Fresh Wild Leeks (Ramps) - 1 lb
Item #: WDL101
Our Price: $18.50
 
The product is out of stock or not in season.

Description  more details

 

2015 Season cover Fresh Ramps/Wild Leeks (Allium tricoccum) are shipping now.

 

Ramps appear first in their southern range in late March. The season finally ends in the far north in early-to-mid June.


Fresh Ramps and Wild Leeks have a bold, spicy flavor, like a combination of onions and garlic and make an exciting statement no matter how you use them.

The folk medicine reputation which holds both Ramps and Wild Leeks to be powerful healers turns out to be well deserved. They are high in Vitamins C and A, and full of healthful minerals and have the same cholesterol-reducing compounds found in garlic and other members of this family.

Lest the reputation for excessive stinking scare you away from trying them, you should know that Earthy Delights sells Ramps and Wild Leeks (both) to some of the finest restaurants in America. No complaints about too much stink yet!

Claim your share of the Spring Wild Harvest!

 

Please note: Supplies are frequently limited, so these little beauties are available on a first come, first serve basis only. As always, orders will be fulfilled & shipped in the order in which they were received.

 

Questions about your order? Call us at (855) 328-8732 for more information.

 

PRODUCT OF THE USA

 

 

 

Find delicious recipes, visit the Earthy Delights Blog!

Recipes

Morel and Ramp Crostini
This is a simple and delicious appetizer. It calls for a generous ½ cup of ramps. If you want a more mildly flavored dish, cut the ramps back to ¼ cup or so. You may want to experiment until you've found the combination just right for you. This appetizer may be served warm or at room temperature. May also be served as a side dish.
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Morel, Ramp, and Truffle Gratinee
Spring "casserole" that reaches the heights of gustatory delight! Fresh morels and ramps, topped off with decadent Hollandaise sauce!
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Pasta with Morels, Ramps, Asparagus & Goat Cheese
This homage to Spring is adapted from one in Gourmet Magazine. For our version, we use ramps, which, when combined with the morels, give the sauce that characteristic "edge" that comes from using wild ingredients. A wild dish like this needs a robust red wine, something dry and rough that brings your palette wide awake.
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Potato and Wild Mushroom Napoleons
A visual and tasteful, delight! The secret here, as it is in many recipes, is freshness. Fresh mushrooms, fresh ramps, fresh cream, fresh seasonings and fresh arugula. This is a medley of flavors that is really beyond compare. The recipe is adapted from one by Emeril Lagasse.
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Sautéed Fiddleheads with Morel Mushrooms
Simple to prepare, yet brings out the best in all flavors. The rich, earthy flavor of fresh morels is enhanced by green, fresh ferns and shallots. Use as appetizer or a side dish.
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Morels and Ramps in Phyllo
Morels and ramps - what is more evocative of spring?
These two spring-time delicacies pair wonderfully in this recipe inspired by the famous Greek spinach dish, Spanakopita. Meltingly crisp layers of buttery pastry give way to the distinctive earthy flavors of morels and ramps. If you use early spring ramps as we suggest, you can use all the greens, right up to the tip.
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Zucchini Stuffed with Morels, Ramps & Pine Nuts
This is a superb appetizer, or side dish, not difficult, but probably something your guests haven't tried anywhere else. This dish is delicious, and very unusual yet elegant. This recipe yields about 30 rounds. Don't count on leftovers.
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Pasta with Ramps
You make the sauce while the pasta cooks. Nothing could be simpler. Ramps add that wild, natural flavor that lifts the pasta dish to eloquence.

It serves four and is adapted from a recipe printed in the April 2000 edition of Gourmet Magazine.
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Spaghetti with Ramps
For those who love ramps, this is comfort food at its very best. Fast, easy and exotic. Frozen ramp bulbs can be used if fresh are out of season. Just thaw and blanch and continue with the recipe. Any pasta will do.
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Pasta alla Carbonara with Ramps
It seems that trendy restaurants are constantly "re-discovering" new ingredients that are actually very old traditional foods. Hog jowl (guanciale in Italian), a bacon-like cured pork, is one such "hot" ingredient. Old timers have never forgotten about them and have relished their rich layers of flavor and texture for generations. It's only fitting that we pair them up with ramps, another old-time country food, in this updated version of the Italian classic, Pasta alla Carbonara.

