Twice in one week!
And no I’m not talking about that, you flock of dirty birdies, although I do intend to see the Hubby this evening so there’s a chance.
Today though, I’m talking food and the fact I’m sharing two recipes in a single week. Back to back posts in fact, which is a rarity for me, like an exotic bird with fancy pink and purple plumage, chilling in the streets of Cleveland. Another rarity is Ramps.
(The Ramps are coming. The Ramps are coming.)
I know, I know I can already hear you saying, “Ramp What? Ramp Who? Rampalicious? Hark, what ramps hither yon?” It’s possible the Medieval twist is all in my head, but I do understand the question because I was in the same boat two years ago when Ramps first made an appearance at my farmers market.
When I initially spotted them, I was intrigued and eager to try something new. Suffice to say, I’m glad I went for it because these days I wait, none too patiently I might add, for their short season to come. I will also willingly tackle someone to get that last batch of Ramps, a bold statement considering my normal non-violent stance.
So what are ramps?
Wikipedia calls them “Allium tricoccum,” or wild leeks; an early Spring vegetable, which makes a repeat performance annually.
Me, I think ramps are comparable to manna from heaven. They’re the love child of Garlic and Onion, although it’s safe to say, garlic was the top performer that day. They are sometimes, and jokingly I’m sure, referred to as a West Virginia breath mint. I call them the best thing since sliced bread.
From a flavor standpoint, Ramps can be a real kick in the cojones, in a good way of course. Granted this is easy for me to say since I don’t actually have literal cojones (my mental ones are huge though), and I’d respond with try a ramp and you’ll see. You’ll also go back for seconds and thirds.
Now that we all know what a Ramp is, it’s high time to talk about how you can get your mitts on these magnificent and garlicky greens? Personally, I’ve only ever seen them at the farmers market, although I’m sure if my CSA started a month and half earlier, we’d get them there too. Scope out local foodie establishments to see whether ramps are available in your area and then go get yourself some. Don’t be greedy though because they’re in danger of being over foraged and if your promiscuous behavior causes my beloved ramps to ultimately disappear, I will be none too pleased and might have to take action. I will throw down for some ramps.
All of this leads me to our final point of the day: “I’ve got my ramps, I’m excited for the garlicky kick in my cojones. Now how do I eat them?”
The answer: Let Them Have Soup.
Potato Ramp Soup with Cheddar and Chives.
Cake is overrated anyway (I will deny ever saying this).
Given my love of all things Tater related, Spud Soup is hands down, bar none, my absolute favorite. I make it more often and regularly than any other soup in my rotation. If there is anything I’m a connoisseur of, Potato Soup would be it, and this bowl with ramps beats out the competition, even my own, Every. Single. Time.
In fact, this recipe and these pictures are actually from the Spring of 2014 when ramps were running wild through my kitchen. I made a double batch of it then and froze the vast majority, eagerly anticipating the tantalizing taste of ramps mid-winter, which never happened because the Hubby and I defrosted and polished off all it that very same month. It was too good to wait, and patience is not my strong suit.
Twice in one week though; that I can do.
- 3 Tbsps. Extra Virgin Olive Oil
- 1/3 cup Ramp Stems, the white part*
- 4 Tbsps. Dry White Wine or Cooking Sherry
- 4 large Potatoes, peeled and cubed
- 4 cups Vegetable Stock
- 2/3 cup Ramp Greens, the leaves*
- 1 tsp. Salt
- 1/2 tsp. White Pepper
- 1 1/2 cups milk of choice, I used Unsweetened Almond Milk
- 1 cup Cheddar Cheese plus 1 Tbsp. for garnish
- 1/4 cup fresh Chives, plus 1 Tbsp. for garnish
- Heat olive oil in a large and deep saucepan over medium heat. Add ramps stems and cook for a few minutes until translucent, about three minutes.
- Add white wine or sherry and cook for thirty seconds until it evaporates, stirring the entire time. Add the diced potatoes, vegetable stock, ramp greens (leaves), salt and pepper and bring it to a boil. Cover, reduce heat to simmer and let cook another twenty five minutes until potatoes are tender. To test tenderness, jab one of the potato pieces with a fork. If it pierces easily without any give, you're ready to go.
- Remove from heat, add one and a half cups of milk and cream the soup using an immersion blender or by adding it to a blender in batches. Once creamy, stir in cheddar and chives.
- Garnish individual bowls with additional cheddar and chives.
- Store whole ramps with the root ball still intact in your fridge in a glass with just enough water to cover the root ball.
