tag:blogger.com,1999:blog-3629569640654321377.post1180068042113763220..comments2024-03-10T16:50:29.208-04:00Comments on Foodie at Fifteen: RampsNick Nhttp://www.blogger.com/profile/03216218929986137536noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-3629569640654321377.post-62177526004464267822012-10-22T14:02:18.107-04:002012-10-22T14:02:18.107-04:00I have a wild ramp tattoo! I have a wild ramp tattoo! Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3629569640654321377.post-42507367090519836202011-06-07T17:47:02.917-04:002011-06-07T17:47:02.917-04:00Love ramps and disagree with you Nick.
I think th...Love ramps and disagree with you Nick. <br />I think the trraction of ramps for chefs is that they are the first new food of the season. they peak through the griund every spring even when there is snow on the ground. Cooked correctly they are sublime and a step above any of the other alum family members.<br />Pickled they are a phenomenon, add them to salads and use the pickled brine in dressings and you have an amazing cold plate<br />Even better......they are free if you know where to forage!colinthechefnoreply@blogger.comtag:blogger.com,1999:blog-3629569640654321377.post-48133172082346305392011-04-27T08:40:18.107-04:002011-04-27T08:40:18.107-04:00I literally just fry em in some oil and then eat t...I literally just fry em in some oil and then eat them with scrambled eggsNick Nhttps://www.blogger.com/profile/03216218929986137536noreply@blogger.comtag:blogger.com,1999:blog-3629569640654321377.post-27988253442768033542011-04-25T09:16:33.500-04:002011-04-25T09:16:33.500-04:00Hi Nick...love your blog, and I would love to hear...Hi Nick...love your blog, and I would love to hear about your school food. Now about ramps, I was disappointed in the taste. After hearing them called wild garlic, and finding a family friend who could give us all we wanted, they just seemed like a mild scallion. How did you prepare them?Carolnoreply@blogger.com