Ramps, The Smell of Spring in the Mountians 
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Allium Tricoccum
 The Spring Stink

    Allium Tricoccum also known as Ramps, Ramsons, or Wild Leeks grow as far north as Maine and North Dakota and as far south as Georgia. They are a member of the leek family. Each plant comes with a pair or triplets of broad flat leaves about 12 inches high and has a 1/2 to 1 inch diameter bulb similar in shape to a scallion. Ramps have a flavor that rivals onions or leeks and can be used in a variety of recipes. Ramps can also be pickled, dried, or canned using a pressure canner.   

    Ahhh.....but this harbinger of spring also comes with a surprise as not only does Allium Tricoccum have a wonderful flavor, it also comes with a stink, that has been said to linger on the eater for days after consumption. Even so all across Appalachia the Ramp is celebrated every year with ramp festivals and ramp feasts. A stinky announcement to all that spring is here

Ramps with Bacon and Hard-Cooked Eggs

  • 1 pound of Ramps
  • 4 to 6 slices bacon
  • salt and pepper to taste
  • 2 hard-cooked eggs
    Cut cleaned ramps into 1-inch pieces; boil in salted water for 3 to 5 minutes. Meanwhile, fry bacon in a heavy skillet until just crisp. Remove bacon and dice.

    Drain parboiled ramps and place in hot bacon fat. Season with salt and pepper to taste and fry until tender. Serve garnished with bacon and boiled eggs, chopped or thinly sliced.
Serves 4 to 6.

Potato and Ramp Soup

       INGREDIENTS:

  • 4 to 6 slices bacon
  • 4 cups chopped ramps (including green)
  • 4 to 5 cups diced red potatoes
  • 3 tablespoons flour
  • 4 cups chicken broth
  • 1 cup heavy cream
  • salt and pepper, to taste
    In a large skillet or Dutch oven, fry bacon until crispy; set bacon aside. Add ramps and potatoes to the skillet; fry on medium-low heat until ramps are tender. Sprinkle with flour; stir until flour is absorbed. Stir in chicken broth; simmer until potatoes are tender. Stir in the cream and heat thoroughly. Add salt and pepper to taste.
Serves 4 to 6.
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Spring ramps and rainbow trout

catch a few trout,
stuff them full of ramps and butter,
brush the fish with butter or make your own marinade,
and gril them directly over hot coals
Cook about 4 inch from hot coals 5 minutes.
Turn; brush with butter or marinade, cook 5 minutes longer.
Fish is done when it flakes easily with fork.
If desired, serve with additional ramps fry in hot grease.
Stuffed Morels With Wild Leeks

6 large morel mushrooms
3 Tbs. butter, melted
12 wild leeks
1/2 cup diced ham
1/2 cup grated sharp cheddar cheese
Salt and pepper

    Steam morels until limp (about 3 minutes).  Slice lengthwise along one side.  Slice bulbs and chop leaves of wild leeks; mix thoroughly with butter, ham, and cheese.  Season with salt and pepper to taste.  Stuff mixture into morels; close-up mushrooms and place in buttered casserole.  Cover and bake at 350 degrees for 20 minutes.  Serves 6.


       


May Basket Salad

1 bunch leaf or head lettuce
Bulbs and leaves from 1 dozen wild leeks
1 cup violets, whole blossoms and leaves
2 cups whole watercress
A few additional wild leeks and violets to garnish


    Tear lettuce into bite-size pieces.  Slice bulbs and tear leaves of wild leek into pieces.  Toss with whole violets and watercress.  Garnish with additional whole leaves, bulbs, and blossoms to decorate.  Excellent with either creamy or tangy salad dressing.  Serves 6.