As with most Italian pasta dishes, there is relatively little sauce. The eggs are added to the sauce raw, and cook with the heat of the pasta itself, forming a coating on the noodles, with chewy nuggets of hog jowl scattered among them.
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Beef Tenderloins Stuffed with Morels and Ramps
This is not a difficult dish to prepare, and it sure to bring the house down. The brandy adds a delicious undertone to the rich,earthy flavors of morels and ramps. Make plenty of the sauce, you just can't get enough!
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Lamb Shanks Braised with Vegetables
Braised lamb shanks are the ultimate comfort food. The meat falls off the bone and melts in your mouth. A classic, rustic preparation with a new twist.
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Pork Loin with Morel and Ramp Stuffing
The morel-ramp stuffing is an intriguing departure from a regular bread stuffing. The stuffing makes an attractive design in the sliced pork. If fresh morels and ramps are out of season, using dried morels, reconstituted, and frozen ramp bulbs will work beautifully without compromising the flavor.

You will be pleasantly surprised at how good this pork tastes served chilled! It slices even easier when cold. It would be a good idea to make extra just for the leftovers.
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Tenderloins Forestiere
Slicing the beef tenderloin before cooking lets it do so quickly. The wild mushroom-ramp sauce adds some rich, rustic flavors to the meat.
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Veal Scaloppini with Fresh Morels and Marsala
While veal is a popular meat to serve with this dish, some people prefer to substitute chicken or low fat turkey breasts. They're less expensive and leaner. The word "scaloppini" is a reference to the way in which the meat is sliced - very thin and across the grain so that it'll be extra tender. The wild leeks,or Ramps, have an extra "edge" which goes nicely with this mild dish.
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Fiddlehead Ferns with Horseradish & Ramps
Fiddlehead ferns with ramps is a true Spring partnership! Add a little horseradish and mustard to spice things up and really get the flavors doing the rumba!
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Ramp Pudding
This "pudding" is more a savory bread pudding or "strata". It makes an elegant side dish. It is very versatile and lends itself to variations of your own creativity.
While it's baking, it will fill the whole house with the intoxicating aroma of ramps.
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Ramps Piquant
The recipe is basically a flavor explosion emphasized by texture. Not subtle, this is a wonderful way to add interest and depth to an otherwise "not-particularly-interesting" meal. For example, regular every day pork chops become a gourmet experience when served with ramps piquant. Use this recipe to dress up ordinary things and turn them into an adventure for your palate.

Vaguely reminiscent of rarebit without the beer.
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Ramps with Bacon and Hard-Cooked Eggs
Fast and easy appetizer or side dish elevated to gourmet status! Ramps and artisinal bacon, go together like a wine and cheese!
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Ramps with Eggs
To really make this a special egg dish, sprinkle on some truffle salt just before serving. A perfect way to ease into a Spring day!
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Sautéed Fiddleheads with Ramps
A very simple Spring blend of wild ramps and fiddleheads to prepare. The carrots and cilantro add a delicious undertone to the green flavors.
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Sautéed Ramps with Apple Smoked Bacon
In Appalachia, where they are highly revered, ramps are often fried with "taters" in bacon grease or scrambled with eggs and are usually served with bacon, beans, coleslaw and cornbread. But there are literally hundreds of ways to cook ramps and many recipes are easily adapted to accommodate the powerful flavor and aroma of this wild member of the onion family.

This recipe makes four servings - less, if you're a real ramp fanatic.
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Scalloped Potatoes With Ramps
The distinctive bite of ramps adds a new dimension to this recipe for the family classic, Scalloped Potatoes. If you don't have fresh ramps or wild leeks, defrosted frozen ones will work nicely.
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Deviled Grilled Ramps
Grilling ramps really brings out their sweet, smoky side, but their distinctive flavor is still strong enough to stand up well in this spicy preparation. Leeks and mustard are a classic pairing, but we think this unusual (and very easy) variation will make everybody sit up and take notice.
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Morel & Asparagus Frittata with Ramps & Chevre
Congratulations to Allan Coyle of Lansing, Michigan for this winning recipe entry in our first ever Morel Recipe Contest!

