Friday, May 4, 2012


Ramps turned up in my local farmers market last week and I grabbed a small handful of those lovely baby leeks. I adore these wild onions and their onion-garlicky crunch but at $19.99 a pound a handful is all I dared buy. (And their season is short---just through June--- so it was buy now or wait another year).

Wash them well, trim off the root end (like you would a leek) and give them a light bath of olive oil, salt and fresh pepper. Toss them onto a hot grill just long enough to brown.  

Luscious grilled ramps
I served them with buttered spring peas, minced scallions, chives and a light rain of Maldon salt. Yum Yum. Yum.