It wouldn’t officially be April around these parts unless you had a new ramp recipe from me. Did you really think I’d let the month pass by without sharing something?
I don’t really need to go on about how it’s been a rough winter. We’ve been through that multiple times, but I admit I was a little worried about if and when ramps were going to appear. Despite being fashionably late, they are finally here! Time to enjoy these guys for the limited time that they are available – or you know until garlic scapes show up to replace that pungent taste. 🙂
So what is so special about ramps? They are really just a wild leek after all.
For starters the color. It’s so vibrant, it’s truly that first sign of spring. Just look how it pops in my ramp and goat cheese grilled cheese from last year.
It’s versatile – you can sauté them, puree them, pickle them, fry them, pesto them. Honestly name a way, I’m pretty sure you can do it with ramps.
Then there’s the taste – it’s a combination of garlic and onions and it lingers. You need breath mints, a tooth brushing, some mouth wash and more breath mints to clear your breath from that smell. If you love garlic, you will love ramps.
You will really want a breath mint after this dressing. The ramps are kept in their raw state, which means an even more pungent flavor but paired with lemon juice, greek yogurt and just a touch of olive oil this dressing is as versatile as the ramp itself.
We used it to dress a salad, as a spread on a soft shell crab sandwich and even to dip some roasted potatoes in.
Now excuse while I locate some more ramps because I’m going to have to make more of this stuff before they disappear in a few weeks.