Ramp (Allium tricoccum), the wild, rare garlic, also known as wild leek and spring onion is nature’s first spring green. It is the very first vegetable that comes out after winter and is also called the bear’s garlic, because after hibernation bears search it out to eat it and to gain nutrition. Ramps grow and draw nutrients from underground over the winter, and its green leaves offer a unique, nutritious spring tonic that tastes like no other green. Their flavor is amazing and epicurean chefs love them!
The first of spring’s bounties of Earth’s vitamin and minerals packed green gifts. Ramp greens rise up in April and bloom for about three weeks. Picking wild growing, Ramps is labor intensive but worth it! In that way they are kind of like a nature’s green version of truffles and have to be wild sourced!
The picking of Ramps should ideally be done sustainably which Chef Ramona does on her Ramp Acres. Ramp Acres is her protected acres of wild growing Ramps, growing organically in the wooded hills for many decades.
“What we do is, we gently pick them by hand leaving most of their bulbs in the ground to sustain their growth and next year we hope to also provide bulbs and seeds for people that wish to grow their own. Ramp season starts in April and lasts about three weeks for fresh Ramps.”
Stop by at Ramona’s Café on Lark Street in Albany, NY and enjoy a delicious, Ramp dish, in an omelet, in a pasta, cooked to your order and pick up your fresh Ramps. Happy Dining! Look for Ramps at your favorite restaurant in the Albany area and in NYC! Ramp up your life!
Sarah Slater, Sales, is your go to contact in the Albany, NY and in NYC for your wild sourced fresh picked Ramps.Sarah Slater is available at www.Rampvegetable.com
Sarah Slater Chef, Foodie Blogger and Ramp Sales