Farmers’ markets, grocery stores and restaurants are flooded for a few weeks every year with ramps, the wild-grown, subtly-flavored cousin of leeks, onions and garlic. Ramps are the official marker of spring in the culinary community and are found in forests up and down the east coast.
But what can you do with them? Substitute for onions, leeks or garlic, or put ramps in the spotlight of your meals by blanching, grilling, sauteing or eating raw. Get some extra info on ramps here or just dive into these 25 ways to ramp up your spring menu.
- Simply grilling or sauteing ramps (toss with olive oil, salt and pepper) are some of the best ways to get the ramps from the backyard into your belly in record time. Take it one step further and top them on crostini for apps.
- Ramp season is only a few weeks long, so extend the shelf life of these babies with a quick Pickled Ramps recipe.
- You can put those pickled ramps from the previous recipe on just about anything, but why not go all the way and shoot for Pan Roasted Skirt Steak with Fingerlings and Ramp Leaves with a Pickle Sauce (pictured above)?
- Or toss those pickled ramps into Egg-Fried Rice with Pickled Vegetables.
- Even better, add the pickled ramps to Sauteed Skate with Indian Lime Pickle. If you’re filleting the skate yourself, be sure to use an old rag to hold it steady — not only is skate super slippery, but it also has prickers that can hurt your hands!