Ramp up the flavor
May 4, 2014 by DarcieIt’s ramp season in the U.S. If you aren’t familiar with these pungent alliums, Food & Wine provides everything you need to know. Also known as wild leeks, ramps grow wild everywhere from the Southern U.S. to Canada. They are known for their strong flavor, which “falls somewhere between onions and garlic, with an earthy, slightly funky aroma,” according to Food & Wine, while Saveur notes that you can substitute ramps for scallions, garlic or onions in many recipes.
Once relegated mainly to Appalachian byways, ramps are now prized by chefs across the U.S. and have found their way into many upscale menus. Online recipes for ramps are more abundant than the actual product, which has a decidedly short season: overall, the season runs from April to June, but usually for only a few weeks in each locale.
One characteristic of ramps that isn’t frequently mentioned in the online recipes, however, is that they have a tendency to…well, let’s say ‘perfume’ an eater for several hours after consumption. Of course this isn’t a problem if everyone around you is eating them, which makes ramp festivals very popular.
Naturally, the EYB library is chock full of recipes for ramps. Here are several of the most popular recipes featuring this unique product:
Ramp
carbonara from Food52
Ramp and buttermilk biscuits with cracked
coriander from Bon Appétit
Spaghetti with ramps from Epicurious
by Gourmet
Pickled ramps from Saveur
Ricotta crostini with pickled ramps and crisp
pancetta from Food & Wine
Photo courtesy Saveur/Anna Stockman
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