Now the story I've been told is way back in the day, when ramp season would start, they'd sometime have to shut the schools down because the children smelled so bad. Ramps have a particularly strong odor, unique onto themselves, that is hard to get off your breath. One of my students swears if you drink vinegar after you eat them, it will wash away the smell.
A few years ago, big city folks, decided to take a shine to ramps, and even Martha Stewart featured them in her Living magazine. But they work best as a local food, fleeting in availability and time frame available to pick. (Here's a link to a high-brow ramps recipe)
How do you eat ramps? Well most folks like them cooked in eggs or taters, but some folks make a recipe called drunken lettuce. For it you need:
|Branch lettuce grows near the sides of streams (branches) in higher elevations, it, like ramps, is a springtime delicacy|
Bacon fat or fatback
Cooked crumble bacon
Sautee your ramps (cut them like chives - you eat the white part up into the tender green) and saute in fat. Wilt the lettuce in the hot grease. Sprinkle with cooked bacon. Sop up with biscuits!
Have you ever tried ramps?