Tuesday, 22 May 2012 01:17

Ramps

Our ramps (aka wild onions, wild garlic, wild leeks) this year were brought to us by a friend who harvested them in E. Montpelier.  As with the fiddleheads, when we get foraged products, we get what we get and we stretch them as far as we can in the CSA share for the week or two they might be available to us.  Use them raw or cooked in any recipe calling for scallions or leeks, or cook them in a more traditional way, scrambled with eggs or fried with potatoes. Since ramps aren't cultivated in the way leeks are, they're much easier to clean. Just cut off roots, rinse thoroughly, and scrub off any excess dirt on the bulbs.  You can use both the white bulb and the leaves.  The leaves are much milder in flavor but make a nice green addition.

Published in Wild Harvested
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