Thanks, Allan, for sharing your recipe for Morel & Grilled Asparagus Frittata with Ramps & Chevre with all of us!
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Polenta Squares with Pancetta and Sun-Dried Tomatoes
Polenta is a northern Italian staple. Dressed up and seasoned with any one of a variety of ingredients it can be an elegant appetizer or a delicious main course. You can experiment with vegetables, herbs, and meats to achieve a flavor that's just right for you. This dish can be made ahead and refrigerated for up to two days, or frozen until ready to use.
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Ramp and Potato Soup with Grilled Cheese Sandwich
Gourmet comfort food. There's a trick to these tidy little cheese sandwiches that elevates them to a gourmet status. Perfect for a luncheon or light dinner.
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Chicken Breast with Morel-Madeira Gravy
This dish is rather special, but not too tricky to prepare. Serve with mashed potatoes for a rustic dinner, or with wild rice for elegance...in either case, a nice bottle of wine would be perfect.
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Chicken with Ramps and Morels
A perfect Spring meal using fresh wildings. A simple, rustic yet elegant chicken dinner. Serve with fingerling potatoes and maybe a few fiddlehead ferns and you have a truly Feast of the Forest!
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Roast Chicken with Thyme and Morel-Madeira Gravy
Madeira and wild leeks (ramps) combine deliciously with chicken in this basic, straightforward dish. Easy to make and easier to eat. For an elegant version, serve with wild rice, for more rustic appeal, serve with mashed potatoes.
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Roasted Chicken, Ramps, and Potatoes
Bake chicken, potatoes and wild leek bulbs together for an easy one-pot meal, full of deep flavors. Easy and memorable.
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Wild Morels & Ramps Sautéed with Chicken Breast
This is an elegant way to serve chicken, and not at all difficult. If you really want to create a spectacular dinner, serve this with a wonderful risotto. Bring out the truffle oil!
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Baked Sea Bass with Morels and Red Wine Sauce
This is an entrée with a lot "going on" flavor-wise. The clam juice, morels, wine, ramps and fish seem like an unlikely combination. The truth is that this is a beautiful marriage and results in a medley of flavors that sing in unison. You will need some parchment for baking the fish.
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Crab, Lobster and Lentil Ravioli
An elegant and unusual ravioli, made intriguing with, lobster, crab and the addition of ramps and lentils. Make plenty...they will disappear!

Excellent for a formal dinner or luncheon, or just because you want to pamper yourself and your guests.
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Fresh Whitefish with Fiddleheads and Ramps
For fish lovers, this is an exquisite recipe. It's easy and it's wonderful. The white wine works together very well with the whitefish, and the fiddleheads and ramps add a touch of wildness to the overall flavor. On a scale of one to ten, this is about a fifteen.
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Softshell Crab with Grilled Ramp Dressing
Softshell crabs are a rare treat, when you can find them. Combined with ramps and fresh asparagus, they are delicious beyond description.

Two things to remember about this recipe: 1) it includes a raw egg warning,* so use only refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell.
2.) the recipe calls for Emeril's Creole "essence" also called "Bayou Blast." Recipe follows.
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Salad with Fiddlehead Ferns, Ramps and Coconut
This is a very unusual recipe with a complicated and very interesting combination of flavors. Once you get the ingredients, the rest is just too simple. Grind the dried shrimp to a powder in a food processor. You can make a paste of the ginger in the same way - just toss it in a food processor and a few seconds later, you're ready to go.
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Spring Green Salad
This is a fine quality salad with delicious, interesting, and subtle flavors. It departs from the norm and takes your taste buds into new territory! Keep everyone guessing about the sweet potato puree. It's a remarkably delicious garnish.
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Fingerling Potato Salad
Mixed fingerling potatoes combined with chopped wild leeks (ramps) for a refreshing salad with a hint of truffle and lemon. A potato salad worthy of a formal luncheon or dinner. Very easy to prepare yet a classic.
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Tomato Soup with Ramps
This is a new twist on tomato soup. The wild leeks add a sharp, piquant edge to the tomatoes and the fresh basil brings in that promise of Spring and Summer! Perfect with a grilled cheese sandwich.
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Chilled Cream of Ramps and Watercress Soup
A chilled, lovely, delicate soup perfect for an elegant luncheon or an informal dinner. The wild ramps add a note of mystery.
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Earthy Mushroom, Wild Leek and Potato Soup
A Vichysoisse with mushrooms and wild leeks, to add a little mystery. Nice Spring flavors make this taste very exotic. Perfect for elegant luncheon or dinner.
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Fiddlehead Fern and Ramp Soup
Here at Earthy Delights, we are very enthusiastic on the subject of the "Wild Harvest." This soup is simple to prepare, but includes wonderful flavors from both the wild ramps and the fiddlehead ferns. It's unusual, it's delicious, and it's easy.
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Grilled Ramp Soup
A perfect Spring soup to bring out the best of flavors from wild leeks (ramps). Easy to make and versatile, whether for an elegant dinner or luncheon, or an informal meal.
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Ramp and Fingerling Potato Soup
This is a classic springtime soup, easy to prepare and wonderful to eat. Serve it as a luncheon dish, or as a first course for an elegant dinner. To add yet another flavor dimension, drizzle just a bit of white truffle oil over the hot soup. It adds depth and interest.
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Ramp and Potato Soup II
Another exciting variation on the Vichysoisse theme, but served warm.

