Ramp it Up
By Susan Maslowski
Ramps are one of the first harbingers of spring and the time to enjoy them is very short. If you like ramps, this is the time to “ramp it up.” The Wild Ramp now has ramps in stock. Most people in this region have heard of ramps, that wild broadleaf cross between garlic and onions. They are a part of our local heritage.
There are many ways to fix ramps. They can be used in place of onions, leeks, scallions and/or garlic in recipes. Diced ramps can be added to omelets. They can be made into a pesto. The bulbs can be pickled. They can be slightly grilled and will make any burger taste so much better. They can be added to pasta and mashed potatoes. You can even eat them raw, if you dare!
Do not forget the upcoming inaugural Stink Fest at The Wild Ramp on April 18, from 10 a.m. to 4 p.m.
Different ramp dishes from several food vendors will be available. There will be samples, games, and music. Come out and join us to celebrate the King of Stink! And, in the meantime, whip up some Ramp & Cheddar Biscuits. They are good slathered with butter or, as a breakfast sandwich, topped with a sausage patty from one of our producers.
Ramp & Cheddar Biscuits
1-1/4 cups self-rising flour
¾ cup pastry flour (or cake flour)
¾ teaspoon baking powder
1/8 teaspoon baking soda
½ teaspoon salt
1 tablespoon sugar
4 tablespoons butter
½ cup Half & Half (plus more as needed)
½ cup fresh ramp leaves, diced
½ cup cheddar cheese, grated
Extra flour for dusting
2 teaspoons butter, melted
Preheat oven to 450 degrees. Stir dry ingredients together. Cut in 4 tablespoons butter until mixture is of course texture like cornmeal. Pour in Half & Half. Stir with a wooden spoon until dough begins to form. Add extra, as needed, until dough is no longer crumbly. Blend in ramp leaves and cheese. (The dough will be a little sticky.)
Sprinkle extra flour onto the countertop and put dough on top. Sprinkle more flour on top and roll to about ¾-inch thick. Cut with a biscuit cutter. Place on ungreased baking sheet. Brush melted butter on top of biscuits. Bake for 12-15 minutes or until browned on top.