Wild Foraged Ramps

Pulling into a client’s driveway in early April, I’m overcome by the strong odor of fresh compost. I joke that what I have smells better than that. Actually, I liked the smell. It smells like spring and gardening season.

This is when I met Bill, a landscaper and wild food forager. He sells his finds to chefs and restaurants. He offers me a bag of fresh wild ramps he had foraged earlier in the day. Even covered with the dirt, they were beautiful and I was impressed.

Being a personal chef is being part of a food subculture, where I meet many cool people – not just chefs, shop owners and foodies, but also small local farmers, photographers, writers and even a forager, like Bill.

The following week, Bill sends me a text that he has more ramps. The first batch were so delicious, I order two pounds.

Ramps grow wild and only in the spring. The season is short, so it’s best to enjoy while you can, and in fact, this time of year you can’t open a cooking magazine without seeing at least a mention or recipes for ramps. They are a wild scallion-like onion, with strong garlicky taste. The green leaves and stems are both edible.

I’ve been using them in everything from scrambled eggs, pasta and creamed spinach to beef stew. The raw leaves are also great on a sandwich. I hope you get a chance to add them to your menus while you can.

Here's a simple recipe to try. 

Ramps with Pappardella

Cut white parts of ramps in to quarter inch pieces

Coarsely chop ramp greens

Sauté briefly in good quality extra virgin olive oil

Toss with fresh cooked pappardella pasta

Kosher Salt and fresh cracked pepper to taste and a splash more of olive oil, if needed.

Simple delicious

Comments

[Chef Rob]

Nice article Chef, makes me think of the many possibilities that the spring bounty offers,