Comments on: Ramps, Ramps, and Ramp Fritters

By: “Grow Your Own” Roundup #27 | House of Annie

“Grow Your Own” Roundup #27 | House of Annie — Sat, 11 Jun 2011 06:37:45 +0000

[...] Another ramp recipe comes from Giff of the Constable’s Larder who went foraging with other New York food bloggers and came back with enough ramps to make these Ramp Fritters. [...]

By: Forage & Feast, the sequel — Constables Larder

Forage & Feast, the sequel — Constables Larder — Mon, 19 Apr 2010 04:33:14 +0000

[...] Forage and Feast led by Jonathan of Lab 24/7 and Marc of No Recipes (here’s my post from last year’s event). I had been looking forward to this for weeks. Nothing beats tromping around outside with a bunch [...]

By: Andrea

Andrea — Sun, 10 May 2009 01:42:47 +0000

Your foraged ramps are beautiful and I bet they were quite tasty in the fritters. Thanks for joining us for Grow Your Own in April!

By: Giff

Giff — Sat, 02 May 2009 03:19:02 +0000

Hi Claudia. They have a fairly unique flavor. Leeks or green onions would be decent substitutes but they are all different — luckily they are all tasty! Spinach or chard would be a nice addition (as you prob know, just make sure the moisture is squeezed out)

By: Claudia

Claudia — Sat, 02 May 2009 02:29:33 +0000

That looks good, unfortunately no ramps here in Hawaii. Do they taste like green onions. Maybe that and some spinach would be a substitute?

By: Jeff

Jeff — Tue, 21 Apr 2009 17:00:45 +0000

This brings me back great memories of tromping through woods with grandma trying to find the elusive morel mushroom and coming out with a ton more than we bargained for.

So sad that most people would overlook these wonderful morsels as weeds.

By: Giff

Giff — Mon, 20 Apr 2009 21:30:33 +0000

lol@we are never full

I think Stephane has “been there, done that” and is happy being a private chef! Marc, I don’t know what he is thinking about on that score. For me, while I love food and cooking is a creative outlet, I am worried that if I made it a business, rather than a passion, it might change things completely. As for Claire, oh la la, she is departing back to France soon!

By: we are never full

we are never full — Mon, 20 Apr 2009 21:21:17 +0000

i’m in such awe of everything you all made at the 24/7 event! if we weren’t in buenos aires for easter, i’d be much more jealous of you all that you were able to participate together! you all make a great team. maybe it’s time to open up a restaurant? you, marc, stephan, claire? what do you think?

By: Giff

Giff — Sun, 19 Apr 2009 13:26:21 +0000

This was actually the first time I had ever had ramps as well! Note for those who want to hunt for it, make sure you can separate between ramps and lily of the valley, which looks similar but are poisonous. Ramps have a slightly pink/purple tinge to the top of the stalk, and then smell like onion/wild garlic. We also noticed that the young lily of the valley leaves were mottled, while the ramps were not (mature lily of the valley leaves are not mottled however, and I do not know at what point that changes)

By: ciaochowlinda

ciaochowlinda — Sun, 19 Apr 2009 12:21:31 +0000

I have been living a sheltered life, never having had ramps yet. Your post and that recipe makes me want to go right out and try them. Yesterday I went foraging for wild greens – a kind of mustard green similar to a broccoli rape. The fields were brimming with them so I’ve got a lot of work ahead of me today to put them up for the freezer.