- *To prepare the ramps, cut off the root ball at the base of the stem. The white stalk like part is the ramp stem. The flat green tops are the leaves.
Ramp Risotto
This post is being shared with Sprint 2 The Table’s Strange But Good because that’s my girl. Plus ramps. Hello? Totally strange and so worth it
Have you ever tried ramps before? If so, what’s your favorite way to consume them? If you’ve got a recipe, please feel free to share the link in the comments below. ♫ You can do it. Put your Ramp into it. ♫
I’ve never heard of these but want to try for sure. Now just to find them somewhere 🙂 I’m guessing the green part might even be low FODMAP just as scallion greens and chives are, and that would be an awesome discovery. That cheese looks so good too!
Michele @ paleorunningmomma recently posted…Sweet Caramel Cinnamon Baked Plantains
Cheese always looks good. 😉
Meghan recently posted…Recipe: Potato Ramp Soup with Cheddar & Chives
Does that fact that we are texting about this post as I also write a comment on it earn me bonus points in the blog bff department? I’ve never had ramps, or at least not to my knowledge. Did you post a recipe with these previously, because I feel like I’ve said this before somewhere and you’re one of the adventurous eaters so I feel like it would have been you. Either way, I need to find some and ramp up my life. Dirty birdie.
Brittany recently posted…Humbled
You get total bonus points and a gold star! Cha-ching!!
I did a couple ramp posts last year when they were running rampant (like that?) through my kitchen.
The irony is I am so NOT adventurous when it comes to food, unless it’s veggies I get in my food share or from the farmers market.
Meghan recently posted…Recipe: Potato Ramp Soup with Cheddar & Chives
How funny I posted a recipe for wild garlic pesto today 🙂 And now I totally remember that I left a comment on your ramp heavy post last year. Oh gosh, the brain….
Such a great and totally underrated and unknown vegetable. With two glasses of pesto in my fridge and billions of pesto spinach quesadillas on my plate I am almost certain that you will be able to smell me before you even see me the next weeks 😛
Juli @1000lovelythings recently posted…Wild Garlic Parmesan Pesto
Wild garlic pesto sounds equally as magical.
You might be able to smell me coming too. 🙂
Meghan recently posted…Recipe: Potato Ramp Soup with Cheddar & Chives
Ooh they sound like an amazing ingredient! We have wild garlic here and I thought they may be the same but after a quick wiki search alas they are not. Infact they are only found in the USA and Canada… Womp womp… Oh well you will just have to eat some for me!
Have fun with the hubby this weekend!
Jen @ Chase the Red Grape recently posted…Making a small change to a healthier happier you!
I’ll eat double for you. 🙂
Meghan recently posted…Recipe: Potato Ramp Soup with Cheddar & Chives
Ramp me up yeah!!! I Love them, my great grandma used to grow them in jars on our counter. We can get them in some Asian markets which I love… Joyful indeed. I prefer them to spring onions and love grilling them. Your ramp pestos look ridiculously amazing. Must try! Now I must ramp up energy to pack. Moving day, but maybe I’ll just cook instead. I’m More useful in the kitchen than packing:)
Your great grandma sounds like someone I need to meet.
I’ve never tried grilling them. I’ll get on that stat.
Moving day…hope you’re going somewhere good.
Meghan recently posted…Recipe: Potato Ramp Soup with Cheddar & Chives
I could dive straight into that risotto- looks delishhhh
I totally agree. I need more of that risotto in my life. In fact, I need more risotto period in my life.
Meghan recently posted…Recipe: Potato Ramp Soup with Cheddar & Chives
I’ve never tried ramps before but this looks good! I actually never make my own soup, but whenever I do it’s so delicious (and way cheaper). You can do it put your ramp into it hahaha Save the Last Dance reference FTW.
I am a soup making machine. I rarely ever eat canned ones anymore. I just make big, big batches and freeze the leftovers for a different day.
Meghan recently posted…Recipe: Potato Ramp Soup with Cheddar & Chives
I dig ramps. In fact, I was just talking to Vegas about them and she said “what’s a ramp?” I looked over in horror. LOL! You totally should link this up. Apparently ramps are odd?
Laura @ Sprint 2 the Table recently posted…Grand Marnier Cranberry Cookies [Recipe]
What? Vegas doesn’t know what a ramp is. You need to bring her to Cleveland in the next month when they’re popping up everywhere and we’ll introduce her to ramps.
