What’s Cookin’?

Ramp it up!
The Market Bulletin

Buttermilk Fried Ramps
8 oz. ramp greens
2 cups buttermilk
1 cup flour
1 Tbsp. kosher salt
1 tsp. black pepper
1/2 tsp. cayenne pepper
Oil for frying
Salt
Lemon wedges for garnish
Trim ramp greens, set aside.
Pour buttermilk into a shallow dish.
Combine flour, kosher salt, black pepper and cayenne pepper in another shallow dish.
Coat ramps with flour mixture, followed by buttermilk mixture, finishing with an additional coating of the flour mixture.
Pour two inches of vegetable oil into a large pot over medium-high heat – 350º.
Fry ramps until golden and crisp, about two minutes.
Drain on paper towel.
Season with salt.
Serve with lemon wedges

Ramp Dip
16 oz. cream cheese
1 cup sour cream
1/2 cup mayonnaise
8 oz. sharp cheddar cheese
1 tsp. celery salt
1 tsp. black pepper
1 tsp. onion powder
1 tsp. seasoning salt
1 cup diced ramps
1/2 cup ramp leaves, diced
Whip together all the ingredients except the ramps and leaves.
Stir in the diced ramps and leaves; mix well and refrigerate.
Reprinted with permission of the West Virginia Department of Agriculture.