Preparing Ramps:
Cleaning: Rinse the ramps gently under cool running water to remove any dirt or debris.
Trimming: Separate the white bulb and green leaves. You can use both parts, but the bulb has a stronger flavor. Trim off the root end of the bulb and any brown or wilted parts of the leaves.
Slicing: Depending on your recipe, you can slice the white bulb thinly (like garlic or shallots) or chop it into larger pieces. The green leaves can be chopped or sliced depending on your preference.
Cooking with Ramps:
Ramps have a garlicky, oniony flavor with a hint of pepperyness. Here are some ideas for incorporating them into your dishes:
Raw: Finely chop the ramps and use them like chives or scallions as a garnish on soups, salads, scrambled eggs, or roasted vegetables.
Sautéed: Sauté the sliced ramps in butter or olive oil until softened. They add a delicious base flavor to pasta dishes, rice, or omelets.
Grilled: Brush whole ramps with oil and grill them until tender and slightly charred. They're a great accompaniment to grilled meats or fish.
Pestos and dips: Ramps can be used to make a flavorful pesto by blending them with nuts, cheese, and olive oil. They also add a nice kick to homemade dips.
Additional Ideas:
Ramps can be a substitute for: Leeks, scallions, or garlic in many recipes.
Preserve them: If you have a lot of ramps, you can pickle them, make ramp butter, or freeze them for later use.
Here are some resources for ramp recipes:
https://www.bonappetit.com/test-kitchen/common-mistakes/article/common-mistakes-ramps
https://www.foodandwine.com/chefs/how-to-cook-ramps-chefs
Enjoy experimenting with ramps in your kitchen
