Yahoo - it's that time of year again when ramps are in season. I just got 6 bunches at the greenmarket yesterday and am looking forward to cooking with them.
Last year I made a baked dish using the ramps, some purple potatoes, garlic, olive oil, a dash of red pepper flakes and vegetable stock in a casserole dish and baking. It was wonderful, truly allowing the ramps to be the dominant flavor.
Today, I'll make a frittata with ramps (I'm making a nice brunch for DH who just ran a RR race this a.m.). I have a potted lemon thyme plant; so I think I'll use some of that with it.
I am also eager to try monavano's ramps crepes from this thread http://www.chowhound.com/topics/509367. That sounds truly delicious.
Sometimes we just eat them sauteed with a little garlic.
What are you making with your ramps? Has anyone eaten them raw? Any new ideas or old favorites? I would love to hear them!
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