Sounds like something I'd like to try.  When are they in season?
Abby
----- Original Message ----- 
From: "gail johnson" <[email protected]>
To: <[email protected]>
Sent: Sunday, May 02, 2010 3:15 PM
Subject: [CnD] info about ramp



Ramps grow from South Carolina to Canada, and in many areas they're
considered a spring delicacy and even a reason for celebration. West
Virginia is well-known for their many festivals and events in
celebration of the ramp. The flavor and odor of ramps is usually
compared to a combination of onions and garlic, and the garlic odor is
particularly strong. Strong enough, in fact, that even ramp-lovers will
advise caution. If you sit down to a big meal of ramps, don't be
surprised if people continue to keep their distance after a few days
have passed!

Cautions aside, ramps add wonderful and uniquely pungent flavor to
soups, egg dishes, casseroles, rice dishes and potato dishes. Use them
raw or cooked in any recipe calling for scallions or leeks, or cook
them in a more traditional way, scrambled with eggs or fried with
potatoes. Since ramps aren't cultivated in the way leeks are, they're
much easier to clean. Just cut off roots, rinse thoroughly, and scrub
off any excess dirt on the bulbs.

Ramps aren't available for long, but you can chop and freeze them for
cooked dishes. The green tops are milder in flavor and are usually used
along with the bulbs. I chop about half of the green leaves separately,
air-dry them for a few hours then freeze them in an air-tight container
for future use as a seasoning.

If you can't find ramps in your area, they are available seasonally at
Earthy Delights.

I like them but for many people a little goes a long way.

-- 
Hank & Gail Johnson
Smell your way to my success!!
http://www.hgwickless.scentsy.us

Sharing a story or helping someone opens my heart to God's love.

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