Ramps and Spring

We're renovating, exploring style and design with a dash of cocktail making and cooking thrown in. 

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It's that time of year at the farmers market that ramps are starting to spring up. If you have never heard or tasted a ramp, it is like a cross between garlic and an onion. You can eat everything from the bulb to the leaves.

Last year Susan pickled a whole batch and they turned out fantastic. We recently opened a jar and cut them up to top an open faced egg salad sandwich. Seriously amazing, a bit sweet with a pickled kick.

So if you see a bunch of ramps at the farmers market, be sure to pick up some, they don't last long.

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