The Ramps are coming. The Ramps are coming.
I don’t mean that in a naughty way either. Alright maybe I do. So sue me, although not literally because that would suck and silly litigation is bothersome at best.
I’ve spoken at length about ramps before here, and in an effort to save you some time, I’m going to share an abbreviated version today. Ramps are the love child of Garlic and Onion. They’re magical and potent little weeds of delight, and if I were a hobbit I’d put them in my pipe and smoke ’em or at the very least, eat them for second breakfast.
While I wish ramps were available year round, their growing season is short, even more so than my own vertically challenged self and that’s saying a lot. They’re also happening right now, as in real time. Take advantage. Don’t walk, run to get yourself some ramps.
I personally had grave concerns about my own chances of scoring ramps this year in light of my farmers market taking a dive. Nature’s Bin, my beloved and local food shopping establishment, came through in the clutch though (raises right eyebrow suggestively).
They posted a picture on Instagram, casually mentioning they had ramps in stock. As soon as I saw it, I squealed with delight and started twitching like a puppy dog who’s spotted the mailman coming up the drive. I’m talking the kind of shaking where your whole body quakes with barely contained elation. Since I was working diligently at the office that day, I called the Hubby, who was at home enjoying the spoils of his school break, interrupting what I’m sure was his video game reverie.
Ring, ring. Ring, ring (my ringtone is actually K-Ci and JoJo’s All My Life but for sake of brevity and clarity we’ll stick to the standard one here).
Me: (muttering and trembling). Oh my god, Oh my god, answer the phone already.
Me, tripping over my own words: Nature’s Bin has ramps. Nature’s Bin has ramps. Nature’s Bin has ramps.
Hubby: Um, okay. That’s great honey.
Me: You have to go there. Please. Now.
Hubby: Um, okay.
Me: Buy them. Buy them all.
Hubby: Wait, isn’t this the thing you planted out back already?
Me: Yes, and…?
Hubby: Never mind, I’ll go.
The man is smart, I’ll give him that. He’s also the reason I have a Spinach Ramp Pesto recipe to share with you today. Thank you Hubby.
- 1/2 cup Pine Nuts
- 1 3/4 cup Spinach
- 3 Ramps, the entire stems and leaves, root ball removed.
- 1/3 cup Parmesan Cheese
- 1/4 tsp. Salt
- 1/3 cup Olive Oil
- 1/2 Lemon, the juice of
- 1 Tbsp. Cold Water*
- Add pine nuts to a food processor and pulse until they start to break down. Add the rest of the dry ingredients (spinach, ramps, cheese and salt) and process until combined, about a minute or two, stopping to scrape down the sides as needed. The mixture should resemble a paste. Add the olive oil and the lemon juice, processing again until ingredients are incorporated and mixture is smooth.
- Let sit for at least 30 minutes, allowing the flavors to meld.
- To thin the pesto, add 1 Tbsp. of cold water. Depending on the amount of liquid in your spinach and your own texture preference, this may or may not be necessary.
- To Freeze: drop spoonfuls of the pesto to a cookie sheet lined with parchment paper, and add to the freezer immediately. The following day, remove solid ramp pesto mounds from parchment paper, add to a freezer safe bag or container and store for up to a year.
Looking for other Ramp Recipe ideas? Try this Creamy Potato Ramp Soup.
What’s your favorite way to use Ramps or your favorite Strange But Good pesto recipe?