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It's the season for ramps!!!
3 years ago  ::  Apr 28, 2014 - 11:24AM #1
laurenfrances
Posts: 27,602

Wow this forum is dead as a door nail....Tongue Out

A friend of mine introduced to me ramps and I cannot get enough of it. It's wildy grown and not cultivated. They are forage in Appalachian mountain region in eastern North America.  During a couple of months in spring, many go foraging to find this delectable item in forest settings. It's difficult to find as chefs from various high end restaurants corner the market during it's season.  You are are lucky to find it at farmers market at about $15-20 a pound.  I just scored some this week!!

It's a cross between garlic and leek.  It is unbelievably delicous.  Simply saute in olive oil with added pancetta and toss into pasta...can get better than that.
Make ramp compound butter and store in freezer for future used.  
The number of uses are numerous ..try it and you will be hooked.

Another item..garlic scapes..they are garlic shoots and have limited availability.  Their usage are simular to ramps and so delectable.  They are not as hard to find as ramps and yet so delicious especially in omelets or grilled . They run about $5-6/pound  Try making pesto with scapes..yummy!!!

Always proud to be a Yankee fan.

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1 year ago  ::  May 05, 2016 - 12:47PM #2
115by7and9in61
Posts: 6,750

Apr 28, 2014 -- 11:24AM, laurenfrances wrote:


Wow this forum is dead as a door nail....

A friend of mine introduced to me ramps and I cannot get enough of it. It's wildy grown and not cultivated. They are forage in Appalachian mountain region in eastern North America.  During a couple of months in spring, many go foraging to find this delectable item in forest settings. It's difficult to find as chefs from various high end restaurants corner the market during it's season.  You are are lucky to find it at farmers market at about $15-20 a pound.  I just scored some this week!!

It's a cross between garlic and leek.  It is unbelievably delicous.  Simply saute in olive oil with added pancetta and toss into pasta...can get better than that.
Make ramp compound butter and store in freezer for future used.  
The number of uses are numerous ..try it and you will be hooked.

Another item..garlic scapes..they are garlic shoots and have limited availability.  Their usage are simular to ramps and so delectable.  They are not as hard to find as ramps and yet so delicious especially in omelets or grilled . They run about $5-6/pound  Try making pesto with scapes..yummy!!!




laurenfrances,


     this must seem like a real "blast from the past"...but I just inadvertantly ran across this thread...I have never visited theSport of Food Forum before...as I am always saying..."there is a reason for everything"...and how timely, for we have just finished up ramp season here in Western New York...


     my family have been gathering ramps for as long as I remember, and that is a very long time...we would often eat them raw while we were harvesting them...so9metimes we'd get sent home from schol the next day because the teachers said we "stunk" so bad!!!Laughing


     love them in scrambled eggs, pasta, potato cheddar bacon soup....always save a big bunch to dehydrate...then we sprinkle them in...oh, just about everything!


     hope you were able to get plenty this season...there is really nothing like them...and so healthy...

"...let it be known that as of this date in Major League Baseball history the one, truly honest single season home run record...61 in '61..."
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1 year ago  ::  May 13, 2016 - 11:40AM #3
GottaGoToMo
Posts: 66,613

Geez, never heard of ramps before in my life ... wouldn't know one if I tripped over it ... sounds delicious though.

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1 year ago  ::  May 13, 2016 - 12:52PM #4
laurenfrances
Posts: 27,602

May 5, 2016 -- 12:47PM, 115by7and9in61 wrote:


Apr 28, 2014 -- 11:24AM, laurenfrances wrote:


Wow this forum is dead as a door nail....

A friend of mine introduced to me ramps and I cannot get enough of it. It's wildy grown and not cultivated. They are forage in Appalachian mountain region in eastern North America.  During a couple of months in spring, many go foraging to find this delectable item in forest settings. It's difficult to find as chefs from various high end restaurants corner the market during it's season.  You are are lucky to find it at farmers market at about $15-20 a pound.  I just scored some this week!!

It's a cross between garlic and leek.  It is unbelievably delicous.  Simply saute in olive oil with added pancetta and toss into pasta...can get better than that.
Make ramp compound butter and store in freezer for future used.  
The number of uses are numerous ..try it and you will be hooked.

Another item..garlic scapes..they are garlic shoots and have limited availability.  Their usage are simular to ramps and so delectable.  They are not as hard to find as ramps and yet so delicious especially in omelets or grilled . They run about $5-6/pound  Try making pesto with scapes..yummy!!!




laurenfrances,


     this must seem like a real "blast from the past"...but I just inadvertantly ran across this thread...I have never visited theSport of Food Forum before...as I am always saying..."there is a reason for everything"...and how timely, for we have just finished up ramp season here in Western New York...


     my family have been gathering ramps for as long as I remember, and that is a very long time...we would often eat them raw while we were harvesting them...so9metimes we'd get sent home from schol the next day because the teachers said we "stunk" so bad!!!


     love them in scrambled eggs, pasta, potato cheddar bacon soup....always save a big bunch to dehydrate...then we sprinkle them in...oh, just about everything!


     hope you were able to get plenty this season...there is really nothing like them...and so healthy...




Yes!!!! every year I look forward to buying them in the farmers' market.  They are available early April and this week is about the end of it.  I head to the farmers' market  every week to buy a bunch. Had I known you can dry them, I would have bought more. How do you dry them?  Wash and slice to air dry or in a low temperature oven?


Indeed they are also delicious with scrambled eggs or omelets.  I just love them.  I make sure to enjoy them each and ever season. Lucky you can forage them, they are quite costly in the city.  I have my last bunch sitting in the refrigerator. If everyone eat them during the season, the stink shouldn't be obvious or even bothersome....Tongue OutLaughing

Always proud to be a Yankee fan.

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1 year ago  ::  May 13, 2016 - 12:57PM #5
laurenfrances
Posts: 27,602

May 13, 2016 -- 11:40AM, GottaGoToMo wrote:


Geez, never heard of ramps before in my life ... wouldn't know one if I tripped over it ... sounds delicious though.




Mo, they are so delicious. Unfortunately the season last about 6-8 weeks.  I make sure to enjoy them each year. 



Always proud to be a Yankee fan.

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2 months ago  ::  Apr 20, 2017 - 12:41PM #6
laurenfrances
Posts: 27,602

Ramp season is upon us.....yummmmmmmmy!!!!

Always proud to be a Yankee fan.

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