Each week, I'll feature a 'food love'--maybe it's something you've never heard of, or something you're just as excited about or intrigued by as I am.
On the chopping block this week...it's officially RAMP season! Sadly, the season, at least in NYC, is just a few days from being all-said-and-done. I'm not refering to a bike ramp or exit ramp on the highway. In the food world, ramps are a type of wild leek or onion. They look a bit like scallions, have a mild, versatile flavor and are pretty darn tasty. Unfortunately, they have a very short-lived season, anywhere from 6 to just 2 weeks...a delicate breed indeed. I discovered ramps about 3 or 4 years ago at Otto Enoteca in Greenwich Village where Mario Batali and his chefs ingeniously paired ramps and eggs as an insanely delicious pizza topping, who knew. Toss them in with fresh pasta and a drizzle of olive oil, garnish scrambled eggs with them, throw them into salad dressings...I even took the green leafy portion and wrapped it around shrimp before grilling. What's your secret use for ramps?