Spring produce is ramping up around here, if you know what I mean ;-). I made my first trip to the Kingfield Farmers Market this weekend and it felt SO good to be back. Soon enough the stands will be overflowing with fresh produce, all summer long. I can’t wait!
I’ve been really enjoying working through the seasons with my recipes this year, especially since I started to lean into my blog this past fall. This dish features a seasonal vegetable I’ve never worked with before: ramps!
Ramps are gorgeous vegetables (I mean look at them) that only come out to play for a few weeks in the spring. These beauties were locally grown in Wisconsin, and I found them a few weeks ago at the Wedge Co-op!
I wasn’t planning on making a recipe with ramps this season, but as soon as I saw them, I knew I owed it to the Veg World to add this vegetable to my repertoire. Plus I know that ramps are scarce and hard to find. And there they were, just staring me in the face. I couldn’t just leave them, right?
So here they are: my Simple Sea Salt and Lemon Grilled Ramps. The ingredients for this dish are literally in the name. Really, that’s ALL you need when it comes to ramps.
For those of you who are new to ramps, they are a type of wild onion that taste like a mix between onions and garlic. I absolutely love both of those foods so biting into my first ramp was pure delight.
I also learned that you can (and should) eat the entire ramp, including the leaves. Man, I wish I had another bunch of these to whip up right now! They are so tasty.
I really wanted to let the flavor of ramps shine in this recipe, so I used very few ingredients. It was a success!
Ready to try your first ramp? Do it! Browse your local grocery store, farmers market, or co-op to see if you can still get your hands on them. If not, bookmark this page for next spring. You won’t want to miss out!
Simple Sea Salt and Lemon Grilled Ramps
- 2 bunches ramps
- Olive oil spray
- Lemon juice - to taste
- Sea salt - to taste
- Heat a grill pan over medium high heat on the stovetop. Spray with extra virgin olive oil.
- While the pan is heating up, wash, trim and dry the ramps. I sliced off a small amount from each bulb but you can keep the "strings" on if you so please.
- Place each ramp, leaves included, on the grill pan and cook for ~5 minutes on each side or until charred and tender. You may have to do several batches to cook all of the ramps.
- Transfer the ramps from the grill pan to a serving dish. Drizzle with a fresh squeeze of lemon juice and a fresh grind of sea salt, to taste. Enjoy!
- You can also prepare these on a regular grill! They will probably take less time to cook.
Pin this ramps recipe now to make later!
Enjoy this delicious taste of spring!
Interested in more dishes with onions? Try my Caramelized Onion White Bean Dip.