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March 23, 2012
The movement is growing.
The darling of famed chefs everywhere.
On every food trend for the last decade.
Foodies have searched for ways to describe them.
They've been called the new arugula.
But that's far too limiting for this wild onion star, native to North America, characterized by its dark green leaves, red stem and white bulb.
Unlike their cultivated cousin, they're pungent and garlicky and can be devoured in their entirety.
And just because food snobs, who know these things, love them, it doesn't mean the rest of us food snobs can't love them too.
David Kamp, (is it any coincidence he rhymes with ramp?) the author of "The Food Snob's Dictionary," in an interview with Time Magazine:
"The ramp is not a salad green, but it is a green vegetable, and it is the first legitimately green thing that appears from the ground in April, a month that, in terms of farm yield, is otherwise an extension of winter.”
Ramps can be used in practically anything:
Cornbread, pasta, sauteed in omelets, stir fried, in soups and even gin — which just scratches the surface.
So do look for them coming soon to a farm market near you.
But don't blink.
These wild leeks will only be around for a few weeks.
I’m ramped up.
How about you?