Author: RampHead (Page 11 of 15)

Another Couple Of Weeks To Get This Years Ramps

April 12, 2016 / / 0 Comments

A couple of quick updates.

The weekend weather patterns have really wreaked havoc on us trying to dig ramps this year. I think that we have finally made the turn and I can see greener pastures coming up.  Also, all orders that have been placed up through today are now packaged and will be placed in the mail tomorrow morning, so we are caught up again.  This weekend weather looks like great ramp digging weather and I am looking forward to it for sure!

That being said I am hoping to be able to ship for at least two more weeks. The warm weather will get things moving very quickly now and before we know it, ramps season will be over for another year.

You can order your ramps here.

Ramps For Everyone!

Ramps For Everyone!

Spaghetti With Ramps
This dish is as simple as it gets: al dente noodles with fresh garlicky ramps, chili for heat, and breadcrumbs for texture. It’s the perfect zing for early spring!

Spaghetti With Ramps

April 4, 2016 / / 1 Comment

If you’re a regular reader of food blogs, you’ve probably come to the conclusion that foodies go absolutely crazy when it comes to ramps. Maybe it has to with their scarcity, as the window to find them in season is quite small, or the cost, which obviously is a little pricey due in part to the aforementioned scarcity.

Or maybe it’s just because they’re pretty frickin’ tasty. For all the cultural reasons that are bandied about ramps and their popularity, taste seems to take the backseat. When you actually eat a ramp, it’s easy to realize why foodies go nuts – they taste like spring onions crossed with garlic but with a substantiveness similar to an onion.

Ingredients

1 pound dry spaghetti or linguini

3 tablespoons extra virgin olive oil

8 ounces fresh ramps

1-2 tablespoons red chili flakes

Kosher salt, to taste

2 tablespoons breadcrumbs

Directions

  • Bring 6 quarts of water to a boil and add 2 tablespoons of salt. Add the spaghetti to the pot and cook according to the package instructions, until tender but still al dente.
  • Heat olive oil in a 12- to 14-inch sauté pan over medium high heat. Separate ramps by the white root ends and the leafy green top. Add root ends to the pan and sauté until tender.
  • Add salt and chili flakes. At the very end, add the greens and sauté until wilted. Drain pasta and add it to the sauté pan. Toss gently to coat the pasta with the sauce.
  • Divide pasta evenly among four warmed plates. Drizzle olive oil over top and sprinkle with breadcrumbs.

Order your ramps here.

Spaghetti With Ramps

This dish is as simple as it gets: al dente noodles with fresh garlicky ramps, chili for heat, and breadcrumbs for texture. It’s the perfect zing for early spring!

Buttermilk Fried Ramps
Buttermilk Fried Ramps

Buttermilk Fried Ramps

April 1, 2016 / / 1 Comment

Buttermilk-Fried Ramps

Ingredients

SERVINGS: 2

  • 8 ounces ramps
  • 2 cups buttermilk
  • 1 cup all-purpose flour
  • 1 tablespoon kosher salt, plus more for serving
  • 1 teaspoon black pepper
  • ½ teaspoon cayenne pepper
  • Vegetable oil (for frying)
  • Lemon wedges (for serving)

 Somewhere a Bloomin’ Onion is weeping.

Preparation

  • Trim greens from ramps; reserve for another use. Place buttermilk in a shallow dish. Combine flour, salt, black pepper, and cayenne in another shallow dish. Coat ramps in flour mixture, then buttermilk, then flour mixture again.

 

  • Fit a large pot with a deep-fry thermometer. Pour in oil to a depth of 2″; heat over medium-high until thermometer registers 350°. Fry ramps until golden and crisp, about 2 minutes. Drain on paper towels; season with salt. Serve with lemon wedges.

Order your ramps here.

Buttermilk Fried Ramps

Buttermilk Fried Ramps

Caramelized Ramps

March 31, 2016 / / 2 Comments

Caramelized ramps in browned butter.

Ingredients
  • 2 bunches ramps, cleaned well
  • 2-3 tablespoons unsalted butter
  • ¼ teaspoon kosher salt
  • pinch red pepper flakes
Instructions
  1. Cleaning ramps is a bit of work, but it’s worth it! Fill a large bowl with cold water, then place your ramps in the water. Swish them around to remove as much dirt as possible, then remove them from the bowl and give them a second rinse under running water to remove any remaining grit. Change the water and do the same with your second bunch of ramps. Place the ramps on a dry paper towel, then top with another paper towel and pat out as much water as possible.
  2. Clean the ramps by removing the tip of each stalk. Set aside (don’t slice them – they’re perfect as is).
  3. In a heavy bottomed skillet, heat your butter over medium-high heat. Swirl around until browned and nutty, about 3-4 minutes. Add the ramps to the browned butter and cook over medium heat, turning occasionally, until the ramps are lightly charred and wilted. Serve with your favorite protein as a side, or enjoy them on their own.
Caramelized Ramps

Clean your ramps in a big bowl of cold water, then rinse them once more.

 

Caramelized Ramps

Chop off the root ends and set aside until your butter has browned.

 

Caramelized Ramps

When the butter has browned, reduce the heat to medium and cook the ramps, turning every so often, until caramelized and slightly charred.

Caramelized Ramps

 

Credit – http://www.thecrepesofwrath.com/2014/06/06/caramelized-ramps/

Ramp Shipping Is Back On Schedule

March 26, 2016 / / 1 Comment

It’s been a rough couple of weeks for ramp digging,  The snow and frozen ground really impeded our progress. But, alas! The past couple of days have produced excellent weather. It was so good, we are completely caught up. We will be shipping every order that we have on Monday 3/28. Thank you so much for your patience! This delay was totally unexpected.

This is the current size of the ramps. They are getting large quickly.

Medium Size Wild Ramps

Medium Size Wild Ramps

 

Pending some disaster, we should not fall behind on shipping anymore.

The order page with qty and pricing information is located here:  WILD RAMPS ORDER FORM

Snow In The Mountains!

March 21, 2016 / / 0 Comments

I just wanted to update everyone on the current ramp situation.  We received a couple of inches of snow over the weekend and that has put a damper on the ramp harvesting.  It is supposed to start warming up mid week, so we should be back on top of things soon!

We didn’t get to ship out very many orders this weekend due to the cold weather, snow, and frozen ground. I do apologize for that. We are trying to get your ramps to you as soon as possible. I appreciate everyone’s patience while we work on mother natures terms.

snowy woods

Wild Ramps Are Now Shipping For 2016

March 17, 2016 / / 4 Comments

As I posted last week, I expected ramps would be ready to ship out within a week.  They seem to be growing quickly, so I plan on shipping out the first boxes of ramps the week of 3/21.

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 (according to the locals- myself included). The smaller ramps look like this. Some have more green, some have less green, but they are full of flavor. This is the size that most locals prefer to eat them. This is when they are most tender.

If you prefer the larger leafier ramps, you will have to wait another week or two to place your order. If you want the large ramps, please do not order now. or your ramps may be smaller than you expected.

If you like the smaller more pungent plants, please feel free to order now.

The order page with qty and pricing information is located here:  Wild West Virginia Ramps For Sale!

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