If you’ve dined out recently you may have noticed a popular ingredient this time of year – ramps! ‘Tis the season for these scallion-leek-like vegetables. They have a subtle onion flavor and a garlicky punch. Ramps are foraged for a very short time starting in the beginning of spring which makes them that much more prized as a ingredient. If you blink, you just may miss out on ramp season.
*The above photo shows ramps from Happy Cat Farm
You’re probably not going to find ramps in a regular supermarket. Instead, check out your local farmer’s market or inquire at your spring CSA.
You can store uncleaned ramps at room temperature with their bulbs submerged in water, like a pretty little bouquet. Just be sure to use them before the leaves start to wilt, in about 3 days. Alternatively you can store cleaned ramps by wrapping them loosely in moist paper towels, and sealing them in a zip-top bag in the refrigerator; they should last up to 5 days.
Ramps have tons of nook and crannies for hiding dirt! Fill a bowl with water and soak them thoroughly to loosen the grit.