• Cailtin McSweeney-Steffes

Ramps!

Updated: Mar 31


A Sure Sign of Spring


One of the tell tail signs spring is truly here in Northern Michigan is when ramps are popping all through the woods, also known as wild leeks and they are deliciously edible. Make sure to be mindful when harvesting to sustain a healthy population for years to come, but ramps can be enjoyed and are a great first spring edible.


Take a Walk


You can go for a much needed walk in the woods and harvest them yourselves or find a local farm or forager and pick up a nice clean bunch of ramps. We will have bunches of ramps washed, cleaned and available at our on Farm Market and also at our Local Farmers Markets we attend every spring.


What Do You Do With Them?


The bulb cooks much like an onion and the green leaves very similar to spinach in cooking style. The quickest preparation is to separate the bulbs and the leaves and then add the bulbs to a saute pain with oil over low heat and cook until they begin to brown. You can then add in the greens and sweat them. Season with salt and pepper and enjoy. Or you can add them to your favorite salmon, chicken, pork or steak fresh off the grill. It's also morel season in spring and they make an amazing side dish when morels are added or other mushrooms.

Ramp Humus


2 1/2 C. Chickpeas

16 Ramps

1/2 C. Olive Oil

4 tsp. Tahini

Salt and Pepper to Taste

1. Remove white bulbs from ramps and rough chop.


2. Add olive oil and ramp bulbs to a pan and turn on low heat. Cook until the bulbs begin to brown.


3. Remove from heat, let cool and strain saving the oil.


4. Add oil back into the pan and add the green leaves to sweat and become tender.


5. Combine all ingredients in a food processor and blend.

Ramp Pesto


1/2 C. Toasted Walnuts

15 Ramps

1/4 C. Olive Oil

1/2 C. Parmesan Cheese

1/2 tsp. Honey

1/2 tsp. Mustard

Pinch of Salt and Pepper

1. Take the white part of the ramps and olive oil and put in a small pan. Cook over low heat until ramp bulbs begin to brown.


2. Remove from heat and let cool.


3. Strain bulbs out of oil and save oil.


4. Add oil back into the pan and cut greens into the oil and sweat them until they soften.


5. Blend all ingredients in a food processor.

We will have fresh ramps available in spring, the season is short so make sure not to miss it.


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