While at Marge’s farm, we picked up some organic ramps and garlic greens. They were each in bunches of from 5-7 and cost $2/bunch.
Garlic greens look just like green onions but are more mild than garlic. They are excellent in stir fry dishes and make a nice addition to fresh salads. They are also good sautéed in butter with potatoes or any other seasonal veggie, like green beans.
Ramps have a delicate oniony, garlicky flavor and are delicious in soups, stir frys, mixed with mashed potatoes or other vegetables and grilled or roasted. Nice in salads too. Their greens are edible and can be added to a salad mix or chopped and tossed in soups or other dishes for a little onion-garlic flavor. They can be sautee’d in butter and oil and eaten on their own. They are especially good sautee’d with morels or other mushrooms. Ramps can be used interchangeably with onion or leeks. They can be chopped and frozen for later use.
Garlic Greens Ramps
Ramps can be found in the wild (forests) in the Spring—also called wild leeks (only much easier to clean than leeks). They have the same growing season as morels.
Recipe Ideas for Ramps
-Steam sliced ramps and chopped greens with fresh, cut asparagus and, if available, chopped morels. Steam until barely soft. Fold into omelet and top with goat cheese.
-Fry sliced leeks with fresh peas and, if available, chopped morels. Fry in 1 TB olive oil until peas are just tender. Stir into cooked rice, risotto or other grain dish.
-Fry sliced ramps in little butter with mushrooms and Italian herbs. Serve with grated cheese atop as a side dish or spooned over beef.