[CH] Ramps Re-visited
Myron Menaker (myronm@bellsouth.net)
Sat, 08 Jun 2002 05:45:55 -0400
Further to our discussion of ramps several weeks ago...
"Susan" recently posted this article on "ramps" on the "Recipe Place"
list:
Subject: Ramp season
Ramps, also known as wild leeks, are a type of onion that
grows wild from Canada to the Carolinas. They look like
scallions with broad leaves. Although their flavor is
stronger, they can be used in place of scallions, onions or
leeks.
During ramp season, which begins in March and runs
through June, ramps can be found in specialty stores or at
ramp festivals. At the end of the season, their leaves wither
and the plant lies dormant throughout the remainder of the
summer, fall and winter.
Resembling the lily of the valley, the wild ramp has a woodsy
and very wild aroma offering a delicious onion-garlic flavor
that people either love to an unbelievable degree or hate to
the same degree.
During their short growing season everywhere you look there are
ramp festivals and ramp suppers. Most everyone you talk to has
either just got back from digging ramps or headed off into the
woods to dig them. I even know of people who dig through the
snow to find them. They are good. Personally I think they
taste like a cross between a very strong, sweet onion and
garlic.
If you are ever in this area in the spring and have the
chance to try ramps or see someone selling them, by all
means try them or pick up a bunch to take home and cook.
Even Emperor Nero ate them often. So much in fact that the
Romans nicknamed him porrophagus, which means leek mouth.
A word of caution:
Ramps smell to the high heaven so it's best if you can cook
them outside. They also leave you with breath that eating no
amount of onions or garlic can even compare with. Also, if
eaten in large enough quantities the odor will come through
the skin. I know that this sounds really disgusting but ramps
are really very good and an Appalachian spring tradition dating
back to the earliest settlers.
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Cooking Ramps
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Cut cleaned ramps in one-inch pieces and Parboil in plain
water. While ramps are boiling, fry bacon in large iron
skillet to point just before the bacon becomes crisp. Cut
bacon in pieces. Drain parboiled ramps and place in hot
bacon fat. Season with salt and pepper to taste; fry until
done. Serve garnished with sliced boiled eggs.
Ramps are often cooked without boiling.
Some cooks break eggs over ramps during final seconds of
cooking and stir lightly. Remove when eggs are done. Serve.
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Ramps and Eggs
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Ingredients:
6 eggs
1/2 teaspoon of salt
2 dozen ramps
1/4 cup of bacon drippings
Clean and cut up ramps, using 1/2 of the stems.
Place bacon drippings in iron skillet; heat to sizzling.
Put in ramps and salt; fry until tender.
Scramble eggs; pour over ramps and stir until eggs are done.
Serve with crisp bacon and cornbread.
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Potatoes and Ramps
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Ingredients:
4 or 5 large potatoes, diced
1 lb. bacon
1 1/2 lb. ramps, cleaned and cut up
6 eggs (optional)
salt and pepper to taste
Fry bacon in skillet, remove from pan and set aside.
Put the diced potatoes in bacon grease and let fry 3 to 4
minutes. Add cut up ramps and continue frying until potatoes
are well done. Put previously fried bacon on top of potatoes
and ramps; let simmer for about 2 minutes.
If you want to add scrambled eggs, add after potatoes are done
and before adding bacon.
Source : Carolina Country Cooking newsletter.
Have a nice weekend!
Myron at the beach
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Myron Menaker Daytona Beach FL USA
myronm@bellsouth.net |
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