Pantry - Wild Ramps

Wild ramps are one of the first signs of spring!

At Wolf Oak Farm these wild ramps grow in a section on our Northern Hill that we call "Ramp Island."

It is a wooded area surrounded by our beautiful regeneratively farmed pastures.

We harvest the wild ramps by hand sparingly and sustainably by leaving the root system intact. This way the ramp patch can continue to grow and thrive year after year.

While these ramps are not certified organic, they are as wild and close to nature as it gets. In fact they are beyond organic!

Absolutely no chemicals have been used on them, they just grow naturally from the forest floor every spring!

How to cook:

Wild ramps have a garlicky, oniony taste and can be used cook in the same way as garlic, onions, and leeks.

*Tip:

• Fresh wild ramps will store in the fridge for up to 5 days.
• For longer storage you can chop then blanch them and put in an air tight container to freezer for up to 1 year.
• Another way to preserve ramps is to make ramp oil and then freeze that. To do so, first, blanch the ramps. Then puree the ramps, leaves, and bulbs, in a blender or food processor with enough extra-virgin olive oil to make a paste or sauce.