Tony & I went to the Union Square farmer's market on Wednesday, and we each bought a bunch of ramps, or "wild leeks." I've been hearing about them for a few seasons now--in that kind of hipster annoying way--but I thought I'd give them a try anyway... As I walked home, their smell reminded me of the little garlicky plants kids would bring to school when we were little (I'm really not sure why, but they'd chew them, stink up the room, and eventually get in trouble). With that memory, I decided ramps were OK by me.
I did a little research and decided to attempt a version of Tony's potato pancakes that he's been dishing up lately. I grabbed my cast iron skillet and warmed up some olive oil. I tossed in the thinly sliced bulbs and red stalks of six ramps and sautéed them for about 30 seconds. I added two julienned Idaho potatoes and the sliced ramp greens, some salt, and freshly ground black pepper. I tossed everything together, formed a giant potato pancake, and then cooked until one side began to brown. Alas...my pancake flip to side two didn't work...so I ended up with chunks of nicely browned potatoes...oops!
The result was tasty nonetheless--flavorful with a hint of garlicky aroma (but without the bite). Ramps have now received the official VendrediFriday seal of approval.
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