Ramp it up!

I wanted to write a quick post about ramps, which are in season right now. We are using them at the shop in our Spring Soup, along with leeks, potatoes, asparagus, and spinach. Ramps are like a secret weapon- a simple ingredient that carries a ton of flavor. That nuanced flavor that will make a huge difference in whatever they are added to. Ramps are wild leeks, but look more similar to scallions with a wide, grassy-like top. They are a one-stop shop when it comes to Spring cooking. You can use them as your one ingredient in simple preparations and they will make you feel like you are eating like royalty. Sort of like truffles, but only at $4 a bunch. Last week I was working a lot, and didn't get a chance to get groceries. All I did was cook some finely chopped ramps in olive oil, and then make scrambled eggs. I seasoned them with salt, pepper, and my smoked chile flakes from Daphnis and Chloe. I did this three times in a row, and each night I felt like I was indulging in something so divinely delicious that I shouldn't tell anyone about it. On Saturday night, I invited my friend over for dinner, and we dined on whole wheat spaghetti with ramps, smoked chile flakes, and Parmesan. We decided that they really don't need anything else, because otherwise you mask their amazing flavor. Buy yourself a bunch and try them out! Just rinse them of any dirt, trim the tips, and then chop them from nose to tail.