A few weeks back, I posted that morel mushrooms and asparagus are totally in season and being used to create foodie masterpieces by local chefs – professional and self-proclaimed. Unfortunately, I forgot another vegetable that has a more limited life span and not as much exposure as its culinary counterparts. I was reminded of this coveted seasonal treat when Jake the bald Butcher with the bad buzz on barbers displayed packages of said vegetable by the register.
Ramps are a wild onion that grow during the spring in Eastern Canada and the U.S. They’re sometimes referred to as wild leeks, and taste like a balanced mixture of garlic and onion.
Though ramps are a relatively recent food fad, they’ve been around and enjoyed for centuries. They were originally foraged by Cherokees, and have been a staple spring ingredient in Appalachian kitchens for decades. In Richwood, West Virginia, where they grow prolifically, a local festival has been dedicated to ramps since 1940. Some folks find ramps absolutely delicious —
- so delicious that civilized people have fought over the last few bunches at farmers’ markets.
- So desired that they’ve monopolized the spring menus of top New York City chefs.
- So coveted that they’ve inspired tattoos.
- So scare the wild plant grows very slowly, taking up to four years to flower and reproduce.
http://www.huffingtonpost.com/2015/04/24/what-are-ramps_n_7128438.html
So, how did I become exposed to these culinary bad boys?
First let me comment on the above ‘so‘ statements before I continue. And, yes, the format was ‘so‘ written that way in the referenced article.
- I would so win any ‘conflict’ at a farmers’ market. Bring it on, bitch!
- I would never sport a ramp tattoo. So, there.
- I don’t have the patience to wait four fucking years for a damn vegetable to mature. So, fuck it.
- I think the term bad boy is so stupid. It’s kind of an inside joke, though. Be that as it may, ramps really do rock.
I was eating lunch at a downtown restaurant and a ramp inspired dish was on special. In my ignorance, I asked the obvious question- “what is a ramp?” The owner / chef was in ear shot, stopped in mid-chop and approached our table. Not only did she answer my question thoroughly and completely, I ordered the special and left the establishment with a bunch of ramps fresh from her property in hand. She didn’t even charge me for them. Later that same day, I ‘ramped’ up the flavor profile of my turkey rice soup. Tasty!
Note: Do NOT discard the leafy green part – finely chop it and add garlic, olive oil etc.
Presto!
That should probably be – Pesto! but … . Probably not.
