The first official sign of spring is here! Or at least, what I consider to be the first official sign – wild ramps (aka wild leek, spring onion, wild garlic)!
The first spring we were at the homestead, I was wandering the woods and began to notice a sweet onion and garlic scent. As I wandered further, it became more and more intense. As I have a strong obsession with onion and definitely garlic, I was getting pretty darn excited.
After traversing a small embankment, I came across a beautiful sight – literally hundreds of small, green clusters tantalizing me with their scent. I soon learned they are wild ramps.
In the intervening two years, I’ve been on a journey to perfect the art of the wild ramp. They are a delightful topper to a salad, particularly a sweeter one. I also love them sautéed on top of my steaks, and have been known to pop them straight in my mouth to nibble. And don’t forget the leaves – they’re very edible and tasty too! Here are some of my favorite recipes – enjoy!
- 1/2 C fresh strawberries, chopped or sliced
- 1/4 C walnuts, chopped
- 2 C baby spinach or baby kale
- 1 oz goat cheese
- 2-3 wild ramp bulbs, chopped
- 1 T balsamic vinaigrette
- Drizzle of honey
Wild ramp hobos
- 2 medium red potatoes, thinly sliced
- 1 large carrots, thinly sliced
- 5 – 6 wild ramps bulbs, chopped
- 1/4 lb ground sausage, pulled apart
Wrap all ingredients in tin foil twice, then cook on a hot grill for 1.5 hours. Serves two.
Wild ramp scramble
- 2 eggs
- Leaves of two wild ramps, chopped
- 1 oz feta cheese
- 1/4 yellow belle pepper
- Salt and pepper to taste
Scramble eggs in pan over medium heat until they begin to set, then add all other ingredients except cheese, stirring occasionally until thick and with no liquid. Add cheese and scramble for a few more seconds. Serves one.
Don’t forget to follow me on Instagram @the.mn.homestead for more foraging recipes and homesteading adventures!