More Thoughts on Ramps

Posted on April 16, 2012. Filed under: foraging, hodgepodge, local, recipe, Uncategorized, vegetable | Tags: , , , , , , |

My story about foraging for ramps aired Saturday on The Allegheny Front. They’re a marvelous little plant, and the experience of waking up (VERY) early to wander through the woods and harvest my own food was pretty incredible. I’d never foraged for anything before, and memories of that morning keep popping up. Now, when I pass a forested hillside, I wonder if ramps are growing on its slope. (I’ve cursed at several “No Trespassing” signs preventing me from scrambling up the hill and checking it out for myself!) I’ve considered foraging in my urban environment–but, I don’t know enough about urban foraging to decide what to harvest (though I did enjoy a nice snack of dandelion greens from my backyard the other day). This exercise was much easier to accomplish when I lived in Los Angeles; street-side rosemary grows everywhere and fruit trees overhang many sidewalks (protip: they are fair game if they are on the public side of a fence).

Back to the ramps. I touch on this in the story, but it’s worth repeating: if you forage for ramps, don’t over-harvest; experts say you should only take 5% to 10% of what you see (if you leave the bulbs in the ground you can harvest a bit more, however). If you see ramps at a restaurant, farmers’ market, or festival, don’t be afraid to ask about where they came from. This is especially pertinent if you see ramps on the West Coast–ramps don’t grow in California, so you might want to inquire about how they got there. I’m not discouraging the popularity of ramps (they truly are terrific), but we all need to be sure to consume them in a sustainable way, or we’ll be out of luck in a few years. Ramp population recuperation time is tremendously slow, and if they’re over-harvested the land where they grow can easily be overrun with invasive species.

If you do get your hands on ramps, what should you do with them? Here are a few ideas:

Quick and Easy Grilled Ramps:

Wash and dry ramps.
Rub with olive oil and salt.
Grill until ramps are just slightly charred.
Season with pinch of salt and a dash of balsamic vinegar.

Pickled Ramps:

The basic ratio is 1-1-1 rice wine vinegar, water, and sugar–plus a pinch of salt.
Boil those ingredients and pour over (washed) ramp stems.
I also added a few black peppercorns, whole coriander seeds, and pinch of dried ginger.

You’ll just be using the stems for this one. Better make use of the greens, too, right? Render a few slices of bacon, and add chopped ramp greens to the bacon fat. Add three eggs (beaten), the cooked bacon, and handful of grated Pecorino Romano cheese.
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