Photo credit: www.foodandwine.com

Discovering the Delights of Ramps: A Seasonal Culinary Treat

Ramps, often referred to as wild leeks, are a unique member of the allium family, closely related to spring onions. This highly sought-after vegetable peaks in availability from April to early June, drawing attention from chefs and food enthusiasts alike due to its distinctive, garlicky onion flavor. One of the most delightful ways to savor ramps is by incorporating them into a pesto. The addition of sunflower seeds and Parmesan cheese introduces a delightful nuttiness that complements the ramps’ vibrant sharpness. When mixed with heavy cream, the intensity of the ramps softens, allowing the creamy sauce to adhere beautifully to pasta. Adding grilled asparagus and ramp bulbs not only enhances the dish’s texture with a crisp-tender bite but also infuses brightness through the zesty undertones of lemon.

Where to Find Ramps

Ramps thrive in wooded regions across the Northeast, South, and Midwest of the United States. As spring arrives and warmth penetrates the forest canopy, these alliums emerge as one of the first signs of the season. Foraging for ramps has become a cherished springtime tradition, particularly for those who enjoy gathering their own wild delicacies. However, for those less inclined to forage, farmers markets often provide a reliable source for purchasing fresh ramps.

Substitutes for Ramps

For those residing in areas where ramps aren’t accessible, alternatives such as spring onions, scallions, or garlic scapes can effectively stand in for ramps in recipes. These substitutes can capture a similar flavor profile and can be used in many dishes where ramps would typically be featured.

Tips from the Kitchen

If you’re looking for a lighter version of the sauce, consider blending the pesto directly with hot pasta water instead of using heavy cream. This method retains the vibrant flavors while producing a lighter consistency.

Prep Ahead for Easy Serving

To streamline dinner preparation, you can make the pesto ahead of time and grill or roast your asparagus and ramp bulbs in advance. For any leftover ramp pesto, store it in an airtight container in the refrigerator, where it will keep fresh for up to five days.

Source
www.foodandwine.com