How to incorporate ramps, a farmers market favorite, into your repertoire.
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Seasonal Favorites: Ramps

Ramps are a source of much pleasure for many people, and some controversy. There is a flurry of ramp excitement every spring in our seasonally crazed food world. On the surface, they are a lovely harbinger of spring, wild leeks that are unable to be cultivated, hence part of their mystique (think truffles, but much cheaper). They essentially taste like a very garlicky leek or scallion. Because ramps are one of the first vegetables to appear in farmers’ markets and (usually) chefs’ menus after a winter of tubers and citrus, and because they have a very short growing season, they have become a fetish-ized food in certain food-loving circles.   
I love ramps. I think they are awesome. And when I actually have gotten to find some and dig them up, they're even more thrilling. But I’m not all that interested in debating whether we all should bow to the mighty ramp, or pronounce ramps “overrated.” And I think the very idea of fads or fetishes and the onion family in one sentence is just weird. I will say that I was at the Union Square farmers market last weekend, and the ramp stand was the only one with a long line.
So, I will let the “foodies” (oh, would someone please come up with another name?) duke it out. I will just continue to become very rampy at this time of year, without getting particularly precious about it.

This is the first thing you should make when you get a hold of some ramps. It has a mere handful of ingredients, comes together quickly, and lets the ramps be the star of the show.

Click here for the recipe.

A pretty, preppy, pink-and-green pasta salad main dish perfect for a picnic or for portioning up for sophisticated weekday lunches.

Click here for the recipe.

Ramps are a clever (well, I guess I should let you be the judge) stand in for both the parsley and the garlic in this classic Argentinian sauce.

Click here for the recipe.

Creamy, satisfying, beautiful. While the nights are still cool, a risotto is a pretty special feeling dinner. Be lavish with the freshly grated Parmesan.

Click here for the recipe.

I like a chicken pasta salad to be pretty heavy on the chicken, which is what we have here. You can use this ramp vinaigrette on all kinds of salads: grain salads, vegetables salads, green salads, and this pasta salad.

Click here for the recipe.

A beautiful, elegant, and easy springtime pasta recipe, loaded with fresh greens. You can swap in different spring vegetables like peas and asparagus if you'd like. I think some roasted tomatoes would also be delicious spread over the top.

Click here for the recipe.

If you are a tapenade fan (and if you are an olive lover than you are probably a tapenade fanatic, like I am), try this version. Green, spicy, and you can keep playing with the type of olives to make it different every time. 

Click here for the recipe.

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