I didn't know about ramps (aka wild leeks, scapes) until east coast friends posted about them on Facebook.
I didn't know that they grew in the woods in my mom's backyard until April 2014.
You see, as a kid, we always went to Barneveld in the summer -- we lived on prep school campuses during the school year.I had NO CLUE about ramps!
(They probably grow in Sheffield, MA and Millbrook, NY too. No clue, people, no clue!)
Two years ago, I found what looked like ramps at my mom's.
I then chopped one onto my salad and I joined the cult.
I love garlic, I love onions, OK, I love the whole edible allium family.
No going back at this point.
Ramps grow in the wild, in mature, deciduous woods, appearing in April (in Central NY).
What is the best way to extend "ramp season", since they only last for a few weeks?
I've found recipes for Ramp Jam, Ramp Butter, Pickled Ramps (which I made last year), etc.
They mellow when cooked, and can be substituted for green onions if you want a little more punch.
Me, I prefer the stinky experience of raw ramps.
(Plus I don't have the luxury of endless ramps that my mom has).
A jar joined me on the second leg of my circumnavigation of the US and lasted all the way home.
|Ramp Pesto on the sill, Cut Bank, MT, 2014|
|This year's ramps, last year's pesto.|
Chop equal amounts of: • Ramps
• Parsley (Italian is preferred)
Mince in a food processor with • Extra Virgin Olive Oil
Add • Ground Parmesan or Romano or combo to taste. • Pinenuts (optional, I don't bother)
Pulse to integrate.
Store in a jar in fridge. Can be frozen.