April is the time when ramps – wild leeks – appear throughout the Appalachian and Catskill mountains, one of the first edible harbingers of spring. Then they start hitting farmer’s markets. Since the pungent leek is one of the most delicious and transformative foods we know of, we’re reprising past posts about the famous lily, along with our best ways of cooking/eating them:
Cyd McDowell’s recipe for ramp butter
An Appalachian ramp supper with a recipe for Pasta with Olive Oil Braised Ramps (Olive Oil – or Bacon or Pancetta – Braised Ramps are an essential, easy ramp cooking method; serve them with eggs, warmed goat cheese, as a side dish, layered into mac-and-cheese…)
Related posts: artichokes = spring is here! (revised) with recipe
the appalachian trail (2200 miles in 5 mins) + we’re gone!
foraging for ‘REAL’: ramps etc with recipe
a (mind) game for cultivating resourcefulness
