Ramps

Ramps? Why would I be talking about "an incline connecting two different levels" on a food blog? Because ramps are actually edible wild onions! Ramps are a new discovery for me that I just had to share with you.


Ramps, are a member of the lily family (Allium trioccum), as you will notice in the familiarity of their leaves. Also included in this family is garlic, leeks and onions. Originating in Appalachia, ramps can now be found growing wild throughout the East Coast spanning from New England to Georgia. Depending on the weather, ramps can be found as early as March and as late as July.
If you can't identify them growing on your own property you may look for them at your local farmers market.

Ramps have the distinct flavor of a cross between spring onions and garlic. They can be eaten in their entirety, when washed thoroughly. Ramps can be used as a substitute for spring onions or enjoyed for their own distict flavor and enjoyment. If this is your first time eating ramps, you may want to cook them instead of eating them raw, as this will mellow the flavor a bit.

Here is a recipe you may want to try.

Ramps with Walnut Vinaigrette with Orange Zest

Ingredients:
3-4 dozen ramps (about 1 pound)
1 1/2 tablespoon sherry or wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon sea or kosher salt
2 tablespoons walnut oil
2 tablespoons olive oil
1 orange
3 -4 tablespoons toasted and chopped walnuts

Directions:
1. Thoroughly was ramps, removing all dirt and trimming roots away
2. Cut leaves away from the stems where they begin to branch, leaving most red stem on bulbs
3. Place bulbs in a skillet of boiling water. Simmer for 2-4 minutes or until bulbs can be easily pieced with a knife.
3. Remove ramps from water and place on a paper towel.
4. Place ramp leaves in boiling water for 30 seconds. Remove and drain on paper towel.
5. When the leaves have cooled chop coarsely.
6. Blend vinegar, salt, mustard and gradually add oils. Whisk to emulsify.
7. Arrange leaves and bulbs on a serving dish and dress with the vinaigrette.
8. To serve, zest the orange over the ramps. Toss with nuts.

Serve as a first course in place of a tossed salad.