Ramps are here!!

Ramps and Wild Leeks are the same plant, a type of wild-growing onion generally presented fresh with the green leaves attached to the small white bulb. 

Ramps and Wild Leeks are distinguished primarily by growing in different regions. Where they are found growing in the Appalachian range, they are known as Ramps. Harvest in this region typically begins around the middle of April. A few weeks later they are harvested in the Great Lakes region where they are called Wild Leeks.

We just got a fresh batch of these wonderful greens today! Come visit us at one of our farmers' markets and pick up some Ramps!

Here is a cool recipe I found. Stoked!

“Wild Leek Marmalade”

A delicious accompaniment to roasted or grilled meats, poultry and game, this sweet/sour/savory condiment is also great with sandwiches and cheese.

So who cares whether it’s called a jam, relish, marmalade or chutney – point is, it’s delicious!

Ingredients:

•                2 lb wild leek bulbs, fresh or thawed frozen

•                2 Tbsp unsalted butter

•                1 cup dry sherry

•                2 cups dark brown sugar

•                2 cups cider vinegar

•                2 tsp mustard powder

•                2 Tbsp yellow mustard seed

•                2 tsp salt

•                1/2 tsp freshly ground pepper

Preparation:

Slice the wild leek bulbs crosswise into 1/4 inch long pieces.

Melt the butter in a large heavy skillet over medium heat. Add the sliced ramp bulbs and cook, stirring occasionally, until they soften and become a light golden brown. This should take about 15 minutes.