I’m all kinds of RAMPed up to share this post with you today.
Oh man, that was really bad. I’m sorry I had to put you through that. I’ll try to make it up to you in other ways. Perhaps I shall wave my magic wand and mutter a few words bringing on a brief bout of amnesia, causing you to momentarily forget that horrible introduction. Just kidding, I don’t have a magic wand, but I sure would like a tiara. I have a couple of fancy headbands with beads and feathers. I’d say that counts.
I went to the farmers market again last Friday. Of course I did, and I happened to score not one, but two more bunches of Ramps, which are basically the love child of Garlic and Onion, although I think it’s safe to say, the garlic was the top performer that day. Ramps are sometimes, and jokingly I’m sure, referred to as a West Virginia breath mint. I call them the best thing since sliced bread.
Confession: here’s the thing about ramps, they’re kind of like a kick in the cojones; a little ramp goes a long way, which is why I was only looking to grab one bunch at the farmers market, but my lovely and friendly farmer gave me extra, what with me being a regular and all. It might also have something to do with the fact they were on their last legs, and perhaps he didn’t want to get stuck holding twenty pounds of ramps. Whatever the real reason, I found myself with a lot of ramps and only a little time to use them.
While I am still a bad ass (if I have to say it, does it automatically negate my bad assness?) and accomplished more than a single human should last week, I’m going to skip all that today and instead we’re getting our Ramp on.
♫ Ramp on with yo’ bad self. ♫ Let’s get Rampy with it. ♫ I’m bringing Ramps back. Them other veggies don’t know how to act. ♫ You can do it; put your Ramp into it. ♫
- This first one really isn’t an exact recipe. Instead it’s an omelet, with five eggs and a teeny tiny bit of unsweetened almond milk, stuffed with sautéed ramps and freshly shredded cheddar cheese. If you’re curious about how to make an omelet, you can check out my little Instagram video. I split this lovely plate of deliciousness with the Hubby on Saturday morning. Then we made out with our Rampy breath. Just Kidding….sort of.
- After breakfast, I called in the big guns: the food processor. Dun, dun, dun.
And I busted out a modified version of Jenn’s recipe for Asparagus Pesto. My modifications included swapping out the garlic and sending in the ramps. The end result: a potent pleasure palace.
Since the food processor was already in use, I snagged Kirsten’s recipe for Garlic Scape Pistachio Pesto and subbed the ramps for the garlic scapes. One weird green for another makes magic.
Still following in Kirsten’s footsteps, because I happen to think they’re pretty awesome, I took this same pesto and used it to make my first ever batch of Ramp Pistachio Pesto Hummus, which I’ve been consuming by the spoonful. Obviously.
As if all that processing wasn’t enough, I whipped up my own version of Creamy Potato Ramp Soup, which made for a deliciously robust Saturday night dinner.
Last but certainly not least, I used Arman’s recipe for Parmesan Pesto Waffles and ramped it up; literally. I turned his squares into circles and used my Pistachio Ramp Pesto in place of the more traditional Basil Pesto. Ha; I scoff at tradition. Topped with sour cream, fresh chives and diced cherry tomatoes, these Parmesan Ramp Pesto Pancakes are an absolute winner. I’m already plotting my next batch.
That my friends is one hell of a Ramped up weekend, which by the way, only used up one bundle of Ramps, which means I have an entire second bunch to work through. Gulp.
Side Note: this post is doubling as my What I Ate Wednesday submission this week because the omelet straight through to the soup was my Saturday eats. The only thing missing is a couple (cough *four* cough) slices of Lemon Blueberry Dessert Bread from the Breadsmith, which I shared on my Facebook page. Sam gave it two paws up.
Enough about me; let’s hear from you.
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What was your last food obsession and how many different ways did you prepare it? Got any more ideas for Ramps? Feel free to share the link in the comments section below.
hahaha I can almost smell your food all the way from Cleveland. This is a great way for using all the ramp. I once made one batch of cashew ramp pesto which I used up only on the weekends for a minimum of 4 weeks. It was worse than garlic but so tasty. My secret ramp soulmate is spinach. One spoon of ramp pesto with 2 hands full of spinach, cheese and a tortilla and you have the best quesadilla ever!
My current food obsession is still asparagus and I prefere to eat it only with garlic and lemon. And I see a peach & berries obsession coming…..
Juli @1000lovelythings recently posted…My Week in Review – There’s a rhythm in rush these days
I’m not surprised. I suspect the neighbors can smell me at this point. 🙂
Cashew Ramp Pesto sounds fabulous. I need to put the pesto on a quesadilla now. You’re a genius. Thank you!!
Meghan,
If you were ever to eat shrimp, and go to Hawaii (specifically the North Shore of the island of Oahu) you need to get shrimp from the white shrimp trucks.
Garlic out of your pores for days, it’s so good.
I still wouldn’t know a ramp if Wee Oliver Picklepants brought one to me (he is a carnivore though, like your cats–however he’d totally hit that Lemon Blueberry Dessert bread too) but I love the idea.
And thanks for subbing ramps into my scape recipes–I’m delighted they worked for you.
I’m linking up my Green Tomato Bacon Jam burgers today even though I know you’ll never eat them. It’s just a delicious burger and I cannot help but share.
