Ramps in Review

I picked up my first bunch of ramps at the farmers’ market this past weekend. The bulbs were quite small, so I debated waiting until the following week’s market to buy some, but in the end, I couldn’t resist. Ramps are only available for a few weeks each spring so the season is fleeting. If you haven’t tried ramps, they’re delicious. Known as a wild leek, they have a pronounced onion flavor that is great with eggs, pasta, potatoes, soups, salads and more. You can use the bulb, as well as the long, smooth green leaves. I’ve tried a number of different recipes the last few years, many of which I’ve included below. I put an asterisk next to my favorites. If nothing else, fry up some eggs and ramps. If you’re feeling ambitious, the ramp and goat cheese toasts are divine.

Galette with Mushrooms and Ramps
Fried Eggs and Bacon and Ramps*
Spaghetti with Ramps
Gnudi with Ramps and Morels
Pickled Ramps*
Spinach, Ramps and Provolone Pie
Pork and Ramp Dumplings
Ramp and Goat Cheese Toasts*
Ramp Risotto
Ramp and Mozzarella Pizza*
Pasta with Ramps and Cured Pork*

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