More icons of Spring are making their debut and this week is all about ramps and green garlic. Both ramps and green garlic have a short harvest period, so enjoy them while they’re here! And we have more markets opening soon. Catch Enka-Candler Farmers Market opening on Thursday, April 30, Swannanoa Farmers Market on Saturday, May 2, and Leicester Farmers Market on Wednesday, May 6.
Ramps (or wild leeks) are an Appalachian springtime favorite, have a rich history in Southern Appalachia, and are known for being quite pungent. Cherokee people have been harvesting and cooking with them for centuries. As ramps have gained popularity today, the increased demand and over harvesting has impacted the pungent plants’ wild populations, making sustainable foraging practices imperative.
This wild allium variety is loved by chefs, foragers, and market-goers for its strong garlicky and onion flavor. The seasonal delicacy is often gone all too quick, but there are plenty of ways to preserve ramps far past the spring like blending them into a pesto, infusing them in olive oil, pickling them, or drying them to make a ramp sea salt. A favorite way to hang on to some of that delicious ramp flavor is by making a simple compound butter!
Start by washing 20 or so ramp leaves. Blanch the leaves in a pot of salted boiling water for a few seconds, then quickly plunge them in a bowl of ice water. Drain and squeeze out as much water from the leaves as possible and transfer to a towel to continue drying off. Chop the ramps finely, then add to a bowl along with one pound of room-temperature butter, one tablespoon of lemon juice, and the zest of one lemon. Mix well until combined, seasoning with a bit of salt and pepper as you go—blend a food processor if desired. Transfer the butter into air-tight containers, or roll into logs and wrap in parchment or plastic. The butter will stay good in the refrigerator for a week or two, but when frozen you can enjoy your homemade butter for six more months! Use it on butter noodles, spread on toast, and more.
This is probably the last week to get fresh-foraged ramps at markets. Find ramps from Windy Hollow Farm (Weaverville Tailgate Market) and find both ramps and ramp products like butter, vinegar, and salt from Wild Goods (Asheville City, West Asheville, River Arts District, and East Asheville markets). Well Seasoned Table stocks a Wild Ramp & Roasted Garlic Sea Salt at North Asheville Tailgate Market.
Green garlic, on the other hand, is young garlic harvested before the bulbs fully mature and typically means garlic scapes are just around the corner. It resembles a slender scallion but carries a gentler, fresher garlic flavor. Unlike dried garlic cloves, green garlic can be used in its entirety—from the white base to the tender green stalks—making it a versatile addition to a variety of dishes like soups, sautes, egg dishes, and more. It can also be finely chopped and used as a base for sauces, much like traditional garlic, but with a more delicate profile. Find green garlic from Lee’s One Fortune Farm (Asheville City, Black Mountain, West Asheville, River Arts District, Weaverville, and East Asheville markets), Gaining Ground Farm (North Asheville and River Arts District markets), and Root Bottom Farm (West Asheville Tailgate Market).
At spring markets, find a variety of produce including leeks, spring onions, collards, bok choy, turnips, radishes, parsnips, and carrots. You’ll also find farm-fresh eggs, cheese, bread, pastries, fermented products, drinks, and prepared foods. As always, you can find information about farms, tailgate markets, and farm stands, including locations and hours, by visiting ASAP’s online Local Food Guide at appalachiangrown.org.