What’s Cooking in Gail’s Kitchen? Table Food: Wild Ramps Charbroiled! Whether you stumble upon this coveted crop at your neighborhood Farmers Market, or are fortunate enough to forage them yourself, wild ramps are as rare as hens teeth. You better have a plan. Unless you pickle them or freeze them, the best you can hope for is a 4-5 day shelf life in the refrigerator. At that point they will begin to deteriorate, develop an offensive odor, and you will have lost your window of opportunity for the year. Practice sustainable harvest. Never take more than you intend to eat.
WILD RAMPS CHARBROILED
Ingredients:
1/2 pound wild ramps
1/3 cup olive oil
1 teaspoon sea salt
1/4 teaspoon crushed oregano
Instructions:
Preheat oven to 425°. Wash thoroughly every crevice and leaf stem of each ramp. Cut off and discard bulb roots. Rinse again. Gently pat dry with paper towels. Transfer ramps to a baking sheet that has been sprayed with nonstick oil. Arrange ramps in a single layer, alternating ends and extending leaves to lay flat. Brush with olive oil. Sprinkle with sea salt and crushed oregano. Bake until bulbs are tender golden, leaves have shrunk, and several spots are charred. Allow to cool slightly before serving. Leftover ramps maybe crushed into a topping for sprinkling over Wild Ramp Bacon Chowder.*
*Follow the link for Wild Ramp Bacon Chowder
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Interesting recipe, but I doubt that I will ever find wild ramps in Australia.
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They are rare in America, too. 🍁🍂🌾
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Wow this is interesting. I am seeing for the first time.
Hi dear, I have a page on recipes. I would be glad if you take a look at the page. Would be grateful if you follow my blog. Really looking forward to hear from you
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My pleasure. Thank you for the invitation. I’ll check it out. 👀🍂
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Thank you dear 🤗
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Ooooh…we love these! Thanks for sharing and reminder to look!
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Aren’t they divine? Until you taste them, you can’t explain them. 🍁🍂🌾
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OMG! I’m in heaven! 😋😋😋
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That makes two of us, Ashley. 😜🍂
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Gorgeous plating! will have to look for them at a farmers market here!
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Thank you. The ramps did all the work. lol 😜🌿
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Cant remember to have seen this sometimes before. But i will try to find the hens teeth. 🙂 Michael
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Good luck, my friend. 🤣🍂
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Thank you Gail! Enjoy your weekend! 👍😃
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I have never seen them in the US, but we had them in Russia and pickled them.
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I just came across a recipe for pickled ramps! 👏👏👏
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I wonder if it is the same recipe we have used.
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Wow I have never heard of wild ramps before, but now I’ll be on the lookout! They look like they would taste sort of like an onion?
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Definitely. Between onion and garlic. Sooo good. 🍁🍂🌾
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Your cooking is inviting and creative🌹 Thank you for sharing.
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My pleasure. Please drop by again. Blessings. 🍃🍓
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I’ve been looking forward to the day I can get my hands on some ramps. I look at groceries and farmers markets. Fingers always crossed. At least I know how to cook them now! Thanks for the recipe, Gail!
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That’s good to hear. I have more meals coming up, all produced from one bunch of wild ramps. Stay tuned. 🍁🍂🌾
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