Time to Get Ramped!

After a long winter, filled with root vegetables and still more root vegetables,  I actually start dreaming of the first signs of spring in about mid-March, waking with the pungent yet sweet taste of ramps on my mind. Ramps, also called wild leeks, wild onions, and spring onions, are one of the very first tastes of spring in Wisconsin. This wild, perennial is edible from top-to-tail and adds delicious flavor to any dish.

A few helpful tips:

1.  Don't be afraid to ask the vendors about the ramps!  Especially if you're not quite sure the difference between a ramp and a green onion.
2. Clean your ramps thoroughly -- they have a lot of different crevices which hide mud well.
3.  Store your ramps in a damp paper towel, in an unsealed plastic bag in your refrigerator.

How to prepare ramps:  Some of our favorite ways to eat ramps are the most simple. Scrambled eggs with a tangle of ramps and other spring greens like arugula or mizuna. Rolled around cheese curds for a glorious Midwest sushi. Roasted or grilled whole.

If you would like to try your hand at a more involved recipe, here are a few of our favorites:

Enjoy this fleeting taste of Wisconsin spring!