Spring has arrived and that means the superstar of the season, the ramp, has taken its place at center stage. You’ve certainly seen these guys in our CSA box, on the online farm stand and at your favorite restaurants around town.
Ramps are a wild onion that grow in the U.S. and Canada during the spring. They slightly resemble a scallion but are a little smaller and have broad leaves. Their flavor is a pungent mix of onion and garlic. They thrive along the hills and forest floors and have been doing so for quite a long time.
Why so popular?
Their return every year marks the first sign of life after a long, cold, frozen, winter (think dusty potatoes… so many potatoes). The anticipation of those delicate leaves peeking through the ground, combined with length of time they’re in season, is the perfect recipe for creating a veggie we can all swoon over.
Typically, they’re foraged which also adds to the fun and adventure of the ramp. This video from Mario Batali beautifully details the process of bringing ramps from the forest to our plates.
Penn’s Corner CSA member, Joyce, is a ramp enthusiast and attends festivals celebrating the beloved plant with her family. They dine on ramp chilli hot dogs, ramp hamburgers, ramp bread and even ramp MILKSHAKES (she said they taste best with vanilla ice cream).
Are you a ramp enthusiast? Let us know in the comments section!