Seasonal peaks

[mamster]

So, I was at Frank's on Friday morning, and they did have rhubarb, but no ramps. Anyone seen them since then? I'll probably be downtown again tomorrow.

[tsquare]

So, I was at Frank's on Friday morning, and they did have rhubarb, but no ramps. Anyone seen them since then? I'll probably be downtown again tomorrow.

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I noticed them on Union's menu, but nowhere in the market this week...

[vengroff]

Uwajimaya had ramps when I was there last week, with the requisite 50% dirt ratio. But it's worth the effort to clean them.

[dandelion]

What's Union making with them? I'd never heard of ramps before last week, so I wasn't sure what to do with them... The results of subbing them in on my potato leek soup were downright awful. Or maybe I just don't have a taste for them.

Does anyone want to share their ideas?

[kiliki]

I wonder if they were cooked to long in the soup? I like them best just sauteed for about 5 minutes-until tender. Even this might be too long for the tops-next time I might cut the ramps in half and add the greens after the bulbs. I had them just sauteed with garlic and olive oil as a side dish the other night (with bbqed chicken and cornbread), and last week I sauteed them with pancetta before tossing with spaghetti (topped with parm).

[dandelion]

Yeah, I did chop up the bulbs and put them in at the beginning, simmered the soup and just stirred in the green parts a minute or two before serving.... Maybe I'll try the pasta idea -- you leave them whole for that?

[kiliki]

I cut them in half, just for ease of eating.

Also, there's a nice looking recipe in Molto Mario for Polenta with ramps if you can get your hands on a copy of that.

[vengroff]

Ramp tempura is hard to beat. Otherwise a quick saute is all they need.

[Eden]

I used most of my ramps up in a chicken dish for the Cooking of Rome/Lazio thread, but had a little extra green leftover so we just wilted it with a bit of prosciutto - yumm!

[tsquare]

More at Franks last night (Wednesday)

[dandelion]

Funny article in the NY Times about ramps, fiddleheads, morels and all of the other stars of early spring... a couple of useful recipes, too.

Out of the Winter and Into the Weeds

[little ms foodie]

More at Franks last night (Wednesday)

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franks bundles are $2 ea. Sonsie's are $5 (they have them too)

[tsquare]

I think how the recipe goes ...

Good luck with the ramps! Leave some for everyone else!

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Thanks - hit the spot last night. For two, I used 2 bundles of ramps and about 1/4 lb thick sliced proscuitto (cut into strips), two cloves garlic, and a whole small onion. The flavors were great, but I would have doubled the ramps - they do melt down and despite the heavy scent, are quite mild. The greens took no time to soften, the "bulbs" stayed a bit crunchy.

[mamster]

I got some ramps at Frank's on Wednesday, too, and made ramp pizza and ramp scrambled eggs. This was my first home ramp experience, and they were great.

More details here.

Edited April 28, 2006 by mamster (log)