LTH Home

Ramps

Ramps
  • Forum HomePost Reply BackTop
    Page 2 of 2 
  • Post #31 - April 15th, 2016, 7:32 am
    Post #31 - April 15th, 2016, 7:32 am Post #31 - April 15th, 2016, 7:32 am
    jpeac2 wrote:Anyone seen ramps at the grocery this season?

    Assi Plaza in Niles last week had a table labeled "wild garlic" but they were out of them. I've bought them from them previously and they've been pretty good.
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #32 - April 15th, 2016, 10:47 am
    Post #32 - April 15th, 2016, 10:47 am Post #32 - April 15th, 2016, 10:47 am
    Not at a grocery, but Genesis Growers had them at the last Green City Market -- hoping there will be more this Saturday.
    "There’s only one thing I hate more than lying: skim milk, which is water that’s lying about being milk."
    - Ron Swanson
  • Post #33 - April 18th, 2016, 8:08 am
    Post #33 - April 18th, 2016, 8:08 am Post #33 - April 18th, 2016, 8:08 am
    Local Foods had them as of Tuesday 4/19/16
  • Post #34 - April 18th, 2016, 10:46 am
    Post #34 - April 18th, 2016, 10:46 am Post #34 - April 18th, 2016, 10:46 am
    Snagged up a couple bags at Local Foods over the weekend.

    Grilled and on top of a steak reminded me that they are still in fact utterly delicious!
  • Post #35 - May 16th, 2019, 11:25 am
    Post #35 - May 16th, 2019, 11:25 am Post #35 - May 16th, 2019, 11:25 am
    In today's email announcement of weekly sales, The Fishguy Market posted:

    We have fresh Ramps!
    12.00 lb.

    Fish Guy Market, 4423 N. Elston, Chicago, IL 60630 www.fishguy.com
  • Post #36 - May 16th, 2019, 12:53 pm
    Post #36 - May 16th, 2019, 12:53 pm Post #36 - May 16th, 2019, 12:53 pm
    Whole Foods has regularly carried ramps the last few years. Last night, I picked some up from the Belmont/Ashland location. They were pretty pristine looking (much better than the picked over bunch I got from Dill Pickle on Saturday and cheaper to boot - $3 per bunch.

    With multinational corporations start carrying them and with multiple other options around town, I don't know if these seem as rare as they once did. And while I like the flavor, I'm not sure I get the hype. I have picked them up on reflex when I've seen them in the past (including last night), but I might not any longer. I'm not sure what in my cooking repertoire is significantly enhanced by the inclusion of these rumored harbingers of warming climes.
  • Post #37 - May 16th, 2019, 2:37 pm
    Post #37 - May 16th, 2019, 2:37 pm Post #37 - May 16th, 2019, 2:37 pm
    gastro gnome wrote: And while I like the flavor, I'm not sure I get the hype. I have picked them up on reflex when I've seen them in the past (including last night), but I might not any longer. I'm not sure what in my cooking repertoire is significantly enhanced by the inclusion of these rumored harbingers of warming climes.


    This.
  • Post #38 - May 16th, 2019, 2:58 pm
    Post #38 - May 16th, 2019, 2:58 pm Post #38 - May 16th, 2019, 2:58 pm
    Darren72 wrote:
    gastro gnome wrote: And while I like the flavor, I'm not sure I get the hype. I have picked them up on reflex when I've seen them in the past (including last night), but I might not any longer. I'm not sure what in my cooking repertoire is significantly enhanced by the inclusion of these rumored harbingers of warming climes.

    This.

    Ok, guys. I'll take the counterpoint on this. :wink:

    Their scarcity definitely has some effect on their desirability but I still love ramps because they have such a unique flavor. And yes, like morels, good asparagus, etc., their seasonality also makes them special, a rite of the season. I don't think I'm buying into the hype when I say that pickled ramps and ramp chimichurri are unlike anything else I make at other times of year, and are definitely worth looking forward to.

    =R=
    Gardening is a bloodsport --Meghan Kleeman

    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #39 - May 16th, 2019, 4:48 pm
    Post #39 - May 16th, 2019, 4:48 pm Post #39 - May 16th, 2019, 4:48 pm
    ronnie_suburban wrote:
    Darren72 wrote:
    gastro gnome wrote: And while I like the flavor, I'm not sure I get the hype. I have picked them up on reflex when I've seen them in the past (including last night), but I might not any longer. I'm not sure what in my cooking repertoire is significantly enhanced by the inclusion of these rumored harbingers of warming climes.

    This.

    Ok, guys. I'll take the counterpoint on this. :wink:

    Their scarcity definitely has some effect on their desirability but I still love ramps because they have such a unique flavor. And yes, like morels, good asparagus, etc., their seasonality also makes them special, a rite of the season. I don't think I'm buying into the hype when I say that pickled ramps and ramp chimichurri are unlike anything else I make at other times of year, and are definitely worth looking forward to.

