I am no longer engaging in any kind of debate about ramps. I love them, these wild scallions, which grow in some parts of the country for a short period in the early spring, and are always the subject of so much contention. They are uncultivate-able harbingers of spring, and people long for them all year long….and then other people hate them, because anything that is prized and fetishized inevitably becomes the object of scorn by those who are “over them”.
Seriously, enough. They are delicious and versatile and fun to cook with. Everyone, get over yourselves. OR conversely, if you are new to ramps – welcome! They are excellent and fleeting and as long as you don’t get stupid about extoling their merits, you go on with you bad ramp self.
7 Ramp Recipes to Make This Spring
You will find dozens of ways to use this condiment.
If you saw this on a menu, you’d order it, right?