How To: Cook A Ramp Slurry

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Sam Wilkinson

According to a faithful reader, I'm Ordinary Times's "least thoughtful writer." So I've got that going for me, which is nice.

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24 Responses

  1. Avatar George Turner says:

    You should order some ramp seeds. It takes 5 to 7 years for them to mature and wild stocks are being hit pretty hard. Other than ramps, are an onions native to the Americas?Report

  2. Avatar Murali says:

    Is tofu a good substitute for bacon? Or should I use Panneer (Indian Cottage cheese)?Report

  3. Avatar Ethan Gach says:

    Sam, this is awesome…you need to do more of these, pictures and all!Report

  4. Avatar Damon says:

    As a previous consumer of ramps I can confirm that the stench does indeed linger a long time after eating…and it not only stanks up the fridge, but the freezer as well. 🙂

    When I was married, the wife wouldn’t kiss me for several days after I ate them.Report

  5. Avatar JR in WV says:

    As a long time ramp eater from West Virginia, I must respectfully disagree. If you brush and floss to remove the physical ramp debris from your mouth, the aroma will be gone by dawn.

    I always buy twice as many ramps than I need to cook, and plant the overage, assuming it was sold with roots attached. They do well in a shady place, even here in the low-lands of SE WVa. They are spreading via runners already, and will be able to support a batch each spring very soon now.

    I must say the ramps shown in the pix are wonderful, often the bulbs are non-existant, more like scallions/green onions than real bulbed root vegtables. They are wonderful, no matter now you cook them.

    I always use a high-temp oil to fry potatoes, else they won’t really get crisp, or you’ll smoke the oil badly.

    I realize no one will ever see this post as tghe thread is dead, but what the heck, right?Report

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