    =R=


    I love chimichurri and haven't tried making that. I'll do it this weekend. How much do you veer from a traditional chimichurri? Just add ramps or sub it for some other herbs?
  • Post #40 - May 16th, 2019, 8:47 pm
    Post #40 - May 16th, 2019, 8:47 pm Post #40 - May 16th, 2019, 8:47 pm
    On a walk a few mornings ago, we found a couple of neighbors harvesting ramps from among the tall grasses near a creek. I am glad that they got so much pleasure from finding them. I am all for enjoying what's in season, but ramps are a bit too strong for my taste. I'm still trying to get all the invading chives out of my garden.
    "Your swimming suit matches your eyes, you hold your nose before diving, loving you has made me bananas!"
  • Post #41 - May 16th, 2019, 10:30 pm
    Post #41 - May 16th, 2019, 10:30 pm Post #41 - May 16th, 2019, 10:30 pm
    gastro gnome wrote:I love chimichurri and haven't tried making that. I'll do it this weekend. How much do you veer from a traditional chimichurri? Just add ramps or sub it for some other herbs?

    I've done it a number of ways. I'll generally use all the greens from the ramps and only a portion (maybe half) of the stem ends. I keep a little parsley in the mix if I have some on hand. I think I've even thrown some fresh oregano in there once or twice because I happened to have some. It's definitely strong but in a really pleasant, distinctive way, and its pair up very well with rich, fatty beef, especially dry-aged beef.

    =R=
    Gardening is a bloodsport --Meghan Kleeman

    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #42 - May 17th, 2019, 8:04 am
    Post #42 - May 17th, 2019, 8:04 am Post #42 - May 17th, 2019, 8:04 am
    Smack Dab is featuring a ramp butter right now that goes very nicely with their lovely cheesy herb biscuit. We were there for a late lunch on Saturday and they were kind enough to give me a smear of it gratis. I'm way over-due for a post on them.

    Smack Dab
    6730 N. Clark
    Chicago, IL 60626
    (872) 241-9111
    https://www.smackdabchicago.com/home
    -Mary
  • Post #43 - May 17th, 2019, 9:08 am
    Post #43 - May 17th, 2019, 9:08 am Post #43 - May 17th, 2019, 9:08 am
    Very funny (and slightly eerie) reading this, since I had a similar thought flash through my head when I was grabbing handfuls of (really gorgeous!!!) ramps at the Belmont/Ashland Whole Foods last week. And then I got them home and took a bite of a raw one and realized why they are so prized. There really is nothing like them when they're good--sightly sweet, slightly garlicky, the freshest onion taste--only the slightest tinge of bitterness. No spring onion, chive, scape, scallion or other allium compares.

    As for uses--I love making my version of the Sun Wah "salt baked chicken" sauce with them--ramps, ginger, touch of sesame oil, vegetable oil, good salt, white pepper, some minced cilantro stems. When I don't have ramps, I use scallion tops but the ramp version is superior. I also make ramp oil and, of course, pickles with the stems. And chimichurri is next!! Thanks for the idea, Ronnie! This spring season has pretty much sucked except for the big beautiful ramps, so I'll take 'em!
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #44 - May 17th, 2019, 9:30 am
    Post #44 - May 17th, 2019, 9:30 am Post #44 - May 17th, 2019, 9:30 am
    How do you make the ramp oil?
  • Post #45 - May 17th, 2019, 9:47 am
    Post #45 - May 17th, 2019, 9:47 am Post #45 - May 17th, 2019, 9:47 am
    Thanks Jen, I might try that sauce too.

    It is funny that the original poster literally asked where to get ramps near Belmont and Ashland and a decade or so later, there is a big grocery store right at that intersection that has the best selection I've seen this year.
  • Post #46 - May 17th, 2019, 12:03 pm
    Post #46 - May 17th, 2019, 12:03 pm Post #46 - May 17th, 2019, 12:03 pm
    Darren72 wrote:How do you make the ramp oil?


    I swear I'm not being a smartass. Cut off the stem and chop the greens. Put in jar. Cover with olive oil. Let sit for a week. You can leave it as "flavored" oil and use it as is, or you can puree it then leave pulpy or strain it, depending on what you want to use it for.
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #47 - May 17th, 2019, 1:11 pm
    Post #47 - May 17th, 2019, 1:11 pm Post #47 - May 17th, 2019, 1:11 pm
    boudreaulicious wrote:
    Darren72 wrote:How do you make the ramp oil?


    I swear I'm not being a smartass. Cut off the stem and chop the greens. Put in jar. Cover with olive oil. Let sit for a week. You can leave it as "flavored" oil and use it as is, or you can puree it then leave pulpy or strain it, depending on what you want to use it for.


