Also known as wild leeks, ramps are a wild spring green with a pungent flavor and aroma that is a cross between green onion and garlic.

Applications: Use ramps like a green onion, either sautéed or raw. They are great in soups, sautés, egg dishes, and even guacamole.

Season: Typically April to May.

Origin: The Pacific Northwest

Specifications: Each order is for 2 lbs of ramps.

Shipping: Fedex Overnight

Mushroom, Ramp and Spinach Tart
recipe created by: Stephanie W.
 
1 bunch ramps
1 package portabello mushrooms
2 cloves garlic
3 cups spinach
1/4 cup fig infused vinegar
1/4 cup port Salt and pepper to taste
2-4 cups Gruyere cheese, grated (depends on your level of cheese love)
9 sheets phyllo dough (take them out of the refrigerator to thaw)
Olive oil to brush phyllo sheets
 
Preheat the oven to 350 degrees
 
Chop off the ends of the ramps and dice the remaining stalk, including the leaves. Turn to the mushrooms, chop them up and set aside. Place a little olive oil in a saucepan on medium heat and sauté the ramps, mushrooms and garlic for about five minutes, or until the ramps have wilted a bit.
 
Throw in the spinach and continue cooking until the spinach has wilted. Lower the heat a bit and add the vinegar and the port, cooking until both liquids have reduced. Add the salt and pepper to taste and remove the mixture from the heat.
 
While the ramp mixture cools, turn to the phyllo dough. Place a large sheet of parchment paper on a clean surface. Carefully place one sheet on the parchment paper and with a light hand, brush it with the olive oil. Place a second sheet on top of the oiled sheet (again using a light touch) and brush it with olive oil. Repeat with the third sheet. Place a line of the cheese along one of the long ends of the phyllo dough and then spoon some of the ramp mixture on top of the cheese. Now it’s time to roll the dough.
 
Fold in the short ends of the dough to about a 1/2 inch and then carefully start rolling the dough lengthwise. Place the tart seam side down on a baking sheet and continue the process for the remaining pieces of phyllo dough (this recipe makes three long tarts). Bake the tarts for 10-15 minutes, or until the sheets are golden brown. Allow to cool and then cut each tart into 3 or 4 equal parts.