Anybody have a favorite way of cooking ramps?
Ramps are an east coast thing, although there are apparently some found on Vancouver Island and possibly in Oregon. No ramp festivals out here, as far as I know :-(
Courtesy of Central Market in Mill Creek, WA, we discovered ramps last year -- not knowing what wonders we'd found we only got enough for a single side dish, I just lightly sauteed them in butter. This year we got 2lbs (Metropolitan Market in Kirkland brought them in for us) and I'm trying to decide what else to do with them.
Just cleaned, this batch seems to have more intense garlicky scent than my memory of last year's batch, but cooking (I think) will reduce that, similar to the way green onions cook up.
I think this bunch would be a bit too aggressive a flavor used raw in salads, at least for ramp newbies.
I was thinking of using a very light balsamic vinegar at the end of the saute, just a hint. Any other ideas for ways to feature the flavor without burying it in a soup? Maybe sauteed and finished with a light cream sauce? I've seen ideas for ramp pizza.
Good description and pix here: http://en.wikipedia.org/wiki/Allium_t...