Spring is one of my favorite times of the year when new flavors are reintroduced into cuisines. Bärlauch, common here in Germany is one of the first flavors to usher in the new season. I wasn’t familiar it (many years back pre-Goggle) and my father-in-law kindly dug out a paper dictionary to help. The translation said it was called Wild Garlic and I have since learned the more common name is Ramps.
In more recent years it has become a hip spring flavor in the US restaurant scene. Its unique garlicky taste and vivid green color—really packs a punch for the senses. Wild harvesting is still the main way to find Ramps in the US and going into the forest to pick your own isn’t advised. There have been instances where people mistook Lily-of-the-Valley (poisonous) for Ramps! And over-harvesting can wipe out Ramps completely. There are some small farms that grow Ramps and I was in lucky that the CSA (Community Supported Agriculture) I was a member of in Connecticut had them. The owners had fallen in love them and planted them to harvest every spring for their CSA and farm stand. If you live close by check them out: https://www.stonegardensfarm.com
I thought it might be fun to share a few of the ways in which Ramps are consumed here in Germany. Typically you’ll find them in spreads such as butter, goat cheese, and cream cheese. More creative recipes include baked pinwheels with pastry dough or potatoes (Kartoffel-Roulade Mit Bärlauch). And a cult favorite I’ve noticed is a very potent pesto that replaces basil with Ramps. I also like Ramp Cheese Spread on crackers with salmon or a mini shrimp. Delicious!
Easy Ramps Goat Cheese Spread
8 ounces of Softened Chèvre, 1/4 Cup of Rinsed and Patted Dry Ramps, Directions: Place all ingredients in food processor and process until smooth texture is achieved. Chill. Can be stored up to 7 days in refrigerator.
