Chef Samantha La Manna Shares Her Ramp Pesto Butter Recipe

May 1st, 2023

So, what are they anyway? 

Ramps- they truly are worth the hype. At first glance, these alliums appear to be some type of whimsical scallion but they are so so much more than that! It wasn’t until I moved to NYC that I was introduced to a ramp. My initial thoughts were “oh come on, just another a bougie scallion people can charge extra for.” 

But then I finally tasted one and man, was I wrong. 

To say the least, these really are something special. Partially because they strictly grow only 2-3 months out of the year, March-May, and once they are gone that’s it. Partially because every single NYC chef is fighting to obtain as many as they possibly can in order to process them in any way, shape, or form that will extend their life spans for months to come. But mainly because their flavor is truly one if it's own and can not be replaced or replicated by another member of the allium family. Ramps are like a hybrid version of all of its allium siblings, creating a stimulating umami explosion: spicy, earthy, lightly sweet in a fresh rain sort of way, savory, and crispy. 

Their whimsy is only elevated by the fact that they can be found growing in the mountains of upstate New York. A lot of the time, they’re growing along side another spectacularly odd garden friend: the fiddlehead! It’s as if if they are meant to be eaten hand-and-hand. 

Now, of course, with all this praise must come some critique. 

They are a pain clean. They take time, care, and an eye for detail in order to avoid getting gritty teeth after eating. You also must act with speed once foraged and received. If they sit for too long their leaves will wilt and turn slimy and snotty, spreading throughout the bunches with rapid speed. 

So, you must know how to clean them correctly so as not to waste a single one.

How to clean them:

First of all, if you are buying ramps from a store, they should already be rinsed once. 

If you’re buying from the farmers market then they are the freshest and most soilest version you can get your hands on. 

Unless, of course you’re foraging for you own which I highly suggest. It’s a cool connection to make with the food you are eating! 

What you’ll need:

Utensils:

• Pairing knife
• Sink
• Two Bowls
• Cold Water

Cleaning/organizing supplies:

• Cutting board
• Kitchen towel
• Paper towels

Extras:

• Mason jars
• Vinegar
• Spices or herbs

Fill a cleaned sink with your ramps and cold water. You wanna use this step to soak and scrub off any dirt with just your hands and cold water (we always use cold water when working with produce, especially green produce, so that it keeps its color and stays crispy fresh). *note: I never use soap when cleaning vegetables, whatever chemicals are on our produce are most likely not coming off anyway. That’s why I try to use organic, ready-to eat produce. Since ramps are so specialty they are likely organic. Once they’re clean, dry on paper towels.