our best, essential ramp (wild leek) recipes

Maria Robledo

Maria Robledo

Maria’s Robledo‘s instagram of ramps reminds us that the wild leek that grows throughout the Appalachian and Catsill mountains in spring won’t be around much longer. Like many truly wild foods, they possess mighty powers to fortify the body and lift the spirit. Buy ’em while you can get them. If they’re in good shape, they’ll keep a couple of weeks in the fridge with their roots in a jar of water, and the whole bunch covered loosely with a plastic bag.

We’re heading to the farmer’s market Saturday morning to get a mess, to braise them with olive oil or bacon or pancetta fat to serve as a side dish or with pasta OR to whip up a huge batch of Ramp Butter, which we’ll eat now on great bread, or throw on peas, asparagus, pasta, eggs, mashed potatoes or… We’ll freeze the rest, rolled into logs and wrapped in plastic wrap, to enjoy for months to come.

If you don’t know about the wild West Virginia ramps festivals, check out our post here. At one many years ago, a ramp-intoxicated friend was inspired to throw a ramp into a bottle of good bourbon. He brought the ramp-infused bourban back the following year. Under the Appalachian stars, we swigged a strange new moonshine that tasted of onion, chocolate, caramel, earth.

Related posts: artichokes = spring is here! (revised) with recipe
the appalachian trail (2200 miles in 5 mins) + we’re gone!
foraging for ‘REAL’: ramps etc with recipe
a (mind) game for cultivating resourcefulness

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