Frontier Psychiatrist

If you are in the business of reading food blogs, you know that the word of the moment is ramps.  This much is clear.  But perhaps less obvious is why on earth these weedy, reedy looking plants might cause such a stir.  To me, ramps are like the poor man’s truffle.  They’re elusive (their season arrives with the first inklings of spring and departs as soon as you realize how amazing they are).  They’re unexpected (creamy is not be a word you’d be quick to associate with some haggard-looking scallion).  They’re delightful (no parenthetical description needed).

When I discovered them last year at the farmer’s market, I was eager to buy a bunch, mainly because of the way people seemed to be gravitating toward them (my mind hearkens back to the excitement of seeing a Tickle Me Elmo on the shelf of a toy store, circa 1996).  The simplicity of the word written on the cardboard sign, “RAMPS,” was minimalist enough to intrigue.  Like the Madonna of spring onions: no explanation necessary.  The helpful vendor told me to, “like, sauté them or whatever,” which was surprisingly adequate advice.  It’s hard to mess these guys up.  Just a rinse, a chop, and a 3 minute sauté, and you’re on your way to rampy bliss.

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