Chefs are embracing ramps as part of the wild foods craze that is bringing foraged gems into kitchens. Spring means these tender greens are creeping up everywhere from gourmet shops to farmers markets and hot restaurants. Thanks to their trendiness, ramps can sell for as much as $20 a pound, but if you know a good forager, you might find a better bargain. They lend themselves to simple preparations such as quick turn through a hot pan filled with olive oil, or to complex dishes including ramp tarts and ramp sauces. For breakfast, consider bistro-style salad with ramps, poached eggs and prosciutto with a mustard-chive vinaigrette. Read more.

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