Ramps, also called wild leek, are a wild onion native to North
America. Their flavor and odor is
usually compared to a combination of onions and garlic. While its bulb
end resembles a scallion's, its beautiful
flat, broad leaves set it apart. They are relatively easy to
clean; just rinse them thoroughly, scrubbing off any excess
dirt on the
bulbs. Ramps aren't available for long, but you can chop and
freeze them for future use in cooked dishes.
They grow from South
Carolina to Canada, and are a prized a spring
delicacy. West Virginia, in particular, is well-known for its numerous
ramp festivals and
events.
The traditional ways of eating ramps are scrambled with eggs or fried
with potatoes, but they are far more versatile than that. Ramps add a
wonderful and uniquely pungent flavor to soups,
casseroles, and rice or potato dishes. You can use them raw
or
cooked in any recipe that calls for scallions or leeks.
Wild Ramp and Potato Soup
4 to 6 slices bacon
4 cups chopped ramps (including greens)
4 to 5 cups diced red potatoes
3 tablespoons flour
4 cups chicken broth
1 cup heavy cream
salt and pepper, to taste
In a dutch oven, fry bacon until crispy; set bacon aside. Add ramps and
potatoes to the skillet; fry 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
Wild Ramp Risotto
2 tablespoons olive oil
3-4 ramps, cleaned and trimmed and sliced (white part only)
2 cloves of garlic, minced
2 cups Arborio rice
6-8 cups chicken stock
1 cup wild rice, cooked
2 tablespoons fresh thyme butter
¼ cup freshly grated Parmesan cheese
Salt and freshly ground pepper
Place the olive oil in a saucepan and heat it over a medium heat. Add
the ramps and garlic. Cook until soft, then add the Arborio rice. Cook
for one or two minutes. Begin adding the stock, gradually, about a half
cup at a time. When the stock is absorbed, add a small amount more. Be
sure not to add all the stock at once. During the last few minutes of
cooking, add the cooked wild rice. Finish with the thyme butter and
Parmesan cheese. Season with salt and pepper.
