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These first of the season fresh ramps are being foraged specifically for us in the Catskills. They have an exciting garlicky flavor with succulent green leaves and a tiny white bulb. Ramps make a bold statement raw in salads, and become more mild and sweet when cooked. Similar to green onions, this wild plant is entirely edible, from root to leaves. Roast bulbs with turnips; create a chimichurri sauce or ramp pesto; caramelize and grill whole for a simple side dish.

This wild plant takes 7 years to reproduce from seed, making it susceptible to endangerment from over harvesting. Our ramps are sustainably harvested by a foraging duo that have protected the same patches of land for over 10 years. The ramps available this week are from upstate New York, near the town of Fishs Eddy. The patches are located on private property; and Samuel and his partner are the only ones with permission to harvest there. Ramps grow in “clumps” or “bunches.” When foraging, Samuel makes sure to leave 30-45% of a clump untouched. This is crucial to keeping the area lush with ramps every year.

Your ramps might come with a husk, known as the “sheath.” With this intact, your ramps will last longer in the fridge. Don’t remove until ready to use!

Wild foraged in Catskills, NY

Roll them in a damp paper towel, place in an unsealed plastic bag, and keep them in the fridge. Make sure the delicate leaves are covered by the towel, and don't bend or crush the plant. Store in fridge for up to 4-5 days.


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