Menu Content/Inhalt
Home arrow Blog arrow The Ramp: Gourmet Delight or Abomination?

Events Calendar

November 2008 > »
S M T W T F S
26 27 28 29 30 31 1
2 3 4 5 6 7 8
9 10 11 12 13 14 15
16 17 18 19 20 21 22
23 24 25 26 27 28 29
30 1 2 3 4 5 6

Latest Events

No events
The Ramp: Gourmet Delight or Abomination? PDF Print E-mail
Written by Allan Elberfeld   
Saturday, 27 January 2007
A sloping floor or roadway leading from one level to another may be what comes to mind when someone mentions “ramp”, to me it brings to mind a succulent wild plant growing in rich, moist, deciduous forests.

The ramp or wild leek may be found from Northern Canada to as far south as Georgia.  Appalachia, however, is where the ramp has the reputation as gourmet delight, spring tonic, basis for spring festivals and an abomination to those who do not eat them.

The ramp is one of the first plants to emerge in the spring, growing on a single stem with a pair and occasionally a triplet of graceful lily-like leaves reaching a height of 12 inches.  The plants have a red or white stem near the base of the plant. They have been reported in 54 counties in Ohio including the Route 7 Report area.

Last spring while taking a “scientific” stroll through the woods of Meigs County, we were blessed to see the colors of nature come to life. The migrating warblers complimented the wildflowers as we stopped to enjoy their antics. After gathering our “specimens” (ramps) and placing them in our poke (brown bag), we stopped by a local business and placed our bounty on the floor. As the aroma of the ramps filled the air, a customer, not a “local”, approached the owner and made several inquiries. As she walked to her car I heard, “That man is disgusting!” Maybe so, but you have to take your chances when you are a ramper.

 

After trudging through the woods and being fortunate enough to dig some ramps, what do you do with them? The bulbs tastes like a peppery onion and may be eaten raw, or used in place of onion in any recipe. Pizza made with ramps tastes good and they are excellent in fried potatoes. (Just do not use too many....ramps, not potatoes!) My preference is to cook them as you would greens either sauté in cooking oil or steaming. Make sure you have good ventilation; otherwise, my advice is to cook them outdoors.  Garnish with hard-boiled eggs and vinegar. You can find many delicious recipes at www.mountain-breeze.com.

When you eat ramps, be courteous of the impact on others and avoid crowds or closed rooms for several days. Out of respect for my family and dog, I sleep in another room after a ramp feed, but you may not need to if your spouse enjoys them also.

If you plan to mail some to friends or relatives, please check with postal authorities. You are able to mail and receive chicks in the mail, but I am not so sure about ramps!  

 
Next >