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Ramp recipes

Ramp Biscuits

4 cups Flour

1 tablespoon Baking Soda

1 teaspoon Salt

2 Heaping T Baking Powder

½ cup Shortening or oil

2 cups Buttermilk

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1 cup uncooked Minced Ramps

Sift flour, salt, baking powder and soda together. Cut in shortening until mixture looks like grapenuts, add ramps and enough buttermilk to make a soft dough ball, make sure ramps are well mixed in dough. Turn out on floured surface.

Knead dough from north to south, east to west adding flour if too sticky, the more you knead the lighter the bread, flatten the dough and cut out your biscuits or just leave as flat bread or "pone."

Preheat oven to 425 degrees and place biscuits on a lightly greased pan, lightly caramelize a small about of ramps in a bit of butter, strain out ramps and brush the top of your bread with the butter, place in oven for 15 to 20 minutes until golden brown. Pry a biscuit open to see if it is done, if not return to oven for a few more minutes baking time.

Baking time depends on your oven and the thickness of the biscuits... when the bread is done the ramps will be too. Serve immediately with real butter for best experience.

Note*** If you are using baking mix use 4 cup mix, ½ cup shortening, 2 cup buttermilk, 1 cup minced ramps and follow package directions.

You may also use self-rising flour, shortening, buttermilk and ramps. Whole milk can be substituted for buttermilk follow directions.

For heavier bread leave out the shortening and use old fashioned buttermilk, this is a better recipe for diabetics.

Killed Ramps and Branch Lettuce

1 quart of ramps with tops

1 quart of branch lettuce

1 package of bacon

Fry bacon crisp and set aside to drain. Chop ramps and branch lettuce coarsely and place in a heat resistant bowl.

If you don't have enough bacon dripping to make ¾ cup, melt enough lard into dripping to make ¾ cup.

Pour hot dripping over chopped ramps and branch lettuce. Add salt and pepper to taste and top with crumbled bacon.

Must be served hot.

Note*** If you can find it you may add some "crows foot greens" to the ramps and branch lettuce. They will add a bit of zip to the flavor.

You may substitute regular green onions and leaf lettuce or spinach, but isn't nearly as good.

Fried Potatoes and Ramps

6-8 Medium White Potatoes

2 Cup New Ramps or 3 cups chopped with tops

1 package of bacon

Salt and pepper to taste

Fry bacon crisp, set bacon aside to drain. While bacon is cooking peel and slice potatoes into 1/8 inch thick slices. Place in cold water to prevent drying out.

After bacon is removed turn down heat a bit, drain your potatoes and pat dry with paper towel. Place potatoes in skillet with hot bacon grease, add salt and pepper to taste, brown gently then add ramps and cover with lid. Let simmer for 8-10 minutes or until ramps are clear.

Place ramp and potato mixture in bowl and sprinkle the crumbled bacon on top. Serve hot!

Ramp Cornbread

1½ cup white cornmeal

½ cup flour

1 t salt

3 t baking powder

2 T sugar

2 eggs

1 cup milk whole or butter

¼ cup oil

1 cup finely minced ramps

Sift dry ingredients together, add ramps, combine eggs, milk and oil. Fold into dry ingredients beat until smooth. Preheat oven and well oiled 8 inch iron skillet to 400 degrees. Pour mixture into hot skillet and bake for about twenty minutes until top is golden brown and a piece of spaghetti inserted into the center come out clean.

Serve hot with plenty of butter and a big glass of buttermilk or whole milk as desired.

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