Some ramps have a stronger flavor than others. The amount you use in this recipe is up to you, and depends on how much of an "edge" your ramps have and what your personal preference is. This recipe calls for three bunches of ramps. Think of the bunches that scallions come in at the supermarket when you gauge the amount of ramps you use in this recipe.
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Scotch Broth with Blue Cheese
A comfort food raised to gourmet heights! A tot of Scotch adds a mysterious flavor, with which the blue cheese, hidden at the bottom of your bowl, dances!
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Wild Ramp Soup
This soup is ideal for those rainy spring days when just going out to get the mail can make you shiver. When we first ran this recipe in our newsletter, not only did it receive favorable reviews from professional chefs, but it was also published in the Detroit News.

It makes an excellent lunch, especially when served with open face veggie sandwiches and a good red wine. Some folks like to add a dollop of sour cream on the top of each serving of soup. If you decide to try this, please make sure the sour cream is at room temperature.
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Ramp Risotto
This unique version of risotto is made using a combination of Arborio rice, which is standard for risottos, and wild rice, which goes well with the wild flavor of the ramps.
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Wild Rice with Morels and Ramps
A feast of tastes and textures, full of woodsy flavors to complement any meat or fowl dish.
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Ramp and Cheese Dip
This is a wonderfully simple recipe that's filled to the max with that excellent wild ramp flavor. It's easy to put together, and will get rave reviews.
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Roasted Corn and Ramp Salsa
This salsa is delicious on fresh grilled fish. Adjust the ingredients so that it's uniquely your own. Serve it next to something bland, like lentils or rice, so that you can "mix things up" and experiment with the flavors. These days we're lucky enough to be able to purchase good quality corn on the cob in their shucks at nearly any time of the year. Don't shirk on this part of the recipe, canned corn won't ring your bell like the real roasted kind will.
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Cherokee Buttermilk Biscuits with Ramps
Nothing is more representative of true Southern cooking than fresh, hot flaky biscuits. The Cherokee people, native to the hill country of Appalachia, were quick to adopt the best foods and cooking techniques of the white settlers. In this case, we think they improved on the original when they added ramps to a classic biscuit recipe.
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Ramps Stewed with Tomatoes
A simple, basic, versatile recipe that lends itself well to variation.

This recipe is one of those "this'll do and that'll do" recipes. We've tried hard to quantify the ingredients, but the truth is that one of the finest things about cooking with wild ingredients is the spontaneity of it. Experiment with your own ingredients and make this a one-of-a-kind dish that you'll never forget.
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Buttermilk Ramp Biscuits
Nothing says "Country Breakfast" like fresh, hot buttermilk biscuits. As long as we're making real biscuits from scratch, why not go all the way and add some tangy ramps and crisp bits of smoked hog jowl? There is really nothing hard about making biscuits. With a little bit of practice, you can whip up a batch in 15 minutes or less (plus baking time, of course). You'll have just enough time to brew up a pot of coffee before they're ready.


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Ramp Aioli
Aioli is essentially a garlicky mayonnaise that is a traditional sauce and spread in the Provencal region of France. Our version incorporates a North American native, the wild ramp (or wild leek), in place of the garlic. The resulting mixture with rich flavors of egg, olive oil and pungent ramps, bears little resemblence to commercial mayonnaise. The small amount of effort required is amply rewarded by the luxurious taste & feel of a classic condiment, updated for our enjoyment.
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Scrambled Eggs With Ramps
Here's one of the more traditional ways of preparing ramps that adheres to the principle of "less is more." Nothing fancy - just a few simple ingredients of good quality.

Find farm-fresh eggs and real smoked bacon if you can - you won't regret it.
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