How do you know spring is here? Ramps of course. . .
Here are some pictures of a new ramp plot I found walking my 1 year old black lab, Morris. I went back out early the next morning and armed with a hand rake, help from Matt a JW kitchen pro (this is key!) and Morris, we tackled a tough job and harvested 20lbs. of wild ramps to use in six.one.six.
The mild sweet onion / garlic flavor of a ramp is un like anything else. What is so special about ramps is they are un-cultivated and is also the first vegetable to grow in the spring. You will know when your near a ramp plot as it will smell of sweet onion and you should notice lots (if your lucky!) of 6"-8" green shoots coming from the ground. Pick one, it should have a slightly reddish stem and smell of onion and garlic when you squeeze it.
The best way to prepare ramps is to clean them well, chop the stem end in 1" pieces and the leaves into a 1" dice. In a saute pan on medium heat, add a small amount of butter and when the butter starts to foam, add the ramp stems and cook for 2 minutes. Next add the leaves and toss lightly and cook for 30 seconds. Season with salt and pepper and serve. Great as a side dish for a light spring meal with a little fresh goat cheese crumbled over the top!
THE NEWEST AND LARGEST RAMP PLOT TO DATE WE HAVE FOUND. A JW SECRET!
MATT HARD AT WORK
MORRIS, ACTING LIKE HE IS WORKING. REALLY JUST LOOKING FOR A NEW STICK. GOOD BOY!