Ramps sprouting up at WNC festivals, markets, restaurants
Foraging
Ramp season, considered mid-April to mid-May, is the ideal time to harvest them, but their peak time is weather-dependent. Baker said ramps favor forests’ natural environment for its rich soil, moisture, leaf litter, and organic matter. “You don’t want to harvest them too small because they don’t have enough flavor,” said Dibe Duckett, WNC Farmers Market assistant manager. “When they get really big and the tops start dying, they get very hot. It’ll burn your mouth.”
Festivals and farmers markets
Ellerslie McCue, WNC Farmers Market’s marketing and communications manager, said ramps may be found at farmers markets and produce stands across the region, like WNC Farmers Market in Asheville and TJ’s Mountain Market in Mars Hill. Baker encourages consumers to ask ramp sellers about their growing and harvesting practices to promote sustainability. Celebrate ramp season with fellow enthusiasts at these regional events.
Restaurants
Many area restaurants revamp their spring menus to feature specials showcasing ramps in their food and beverages. Eldr has a nettle spaghetti carbonara made with ramps, plus rye-crusted lamb chops featuring pickled ramps. Jargon added a stinging nettle and potato soup made with charred ramp oil. The Market Place is serving a ramp and new potato bisque soup.
Ramp recipe
Check out local farmers markets and stores for locally produced items like Well Seasoned Table’s Wild Ramp Sea Salt. Baker said at home, ramps can be dehydrated to make a ramp salt that can be preserved year-round. Or pickle them, as one would red onions, and refrigerate the ramp pickles.
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