I just returned from a week in Switzerland during asparagus and ramp season (the European variety of ramps are known as Bärlauch, or “Bear’s Leek” over there) The respect that they have for eating locally grown food is amazing - something that many of us working in good food businesses in the US aspire to…
Yes, this is another ramp recipe because…well, because ramps are only in season for a few weeks, typically from late April until early June and I just can’t get enough of them! The combination of sliced bacon, succulent baby trumpet mushrooms, and the mild onion flavor of the ramps topped with crisp, cold French breakfast…
My dad’s side of the family is from West Virginia and I remember going down to see them in the early spring and they always, always had ramps. My great aunt would do schnitzel with ramps and potatoes and it was an amazing meal. I know that not everyone likes them, but I love them…
