Sounds lovely. I’ve heard of ramps but never seen one.

Ahhh… ya’ll be ‘ramp’ing mad! hehe sorry I couldn’t resist typing that! Danielle and Rob blogged on ramps today also.
I’d never heard of them before, yet now I really want to try them!

I posted about ramps today, too! And so did Rob. (Ha, I just looked up and noticed that Bron already told you that.) Your use of them looks very tasty!

Ramps are wonderful. I love them with seafood. There is a great Ramp Salsa Verde that goes with fried seafood. It’s nice for a different change.

That sounds delicious! Our leeks here in Ohio are quite different from what you have pictured.. Ours are rather thick without a bulb at the end and pink. I just started using them in my cooking and they too don’t give off a very pungent scent but they add a delicate onion flavor to whatever you add it to. Which is really nice when you want the onion taste in the background.. one of my new favorite veggies to cook with =)

That should have read.. without the bulb at the end and without the pink. Just so’s yanno. heee!

Funny, I had pasta with ramps at a restaurant friday, and I had never heard of them ! The dish was just OK, but yours looks amazing !

Never heard of ramps! Maybe we call it something else? i’ll google it
The rest looks great though! A question… where did you learn that pasta water “trick”, I do it too, just wondered how you learnt it

Ok, I’m sitting here wondering “how did she roast a frozen tomato?” I freeze the last of my harvest, too. But they completely disintegrate when I cook them. In the picture, your’s look like normal roasted cherry tomatoes. Do you have some trick that I could learn?

I’m sorry, Ivonne, I just have to know! Oh, and ramps grow wild here and the odor is *very* pungent. Perhaps a different species? In the spring, anything fresh tastes good, though. Your recipe sounds nummy.

I’ve never heard of ramps (the vegetable anyway!) Thanks for sharing.

Dear Ivonne: I am so jealous! My experience with ramps is as yours before you were nimble for a Cream Puff, indeed! Now, if I ever see ramps at least I’ll have your recipe, it looks divine! Carmelized sweetness of roasted tomatoes, lovely. About the best I can do is tell you we enjoyed our first yellow tomato from the garden last night. But, only one.

That is really one beautiful picture!

Ivonne: I have never in my life heard of ramps - and I lived in ON for 7 years! I’ve never even heard them called wild leeks! So, I’ve learned something new already today. I wonder if you can get them here in BC…I certainly haven’t seen them.

yum! I would love to make ramp!

Leek pesto is simply beyond my faculties of imagination- how wonderful! Thanks for the recipe, Ivonne, it will be put to use

This looks so delicious. I made pasta with roasted vidalia onions & tomatoes a couple of days ago and enjoyed that very simple dish.

St. Lawrence Market does bring a lot of pleasant surprises with unexpected produces, doesn’t it?
In late winter, I saw fresh Ontario rubharb which I’d never seen before. Not long after that, I discovered some key limes too!

Oh, it’s been a while since I last visited St. Lawrence Market.

Once again, lovely post!

Very interesting Ivonne. I have no clue what a ramp is either. I need to look it up in my dictionary! As to your recipe, it looks delicious. I am intrigued and want to try myself now. Wild Leek Pesto. Miam!

Finally I get to find out what a ramp is. I kept hearing people refer to them on blogs, but I couldn’t quite figure out what they were. Great post.

Count me in as one of those that have never heard of ramps…is there never any shortage of new vegs/fruits to learn about? Thank goodness not!!

I can’t wait to try this dish (and neither can my boyfriend who saw the photo while I was reading your post). I’m unfamiliar with ramps but now that I see the photo of them I recall noticing some at the farmer’s market. I’m excited to ask the farmer more about them and to try this great recipe. Also, what a great idea to freeze tomatoes - it never occurred to me to do that but it’s a great idea.

great recipe… and I love the wild leeks!! baci

I had never heard them called ramps before now,and I still haven’t tried them.

Wow! Thanks everyone! I’m amazed at how many people were unfamiliar with ramps. While it appears the season is probably over in many parts, you may still be able to find some. If not, look for them next year!

Enjoy the pasta!

We got some ramps last week at the nature trail right down the street from us. There are hundreds of them there and no one ever takes them. ps: Im in SW ontario too. Btw, how much did you pay for them?

Sounds and looks amazing. Hope I’m not too late to find any.

Oh Ivonne this looks good — I haven’t seen ramps since I was last at the Santa Monica farmer’s market. yum!

Hi Randi,

Thanks so much for stopping by. I believe I paid about $5 for two bunches.

Hi Ruth,

If you can’t find them you can always substitute shallots or leeks.

Hi Cath,

Glad you like it!

I just tried ramps for the first time using this recipe… and I’m going to try yours next!http://www.babbonyc.com/recipe-spagh-ramps.html
Do you know if wild leeks grow in Italy? I’m moving to Lake Como soon from NYC and would like to make them for my husband.