I’ve just been out hiking at Ridley Creek State Park which is practically in my backyard. Spring beauties, skunk cabbage, and the pink flox are all in bloom! And so are ramps! Yum! Ramps, also known as wild leeks, are part of the onion family and are native to North America. Fields are literally covered with ramps in March—-talk about March madness!
Ramps grow from the Carolinas to Canada and in fact, West Virginia is well-known for their many ramp festivals. The flavor and odor of ramps is a cross between an onion and garlic (which are in the same family) so if you eat them, make sure the people around you are eating them, too!
I thought I would “ramp” things up with a couple of recipes:
Potato and Ramp soup:
- 4 to 6 slices bacon
- 4 cups chopped ramps (including green)
- 4 to 5 cups diced red potatoes
- 3 tablespoons flour
- 4 cups organic chicken broth
- 1 cup organic heavy cream
- salt and pepper, to taste
Preparation:
In a large skillet, fry bacon until crispy; set bacon aside. Add ramps and potatoes to the skillet; saute on medium-low heat until ramps are tender. Sprinkle with flour; stir until flour is absorbed. Stir in chicken broth; simmer until potatoes are tender. Stir in the cream and heat thoroughly. Add salt and pepper to taste.
Serves 4 to 6
Ramp and Eggs
Ingredients:
- 1 to 2 pounds ramps. cleaned and diced
- 6 large eggs
- salt and pepper, to taste
- 3 to 4 tablespoons bacon drippings
Preparation:
Parboil ramps for about 10 minutes; drain well. Over medium heat, heat bacon drippings in a large heavy skillet; add drained ramps. Add beaten eggs; stirring constantly until eggs are cooked. Garnish with cooked, diced bacon, if desired. Serve immediately. Delicious with cornbread, potatoes, and meat or fish.
Serves 6 to 8