Ramp it up!\r\nRamp Potatoes\r\nThe Market Bulletin\r\nWV Department of \r\nAgriculture\r\n5 large potatoes, peeled and sliced\r\n2 Tbsp. bacon drippings\r\n6 ramps, thinly sliced\r\n5 slices cooked bacon, chopped\r\nSalt and pepper to taste\r\nPlace potatoes in a large pot and cover with salted water.\r\nBring to a boil.\r\nReduce heat to medium-low and simmer until potatoes begin to soften, about 10 minutes. \r\nDrain.\r\nHeat bacon drippings in a large skillet over medium high heat; cook and stir potatoes in the hot drippings until golden brown, about 15 minutes.\r\nStir ramps and bacon in with the potatoes.\r\nSeason with salt and pepper.\r\nContinue cooking until the ramps are soft, about 5 minutes.\r\n\r\n Slow It Down\r\nCrock Pot \r\nBarbecued Chicken\r\n6 each, skinless chicken legs and thighs\r\n3\/4 cup ketchup\r\n1\/2 cup orange juice\r\n1\/4 cup packed brown sugar\r\n1\/4 cup red wine vinegar\r\n1\/4 cup olive oil\r\n1 1\/2 Tbsp. fresh parsley, minced\r\n2 tsp. Worcestershire sauce\r\n1 tsp. garlic salt\r\n1\/2 tsp. pepper\r\n2 1\/2 Tbsp. cornstarch\r\n1\/4 cup water \r\nPlace chicken in a 4-quart slow cooker.\r\nIn a small bowl, mix ketchup, orange juice, brown sugar, vinegar, oil, parsley, Worcestershire sauce, garlic salt and pepper.\r\nPour over chicken. \r\nCook, covered, on low for 5 to 6 hours, or until chicken is tender.\r\nRemove chicken from cooker, set aside and keep warm. \r\nSkim fat from cooking juices, and measure out two cups of cleared juices. \r\nPour into a small saucepan and bring to a boil. \r\nIn a small bowl, mix cornstarch and water until smooth and stir into cooking juices. \r\nBring to a boil again, cooking and stirring constantly until thickened.\r\nServe over chicken.