Give me some (the ramp song) by the Loose Change Band (play in the background to get in the mood)
Well folks, it’s that time of year again when tables across America are being besieged by mounds of fragrant ramps. Chefs and home cooks are running rampant with their creations. Ramps, also known as wild leeks, wild garlic or forest garlic are perhaps the country’s favorite wild foraged food. A festival in the south honoring ramps draws tens of thousands of visitors partaking in the stinky fun. Foods In Season, the foraging company I work for, has been gathering over a 1,000 pounds a day.
Using ramps at home is quite easy, they are very versatile and lend themselves easily into almost any dish. At the end of last season, I posted three recipes in a post aptly titled “Ramp It Up”. Last night, the wife and I dug out our jar of ramp vodka from the liquor cabinet and decided to make a spring cocktail honoring this wild allium. We used many ingredients found on the West Coast to give it a unique spin. It’s Sunday, have a Bloody Mary and enjoy your day!
If you make this recipe, snap a shot and hashtag with #pistoublog… We LOVE seeing your creations on social media!
- Mix everything together.
- Pour into a glass with ice.
- We garnished our with wood grilled asparagus, cornichon and an olive. Garnish with whatever you like!
- Build a fire, put your feet up and relax.
This recipe is so simple it requires only a few words. Stuff three or four ramps into a clean jar. Top with vodka, screw the top on and wait two weeks. Then make yourself a delicious Ramp Bloody Mary.