Step into the world of wild flavors with our ramp (wild leek) category, where we celebrate the pungent, earthy taste of these seasonal delights. Discover the art of foraging ramps and learn how to incorporate them into your cooking with our collection of recipes and tips. From ramp pesto to ramp risotto, join us on a journey to explore the culinary possibilities of this wild leek.
Ramp season is short, and if you’ve never cooked with them, there is no better time to start. Ramps — also called wild leeks — are one of the first edible plants to emerge in early spring, pushing up through the forest floor before most other green things have even thought about waking up. They…
Ramps: A Bright, Green, Springtime Foraged Favorite This wild ramp pesto is bold, garlicky and completely unlike any pesto you’ve made before. Fresh foraged ramps are blended with anchovy, pistachio and parmesan into a vibrant green condiment that works on everything — pasta, toast, grilled fish, cheese boards, or slathered onto Italian bread for a…
This ramp ricotta calzone is a spring weeknight dinner that feels special without being complicated. Fresh ramp leaves are folded into creamy ricotta with parmesan and basil, then layered with zucchini, kale and mozzarella inside a golden baked crust. It comes together in under an hour using store-bought pizza dough and tastes like you put…
This white pizza is built on a base of homemade creamy ramp sauce, topped with wild mushrooms and fontina cheese, and baked until bubbly and golden. It’s a truly seasonal pizza — one that can only be made for a few short weeks in early spring when ramps are at their peak. If you’ve never…
Spring Ramp Recipe
