We got our hands on ramps! What is a ramp you ask? Well it is defined as
Ramp (N): A slope or inclined plane for joining two different levels, as at the entrance or between floors of a building.
But what we are really talking about is
Allium tricoccum: A North American species of wild onion widespread across eastern Canada and the eastern United States. Common names; Ramp, Ramson, Wild Leek, Wood Leek and Wild Garlic
Wild ramps have a very short growing season, just the month of April I think. So if you see these on your grocery shelves just get them. The flavor of these is like nothing else and worth being the ingredient to play with this month.
There are many things you can do with ramps. Some of the most common dishes are eggs and ramps, or just deep fried into crispy little onion snacks. These little guys pack so much garlic and onion flavor you can use them as a straight substitute for either with a short cooking like sauteing or searing. I wouldn’t suggest a long method of cooking like braising because it might remove or dull the ramps intense flavor. We like to separate the bulbs and leaves and use them separately. The bulbs got pickled and the leaves were for this recipe. The first time I ever had them was grilled on some garlic butter toast. Sometimes the simplest food is the most delicious. But we decided to go with a different approach and make some awesome pasta.
We kept this pasta with the seasonal ingredients using oyster mushrooms, spring onions with the ramp leaves. To keep these ingredients the stars, we used a ragu of sorts from the mushrooms and reduced chicken stock. Throw a little bit of goat cheese in there to add a little bit of acidity and you end up with a good representation of spring in a bowl.
We hope you all enjoy this spring recipe! We had a lot of fun trying to find ramps and then playing with them. As you see we used the ramps in two ways, a pickle recipe is in the works and will share with you soon, until then enjoy!