I’ll be honest with you, I don’t recall having eaten ramps before. When Riverwards Produce had some this past weekend at their grand opening, I knew I wasn’t leaving without them. I also knew I wanted to do a simple pan sauté in olive oil to test them out. That’s the best way to taste what a new food has to offer. You don’t want to go all in and incorporate them in to some fancy recipe not knowing what they’re going to do. Also, let’s see how they guys taste raw.
Wow! I figured ramps were going to be a scallion / onion hybrid of some sort. What I wasn’t expecting was this amazing fresh, garlic, lemon, cilantro, scallion flavor. It immediately screamed salsa to me. I already had the basics for salsa on hand (also from Riverwards) so I thought I’d give it a shot. The recipe is super basic and just comes down to good knife skills. Grape tomatoes, Fresno chilis, ramps, and a pinch of salt. I plated the salsa and served a slow baked sockeye salmon over top with a squeeze of orange. It was basically perfection. Salmon is pictured below but I wasn’t happy with the plating. I’ll have to get back to the salmon feature next week.
Here’s a short 2015 article I found on Huffpost, “What Are Ramps, Anyway? And Why Do Food Lovers Freak Out Over Them?” and another from 2012 with twenty-two recipes, “Ramps Are Here! Stop Freaking Out And Go Make These Recipes“.
OH! The COOLest thing about ramps is when you sauté them the leaves blow up like balloons!