A friend of mine gave me a whole pile of ramps last week, and I was thrilled. I had enough to make a really nice ramp pizza, and used the rest to make a variation on this Green Pie.
And then yesterday, friend dropped off even more ramps. Easily 4 times as many as last week. An entire grocery bag full.
So now I need ramp recipes. I’ll use some to make a version of Carbonara with ramps that I like, and maybe I’ll pickle some. What else? I know I’m not the only one thinking ramps this time of the year, what do you do with them?
Judging by the pictures in the article that you linked to that looks like what we would call Wild Garlic (also “Ramsons” and the evocative “Stinking Jenny”) in the UK.
But one of the alternate names for ramps is, indeed, wild garlic. To me, the flavor is shaded more towards garlic than onion, but it’s all that general pungent category.
Anyhow, I picked up ramps, and I’m going to stir fry with some beef and swiss chard. I was originally thinking pizza, but we’ve had enough pizza for this week, as well as pasta. Option B was just to lightly fry them together with chard and serve them as the side to some meat dish, but I’m in a stir fry mood today, and the ramps should hold up fine. They’re not exactly subtle, so I don’t think it’s necessary to handle them too delicately.