May 4: Ramp Fest Hudson 2013 + Tickets Giveaway!
It’s Ramp Season! Which means, it’s time for the third annual Ramp Fest Hudson 2013. Get tickets here for $30 or pay $35 at the door.
Plus, I’m GIVING AWAY A PAIR OF TICKETS ($60 value)!
To enter, comment below and tell me why you love ramp or your favorite way to eat it (include your email so I can contact you. winner selected at random 4/30)
This gastronomic event will celebrate the ramp, an early spring vegetable renowned for its strong garlicky and onion flavor. Considered a spring delicacy and abundant in the Hudson Valley, the ramp will be at the center of original dishes created by super-talented chefs from upstate New York and the big city.
Check out he participants! I see Blue Hill Market Cafe www.rampfesthudson.com
P.S. Don’t forget to enter the tickets giveaway by commenting below!
To enter, comment below and tell me why you love ramp or your favorite way to eat it (include your email so I can contact you. winner selected at random 4/30)
Ramp Fest Hudson 2013 Tickets Giveaway!
http://t.co/HQMNNXn7Ea
i like em with fois gras.
RT @ChubbyEatsNY: Ramp Fest Hudson 2013 Tickets Giveaway!
http://t.co/HQMNNXn7Ea
I’ve never prepared ramps myself, but i imagine keeping it simple would work best: Grill’em up or roast’em over and open flame, drizzel with extra virgin olive oil and add a dash of fleur de sel.
with roasted duck!
in a salad with sesame oil, soy sauce and chili powder
I love ramps for many reasons, but firstly- I am very much interested in living off the land.utilizing, yet not abusing our miraculous natural resources. secondly, it represents the beginning of Spring for me, and my sister and I harvest ramps as a shared activity. My favorite uses for ramps include versatile ramp pesto, ramp and guanciale pizza, and splayed chicken with ramps.They are also very nice to pickle.
I love ramps because of there quick season and distinct flavor.
I enjoy them with roasted lamb, but I think my all time favorite way to have them is with morels, shallot, the tops only and a touch of lemon juice. Simply delicious!!
i love the act of scavenging for them, finding that special secret place, that feels like your own sacred little spot . . . taking what you need, then throwing them simply on a sandwich, or in an omelette.
The first time I had a ramp, it wasn’t prepared at all.. I had no idea what it was, and my curiosity was followed by one being handed to me and I just bit it and LOVED IT! Since, I think I’d enjoy it most any way, but if I had to pick it’d be either grilled or pickled:)
Ramps are sacred to my mom’s family which hails from Summers County , West Virginia. In fact, the place she grew up is a small section of Sandstone called Ramp because ramps grow there in abundance. I was floored when I heard there was a Ramp Festival here in Hudson NY. I have lived in Columbia County , NY since 1982….and did not come across ramps until just a few years ago. Ironically, the Appalachian people eat ramps because they are plentiful and usually free. This festival could not be attended by the poor people of this region. My mom, who has been gone now for 20 years loved the Hudson of 30 back when because it reminded her so much of the little town of Hinton, that was the county seat of Summers County, WV. It was a place where real people lived and worked…and not every business was an art gallery or an antique store. She would love a ramp festival…but never could she pay the price of the festival! SO…yeah…I want to go..I want to experience ramps the way the elite experience them….but affording it, is not in my near future. Is nothing sacred ? Seriously…ramp admission $35?! Mom is spinning, I tell ya!
I decided to make a special dinner for my date. Spring Chicken with a bunch of ramps as the prized ingredient. The ramps were as sexy as my date! A truly delicious Spring meal that was a total knockout!
ingredients
3 tablepsoons Extra Virgin Olive Oil
1 bunch Ramps
1 Lb Fingerling Potatoes (sliced lengthwise into 1/4-inch-thick ovals)
4-6 Baby Carrots (chopped)
1/4 cup White Wine
1 cup Chicken Stock
Kosher Salt and Freshly Ground Pepper
1 cup Dill (chopped)
Juice and zest of 1 Lemon
instructions
In a dutch oven over-medium high heat, add the olive oil and the chicken thighs, skin-side down. Don’t touch the chicken until the skin releases from the surface of the pan, about 4 minutes. Transfer to a plate, then add the ramps, carrots and potatoes to the dutch oven. Deglaze the pan with wine and stock, then season with salt and pepper, and cook for 2-3 minutes. Add dill, and lemon juice and zest. Return chicken to dutch oven and simmer until cooked through (about 15-20 mins), or place in conventional oven to finish.
I love ramps sauteed in olive oil and garlic.
I also like to have them in a salad.