t salt, the onions/ramps/wild chives, the pepper, and (if desired) the garlic. Whisk until eggs are light and frothy.
* Remove the cooked onions from the pan with a slotted spoon, reserving remaining oil and ensuring it thoroughly coats the bottom and sides of the pan.
* Allow sweet potatoes and onions to cool slightly, then add to the egg mixture and stir to combine with a rubber spatula (you want to leave the sweet potatoes as intact as possible.)
* Heat the skillet you just used for the onions over medium heat, ensuring the pan is nice and hot. Add the egg/potato/onion mixture, pressing the top with a spatula.
* Cook until the bottom and sides are set, about 10 minutes. Periodically use your spatula to pull egg away from the sides of the pan - you’ll know you’re ready when the egg comes away cleanly.
* Transfer to a 350-degree oven and bake until the egg is set through - about 20-25 minutes. Use a toothpick to check that you don’t have a runny-egg-in-center situation.
* Remove from the oven and find your most reliable heat-proof pair of oven mitts. Invert a plate over the top, pick the whole thing up, say a little prayer, and flip the tortilla onto the plate.
* Perfect tortilla? Congratulations! Imperfect tortilla? You will probably find that it still tastes great.
* Enjoy hot with spring greens…or cold the next morning right out of the refrigerator. Just, whatever you do, don’t make eye contact with the goose.
Be well,
Havala
p.s. - Here looking for yoga or health coaching? You can find my current schedule and offerings on my website [http://www.wellrootedbeing.com].
p.p.s. - Contemplating that fall beach retreat [https://www.wellrootedbeing.com/holistic-haven-2026/]? Early interest has been strong - just 10 spots (7 shared/3 private rooms) left! Early-bird rates are available for those who book by May 15th.
Below: a PDF of this recipe for your files. :-)
This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit wellrootedbeing.substack.com [https://wellrootedbeing.substack.com?utm_medium=podcast&utm_campaign=CTA_1]
