School Closings and Delays

Cooking with Ramps

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

“Ramped Up” Bacon and Asparagus Linguine

  • 3 cups asparagus cut into 1 to 2 inch pieces and steamed
  • One pound thick sliced bacon
  • 1 1/2 cups chopped ramps (bottom half of the stem and bulb and a bit of the greens)
  • 1/2 cup chopped sweet onion
  • 1 teaspoon dried oregano
  • 1 teaspoon crushed red pepper
  • 2 cups grape tomatoes
  • 1 1/4 cup chicken broth
  • 1 tablespoon butter
  • Couple pinches of salt
  • Couple pinches of black pepper
  • 1 cup grated parmesan reggiano

 

Directions:

Steam the asparagus but leave it a little firm

Cook the bacon on the stove top until it is crisp and reserve 2 tablespoons of the bacon grease. Crumble the bacon.

Cook the linguine to al dente as you make the rest on the mixture

Add 2 tablespoons bacon grease to a pan along with the ramps, onion, crushed red pepper and oregano

Cook for approximately 3 minutes until the ramps and onions just start to soften. Add the tomatoes and cook for another 2 minutes

Add 1/2 of the broth and asparagus bringing to a fast simmer while adding the butter, salt and pepper

Add the other 1/2 of the broth allowing it to cook down a little.

Turn off the heat and add the bacon and parmesan reggiano and toss well
Serve over the linguine with some shaved parmesan and chopped ramp leaves over the topping and linguine

 

Ramped up Potato Soup

  • 3 stalks chopped celery
  • 1 cup ramps, bulbs and stems (including the red), no leaves, chopped
  • 2 tablespoons butter
  • 2 cups half and half
  • 10 peeled potatoes chopped
  • 1 cup ramp leaves sliced thin
  • Couple pinches salt and pepper
  • Pinch nutmeg

 

Directions:

Saute the ramps and celery in a large pot in the butter for 4 minutes until the ramps and celery start to soften.  Do not allow them to brown.

Add potatoes, half and half and enough water to cover the potatoes
Add a couple pinches of salt and pepper
Cook the potatoes until they are falling apart for about 20 to 30 minutes
Puree soup until smooth and return to heat
Add a pinch of freshly grated nutmeg and the ramp leaves and cook for about 4 minutes so the leaves wilt a bit
If soup is too thick thin with just a bit of milk or half and half

Experiment with the soup, add cheddar cheese, or crisp crumbled bacon when you add the ramp leaves.

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.