Well, it happened again. People in the Hudson Valley came together to celebrate the mighty ramp.
It was the Ramp Fest 2015.
Ramps were center stage at the Basilica in Hudson, New York as 20 chefs and restaurants used the pungent alliums as the main ingredient to prepare delicious dishes.
We were there with our still cameras (easier to set down to sample the delicious ramp dishes) and assembled this short video.
What’s a ramp?
Wikipedia says this:
Allium tricoccum (commonly known as ramp, ramps, spring onion, ramson, wild leek, wood leek, and wild garlic) is a North American species of wild onion widespread across eastern Canada and the eastern United States.
We spoke with Ramp Fest founder and participant Jeff Gimmel, chef/owner of Swoon Kitchenbar in Hudson.
He said to us:
“The appearance of ramps in the spring means we made it through another winter. Ramps are the first forageable green one can find. They’re pungent and have therapeutic qualities, plus they’re f@%king delicious!”