RAMPS
If anybody saw me coming out of the woods the other morning,
they might have either ran to me to see if I was ok, or done the opposite
and ran away- fast. I emerged from the shaded trees, wide-eyed and vivacious, my
knees and boots hidden by globs of mud; my hands covered in dirt and stinging nettle
bumps, with a bag clutched to my chest. I didn’t kill anyone. It was my first ramp
harvest of the season! The first Spring green to poke out of the dead leaves
and titillate our taste buds! The next morning, while sprinting down the hill
for more, I twisted my ankle pretty bad. I promise you, gathering ramps is not
a dangerous endeavor. I just get a little (too) excited sometimes.
The ramp is often referred to as a wild leek, and the flavor
is very similar; just a little more delicate. Both the flavor and odor is a sort
of cross between onion and garlic and can be substituted in any recipe that
calls for either. I ‘ll most likely be posting a bunch of recipes and information while they’re
in season, but I thought this would be a good one to kick off the celebration
and bring out the flavor if you’re unfamiliar with them.
Here’s a great article by one of our favorite customers
Chris Matthews:
ALSO, BE SURE TO CHECK OUT HUDSON RAMP FESTIVAL- MAY 4TH! Our hard cider will be on tap at SWOON's table.
RAMP CHIPS:
Preheat oven to 375 degrees
Wash the ramps right before using them. Slide off the skin
around the bulb and pull of the roots.
Lay them out in a tea-towel and pat dry
Toss and coat them in a bowl with 1 T olive oil, 1 tsp.
balsamic vinegar, and 1/8 tsp. sea salt.
Spread out in a single layer on a large cookie tray and bake
for about 5-6 minutes, checking occasionally.
Let cool and enjoy! (peel the ramps off the tray from the
bulb)
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