PRINT. In Season: Ramps

The first garlicky harbinger of spring

After this overly cold and long winter, the first signs of spring are especially exciting this year. We are psyched to be welcoming ramps into the PRINT. kitchen this week. A wild allium native to eastern North America that resembles a scallion but with a pinkish stem and broad green leaves, ramps are usually one of the first greens that start peeking out post-winter. They are also a plant that isn’t cultivated and has to be truly foraged for. They are in season for just about 6 short weeks, so now is your time to try them. Often called wild leeks or wild garlic, ramps have a unique garlicky-onion flavor and a mildly sweet funkiness about them that make them a really fun ingredient to play with in the kitchen. We are currently serving them in a number of ways:

  • Braised Rabbit, Polenta, Peas, Shiitake, Ramps, Pecorino, Truffle Butter
  • Braised Pork Belly, Sugar Snap, Peas, Ramps, Pea Shoots, Pickled Asparagus, Apple Salad
  • Goat Cheese Gnocchi, Asparagus, Brussels Sprouts, Ramps, Pancetta, Pea Shoots, Sage, Parmesan   
  • Seared Branzino, Sauté Ramps, Rhubarb, Fiddleheads, Asparagus, Cauliflower Puree, Morels Sauce   
  • Pistachio Crusted Halibut, Favas, Fingerlings, Asparagus, Spring Onions, Arugula Pesto   
  • Roasted Carrots, Beets, Asparagus, Ramps, Radishes, Braised Artichokes, Favas, Pea Shoots, Morels


Seared Branzino, Sauté Ramps, Rhubarb, Fiddleheads, Asparagus, Cauliflower Puree, Morels Sauce.

The increasing interest in and popularity of ramps over the past few years has raised concerns about over-harvesting. At PRINT. we purchase ramps from farmers and foragers in NY who only cut off the top part of the bulb, leaving the bottom part and the roots in the ground and intact for next years ramps, to avoid depletion. If you are looking to forage for some ramps of your own over the next few weeks, don’t just yank them out of the ground, roots and all. The most responsible way to harvest ramps is to gently dislodge the soil from one side of the bulb and then slice the stem at the base. Take the stem and leaf and leave the bulb and roots in the ground. This will ensure that there will be ramps next season!