Springtime is Ramp-Time

Oh boy, Ramps!  Ramps are fragrant plant cousins to onions, garlic and leeks and while they can be described as having an oniony/garlicy/leeky taste, they have a flavor all their own that can be strong and will stay with you. Here's what they look like -

Most people have never heard of ramps let alone eaten one. Because they are not grown commercially and must be foraged for and harvested by hand, they aren't found in the big supermarket chains. They are only available for a brief month or so in the Spring, growing wild in the Appalachian mountains. Many communities where ramps are plentiful hold ramp festivals and ramp cooking competitions this time of year. All of these factors add to their allure and mystique. Basically food nerds and hillbillies - and I use those terms affectionately - are the only people who really have any idea what ramps are and what to do with them. But if you have a good farmers market anywhere close by, check regularly through the Spring to see if they've brought some in. They are a treat.

To get you started, here is a link to an article that will surely wet your appetite for ramps, aptly titled "Recipes That Will Make You Love Ramps" from the Huffington-Puffington Post :

http://www.huffingtonpost.com/2014/04/01/ramp-recipes_n_1428780.html?ncid=fcbklnkushpmg00000034 

When we would drive to Pittsburgh to visit my parents we go through West Virginia. On the way we liked to stop at Kirkwood Winery in Summersville, West Virginia. Among the wines they produce is Appalachian Ramp Wine. And why not? It's a cooking wine, not a drinking wine. Pretty interesting stuff - http://www.kirkwood-wine.com/index.php?main_page=product_info&cPath=8&products_id=4

And here is a pictorial recipe of how we've made linguine with ramps and olives -
   
Linguine with Ramps and Kalamata Olives
1 pound dried linguine
20 - 24 ramps
1/4 cup olive oil
2 tablespoons unsalted butter
1 cup kalamata olives, roughly chopped
1/2 tablespoon chopped fresh rosemary leaves
1 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley leaves
1/2 cup coarsely grated Pecorino Romano

Pitted kalamata olives

Chopped

Cut the leaves off the ramp bulbs

Rosemary and Flat Leaf Parsley

Chop up a few of the ramp leaves

 While the linguine is boiling, saute the ramp bulbs in olive oil and butter until starting to brown, .

Add the olives and the chopped ramp leaves

Add the linguine, rosemary and parsley and a little of the pasta water

Sprinkle with Pecorino cheese and enjoy!!!

And ramp pizza - with sautéed ramps, hot Italian sausage, roasted grape tomatoes, ramp leaves and ricotta cheese.