The Magic of RampsPosted: April 30, 2009
We’re going to be out of town this weekend, so we needed to make sure we made use tonight of any produce that might not make it though until Sunday. This category included one nice, big zucchini and a small bunch of delicious, delicious ramps.
Since ramps at the coop clock in at $9.21/lb., we bought a really modest amount (maybe eight ramps) in order not to bust our budget on them. Since we wanted to cook something that really featured the ramps, but we didn’t have that many ramps to feature, I ended up making a little vegetarian appetizer version of a classic southern (and maybe specifically West Virginian?) preparation involving eggs.
The flavor of ramps is generally described as being halfway between scallions and garlic. They are extremely tasty and both the bulbs and the greens will be very tender after very little time in the pan. A lot of thing I read about ramps suggest that people find them very pungent to both nose and mouth. This is crazy talk. Eat ramps now.
A Little Ramps and Eggs
8 ramps, washed
salt and pepper
1. Chop the white bulb ends off of the ramps (excluding any red stem sections, which are bitter), then separately chop the leaves. See the pic at the top of the post for an idea.
2. Heat a little olive oil in a skillet, and add the white bits. Cook for a few minutes, until they start to turn golden brown.
3. Add the leafy bits, stirring a bit, until they begin to wilt. Add a dash of salt and pepper.
4. Once the greens are wilted, crack that egg right into the pan and scramble with the ramps.
5. Serve and eat it all up.