On Sunday morning I made a mad dash through Whole Foods, gathering last-minute ingredients for our Mother’s Day luncheon. Just as I’d squeezed past the bottleneck at the floral department (dads and kids), I skidded to a stop at the sight of a huge pile of ramps. Ramps! Have not seen them in the grocery store, ever.
Ramps are wild leeks, harvested in early spring. Or at least in May here in Chicago (so named for the stink of marshes filled with ramps). The white bulb, pinkish stalk, and lush greens are edible and have a soft garlic/assertive onion flavor and aroma.
Excited by my discovery, I bought a lot of them. Dinner the next night was a delicious and simple roast of chicken, ramps, and baby potatoes. The recipe I used is from Epicurious, which, for a change, I followed to the letter.