Apparently ramps are all the rage but fortunately not too many Central New Yorkers know this, as they’ve been plentiful in the place where we harvest them. Friends ours even reported seeing a fellow mowing them somewhere near the Erie Canal. They were alerted to this fact by the unmistakable smell of onions. What’s really funny is that these ramps that he was mowing would sell for twenty bucks a pound in New-York-the-city.
I’d heard of ramps but never tried them before. They were easy enough to find and easy enough to get out of the ground. I was careful to pick only one or two in a clump so they could easily fill themselves in, assuming they propagate like others in the onion family.
So what to do with them? Well, there’s always a mixture of olive oil and our current favorite butter, Kerry Gold (made with milk from grass-fed Irish cows – how lucky can you be?). I just let ’em simmer gently with a couple cut-up stalks of the asparagus that keeps coming back each spring. Tossed ’em over a bit of tuna from Fins and Tails and voilà! a quick and luxurious dinner.
And no, I’m not telling you where I find them.