Allium tricoccum also know as the wild leek, the wood leek, ramson, but more commonly known as Ramps are one of springs first offerings. These tasty little onions are very versatile and the green shots are edible and very tasty.
You can use ramps like you would any other member of allium family. It has a slight garlic flavor but more onion than garlic.
Some ways of enjoying ramps:
- Marinated in olive oil and vinegar then grilled or sauteed.
- As an ingredient in quiche, omelets, and other egg dishes.
- Cut up raw in salads with tender young spring greens.
- Use them as an addition to soups and casseroles.
Asparagus officinalis known simply as asparagus, is another of springs first offerings. A bright crisp green taste defines this vegetable. When young they are tender and yielding.
To enjoy asparagus try some of the following:
- Steamed with hollandaise sauce.
- Marinated in olive oil and vinegar then grilled or sauteed.
- Added to casseroles, egg dishes, and creamed as a soup.
- Slow baked with butter.
Also try combining the two. I marinated both veg in a great homemade vinaigrette and grilled them together. Ramp leaves still attached. They came out great. Â Start the ramps a few minutes ahead of the asparagus and cook until it is the texture you prefer.
What are some of your favorite ways to prepare young spring vegetables? Have any recipes to share?
A sneak peak at my next article, I will be doing a book review of Home sweet homegrown. The author and illustrator will be doing a book tour. Check out this kickstarter that will help them take a train trip across the country to promote growing, making, and storing you own food.
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Beth is the folksy, radical, down to earth gal behind the creations of Unraveled Revelry. When not sewing or writing, you can often find her in the kitchen or garden, or reading a stack of how-to books. Self sufficiency and sustainability are two of her biggest passions. Lets make the world a greener place to live and add some flavor while we are at it!
