Publisher, oneBlog and food fanatic.
We were eating at Main Street Meats in Chattanooga Tennessee. I was deciding what to have with my burger. I looked at the sides and saw the potato salad. I had to try it, bacon and, wait, ramps? What in the heck are ramps?
When served, we were treated with a beautiful potato salad with a kick of bacon. The ramps had a slight onion taste to it, mild but able to stand up to the bacon...it appeared to be the perfect match for bacon in potato salad. When I researched ramps, I found that "[r]amps are the gorgeous, perfect little cousin of the onion: delicious when fried in bacon grease, prepared with eggs, or delicately pickled." The ramps were perfect in this Main Street Meats delight.
So what are ramps?
A good way to define ramps might be to describe the negative space, i.e. what ramps aren't. Ramps are not leeks, nor are they scallions, nor are they exactly shallots. Ramps (which are sometimes called wild leeks or spring onions, adding to the confusion) look like scallions, but they're smaller and slightly more delicate, and have one or two flat, broad leaves. They taste stronger than a leek, which generally has a mild onion flavor, and are more pungently garlicky than a scallion. Eater