WriterByNature.com

Surprise is a large part of foraging.

It’s just too cold for morels, but the leaves and bulbs of ramps Allium tricoccum, a/k/a wild leeks, are just right for picking.

Ramps do produce a flower, unless the leaves of tall trees emerge first. This dried node gives you an idea of the shape.

I woke this morning to try another variation on “Wildman” Steve Brill recipes after spending most of the evening creating variations on his recipe themes.

If you like to keep things simple, chop a few smaller ramps (leaves and bulbs) and sprinkle them over salad.

Ramps can be marinated, blanched, parboiled, steamed, or sauted; they are much easier to clean than cultivated leeks. Ramps have a delicate flavor; all the fun of onion without the bite. I nibble them while hiking.

Here are two recipes for ramps:

Ramp-Wrapped Roasted Vegetables

1. Rinse and drain ramp leaves.
2. Cut parsnips, sweet potatoes, carrots, or veggies of your choice into strips.
3. Coat with veggie strips olive oil (pump-spray oil works).
4. Cut ramp leaves from stalk and set bulbs aside.
5. Split ramp leaf lengthwise.
6. Wind one leek strip around the veggie. Leek will stick to coated veg.
7. Continue with second leaf strip until leek winds the length of the veg strip.
8. Arrange wrapped strips on a greased cookie tray.
9. Coat veggies with oil.
10. Roast at 400 degrees F for about 30 minutes or until tender.

Ramp-wrapped Salmon Filets

I used salmon, but this recipe will work with any filet. The cooked fish has a poached texture and is infused with the leek flavor. I served this warm, but I saved some to serve cold for lunch.

1. Rinse and drain the widest ramp leaves.
2. Coat a baking dish with olive oil.
3. Lightly coat both sides of filet with olive oil.
4. Place fish skin-side-down in baking pan.
5. Place ramp leaves over fish and tuck in on the sides.
6. Bake at 375-degrees until filets are done - about 38-40 minutes for 2-lb of fish.

I marinated chopped leek leaves and bulbs in olive oil. I added minced red peppers and a bit of wild garlic. Six hours later, when I made guacamole, I wrapped a half-teaspoon of guacamole in each of six ramp leaves. I popped one into my mouth. Yum! I wasn’t quick enough with my camera to get a photo, but visualize stuffed grape leaves and sushi and you get the idea of the limitless ways you can prepare ramps.