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| Past fresh sheets | |
| Ramp.... is the Appalachian name for wild leeks. Every spring they emerge from the rich soil in the woods all over the Northeast. Increasingly, ramps are grown in Oregon and Washington. The leaves resemble lilies of the valley; the thin bulbs are like scallions. But the unique aroma sets these pungent onions apart from other spring offerings.
Ramps will stay fresh in the refrigerator for approximately a week. Before the ramps are cooked, they should be washed thoroughly in water, their roots trimmed and thin outer layer of onion skin peeled away. They can be eaten raw but are nicely mellowed by sautéing, grilling, slowly braising, or blanching in boiling water. Grilled ramps are draped across salmon and perched atop portobello-mascarpone ravioli at Dahlia Lounge They provide a perfect accent to seared halibut with lobster broth at Etta's Seafood. And at the Palace Kitchen ramps accompany a Northwest favorite…razor clams. If you don't get the chance to savor ramps this spring, you can count on us to deliver them to your table next year.
Sous Chef, Dahlia Lounge |
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