Ramps are Here! (Plus a Ramp Chimichurri Recipe)

April 15, 2015

The Organic Butcher is your source for Wild Ramps! We get a lot of questions about what, exactly, ramps are and what to do with them. Here's a little primer and a simple recipe to get you started.

What are ramps?
Ramps look like scallions, but they're smaller, slightly more delicate, and have one or two flat, broad leaves. They taste stronger than a leek, which generally has a mild onion flavor, and are more pungently garlicky than a scallion. Ramps can be pickled or used in soups, dressings and other foods in place of onions and garlic. 

What’s all the excitement about?
Ramps can't be cultivated from a seed so you can only get them by foraging in the woods. Because of this, they are only available for a short time per year. Ramps are also one of the first vegetables to emerge from the defrosting soil after a long winter, which adds to the springtime frenzy. Chefs are usually looking to change their menus and are bored with winter foods right about now.

The following recipe is perfect served over skirt steak, pork tenderloin, fish, eggs... ANYTHING!

Ramp Chimichurri

1 bunch ramps (about 10 to 12)
1 cup flat leaf parsley, roughly chopped
1 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon Mirin
½ teaspoon kosher salt
¼ teaspoon red pepper flakes (or to taste)

Clean the ramps and remove the roots. Chop the bulbs off the stems and into some rough pieces. Chop the leaves into rough pieces.

Place just the bulbs into a food processor or blender and process until minced. Then add the rest of the ingredients. Blend until it’s your desired consistency. We like it a bit chunky.

Ramps are hard to come by, so be sure to call before you come in to make sure we haven't sold out of them that day. 




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