    Interesting. You don't heat the oil? Most other infused oils I've seen do this, but maybe it's unnecessary.

    OK, I'll make a trio of ramp things this weekend.
  • Post #48 - May 17th, 2019, 1:32 pm
    Post #48 - May 17th, 2019, 1:32 pm Post #48 - May 17th, 2019, 1:32 pm
    gastro gnome wrote:
    boudreaulicious wrote:
    Darren72 wrote:How do you make the ramp oil?


    I swear I'm not being a smartass. Cut off the stem and chop the greens. Put in jar. Cover with olive oil. Let sit for a week. You can leave it as "flavored" oil and use it as is, or you can puree it then leave pulpy or strain it, depending on what you want to use it for.


    Interesting. You don't heat the oil? Most other infused oils I've seen do this, but maybe it's unnecessary.

    OK, I'll make a trio of ramp things this weekend.


    I have, but the last few times I didn’t. I do store it in the fridge and when I go to use some, I either nuke it or melt in a pan, so there is a “heat” element involved. Just not in the prep.
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #49 - May 20th, 2019, 5:29 am
    Post #49 - May 20th, 2019, 5:29 am Post #49 - May 20th, 2019, 5:29 am
    I agree with all the takes here– ramps are an appetizing and jubilant taste of the growing season to come, but also kind of just ridiculously priced scallions. Okay, they are distinctive from your garden variety green onions– a lil garlicky, a lil sweet. And with extra roughage, they can be employed as both salad-y green or alluvial herb.

    Never ever gonna pay $20/lb tho!

    I found a bunch on a beach north of Milwaukee last year. And I transplanted a handful of bulb ends on my property. To my delight, they came back! I left them alone this season in hopes that they propagate further.
  • Post #50 - May 21st, 2019, 5:57 pm
    Post #50 - May 21st, 2019, 5:57 pm Post #50 - May 21st, 2019, 5:57 pm
    Well, I'm glad this thread popped up. Ramp chimichurri was a big hit over the weekend. I served it with lamb and it went with me to another dinner and topped...more lamb. Ramp chimichurri goes in the rotation.
  • Post #51 - May 21st, 2019, 6:12 pm
    Post #51 - May 21st, 2019, 6:12 pm Post #51 - May 21st, 2019, 6:12 pm
    gastro gnome wrote:Well, I'm glad this thread popped up. Ramp chimichurri was a big hit over the weekend. I served it with lamb and it went with me to another dinner and topped...more lamb. Ramp chimichurri goes in the rotation.

    Really glad to know it was well received. :)

    =R=
    Gardening is a bloodsport --Meghan Kleeman

    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #52 - May 21st, 2019, 8:29 pm
    Post #52 - May 21st, 2019, 8:29 pm Post #52 - May 21st, 2019, 8:29 pm
    boudreaulicious wrote:As for uses--I love making my version of the Sun Wah "salt baked chicken" sauce with them--ramps, ginger, touch of sesame oil, vegetable oil, good salt, white pepper, some minced cilantro stems. When I don't have ramps, I use scallion tops but the ramp version is superior.


    I also made this and it was delicious.
  • Post #53 - Yesterday, 8:43 am
    Post #53 - Yesterday, 8:43 am Post #53 - Yesterday, 8:43 am
    Last night's application was ramps pesto(-ish), which was very good. Will pickle the bulbs today. The ramp oil sounds good, but may have to wait until next year.
  • Post #54 - Yesterday, 10:55 am
    Post #54 - Yesterday, 10:55 am Post #54 - Yesterday, 10:55 am
    gastro gnome wrote:Well, I'm glad this thread popped up. Ramp chimichurri was a big hit over the weekend. I served it with lamb and it went with me to another dinner and topped...more lamb. Ramp chimichurri goes in the rotation.


    All of your chimichurri are ridiculously delicious!
    Ava-"If you get down and out, just get in the kitchen and bake a cake."- Jean Strickland

    Horto In Urbs- Falling in love with Urban Vegetable Gardening
  • Post #55 - Yesterday, 4:20 pm
    Post #55 - Yesterday, 4:20 pm Post #55 - Yesterday, 4:20 pm
    pairs4life wrote:
    gastro gnome wrote:Well, I'm glad this thread popped up. Ramp chimichurri was a big hit over the weekend. I served it with lamb and it went with me to another dinner and topped...more lamb. Ramp chimichurri goes in the rotation.


    All of your chimichurri are ridiculously delicious!


    Thanks Ava. Though really, I was inspired by all the chatter here.

    Bottom line: for me, ramps belong in sauces and I will stop trying to hot-cook with them.

Contact

About

Team

Advertize

Close

Chat

Articles

Guide

Events

more