Local Wild Ramps - Get ‘em while their hot!
On first glance, ramps look like spring onions, but, unlike young spring onions, ramps’ green tops fan out into broad leaves. Their flavor is undeniably garlicky, and like spring onions, you can eat ramps from top to bulb. Come springtime, ramp season starts and ends quickly so don’t wait to purchase them.
How to store ’em:
Don’t just throw ramps into the crisper drawer of your refrigerator as it will cause this vegetable to wilt prematurely. Instead, try gently wrapping the unwashed roots and leaves in damp paper towels and storing in a resealable plastic bag or large airtight container. If stored properly, they should last for at least three to four days. If you have extra ramps, chop them and freeze for later. To do that, wash the ramps well under cool, running water. Dry them well with a towel. Then, chop the ramps, and place them in an air-tight container. Freeze them in the container for up to three months.
How to clean ’em:
What exactly are you supposed to do with ramps? For starters, wash them thoroughly or even submerge them in a large bowl of cool water and swish them around to remove dirt and sand.
How to cook ’em:
Despite the fact that wild ramps have a short growing season, it’s easy to enjoy them for months to come. Preserving them by making pickled ramps or ramp butter provides a great way to stretch out the wild onion flavor they’ll bring to your kitchen. Another option is ramp pesto made with olive oil and blanched ramp leaves plus bulbs and stems.
You can also mix the plant into kimchi or soups, or make ramp biscuits. Basically you can add or swap out ramps to any recipe calling for green onions. A great start to your morning could begin with chopping ramps, sauteing in butter and folding into your morning omelet.
Better hurry though as ramps aren’t around very long. Pre-order local wild ramps online at ETCProduce.com