Bounty of the season

Northern Michigan farmers markets are abundant with eggs of all sorts, pork products, locally raised beef, young plants for planting, honey and maple syrup,and ramps…also called young leeks here. Tonight’s dinner is a mix of several of the above with a little experimental twist.
My first attempt at a favorite restaurant’s deviled eggs is a smash hit with my hubby (the unofficial deviled eggs officianado). Mine are lacking the siracha (hard to find up here) but not the soy and jalapeño punch. Boil the eggs for ten minutes, soak in soy sauce for 1 hour, mix yolk with mayo, miso paste, chili powder and paprika, re-fill, top with a couple drops of hot sauce (siracha if you have it) and a slice of jalapeño.

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Sautéed ramps in olive oil and a char grilled locally-grown sirloin steak with a teriyaki-garlic marinade complete the meal. Dinner anyone?

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