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.
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.
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.
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.
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)
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.Print
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
- Category: sauce