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Ramps

I stopped by Shearl Produce, one of my favorite farm stands, at the Georgia/North Carolina border. I was intrigued by their sign proclaiming ramp season. I had heard vaguely of ramps but didn't know what they were. They are, it turns out, these delicate little roots. I decided to give them a try. Ramps, as it turns out, are gathered rather than cultivated and are considered a rarity.
Here are the ramps in the middle of the chopping process. The stem is purplish.
I used them in Alton Brown's potato soup recipe, substituting the ramps for leeks. I also hand-mashed the soup rather than pureeing it because I wanted to preserve the ramps. Their taste was delightful---not acidic like onions, a little sweet like garlic but not without its punch. They had a tangy quality but one that was very delicate. I would definitely make this soup again and use ramps in other recipes. That is, if I ever find them again.
And here is the delicious fresh corn I bought to go with my ramp and potato soup.
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