[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
****************************************

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
****************************************

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. 

****************************************
Potatoes and Ramps
****************************************

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
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