April 28, 2013 | By | Reply More

RampsRamps were one of the finds that made our first CSA Produce season worthwhile. I had never heard of a ramp before I first started getting our produce box from Harmony Valley Farm. Now they have become a passion. They came in the very first box, and I looked at them with intrigue.

On the surface, they looked like a scallion, but the aroma was so much more intense. We chopped them up and sauteed them and were surprised to find that the aroma sharpened with cooking. Research later showed that ramps have a very big reputation for “stinking”!

Some might think that is a bad thing. I do not. Ramps may not necessarily be for the faint of heart, but if you love garlic and onion, you can not go wrong with ramps.

The flavor is sharp, and seems to be a cross between onion and garlic. I was an instant fan. My only disappointment was in discovering how short the ramp season is.

Ramps (Allium tricoccum), also known as wild leeks, were native to North America. White bulbs are topped by green leaves. The stems leading up to the leaves are burgandy in color. Native Americans held ramps in high esteem for medicinal purposes, and it turns out that they were right on target. Ramps are high in Vitamins A and C, and they fight high cholesteral just like their cousin, the garlic.

Ramps are simple to use, and add flavor to almost any dish. Simply sautee them as you would onion or garlic, tear the greens up and add them to salad, or even sautee the greens as well.

Category: Definitions, Ramps, Spring

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