Earlier this week I was cutting through the woods on the mountain back of the house when I saw a lush patch of green off through the trees. I recognized it right away.
It’s ramp season in Appalachia.
I found an on-line article that said, “Ramps are a spring ephemeral of deciduous forests in eastern North America.” Man, I like the sound of that.
I pulled up just two, chopped them in butter and made a cheese omelette that evening. I’ve long felt ramps should be more of a seasoning or garnish than a main dish. It also saves others from having to smell me as my body processes the stinky plant.
Ramps were a spring tonic back in the day–and I suppose they still are. The first wild, fresh green of the season packed with nutrients. But now–NOW–ramps are trendy. Plenty of downright ritzy restaurants are weaving ramps into their spring menus.
My chef friend Dale Hawkins in Buckhannon, WV, posts his daily special for a full month at a time. On April 10 he’s offering: Pork Roast w/ Sauerkraut, Fried Potatoes & Ramps. I’d eat that. The Marketplace here in Asheville, NC, is offering a lamb dish with ramp pesto.
My theory is that trained chefs have hit on the right formula for cooking ramps. They really ought to be treated as a condiment–a flavoring or seasoning. Sure you can blanch them then fry them in a little bacon grease and sprinkle on the vinegar, but if you don’t regret that dish your close friends will.
It might be better to chop a few and add them to a potato and bacon hash or mix them with scrambled eggs. Or better yet, find some outstanding chefs somewhere in Appalachia and see how they’re working their magic on the legendarily stinky first fruit of the season.