Cindy's Recipes and Writings
Ramps are a spring thing. These wild growing cousins of leeks, onions and garlic appear for a short time. What makes them even more in demand is they need to be foraged. Ramps are only around for a few weeks each spring.
If you are lucky enough to find them you’re in for a treat.
Tender ramps have a taste between a scallion and a leek. Most sport a beautiful burgundy color.
Use them like you would onions. Caramelized ramps go well in soups, casseroles and side dishes.
These vegetables are high in Vitamin A, Vitamin C and iron.
If foraging isn’t your thing, try a local farmer’s market or health food store where wild edibles are found.
Try online procurers like Earthy.com while supplies last!
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