May 13, 2016

Spring Ramps

My husband Charles and I have always loved to cook. Not because I am a kitchen designer – I just love it and it is an added bonus for me. I never really write about it, but as I get more and more into writing blogs in between working in my Greenwich, CT kitchen design office, I find that sharing solid content with friends and interested parties is important.

There are many times during the year – and this is one of them – that I look forward to. My backwoods in Vermont are covered with ramps. Ramps grow in shaded areas and are wild leeks. They are one of the first signs of spring. They have a strong aroma that is most pleasant with a garlicky, oniony flavor that is pungent though the greens are still somewhat sweet.


ramps green
More ramps – delicious!


Ramps can be used in many different ways. They can be used as a replacement to green onions, or scallions. They can be sautéed in olive oil, salt and pepper. Greens and all. You can make a pesto out of them. They can be pickled, or even preserved in an olive oil with red pepper. I often will clean and then vacuum seal a few and freeze them for use at the holidays. They can also be chopped and dried and stored in a tight container.


frozen ramps legume
Cleaned, vacuumed sealed and frozen


My suggestion would be that if you have a wooded area and you are in the mood to take a walk, put your mucks on and with a small hand shovel dig up a few from the roots. Take care to leave some so that they propagate next year. These tasty delights will have you trekking up in the woods each spring to enjoy their savory flavor.


ramps and salmon kitchen
Sauteed ramps with wild salmon.


See here for links to a few ramp recipes, or click on the images, or links within the text above. Happy cooking!



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Sarah Blank Kitchen & Bath is a bespoke design firm specializing in custom kitchens, master baths, and architectural interiors for fine homes. For questions regarding your next project, please contact us at 203-655-6900.