It’s ramp season. That garlicky wild spring onion that has foodies foraging and feasting starts popping up in the northeastern United States around April. One of the first signs of spring and the wealth of fresh produce to come, ramps are always a welcomed surprise at farmers markets, on restaurant menus and in forested areas where they grow wild. Like a scallion’s bigger brother, ramps, or wild leeks, are set apart by its broad, flat leaves. Sautéed, in soups or a raw, chopped garnish, ramps add a zesty, complex flavor to myriad dishes. Cause for celebration from the Carolinas to Canada, ramp season is rung in with delicious recipes like this one for Pico de Gallo.
3 Medium tomatoes, rough chopped
2 Jalapenos, seeded, small dice
1 bunch cleaned ramps with the tops trimmed and reserved
Half a lemon or lime
Salt
Slice the ramps just like a scallion, on the bias looks best. Combine with diced jalapeno and tomato. Chiffonade the ramp tops and combine. Season with salt and lemon juice for a simple dip and serve with tortilla chips.
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