Ramping It Up

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There is a saying that the month of March comes in like a lion and goes out like a lamb, but I think it better applies to April here in Pennsylvania. Should I mention the chilly weather we’ve all been NOT enjoying?  For a very long time it has felt like spring would never come. Finally, that snow and ice of those first few weeks have melted into a sense of calm like a warm spring shower.

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By the 4thweek in April there is a noticeable change in the landscape. Clearly, the sun shines brighter, the grass is greener and the warm temperatures beckons one outside to the garden and forest beyond. It’s rejuvenating and ramps up the mood.

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Yesssss it is ramp season. Ramps, aka, wild leeks are prized by chefs and can be eaten raw or cooked. They have a mild onion flavor and complement everything from pesto to quiche. I think it’s no happy accident that they are in season at the very same time asparagus is rising from the ground. They really do complement each other in flavor.

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If you are fortunate enough to find a lush patch of ramps don’t be greedy. Clip just what you need and leave the rest to rejuvenate the patch for years to come. Take care of the earth and it will take care of you. Last week was Earth Day and many of my neighbors participated in a local clean-up of litter. Why do people litter? Anyway, it brought back a memory of William and I joining forces so many years ago. He was a good keeper of the earth.

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Here are a few ways to enjoy the freshness of spring ramp greens.

  • Add a few leaves to your favorite pesto mix for another layer of flavor
  • Chiffonade a few leaves and add to an omelet
  • Saute ramps with garlic and olive oil for a side dish
  • Chop and add to risotto
  • Delicious raw in slaws and salads (maybe not fruit salad)

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Ramp butter is fantastic on top of a burger or basted over a steak. Melt it in pasta with a bit of parmesan and pepper for a heavenly good dinner. Compound butters are super easy to make and pretty much keep forever in the freezer. I’m hoping to make enough to get me through until next season.

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Ramp Butter

10 fresh ramp leaves, stems trimmed, roughly chopped

pinch of coarse salt (I use a large grain Celtic sea salt)

½ teaspoon fresh lemon juice

½ teaspoon champagne honey or Dijon mustard (Saucy Mama brand preferred)

1 stick (1/2 cup) unsalted butter, room temperature

Place all ingredients in food processor and let it rip until the ramps are finely chopped and the mixture is a glorious  fresh green color. Form into a log in some plastic wrap and store in freezer. I just slice of what I need when I need it.

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 ❤

 

11 thoughts on “Ramping It Up

  1. Hi Lisa. I’ve never heard of or eaten ramps, so I learned something new today. And I agree about the litter. I don’t get it. Noticed a ton of it while out running along a main drag yesterday. Important to teach children about Earth care.

    • Litter is one of my pet peeves. I don’t understand how people toss it out their car windows instead of just waiting until they get home to toss it into a trash can. Back to ramps the root end looks like a small scallion bulb and in my neck of the woods I find them growing among the skunk cabbage on the edge of a stream. I hope you can try them some time.

  2. I’m so loving the pictures of your ramps in the wild!! They say they grow on North facing slopes, is that true of yours? I check the woods behind my house but there’s only lots of skunk cabbage. Your compound butter looks amazing. And I couldn’t agree more about littering – what is wrong with people?? Love that adorable photo of Will!

  3. I love that you included the photo of you and William. That smile —- definitely his! XO

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