Maybe it is an east coast thing, but since I landed here I hear a lot about ramps...
Every spring, the food folks around Philly seem to go mad for ramps.
Now I grew up on this half of the continent, and I don't remember anybody but friends with skateboards talking about any damned ramps, come spring...
These foodie fuckers just won't shut about about their ramps, though.
Purees, broths, sauted, poached...
But only sorta.
I don't have a ramp hook up here and I haven't seen 'em at any of my usual food purveyors.
They are just a sort of spring onion, leek tasting kinda thing, right?
So...
What is the big deal?
What is up with the ramps?
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2 comments:
i think its an appalachian/hillbilly thing that hipster chefs have taken to. i hadnt heard of them until i visited webster co, wv, while at penn, who holds a ramp festival every year. then it seemed like i saw them everywhere. its definitely a fad. http://www.richwooders.com/ramp/ramps.htm
i think its an appalachian/hillbilly thing that has turned hipster-food thing. i first heard about them when i visited webster co, wv, while at penn. they even have a ramp festival there. it seems like ever since i have seen them everywhere. its definitely a fad. http://www.richwooders.com/ramp/ramps.htm
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