If you’re shopping for your produce locally you likely have seen ramps. If you have a great ramp recipe – please share in the comments below!
If you’re like WTF is a ramp and what do I do with it? – we can help.
Ramps (Allium tricoccum)Â look like grassy greens and are in the wild onion family. Interestingly, they grow native in the east of North America (SUPER LOCAL!) but have a short growing season, which makes them special. Flavor-wise they have a subtle onion garlicky flavor.
Ramps and butter are where it’s at. A quick recipe is to sautée ramps in butter and serve on bruschetta (which is fancy for sliced and toasted Italian bread or baguette.)
Here is another quick and easy recipe for Ramps With Polenta and Mushrooms:
Bring 3.5 C broth (veggie or chicken) to a boil. In the meantime sautée a handful of ramps in butter or olive oil and salt and pepper. Whisk into the boiling water a cup of polenta and the sautéed ramps. Season with salt and pepper. Cover and cook on low for 15min and stir often. Meanwhile, sautée shiitake or crimini mushrooms with fresh or dried sage in butter. Serve the polenta in a bowl topped with the mushrooms. Add more salt pepper and olive oil or butter to taste.
Toss them in oil, salt and pepper, and throw them on the grill. Delish.