Chefs got a way with Ramps...

[Entropy]

Ramps. Love 'em. Can't get enough of 'em. Wish they could be seasonal all year round.

How do you like to serve ramps?

[AllanMcPherson]

I gotta say. I love them too. We call them wild garilc around here. I find them pretty versitile (probably a product of there season being so short that I try to use them as much as possiple when I can) but can't be beat pickled. That got me thinking of a tuna tartar, pickled ramp and leek "wrap" I did last year. I hate repeating myself but sometimes I hate not repeating myself.

-Al

[ldzpapa]

just picked the fiirst babies of the year here in Mn., by next week they should start bulbing out. How do i serve 'em, let me count the ways, I like to make emulsions w/ the greens, or confit the bulbs very gently in olive oil with some sage thrown in @ the finish, blanched then sauteed with a heavy hand of butter, and S&P, sliced then put into savory bread pudding, and sometime sliced all the way up the greens, and tossed raw into salad. Speaking of ramps, that means fiddleheads too, yum.