Meghan recently posted…Recipe: Potato Ramp Soup with Cheddar & Chives
ramps were one of the very first exciting new and weird foods I came into contact with when I started food blogging 5 years ago. To this day, I’ve still only ever seen them on the computer screen. I must fix this. and then make some soup. And for the love of everything that is good and holy, put them into risotto. yes.
on the other hand, another vegetable I get just as giddy about – and have actually tried – are scapes! I feel like they both court the CSA boxes and farmers markets, appear about the same time and taste similar. you know, coming from someone who has never actually eaten ramps.
Kristy @ she eats recently posted…Devour It with A Spoon Lemon Curd
Scapes are wonderful too, although very different. I love them both equally though. Basically I adore anything which a potent garlic type flavah!
I’m not sure if you can actually get ramps in your area. If not, I’ll have to make some soup for you and then ship it. Can you FedEx soup?
Meghan recently posted…Recipe: Potato Ramp Soup with Cheddar & Chives
Oh my gahhhhhhh! I’ve missed you so freakin’ much! I know…I know…I have no one to blame buy myself. Please, proceed in flogging me with ramps if you must….on my tongue. 😉 For the record, I just about spit all over my computer when I read your little Medieval twist…especially since I then started imaging you in some sort of chainmail getup. Lol
Our tiny little farmer’s market doesn’t open up until sometime in May so I’m pretty sure I miss out completely on ramp season, but IF I do happen upon them one day, you bet your sweet ass I’ll be bringing them home!
I hope you had a good weekend with the hubby and didn’t put too much strain on the stairs. 😉
Heather @ Kiss My Broccoli recently posted…My Year-Long Secret
I can’t even tell you how wonderful it is to see you in my feed again. I’ve missed your lovely face and witty comments.
Chainmail is hot. Totally 5o shades.
Meghan recently posted…Recipe: Potato Ramp Soup with Cheddar & Chives
I honestly have no idea if I’ve ever had ramps before. It’s possible, since my mom used to always cook with garlicky, oniony things when I was growing up… but they’re not something I seek out since you know all about my stomach’s relationship to anything in the garlic/onion family. Potatoes, though — those guys I can do, and do well. I love a good potato soup… and it’s probably right up there with tomato as being my favourite.
Amanda @ .running with spoons. recently posted…. as we speak… in the mountains [yet again] .
Spud soup is always a winner, especially the creamy ones. There’s something so wildly satisfying about them and I just made myself hungry. oops.
Meghan recently posted…Recipe: Potato Ramp Soup with Cheddar & Chives
Not going to lie- the only other time I’ve heard about ramps is when you posted that drool-worthy risotto recipe. Aside from exciting my tastebuds, I remember that post piquing my interest too.. Runts look like spring onions, only better & more flavorful! Potatoes however- now THAT’S something I know! Well me and every other Indian- we seem to love our spuds! I always forget to make potato-based soups…definitely need to rectify the situation stat!
Khushboo recently posted…High-Protein Chickpea Omelet
You might be able to find ramps at an Asian market. You should hunt them down because they’re so worth it.
Meghan recently posted…Recipe: Potato Ramp Soup with Cheddar & Chives
Let’s go for those ramps! They look deadly delicious 😀
Lily Lau recently posted…Amos Chapple’s Amazing Drone Aerials Around The World Which Would Be Illegal Today
The ramps are fantastically wonderful. Just keep a breath mint handy. 😉
test test
Arman @ thebigmansworld recently posted…Man Sass Mondays #7- America, E-Books and desserts made of lies
Testing one. Two. Three. Testing, testing.
This looks really good, thanks! My CSA just delivered ramps, potatoes, and chives, so this is a perfect recipe. Question: do you think this would taste OK without the cheese? (I’m doing a wellness challenge at work; I can eat some dairy but not cheese.) Could I substitute sour cream? Plain Yogurt? Something else? Omit entirely?? Or find another recipe because cheese is essential to this?? Thanks!
Ramps, potatoes and chives all in the same CSA; it sounds meant to be.
This soup should be fine without the cheese. In fact, you should be able to skip the dairy altogether, although you might want to add a little more salt or chives to enhance the flavor, although if the ramps are good (i.e. strong), they’ll carry the soup entirely.
I cannot wait to try this! My sister-in-law froze a huge batch of ramps for me (foraged in the wild reaches of Michigan’s Upper Peninsula) after I started crying a bit about missing the culinary amazingness of ramp season in NYC.
And I am supremely jealous of you. I didn’t get any ramps this season mainly because I just had a baby. It’s awesome your sister in law is able to get some for you. Wild foraged are the best kind. I hope you love the soup.
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