What are Ramps you ask? Well, I had to. Ask that is.
Basically Ramps are wild onions gathered and eaten in the spring, usually around May.
I'd seen a few recipes that called for Ramps over the years in various blogs, and they were something that intrigued me, a lot. I love onions, oniony things of all sorts. Wait a minute, is oniony a word? Never mind, I love onions, raw, browned, fried, however you want to fix them, I love them. Even if I have to go and brush my teeth right afterward cause the onion flavour tends to linger. TMI? Never mind.
A chance conversation with some friends a couple of weeks ago led to my being gifted with some Ramps the other day. I got so excited. And when I was asked how I was going to fix them, I said immediately, I'm going to saute them gently
and then fold them into some scrambled eggs and eat some that way.
So I did, and had them for breakfast this morning with some lovely sourdough whole wheat rye bread. (the bread was some another friend had gifted me, do I have awesome friends or what?) And OMG, it was so good. I just have one question, is it too soon to have breakfast again?
Never mind.
Since I'd never cooked Ramps before I did not want to overcook them, so these were a touch undercooked and a little bit on the crunchy side, but I ate them anyways. I have a few left and have plans for them as well.
To start with I cut off the roots, as close to the roots as possible (I didn't throw them away though, I have plans for them).
Washed them, and then cleaned the top a little, that is the red thing you see.
and another shot
Basically Ramps are wild onions gathered and eaten in the spring, usually around May.
I'd seen a few recipes that called for Ramps over the years in various blogs, and they were something that intrigued me, a lot. I love onions, oniony things of all sorts. Wait a minute, is oniony a word? Never mind, I love onions, raw, browned, fried, however you want to fix them, I love them. Even if I have to go and brush my teeth right afterward cause the onion flavour tends to linger. TMI? Never mind.
A chance conversation with some friends a couple of weeks ago led to my being gifted with some Ramps the other day. I got so excited. And when I was asked how I was going to fix them, I said immediately, I'm going to saute them gently
So I did, and had them for breakfast this morning with some lovely sourdough whole wheat rye bread. (the bread was some another friend had gifted me, do I have awesome friends or what?) And OMG, it was so good. I just have one question, is it too soon to have breakfast again?
Never mind.
Since I'd never cooked Ramps before I did not want to overcook them, so these were a touch undercooked and a little bit on the crunchy side, but I ate them anyways. I have a few left and have plans for them as well.
To start with I cut off the roots, as close to the roots as possible (I didn't throw them away though, I have plans for them).
Washed them, and then cleaned the top a little, that is the red thing you see.
I cut them lengthwise in quarters and sauteed them gently in some butter before I added them to my almost finished scrambled egg. And when I tasted them, well, gee I can now understand why they have festivals celebrating Ramps.
If you have a chance to try some, please don't hesitate, and if you have a few extra's and feel generous, I'm over here. Just kidding, I think.
Posts
I love ramps! But didn't yours have the green leafy tops? That is perhaps the best part. They're great roasted or sautéed.
ReplyDeleteThey didn't come with leafy green tops, probably because they had been shipped in. I just know I liked them, and since I have a few more in the fridge, I'll be trying them again in something else. Or maybe just some more eggs, they were good.
ReplyDelete