Recipe: Ramped Up!

We know, we know - it's all anyone can talk about right now, but we just can’t help ourselves! We love RAMPS! And how can you not?! The sweet, garlicky wild onions are some the very first greens to sprout out of the earth in early spring and their flavor encapsulates the cool breeze, wet earth, and warm sun of the season. Silka started aching for our first ramps as early as February and because of this year's weird weather patterns, ramps have sprung up earlier than usual. We first spotted them at the market a few weeks ago but we resisted... we knew a more gratifying experience was in store for us.

As soon as we had unpacked and settled into New Marlborough, we started planning our first ramping expedition. We finally had the opportunity the other day, so after work we jumped into the pick-up and drove to a spot Jake and his family have been carefully foraging for years. This year, despite the lack of rain, the ramps were as bountiful as ever. We started digging and in 10 minutes we had what would have cost about $25 dollars at the green market.

Since it is still pretty early, our bounty was thin and very tender. Really wanting to savor our first harvest, we decided to do a quick and simple saute in olive oil. After just a few minutes, and even fewer ingredients, the whole house was filled with the aroma of spring. They were divine, but hardly quenched Silka’s appetite for the spring treats. We'll definitely be hitting up our secret spot again - and soon! Stay tuned for more recipes! 

Sauteed Ramps

+ 1 lb of young ramps, washed with roots trimmed from bulb ends

+ 2 tbsp of extra virgin olive oil

+ salt to taste

1. Pour the olive oil in a medium sized pan on high heat.

2. When the oil starts to shimmer, add the ramps. Turn heat down to medium.

3. Stir occasionally and let cook for about 10 minutes. Season and serve.