Happy Spring everyone! The weather starts to get warmer, our moods start to elevate, and different green veggies start to come into season, my personal favorite being ramps. It's all the more reason to be happy.

What are ramps you might be wondering? They have a similar taste of onions and garlic, and I will never stop talking about them this time of year. Ramps are wild leeks that grow in rocky soil and can be harvested in early April until May right here in our own backyards! Very often you will see them on the side of the road starting to pop up in the beginning of Spring. It is important to not over-pick these precious ramps, since it takes 7 years for them to regrow, and they are fairly rare. If you can, pick the leaves and leave the white bulbs in the ground to blossom for next year.

Each year beginning in April, I pick some at the public fishing access, right by the Stone Arch Bridge near Jeffersonville. There are also plenty along the roads headed to Roscoe from Callicoon Center along public land. You're welcome.   

Since the season with ramps is so short, I like to harvest a bag so I can make pesto, pickled ramps, and a delicious ramp and potato chowder. I do not have a dehydrator but if I did, you could also dehydrate ramps, combine them with flaky salt, and make ramp salt to use year-round. 

Each year I also make a beautiful ramp pesto that I place with some pasta, mozzarella balls, and sundried tomatoes.  The ramps take the place of all garlic needed, and sorry, I have no tips to get rid of the strong smell. 

To make the pesto, you will need:

2 cups of ramps (stems)

3 tbsps of pine nuts

1 tsp salt

1 tsp pepper 

1/2 cup olive oil

1/2 cup parmesan cheese 

Place into a blender or food processor and blend for about 2 minutes while drizzling in the olive oil slowly. (This is my Aunt Laurie Sanford's famous pesto recipe, so just pretend I didn’t tell you, it will be our little secret). I doubled a batch and have been enjoying this pesto on sandwiches, pasta salads, fresh veggies, etc. *If you leave out the cheese, you can freeze this pesto to place into soups and stews! I like to put it into ice cube trays and pop them into dishes as needed.  

*Make sure to visit Ramp Fest on Saturday, May 2nd from 11:00- 5:00 at The Farmhouse Project, located at 39 Lower Main St., Callicoon! And keep your eye out for ramps along the road, or “droopy tulips” as my friend likes to call them. Happy Spring!