Comments on: Sauteed Ramps

By: Fresh Ramps « Piazza Italian Market

Fresh Ramps « Piazza Italian Market — Tue, 21 Apr 2009 17:58:33 +0000

[...] what to do with these lovlies; saute them, make soup out of them, blanch and blend with mashed potatoes, scramble with eggs, pickle [...]

By: gizmar

gizmar — Thu, 08 May 2008 16:31:24 +0000

I learned something today. I’ve never heard of or seen ramps before. Now I’m going to be on the lookout.

By: DocChuck

DocChuck — Wed, 07 May 2008 14:42:42 +0000

I can’t help but laugh at the proliferation of “Ramp” stories across the food blogs. Where I lived in upstate New York about 20 years ago (Carthage/Watertown area) ramps grew wild, and sprouted in early spring by the MILLIONS!

I literally cut them down with a lawnmower. At one point a neighboring farmer (he was a “native”, he reminded me . . . hinting that I was just a dumb “newcomer”) told me “how good” they were if you “pickled” them.

So my wife dutifully accepted HIS wife’s “recipe” for pickled ramps. She “put up” several quarts of the little devils, and after a few weeks, served some of them up with a venison roast.

SURPRISE! They were the nastiest thing I ever tasted.

And now they are being heralded by “gourmet chefs” and even by stores such as Whole Foods.

The power of the internet is TRULY AMAZING.

By the way, I enjoyed reading your post ;>)

By: Mike

Mike — Wed, 07 May 2008 14:03:08 +0000

I’ve never seen ramps but have been curious since they keep popping up on various food blogs. Thanks for the intro–hopefully I chance across some!