Ramps are essentially wild leeks with tiny white bulbs and long, tender greens. They have a very pungent, onion-y flavor and fragrance. Most people who have tried them, love them, but there are a few fervent anti-ramp people out there.
I bought some last weekend at Mountain Sweet Berry's cheery ramp stand at the Union Square Greenmarket here in New York City. I chopped them cross-wise, sautéed them in butter then tossed them with some tiny roasted potatoes from the same stand.
They pair beautifully with eggs, potatoes, and anything creamy (like a cream-based soup). Treat them gently, use both the green and the white part (everything but the nubby root end) and cook them lightly. Butter or olive oil are both fine fats for ramp-cooking, a tablespoon or so for every cup of chopped ramps.
Some Rampage on The Kitchn:
• Pecan Crusted Salmon with Sautéed Ramps and Purple Potatoes
• Spaghetti with Ramps
• Pickled Ramps
(Top image: Nina Callaway, second image: Sara Kate Gillingham-Ryan, both for TheKitchn.com)