Ramps are wild spring onions. With a small, white bulb and hairy root, they resemble scallions but have a forward, garlic-onion flavor. Their season is short — just a few weeks from late April to early June. If you spot ramps — which can also occasionally be found in better produce markets so keep an eye out — pounce and buy a bunch. Look for ones that are firm and with bright green leaves. When you get them home, don’t wash them until you use them, but wrap them in plastic and store in the refrigerator. Just before cooking, trim off the roots and any unappealing leaves and give them a quick rinse, drying them with a paper towel.
Here’s a recipe from Chef Eric Stagl, the Executive Chef at Barcelona West Hartford, utilizing ramps:
Poached Tuna Montadito (Spanish open-face sandwich)
Ingredients
8 oz tuna
8 ramps
4 tbs paddle fish caviar (you can use any type of caviar)
8 brioche buns (you can use any type of bread)
1 lemon zest
2 bay leaves
1 orange zest
1 anchovy
¼ cp of parsley
¼ cup of cilantro
1 shallot
1 Tbs lemon juice
Olive oil
Preparation
1. Poach tuna in olive oil, orange zest, lemon zest and bay leaves
2. Lightly poached tuna
3. Grill ramps and prepare chimichurri by chopping parsley, cilantro, ramps shallot, anchovy and adding lemon juice
4.Grill brioche buns
5. Take poached tuna and place in bun and add chimichurri sauce and caviar
Enjoy!
