Feature Stories

Digging Ramp Season

By Jamie Lamonde | Photo By Jamie Lamonde 0

With this year’s oddly early spring comes an earlier-than-usual ramp season—one that is no less abundant but racing by. After talking to local ramp lover, Bjorn Bergman, I was inspired to make use of these potent forest floor delicacies. So for a gathering we held at our house recently, I decided to make ramp dip. I had never done this before and after doing a little research, I concocted a recipe that is quick and easy—and full of ramp goodness. The dip was well received and evidenced only by the swirl marks of dip left behind by chips that couldn’t quite lick the bowl clean.

Check out my recipe for Creamy Ramp Dip and learn more about ramps by reading Bjorn’s articles “Ramps, part 1: Wild Delicacies Under the Forest Floor” and "Ramps, part 2: Sustainable Ramp Harvesting." Be sure to try his recipes for Bacon & Ramp Skillet Cornbread and Wisconsin Ramp Pesto as well.

Jamie Lamonde has worked in the organic and sustainable lifestyle industry for more than a decade. She is a communications professional with a deep commitment to nurturing positive social change through values-driven, education-based public outreach. Through her work, she is committed to building bridges between family farmers and citizen-partners to change the food system for the better.

Jamie is the publisher and editor-in-chief of Edible Madison, a free, quarterly publication that celebrates the abundance of local foods in Southern Wisconsin.

Jamie graduated from Marymount University in Arlington, VA with a B.A. in English Literature. She lives in the beautiful "Driftless Region" of Southwest Wisconsin and continues to be inspired, and inspire others, through the organic and local food and farming movement.

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