ramps_FeedMeDearlyThere are days when everyone is subdued and sitting on the edge of their stools, waiting to sample their new mystery food. And there are days when the mystery food becomes a toy, or more specifically, a slingshot. Thankfully we were able to ignore the extraterrestrial species that had invaded Sam’s brain, and enjoyed our new experience with ramps. And not only did Lauren and Emma like their ramps, but they also ate every last piece, asking for more. This counts as a victory.

ME: Ok.  I have one new vegetable for us to try. What is this called?

LAUREN: I don’t know.

SAM: A duck.  A snake.

ME: It’s not called a snake.  It’s not called a duck.  Who wants to hold one?

SAM: Gooey slime? (He picks up a long ramp and swings it around his head lasso style)

ME: Don’t throw them around like that please. I grilled these.  Here, Emma you can have one too. 

KIDS: [laughing]

ME: Sam, don’t swing them around.  It’s not a toy.

KIDS: [laughing]

LAUREN: Did you feel the bottom? What does it feel like?

LAUREN: That’s easy — leaves.

ME: They are like leaves. Look guys, Lauren is already eating hers.  Who’s going to eat theirs next?

SAM: [making monkey sounds]

LAUREN: It tastes like salt.

ME: Ok, I’m going to tear open a ramp for you guys so that you can smell it.  Raw ramps have a really strong smell.  Let’s see.  Whoa.  What does it smell like? 

SAM: A unicorn.

ME: Unicorn? 

SAM: No, I said a leaf.

EMMA: Unitorn.

LAUREN: Do you eat the white part?

ME: You can eat the whole thing because I grilled it.  But you can also eat the raw one that I just opened. I love these.  These are one of my favorite things.

LAUREN: Oh my God, the white is spicy.

ME: Yeah, it’s a little spicy isn’t it?  It’s a little peppery.  You know why?

LAUREN: Why?
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It’s that time of year when all rational behavior falls by the wayside. Ramps are here. Home cooks and chefs alike elbow each other out of the way in order to return from the market with a few bunches of these highly prized vegetables, triumphant.

They’re delicious.

Black truffle delicious? Pork belly delicious?

I don’t know if I’d go that far. But they’re pretty fantastic, owing in part to the fact that they’re only around for a brief window in the Spring. Then they’re gone, hidden from view until they can serve as next year’s bright indication that that Spring is back, and that Winter has been banished for 9 more glorious months.

Some of you may be scratching your heads at this point, either never having heard of a ramp, and/or reflecting on your extreme distaste for pork belly. Let’s focus on the first issue, which is the topic of this post. Pork belly will be saved for another occasion when I muster up the confidence to cook it at home.

If I’m to use my Instagram account as a laboratory of sorts, there seems to be a lot of confusion about ramps.

Are they overpublicized and overpriced?

Or are they unsung heroes, with iffy recognition at best? The kind of fame often reserved for cultish authors, who slip by unrecognized by the masses but are adored by a passionate few.

Here are a few of the comments that led to my confusion after I posted a few dishes that contained ramps.

First, there is a large and vocal group of ramp lovers….

  • “RAMPS, my fave!”
  • “Ramps!!!!” (inclusive of a bright green leaf emoji)

Second, there seems to be a strange sleeper cell of ramp haters….

  • “I’m suffering from ramps overload”
  • “#savetheramps”

Lastly, there are those, with whom many reading this post will identify, who have never laid eyes on a ramp:

  • “Wait, what’s a ramp?”
  • “Are those ramps?”
  • “How have I never heard of these?”

Because educating the ramp unaware population is far more critical than appeasing the (likely) minority of (ornery) ramp haters, here we go: a short tutorial on where to find ramps, and what you can do with them. I’ve tried to make this visual so that you can see for yourself how versatile this simple green root can be….

Sourcing:

For some reason, I have never seen ramps in a Whole Foods or for that matter, any store with four walls and a ceiling.

The only place I’ve found ramps is at the farmers’ market, where you can find them in bunches, looking like this:

Processed with VSCOcam with f3 preset

Season:

Although it depends on seasonal temps, ramp season (in the Northeast) runs from late April into early June.

Preparation:

Use them just as you would any fresh herb, or if you want a milder flavor, give them a quick sautee or grill.

Just go easy on them at first – their flavor packs a punch.

Here are some suggested uses:

1. Snip them raw like chives over anything that loves oniony things – omelettes, ricotta cheese on toast, or as my kids like to do, just eat the leaves plain.

ramps_omelette_FeedMeDearly

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(That was, for the record, ramps scattered over homemade labneh; harass me about writing a post on labneh because it’s ridiculously easy and so delicious)

2. Sautee them and add them to baked foods, like fritatta…

ramps_fritatta_FeedMeDearly

Stir them into a bubbling pot of mussels…

Processed with VSCOcam with c3 preset
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