Brace yourselves, I have a huge announcement.
RAMPS ARE BACK!!!!
For this limited time offer, you can enjoy the wonderfully pungent, garlic and onion tasting wild leek. Saute it, pickle it, pesto it, grill it, or make a grilled cheese sandwich with it. Do what you want, the ramp is an amazingly versatile vegetable and I love them! They are also only available for a limited time in April, so be prepared for an onslaught of ramp recipes this week and next. I’m here to serve you ladies and gentlemen. 🙂
I had all my ramp recipes planned out, figuring I had one more week until they were in and then came the big announcement on Gothamist. Ramps were spotted at the Union Square Greenmarket. I immediately Gchatted my friend Meg, my fellow ramp hunter to inform her of the awesome news.
I can’t remember how next I started talking about what I was going to make with them, but then it hit me. I needed to make a ramp grilled cheese sandwich. Pureed with goat cheese, you have this incredibly vibrant color and really get the full flavor of the ramps. Care to tone the pungency down a bit? Just blanch the ramps for 10-15 seconds in boiling water, shock them in cold water, dry completely and then puree.
On a side note, we New Yorkers love our ramps, I arrived Saturday morning to the greenmarket before my workout only to have my dear ramps sold out about 45 minutes prior. Not one to want to wait until Wednesday morning to get them I had my handy back up in Fresh Direct!!!
- 1/2 cup roughly chopped ramps, bulb ends removed
- 3 ounces goat cheese, softened
- 1/4 teaspoon black pepper
- 4 slices pumpernickel bread
- 1 tablespoon butter
- In the bowl of your food processor, place the ramps, goat cheese and black pepper. Pulse 4-5 times or until the ramps are completely smooth and pureed with the goat cheese.
- Butter 1 side of each slice of bread.
- On one unbuttered side of bread spread half the goat cheese mixture. Top with a piece of bread, buttered side up. Repeat.
- Cook in a non-stick saute pan on medium heat until the bread is toasted and the goat cheese is warm. Approximately 2 minutes per side.
- Serve immediately.
I saw ramps at Wegman’s but I didn’t know what to do with them. I am going back to get a bunch today. I can’t wait to see the recipes this week! Yeay
I’m so envious! I’ve been looking for ramps and can’t find any locally.
Hahahaaaaaa I love your obsession with ramps. I umm…well…haven’t had them but they sound like something I’d like and I KNOW I love goat cheese!
Oh these look so delicious!
I used to work right near the Union Square farmers market so I was always first in line for the ramps. These days, Fresh Direct is my friend and ramps and goat cheese are a beautiful couple!
I was so excited when I found them on Fresh Direct too.
i have yet to find ramps but i am dying to try them! i love the colors in this sandwich, i bet it taste absolutely delicious!
Susan, you are speaking my language. I love ramps. Our neighbors would bring wild ramps home from Virginia and share them with us. Love them! This sammie looks amazing.
I’ve been looking for ramps at our local markets – even the ones who stock unusual produce -but no luck. Will have to try the farmer’s market before I give up though!
I really love this sandwich! It is very unique. You should consider entering it into our Grilled Cheese Academy contest, we have a multitude of great prizes bloggers like yourself would love!
Details are here: http://www.GrilledCheeseAcademy.com
Surprising to hear that so many people like ramps,sense they are so pungent. Most people would not touch them. Ramps are a treat in early spring here. They are very good. The recipe sounds great. Thanks for the giveaway!
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