David Voodoon Noble Archives

My Go-To Method for Cooking Ramps (Wild Leeks) for Improvising and Pasta

I caught the passion for ramps over 40 years ago at my first West Virginia Ramp Supper whose menu was laced with bacon and cornbread. For decades, I’d travel down there to get a transformative blast of ramps, both raw and cooked. Although I’ve cooked ramps in all sorts of ways, my go to method for using them in all sorts of preparations is Italian-style, braised in olive oil.

Ramp Season: Odes, Festivals and Recipes

Every April, I start thinking about ramps, the first wild food to peek through the cold ground in early Spring, and the focus of equally wild festivals throughout the Appalachian mountains. For decades, I’d travel down to West Virginia to the Helvetia Ramp Supper to get a transformative blast of ramps, both raw and cooked.…