Around these parts, you’ve got to get up pretty early to get your hands on ramps. Even then, you’ll be going elbow-to-elbow with the chefs, sous-chefs and epicureans who understand just how short is the season, how tasty is the plant and how brief is our dance with this coy forest onion.
The number-one question among the vegetable groupies hanging around the ramp bins is, of course, “What do I do with them? How do I cook them?”
I always advise people to consider the ramp to be two vegetables in one! It’s like a green onion. The top and bottom both fare better when their destinies diverge.
The ramp’s leafy tops are perfectly happy to be sautéed with a little olive oil and salt in a hot pan. They take about sixty seconds to cook, and it’s fun to watch as the leaves inflate like tiny jade balloons in the skillet.
Keep in mind that they cook down to practically nothing, so if you’re sautéing, you’ll need about one bunch to serve two people.
Sautéed ramps are delicious alongside meats (particularly bison, venison and gamier meats), in omelettes, with fried eggs and bacon in the morning, or as a stuffing with mushrooms for dumplings, chicken or fish.
The stems and bottoms will want to be washed, trimmed of roots and stripped of the thin, protective layer hanging loosely around the bulbs.
Chop them into thin rings and use as you would use shallots, or, better yet: make pickles.
My boss recently got into refrigerator pickling, and now he’s nuts for it. Why? It’s easy, it’s cheap, it’s satisfying and it feels like a creative act. You’re playing with your food again.
The only downside to the fridge pickling method might be space limitations. The best thing is that you don’t have to create water baths to seal lids or take special care in handling hot equipment. Just load up clean jars with raw materials. Bring your pickling brine to a boil, and pour the brine into the prepared jars. Chill down and store in your fridge for a few days. Boom: delicious pickles!
Last year I went ramp crazy and bought a dozen bunches. We ate sautéed ramps for two weeks, and I pickled bulbs in an enormous jar using a simplified version of my old chef’s ramp pickling recipe.
If you happen to make Indian food, you’ll probably have all these spices sitting around in your pantry. If not, you can skip the spices you don’t have; you’ll just get less punch in the final product.
Divine Brine for Pickled Ramps, Scallions or Shallots (based on a recipe by Chef Floyd Cardoz of Tabla)
1 cup sugar
2 cups white wine vinegar
1 tsp mustard seeds
1 tsp fennel seeds
2 tsp coriander seeds
1/4 tsp fenugreek
2 small dried red chilies (optional)
3 whole cloves
1/2 lb ramp bulbs, scallion bulbs or onions (sliced into 1/2-inch rounds)
Mix sugar, vinegar, mustard, fennel, coriander, fenugreek, chilies and cloves in a suitably sized saucepot and bring to a boil.
Make sure bulbs or onion slices are trimmed and very clean. Place them in a clean glass jar with enough room so they can swim a bit.
Carefully pour the boiling brine over the ramps, scallions or onions. Cap the jar, chill and refrigerate.
After three days, your ramps will be pickled and ready for eating or using in recipes, but you can brine them for longer, and they’ll keep (chilled) for months.
My three favorite things to do with pickled ramps: