Cooking Ramps

Ramps are a springtime delicacy which are only available for a short time so be sure to grab them when you see them. You’ll most likely find them at farmer’s markets or roadside farm stands where they might also be called wild leeks, wood leeks, wild onions, and/or wild garlic. Ramps are not cultivated, they’re foraged, which can make them a little on the pricy side, but they’re wonderful and I highly recommend you give them a try. Raw, they have a very pungent aroma that is hard to miss, but cooked, they have a mellow onion/garlic flavor. Here’s how I like to coo them.

Ramps are usually pretty dirty so wash them well under cold running water and shake off as much water as possible.

If you don’t plan to cook the ramps right away, roll them in a layer of paper towel and place in a large zipper storage bag for 2-3 days (be sure to seal the bag well to keep the strong aroma of the raw ramps from permeating everything in your refrigerator).

When you’re ready to use the ramps, trim them the same way you would a scallion. Remove the root end and any dried or damaged outter layers… and if needed, any slippery membrane that may be present.

Over medium-high heat, drizzle a tablespoon of olive oil in a cast iron skillet.

Add the ramps and add a pinch of kosher salt and pepper.

Allow the cook until they start to caramelize and/or blister on first side before flipping.

After just a few minutes on each side, they’re ready. Oh how I wish you were here to try them. Serve as is or chop them up and add to other recipes like my Frittata with Ramps, Bacon, and Mushrooms. Enjoy!

Items used to make this recipe:

(affiliate links)

• Wusthof classic trimming knife https://amzn.to/3rGLaCJ

• 10 inch cast iron skillet https://amzn.to/2IgOv5K

• locking tongs https://amzn.to/2VGm1FM

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Skillet Ramps

makes 1 bunch of ramps

Printable Recipe

Ingredients

• 1 tablespoon olive oil

• 1 bunch ramps, cleaned and trimmed

• pinch of kosher salt and freshly ground pepper

Directions

• Heat olive oil in a 10-inch cast iron skillet over medium-high heat.

• Place ramps in a single layer and sprinkle with kosher salt and freshly ground black pepper; allow ramps to cook, undisturbed, for 2-3 minutes per side until they caramelize and/or blister.

Restaurant-Style Salsa

I’m not kidding when I say I could eat chips and salsa every day of my life, without complaint. No exaggeration - it’s one of my favorite things ever. I have a number of oven roasted salsa recipes on this blog, but when I need a salsa fix fast, I can throw a few simple canned ingredients together to to make this restaurant-style version. It goes without saying, use the best canned tomatoes you can - DO NOT use bitter tasting canned tomatoes. No amount of salt or sugar will fix the bitterness. Some canned tomato brands I’m fond of - Cento, SMT, Tuttorosso, Muir Glen, and Sclafani.

Items used to make this recipe:

(affiliate links)

• citrus squeezer https://amzn.to/33vFCgj

• Jane’s crazy mixed up salt https://amzn.to/2H2wUfD

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Restaurant-Style Salsa

makes about 1 quart

Printable Recipe

Ingredients

• 28-ounce can tomatoes (whole, diced, crushed… doesn’t matter)

• 10-ounce can Ro-tel tomatoes (tomatoes with chilis)

• 1 small onion, peeled and roughly chopped

• 3 cloves garlic, peeled

• 1 jalapeno pepper, stem and seeds removed

• juice of 1 lime

• 1 teaspoon Jane’s crazy mixed up salt (or table salt)

• optional: 1 cup fresh cilantro (leaves and tender stems)

Directions

1. In a blender or food processor, pulse all ingredients together until they reach your desired consistency.

2. Taste and adjust salt and pepper if needed.