Who knew ramps would provoke so much conversation? These wild scallions—short-lived in early spring—spark strong opinions. Some celebrate them as irresistible, uncultivated heralds of the season; others push back, tired of the hype that often follows any highly prized ingredient.
I’ve written about ramps before and shared a couple of recipes because I truly enjoy them. Part of that affection comes from proximity: ramps grow near where I live, and each May my children and I spend time foraging for them. There’s something special about harvesting food together in the woods and then eating what we found.
When we’re especially industrious we harvest more than we need (never so much that we harm the patch) and bring the extras to restaurants where my boys sell them. It’s a little foraging, a bit of cooking, and some small-scale commerce for the kids. On Mother’s Day the boys even named our little venture “Lady and the Ramp,” which made us all laugh.
Of course, a note on stewardship: leave some ramps behind. Harvest responsibly so these plants continue to thrive.
How to Cook with Ramps:
Pasta Salad with Chicken, Picholine Olives, and Ramp Vinaigrette
Ramp Chimichurri Crostinis
Green Olive and Ramp Tapenade
Pasta and Salmon Salad with Ramp Dressing
Ramp Chimichurri Sauce
Simple Ramp Pasta
Spring Ramp and Pea Risotto
Pasta with Ramps, Edamame, and Sugar Snap Peas in a Light Parmesan Cream Sauce
