Fleeting, wild and desperately coveted, ramps are the spring allium equivalent of a teenage summer romance. Plucked by foragers throughout the East Coast and Midwest, ramps are a two-for-one bonanza of pickle-worthy bulbs and sauté-ready leaves.
If you happen to come across a bunch at an area farmers’ market, grab it and try these springy takes:
- Pickled Ramps
- Pan-Roasted Chicken with Morels, Ramps and Frothed Parmesan
- Steak with Seasonal Ramp Relish and Green Pea Grits
- Skirt Steak with Fingerlings and Ramp Leaves with a Pickle Sauce
- Grilled Pea and Potato Salad with Asparagus and Ramps
More of the ramp-age: