Ramps can be a bit mysterious. With a short spring harvest, they're not quite a scallion or a leek; neither garlic nor onion. But ramps are fresher, more pungently scented, but sweeter and more mildly flavored than their fellow alliums. They get along especially well with butter, and pair nicely with pork, eggs, toast, and all sorts of other stuff; and we've got 15 recipes to prove it.
'ramp' on Serious Eats
This recipe from Cortney Burns and Nicolaus Balla's new cookbook, Bar Tartine: Techniques and Recipes, is a wonderful way to preserve the unique flavor of ramps, wild onions which are uncultivated and only grow for a brief spell in the spring, for use year round.
Some people simply don't like ramps. I understand perfectly. Some people also don't like unicorns and rainbows and puppies or Mr. Wizard or telescopes or Calvin and Hobbes or holding hands or Super Mario or hugs or The Beatles or any of the other wonderful things that can make life worth living. Don't like ramps? That's your prerogative. For the rest of us, ramp season is a cause for celebration.
Why are Chicago chefs so obsessed with ramps? Well, they are our city's namesake, but they also make a tasty flavor accent for anything from risotto to lobster tacos.