If you've ever walked through the farmer's market in the spring, you've experienced throngs of people freaking out over the arrival of ramps. They're hard to miss, as they have a very unique -- or shall we say pungent -- aroma that's a cross between garlic and leeks. Some people confuse ramps for leeks, but this coveted spring gem is even greater than a leek. It's a perennial wild onion that has to be foraged. Therefore, it's in high demand. What we're basically trying to tell you is: if you see ramps, grab them. They'll be gone before you know it.
Ramps have a pearly white tuber, burgundy stem and wide floppy green leaves that resemble lily of the valley. They are beautiful. And they can be used in a number of ways, cooked or raw, just like onions. Ramps are great made into a pesto and smothered on just about everything. They're lovely in spring soups paired with spring's other darling, asparagus. And they even make a mean biscuit. Find those ramps and make these recipes, it's the best way to enjoy this fleeting season.
Loaded Vegetable Spring Quiche
Spring Vegetable Minestrone With Wild Ramp Pesto
Ramp, Mushroom And Homemade Ricotta Tartines
Simple Asparagus And Ramp Soup
Whole Wheat Dumplings With Ramps, Eggs And Bok Choy
Breakfast Bowl With Ramps, Asparagus And Lemon Herb Sauce
Roasted Turnips With Ramps
Ramped Up Crostini With Ricotta And Pea Shoots
Cheese Omelette With Ramp Chimichurri
Chimichurri Ramps Bread With Lemon Thyme Butter
Chilled English Pea Soup With Garlic Cream & Pickled Ramps
Buttermilk Ramp Biscuits
Momofuku’s Pickled Wild Leek/Ramp Bulbs
Roasted Turnip Fries With Ramp Aioli
Spring Risotto Of Asparagus, Peas & Ramps
Rustic Ramp Tart
