Author: RampHead (page 8 of 9)

Another Batch Of WV Ramps Shipping On 4/21

We will harvest another batch of WV Ramps this weekend during our weekly dig and we will be shipping them out on 4/21.

We expect to keep harvesting for a few more weeks. The mild weather coming in (it’s actually supposed to snow tomorrow!) should slow the growth down a little bit and allow us some extra harvest time. Last year was one of the shortest harvest seasons we have had in a while and I am hoping we more than make up for that this year. We are on track so far. We are currently at three weeks into the season and it looks like it should definitely be lasting for another two or three weeks at least. Wouldn’t that be nice? To have a full month or two of all the ramps you can eat? Sounds like a good time to me!

Here is the Wild Ramps Order Form for those of you who still have not ordered, or are ready to order your second or your third batch.

In the meantime I have a WV Ramps question for you guys.

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Next Wild Ramp Orders Shipping On 4/14

Hi folks. Just wanted to let you know that last weeks wild ramp orders are shipping out on Monday 4/14. We had another great week weather wise, and the wild ramp orders were numerous with several folks buying their second batch of the year. Thank you guys so much. We enjoy digging and shipping these wild ramps to spread what we believe is one of Appalachia’s best culinary secrets.

Here are some great nutritional benefits of wild ramps:

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Ramp Size – What A Difference A Week Makes

As I told you in the previous post, the ramps were still quite small. But, after a good week of warmer temperatures and some much needed sunlight, the ramps have sprung up quickly. What you see in the picture is a handful of the ramps that are shipping out on 4/7. We had an excellent ramp harvest today with some of the ramp bottoms being as large as garden onions.

If you were waiting to place your order due to the small size, you are safe to order now. These are some great looking ramps. (Sorry for the horrible picture quality. It was getting dark and I was exhausted.)

To all of you who have already ordered, your orders will be shipped out on Monday 4/7.

Head on over to the Ramp Order Page.

Ramp Size

 

 

Ramps Vegetable Are Ready For Shipping 2014

It’s time! It’s time!

Ramps Vegetable are now ready for 2014!

We expect to start shipping out the first boxes of ramps the week of March 31st.

Please note that these first week ramps will be the smaller yet stronger variety. They still do not have a large amount of green on them, but it is at this stage they are at their tastiest. The smaller ramps look like this. Some have more green, some have less green, some are just bulbs, but completely edible. This is the size that most locals prefer to eat them.

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Ramps In West Virginia

Spring for some is a crocus peeking through the snow or the sighting of a robin after a long hard winter, while others insist that it is the burst of purple that flowers on the Eastern Redbud tree. But for many natives, the harvest of ramps in West Virginia and the subsequent onslaught of ramp celebrations, festivals, and dinners is the only sure sign that spring has sprung.

Allium tricoccum, wild leek, wild onion, spring tonic, or most commonly, the ramp is a wild plant that grows in the mountains of Appalachia. It resembles a scallion and tastes like a cross between an onion and garlic. More often than not, they are charged with having an offensively pungent smell. “In early April, step out on your porch and point your nose in this direction, and you just might smell them, ” jokes Helvetia resident Betty Biggs.

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Wild Ramps (Leeks) – A Seasonal Delicacy

In my opinion, nothing rivals the thrill of finding deep green colored wild ramps after a long, cold, gray winter. Especially after these West Virginia winters that seem to last for months on end.

Clump Of Ramps - wild ramps

I fell in love with ramps years ago when I was a kid and my family ventured around to various ramp festivals across the state, before I even knew where to dig them out of the ground. Not only are they tasty, they are a beautiful plant. Strong but slender with deep green leaves, a beautiful purple stem and seam that runs up the leaves.

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Ramps And Red Potatoes

Ramps And Red Potatoes

If you like ramps and you like potatoes (WHO DOESN’T!?), then you’re going to love this simple little recipe. It serves four so you will need to adjust as necessary. And don’t worry about making too much, I think it tastes even better when warmed over the next day.

Ingredients

Iron skillet (ok, this is optional – but ramps do cook better in an iron pan, we think – as least our mommas thought so!)
4 or 5 large red potatoes, diced
1 lb. bacon
2 or 3 bunches of ramps, cleaned and cut up – [if you don’t have any you can always use our ramp seasonings or ramp flakes instead]
6 eggs (optional)
salt and pepper to taste

Directions

Fry bacon in skillet. (and NO veggie oil is NOT okay … well use it if you must)
Remove bacon from pan and set aside.

Put cut up potatoes in bacon grease and let fry 3 to 4 minutes.
Add cut up ramps and continue frying until potatoes are well done (15 -20 minutes).

Place previously fried bacon on top of potatoes and ramps; let simmer for about 2 minutes.

If you want to add scrambled eggs, add after potatoes are done and before adding bacon.

Ramps and Red Potatoes

Pickled Ramp Bulbs – Asian Style – (Pickled Ramps)

Pickled Ramp Bulbs – Asian Style – (Pickled Ramps)

This is a perfect pair-with-beer or pair-with-sake type of little pickle. Just make sure your girlfriend or boyfriend is eating the same thing as you. If you are using whole ramps (bulb and leaves, you can use the entire thing, unless the leaves are old…then in that case just use the bulbs and trim off the leaves)

Ingredients:

1 pound ramps bulbs (or whole ramps), trimmed and washed
1 cup granulated sugar
1 cup rice wine vinegar
1 cup water
1 tablespoon kosher salt (or 1/2 tablespoon table salt)
1 tablespoon Japanese seven spice (Shichimi Togarashi)
1 1/2 teaspoons Korean crushed red pepper (kochukaru) or other mild crushed chili pepper

Directions:

1. Bring a saucepan of water to boil. Briefly blanch the ramp bulbs in salted water. If using entire young ramp (small bulb + leaves) no need to blanch. Drain and set aside.

2. Combine all ingredient except the ramp bulbs in the saucepan over medium high heat. Bring to a boil, whisking until the sugar has dissolved. Turn off the heat and add the ramp bulbs to the brine mixture in the pan. Let cool to room temperature and then transfer to a smaller nonreactive container, cover tightly, and place in the refrigerator overnight. You could also can the pickled ramp bulbs.

pickled rampsAdapted from Chow.

 

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