Ramp Report

I cooked the ramps I purchased at Madison's at Findlay Market for Sunday breakfast. I cleaned the ramps by snipping off the roots, rinsing them well in cold water and cutting them into two-inch sections, green leaves and all. I sautéed a couple of pieces of bacon until they were nice and crisp, then set them aside. Then I cooked the ramps in the bacon fat until they were tender, which took about seven minutes. I seasoned them with black pepper and crumbled the bacon into them, then served alongside scrambled eggs. The taste was somewhat like that of a garlicky green onion. They were delicious, but probably not eighteen dollars a pound delicious. I don't think I'll be buying them again unless it's at a proper ramp festival in the mountains, but I'd happily forage for them if I'm ever lucky enough to find them growing in the woods.