If you’re anything like me, you probably subscribe to a lot of food blogs. Interestingly, in the last two weeks, I felt like I entered this alternative universe where “ramps” were in every recipe I came across! Ramps are a member of the onion family, also known as wild leek, or spring onion.
What’s so special about ramps? Why did it make food bloggers go gaga? Could all of these people be wrong?
According to this article in Time magazine:
“What makes ramps ramps is not their flavor, you see, but their cultural value. The Food Snob’s Dictionary, offers this explanation to Time: “The ramp is not a salad green, but it is a green vegetable, and it is the first legitimately green thing that appears from the ground in April, a month that, in terms of farm yield, is otherwise an extension of winter. For food snobs, therefore, David Kamp, the author of ramps are overcelebrated and overly scrutinized, like the first ballgame played in April, even with 161 more games ahead.”
So what did I think of them? Read below to find out.
