Vegetable

We're Ramping Up for Ramp Season

April 16, 2015

Every spring, we go a little crazy for ramps. Blame it on the thrill of foraging or a fleeting growing season -- either way, we're hooked. They're the cool older cousin of garlic, the feisty younger sister of onion. They add intrigue to the most familiar recipes and excitement to the simplest. We're mesmerized by all their wild glory, which leaves us clamoring for them at famer's markets, our eyes strained from hunting them in our own backyards.

But, rather than wax poetic about their allure, why don't we show you? Take a look at this beautiful video by Mario Batali, then go wild with these 8 recipes with ramps.

Ramped Up Crostini with Ricotta and Pea Shoots by TasteFood

 

Orecchiette with Spicy Sausage and Ramps by Merrill Stubbs 

 

The Green Madame by fiveandspice

 

Wild Ramp Pesto by saenyc

 

Sweet and Spicy Pickled Ramps by MissGinsu 

 

Justin Burdett's Chilled English Pea Soup with Garlic Cream & Pickled Ramps by Genius Recipes 

 

Buttermilk Ramp Biscuits by Midge 


 

Ramp Carbonara by meganvt01 

9 Comments

David April 16, 2015
I was out on the woods today, the ramps are about a week or so from being ready, I'm so lucky, I can walk from my house and be in Ramp patches in less than 10 mins
 
Manisha April 16, 2015
On the weekends I live in northern rural Wisconsin and for years saw these emerald acres with scarlet stems poking up every spring - the first sign of spring in my mind. It wasn't until I got a CSA that I realized these are ramps. In a couple of weeks, the ramps will be ready to forage and if I took all that I wanted, there would still be tons and tons left in the woods. I'm just a home cook. I've never thought of myself as "somebody important to the world of haute cuisine" although I am on the board at my local co-op. I just see this as taking what nature provides and being aware (and respectful) of the resources around me. I don't think of ramps as 5-star restaurant food. Sometime I make deviled eggs with the ramps. I can't wait to try some of these recipes especially the ramp pesto which I could freeze and eat beyond the short season.
 
epicharis April 16, 2015
I love ramps but unfortunately can't get them anymore. Unless you live in a rural area ramps are basically inaccessible. I live in Washington DC and all of the ramps from farmer's markets are bought up by local restaurants before any of us can even say "hey, wait a second". It's gotten so out of hand that restaurants are now sourcing outside the immediate area and visiting farmer's markets in other states to buy up their stock. What are we supposed to do?
 
mrslarkin April 16, 2015
I love ramps. Ours are not up yet. Can't wait to get some this year! They are endangered in some parts of eastern North America. If you do go foraging, leave some of the bulbs in the ground, take some of the leaves (leave some leaves on the bulbs in the ground so the plant can keep growing). Practice conservation!
 
ChefJune April 16, 2015
Curious where you've found ramps in the New York area yet... According to Rick Bishop of Mountain Sweet Berry Farm, he's "hoping" they'll be ready by April 22nd -- still a whole week away, and nothing certain. I'm waiting on them rather impatiently.