Yesterday, my Mom and I were discussing all the wonderful things we are growing in our respective gardens this year. When I told her I was growing beets, I could sense her disdain. She grew up on the canned goopy sweet Harvard beets. Still today, she doesn’t like beets – even done the right way! I grew up with “no” beets, so as I was introduced to them as an adult in the form of roasted beets, I grew to adore them very quickly! They are magnificent! My Mom feels the same about asparagus – growing up on blasé, mushy canned garb – it pales in comparison to fresh asparagus lightly coated in olive oil and grilled until there are char marks on them, perfectly seasoned with sea salt and served with a bit of fresh shaved parm. Nothing quite like it! The epitome of scrumptious!
I was looking this morning for new things I could plant in my garden by perusing recipe websites. I came across recipe after recipe calling for ramps. At first I seriously thought it was a misprint. But after seeing numerous recipes calling for this magical spring delicacy, I had to know more!
While I consider myself a connoisseur of good food and a culinary adventurer, I sadly, did not know anything about ramps. They are simply wild leeks, spring onions with a garlicky flavor. They are the first spring vegetable around and they are in season about 3 days. They cry out to be roasted and fried and cooked into other wonderful concoctions. I had not, as yet seen any in the markets – but in my defence, I live on the west coast and ramps are grown decidedly, on the east coast. You can grow them here — from seed……. and wait for years for them to naturalize and spread out into large colonies so you don’t eat them all in one shot! I don’t think I am that patient. But I am all for any vegetable that I can roast to a perfect hint of caramelization! After a long winter, people are anxious for fresh grown veg. And ramps, unlike other chef trendy veg like fiddlehead and morels, do not disappoint! If you are so lucky as to find some ramps in your farmers market this spring – give them a try and blow off those winter blues!
Rockin’ Roasted Ramps
Bunch of ramps trimmed and cleaned well (make sure all the sneaky dirt is gone)
Toss them in olive oil
Season to taste with freshly ground sea salt
Put it on a parchment lined baking sheet in a single layer
Bake in a preheated 375°F oven for about 15 minutes
Toss in a heated cast iron pan until the bulbs are tender and the leaf edges begin to crisp up.