Last year I couldn’t find ramps anywhere, but this year my Whole Foods has a generous section of midwest-grown organic ramps. I bought 2 bunches last week and made my favorite pasta with ramps and then I went back for 5 more bunches. I’m pretty greedy.
When using ramps, I aim for recipes that will really showcases the distinctive mild garlic flavor that makes everyone crazy for ramps. And I need the recipe to use both the bulbs and greens because I’m not throwing half of it away. No way.
Now that the weather has warmed up, we’re grilling every chance we get and a slice of compound butter is incredible on freshly grilled seafood, meat or vegetables. Make it this ramp compound butter while you can get your hands on it. It’s also fantastic with eggs or spread on a warm biscuit. I’m sure you can think of a hundred more delicious ways to use it, too.