Fresh Ramps

The ramp, sometimes called wild leek, is a wild onion native to North America. The bulb resembles that of a scallion. The flavor and aroma of ramps is usually compared to a combination of onions and garlic, and the garlic odor is particularly strong. Strong enough, in fact, that even ramp-lovers will advise caution. If you sit down to a big meal of ramps, don't be surprised if people continue to keep their distance after a few days have passed!  RECIPE also a great cookbook with recipes: Ramps The Cookbook by St. Lynns Press 

Cautions aside, ramps add wonderful and uniquely pungent flavor to soups, egg dishes, casseroles, rice dishes and potato dishes. Use them raw or cooked in any recipe calling for scallions or leeks, or cook them in a more traditional way, scrambled with eggs or fried with potatoes. Since ramps aren't cultivated in the way leeks are, they're much easier to clean. Just cut off roots, rinse thoroughly, and scrub off any excess dirt on the bulbs.

Ramps aren't available for long, but you can chop and freeze them for cooked dishes or dry them.

Season will last through July- Season Permitting
we also have Frozen Ramp Bulbs