Spaghetti with Ramps

Ramps are here! Those who are not jumping for joy as they read this are probably scratching there heads. To many ramps are unknown. To those who eat seasonally or stalk their local farmers market for the next interesting treasure, this member of the leek family is the first fresh new offering since fall, as well as the beginning of an onslaught of fresh produce that will last nearly until thanksgiving. The very first fruits and veggies of the year are actually foraged: ramps, fiddlehead ferns, stinging nettles, morel mushrooms, rhubarb, and other lesser known wild things. The season for these wild edibles is quite short, in the case of ramps: about three to five weeks.

I decided to make Spaghetti with Ramps, a very common preparation, as my introduction to ramps for the season. I should warn you; I was only briefly introduced but I could taste the garlicky goodness for hours, if not days afterwards. This member of the onion family tastes like a musky mix between garlic and leek, and while mild, relative to a regular onion, the taste (and smell) really linger. I suggest making enough spaghetti for all of your friends: (spread the stink!)

A ramp is a self contained feast. It comes with two flavors (garlic and leek) and three textures: a tender green top (looks a bit like tulip leaves) a thin red stem, and a little white bulb (much like a scallion.) Mother nature knows the ramp will venture forth early and alone, and gives a chef nearly all they need to whip up an easy dish like Spaghetti with Ramps. I simply separated each ramp into its three distinct parts, chopped the bulbs and caramelized them, quickly sauteed the stems followed by the greens and stirred in some lemon juice (or wine), olive oil(or butter) and Spaghetti with some of its cooking liquid. Gave it a stir and ate it with lots of fresh ground black pepper and lemon wedges. If I would have had it on hand (or hadn't been quarantined by rain,) I would have topped it with a generous mound of fluffy shredded Parmesan, or some breadcrumbs sauteed with butter and parsley.





















recipe:

2 tablespoons canola oil
1 bunch ramps, trimmed and cleaned
2 tablespoons lemon juice (or white wine)
4-6 ounces Spaghetti
salt
fresh ground black pepper
extra virgin olive oil


Cut ramps into three separate parts: leafy tops, red stems, and white bulbs. Chop the bulbs and add to large skillet with 1 tablespoon oil and a pinch of salt over medium heat. Saute until gently caramelized, stir occasionally and lower heat if necessary. Remove from pan and reserve. Add additional tablespoon of oil to pan and increase heat to medium-high. Add stems and stir fry until just tender, add greens and season with salt, stir fry until wilted. Reduce heat to medium. Add caramelized bulbs back to the pan along with lemon juice and scrape up any bits stuck to the pan. Meanwhile cook pasta in salted water and drain, reserving a cup of liquid. Add pasta, a few grinds of black pepper, and a 1/2 cup cooking liquid to pan stirring gently until pasta is coated and liquid has mostly reduced. Add more pasta water as necessary to achieve desired consistency. (Keep in mind it will evaporate further as it is plated) Serve on warm plates drizzled with extra virgin olive oil; either with lemon wedges and fresh ground black pepper, or with grated Parmesan, or toasted bread crumbs) Serves 2.