What are ramps? And why is everyone obsessed with eating them?
Ramps, ramps, ramps.
At this time of year, that term is probably the most used phrase on the local culinary scene. Foragers and farmers profit from them, chefs get creative with them and fine dining guests adore them.
But, the general public? Has no idea what they are.
So, if you're in the boat that hears the word and thinks of skatepark obstacles or an ADA-accessible entry to the library, read on.
Here's what a ramp is in reference to food, and why they're all the rage right now.
What is a ramp?
Ramps are a seasonal spring plant that are part of the allium family. They are most closely related to a spring onion (they look similar to scallions).
They grow in the North American wild, but don't forage for them yourself unless you have permission — you don't want to be trespassing or depleting a crop that hasn't been established.
Flavor-wise, ramps taste like a garlic-infused leek — which, in our opinion, is a dream combination.
Why are ramps popular right now?
Ramp season begins in mid-April, meaning it is currently prime foraging time for the plants.
To celebrate, and reap the benefits of the fleeting season, chefs across the state are incorporating ramps into their dishes; primarily running them as menu specials (which is why "ramp" is usually the first word you see when you walk through an establishment's door).
Do ramps taste good?
As a hybrid between spring onions and garlic? Yeah.
Those are literally the two best ingredients in just about every dish.
What dishes are ramps typically used in?
At home, foodies love to grill ramps, serve them in soups, toss them in salads and sauté them in pasta. Farmers sell them pickled, and market vendors bake them into their fresh breads. Dairy producers even make ramp butter.
In restaurants, we primarily see the vegetable paired with cheeses, cream sauces and other rich ingredients. Some entrées using ramps might include a carbonara pasta, or an upscale take on a white pizza.
AKA, if it had truffles on it in the winter? It's got ramps on it for the spring.
Where can I try ramps locally?
Throughout the spring, many local North Jersey restaurants incorporate ramps into their dishes.
At Viaggio, a fine Italian spot in Wayne, chef Robbie Felice and team are serving grilled ramps over focaccia, and a wild ramp fazzoletti with parmesan fonduta.
In a similarly upscale way, Porta Rossa — a fresh pasta and provisions hidden gem in Maplewood — was recently seen whipping up Raviolo al Uovo (egg yolk-stuffed ravioli) with ramp butter and crumbled porchetta.
To enjoy ramps in a more casual dish, Walnut Street Bagels & Co. makes a ramp cream cheese that tastes delicious on chef Beverly Lacsina's hand-rolled bagels.
"People love the ramp cream cheese," she said, "Because the flavor is so unique. It's a perfect mild garlic that can't be matched, and — when added to cream cheese — it tastes like the best herb, garlic and chive combination."
When is ramp season over?
Ramp season generally ends in mid-May.
So, make sure to indulge in the coveted leafy green ASAP.
Kara VanDooijeweert is a food writer for NorthJersey.com and The Record. If you can't find her in Jersey's best restaurants, she's probably off running a race course in the mountains. Catch her on Instagram: @karanicolev & @northjerseyeats, and sign up for her North Jersey Eats newsletter.
This article originally appeared on NorthJersey.com: What are ramps food? Why is everyone obsessed with them?
