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Ramps Know Your Fruits and Veggies

Ramps

Photo by Photo by Laura Ganske courtesy of Flicker.com https://flic.kr/p/nk5i8h

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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About the author

Cindy's Recipes and Writings

As a professional cook, I love creating exciting new recipes on the job as well as at home. Assisting in teaching low-income families how to buy, store and prepare healthy food through Penn State’s alliance with Pennsylvania’s Supercupboard Program was very rewarding. During my 11 years with the Master Gardener program, I taught horticultural therapy to assisted living patients using healthful, fr
esh grown food as a focal point. . My hands-on programs and instruction helped hundreds of children and adults learn about where their food comes from and how important fresh food is for your body.
Currently I’m a cook at a college in Pennsylvania. We prepare everything we can from scratch, including our potato chips that tout the seasoning of the day!
Of course I write about food; it's in my blood!

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