Kirsten recently posted…Red Russian Kale and Turkey Sausage Pasta
You had me at garlic out of your pores for days. 🙂
The ramps look like Lily of the Valley with the pretty little bells.
I like your burger, especially because it has bacon.
WHY IS IT A HOLIDAY HERE?!?! All i want to do is go to the store and by some ramps! p.s. I thought you first line was really funny. I snorted. Curt heard and asked me what was so funny…he doesn’t appreciate our food humour. LAME.
Davida @ The Healthy Maven recently posted…{Weekend Recap} Montreal Shenanigans
Well I’m glad you appreciated it. I was totally mortified by it.
i second that! but there is no holiday here, so off to store i go! ramp ramp ramp
lindsay recently posted…Immunity Boosting Recipe:Tangy Broccoli Slaw Salad
Yes! Ramp it up baby.
Yeah I have no idea what a ramp is! But I know I love pesto…so there’s that…
Amanda @ Diary of a Semi-Health Nut recently posted…15 Smoothie Recipes You Should Try This Summer
It’s a cross between a wild onion and wild garlic. Either way, it’s delicious.
Sides note, but I see a picture in your sidebar of you holding a… chipmunk? Squirrel? Rodent of some sort… so I’m going to have to click on over to that in a sec and see what the heck is going on with that.
Anyways… Can we still be friends if I admit that this is the first time I heard of ramps? I imagine them to be something similar to a green onion, and therefore quite delicious. That being said, onions of any sort wreak havoc on my poor stomach, which is why I kind of tend to avoid them like the plague, no matter how delicious they make my meals. Sad face. Off to check out that squirrel… thing.
Amanda @ .running with spoons. recently posted…. playing favourites .
Chipmunk. I see how easily you’re distracted now…or perhaps taking selfies with a rodent qualifies as a distractable offense. 🙂
Ramps are a mix between a wild onion and wild garlic, although they taste very much like garlic so not sure how you’d fare with them. They’re also predominately in the Northeast so I’m not surprised you haven’t heard of them. Heck, this is only my second year working with them. I’m loving them though.
My goodness you put these ramp’s to use! I have NEVER tried ramps.!!!?! OMG I need to. I MUST. So many sauces…so little time!
Brittany recently posted…DIY: Mason Jar Photo Flower Vase
Better get to stepping. 🙂
Ramps are totes the new kale….all the cool kids are eating them ;)! It’s a good thing I’m heading to London- I have a better chance of finding some over there than in Mumbai! I feel like I am maintain an ongoing obsession with oats- you name it, and I’ve probably used them in that form! Gotta love versatility, eh! I bet ramps would taste awesome in a quinoa dish?
Khushboo recently posted…A weekend of delicious eats
Ramps would be great in a quinoa dish. Thanks Khusboo. I think you’re onto something.
Totes the new kale. 🙂
Actually still broken hearted that the ramp is MIA in Australia…or so I thought.
Well. Guess who’s been eating ramp since they were a little kid. ME!!!! growing up, my dad would cook his typical cuisine of Chinese Malaysian dishes, and one of them were these sauteed ‘garlic stalks’ only available from Asian supermarkets.
Lo and behold…they are ramp. Stir fry it with minced garlic, sesame oil, ginger and soy sauce and top with sesame seeds. De-lish. So glad the pancakes worked out for you!
Arman @ thebigmansworld recently posted…No Bake Cashew Coconut Protein Bars
It all comes full circle!! See – it’s like ramps and your pesto Parmesan pancakes were meant to be. Love at first ramp.
I had never heard of a ramp until you put them in everything, now I still may not have tried them but if I do I don’t know which recipe to start with first!! Everything on this page sounds delicious and I think I could even get the BF behind a few of these.
Glad to hear about your kitchen adventure of a weekend, even though I’m totally distracted by the chipmunk in your sidebar (though I’m guessing he’s still alive!).
Sarah Pie recently posted…WIR #48: The “me time” edition
Yes the chipmunk lives to see another day. Big sigh of relief. His brother on the hand…yeah, he didn’t fare so well.
You should try them all!!! No need to limit yourself to just one. 😉
I definitely went on a hemp seed kick a few months ago—I wanted to put them in and on everything. I’m still on a tahini jag. From oatmeal to pancakes to stir-fries, to veggies…there is almost nothing I won’t try it with.
Jess @ Keeping It Real Food recently posted…What I Ate Wednesday #163: A Vegetarian Wedding
I actually just bought a jar of tahini so I could make this hummus. Other than that, I have no idea what to do with it. Any good suggestions?
Damn, girl! Just daaaaaaaaayum! I’m impressed with your bad assery! And most all of those delicious dishes (specifically, those pancakes! Ahhhh!) put down in a single day?? I guess now the only question that remains is…when are you going to look into vampire slaying? I mean, you’re practically invincible! Lol
Last food obsession? Oh god, I go through them so often! I flirted with carrot cake again a couple of months ago…and beets/red velvety stuff before that, but I guess my last full on obsession was with peanut butter and pumpkin…and THAT is why I had a “healthy glow” all winter long! 😉
Heather @ Kiss My Broccoli recently posted…Playing Favorites
I certainly have the garlic breath to take on some vampires. 😉
Peanut butter and pumpkin…please not together. There’s only so much strangeness I can take, not to mention pumpkin.