THE RAMPS ARE COMING, THE RAMPS ARE COMING! Our Test Kitchen Manager Josh Cohen found these lil' leafy friends (+ overwintered flowering broccoli, at left) at the Mountain Sweet Berry Farm stand at NYC's Union Square greenmarket.
His method of cooking ramps: Give 'em a good wash, trim the roots, and then separate the leafy green tops from the stems. Split the bottoms in half and sear in a pan. Dress the tops with olive oil and broil until they begin to wilt & crisp -- but watch for?burning?! Combine the tops and bottoms on a platter, drizzle with fancy balsamic vinegar, and microplane some parm all over. Voila! Eat with abandon.