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| This spring's sea of ramps . |
I first heard about ramps on Top Chef. The chefs loved them. There are even ramp festivals. I Googled ramps and found out that they grow in this area - especially in PA. According to About.com - Southern Food - "The flavor and odor of ramps is usually compared to a combination of
onions and garlic, and the garlic odor is particularly strong. Strong
enough, in fact, that even ramp-lovers will advise caution." How true!
I have read that they were the first greens that the colonists saw in the spring. They were so starved for fresh veggies, after such a long winter, that they ate them. Look at the picture above and you can imagine what their woods looked like. Plenty smelly veggies for everyone.
Last year, a friend brought brought me some to eat and plant in my yard. I have a few shady spots with leaf coverage for them to thrive. A certain PBGV named Punch dug up several ramps after I planted them, so there were a few casualties! She was strolling around the yard with those big green leaves dangling from her mouth! Later, after the Peeb attack, I saw one of the plants flower.
Their peak season is about three weeks in April. My ramps are growing strong but my friend brought me some more to eat and plant from the sea of ramps in the picture. I need to cultivate my ramps so they multiply, too - Peeb free.
I am now on a ramp eating binge. I have added ramps to a Quiche Loraine, shrimp fried rice, roasted peppers, various Cajun and Creole dishes, sandwiches, etc. - just about anywhere you use green onions and or garlic. I slice the greens for garnishes on any meal. You can freeze them, too. For more information and some recipe ideas, read: http://southernfood.about.com/cs/ramps/a/ramps.htm