Did you pick one-too-many ramps this year? We’ve got several ways that you can use them.
No need to look far for delicious ingredients in the Mountain State. In fact, the Appalachian region is a biodiversity hotspot, and a staggering variety of edibles grow right in our backyards. Enjoy these recipes inspired by a few of our favorite homegrown ingredients.
Ramp Corn Bread
- 1 cup cottage cheese
- 1 cup cream-style corn
- 1 cup sharp cheese grated
- 1 cup self-rising cornmeal
- 2 eggs
- 1 ⁄2 cup ramps chopped
- 1 ⁄2 cup sweet peppers chopped
- 1 ⁄4 cup shortening melted
- Preheat oven to 350°.
- Combine all ingredients and bake in a well-greased pan for one hour.
Garlic Mustard Ramp Pesto with Black Walnuts
- 3 cups garlic mustard leaves washed, patted dry, and packed
- 1 dozen ramps blanched
- 2 garlic cloves
- 1 cup black walnuts toasted
- 1 cup olive oil
- 1 ⁄2 teaspoon lemon juice
- 1 cup parmesan cheese
- Blanch ramps for 30 seconds in boiling water. Remove and place in an ice water bath. Pat dry.
- Combine garlic mustard leaves, ramps, garlic, and walnuts in a food processor. With the motor running, add olive oil slowly.
- Add lemon juice to preserve the fresh green color.
- Add cheese and process briefly, just to combine.
- Serve warm over pasta or spread on crackers, crusty bread, or warm flatbread wedges.
Potato and Ramp Omelet
- 8 large eggs
- 2 dashes Tabasco
- 1 ⁄2 stick unsalted butter
- One pound new potatoes scrubbed
- 1 ⁄4 pound sliced lean bacon chopped
- 1 ⁄4 cup trimmed and thinly sliced ramps
- Salt and pepper to taste
- In a steamer set over boiling water, steam the potatoes, covered partially, for 30 to 40 minutes or until tender. Let potatoes cool, peel, and cut into 1⁄3-inch cubes.
- In a heavy skillet, cook the bacon over moderate heat, stirring until crisp. Transfer it with a slotted spoon to a bowl and pour off all but 3 tablespoons of the fat from the skillet.
- In the remaining fat cook the ramps, stirring until they are softened. Add the potatoes, bacon, and salt and pepper. Cook the mixture, stirring, for 3 minutes or until the potatoes are lightly golden. Keep the filling warm, covered.
- In a bowl, beat the eggs lightly with 3 tablespoons cold water, the Tabasco, and salt to taste. Heat an omelet pan or a non-stick skillet about 51⁄2 inches across the bottom over moderately high heat until hot. Add 1 tablespoon butter, swirling across the bottom until the foam subsides.
- Add one quarter of the egg mixture and cook omelet, stirring the top layer with the back of a fork and shaking the pan until it is barely set.
- Remove pan from heat, spoon one quarter of the filling across the center of the omelet, and loosen the edge of the omelet with a rubber spatula, shaking the pan.
- Fold the top third of the omelet over the filling, fold the bottom third over the middle, and, tilting the pan away from you, slide the omelet to the bottom pan.
- Invert the omelet onto an ovenproof serving plate and keep it warm in a preheated 200° oven.
- Make 3 more omelets with the remaining egg mixture, filling, and butter in the same manner.
- Blot up any liquid that has seeped from the omelets with a paper towel.