I’ve eyed ramps with curiosity for a few seasons now, but it wasn’t until I read about what to do with them over at The Garden Apartment that I summoned the nerve to give them a shot. Now that I’ve cooked with them – twice in two days, I might add! – I have no idea why I waited so long to buy them in the first place.
Ramps are funny little creatures. They’re a member of the leek family and taste like a cross between an onion and a head of garlic – with a little leekiness in there for good measure. They’re strong, sure, but oh, so good.
I cooked them two different ways over the weekend –sautéing them with my scrambled tofu on Saturday (the results of which you can see in the picture above), and on Sunday baking them into some biscuits, inspired by a recipe I found at the aforementioned Garden Apartment. Both ways were so tasty, if I do say so myself! And I can’t wait to use ‘em again. We saved a few ramps from this weekend’s market purchase at the Bigg Riggs stand, and I have Big Plans to use them straightaway. Stay tuned!
And in the meantime, get thee to the ramps!
:)