In just a few weeks, it will be ramp season. Only a few weeks each year, in mid-to-late April, will reap lucky foragers, or those who forage at the farmers market, a bunch or two of ramps. The flavor of ramps is a cross between spring onions, garlic and leeks. Not really like any one of these, but a blend of all three, sweet and mild.
The entire plant is edible from the small white bulb, the colorful pink stems and the soft green leaves. I usually make ramp butter and freeze the butter for use throughout the year. I don't really have a recipe, but more of a process. Simply chop the full plant into small bits, about 5-6 stalks. Add a tablespoon of butter to a skillet. Add the chopped ramps, stirring to combine and cook until the ramps have softened, 2-3 minutes. Add the cooked ramps to a stick of softened butter, stirring until well combined. Transfer to a container. Store in the refrigerator or freeze for later use.
Use the ramp butter to top cooked steaks or fish, melting to form a sauce. Or stir into cooked pasta. Spread onto thick slices of bread, toasting under the broiler or on a hot grill pan.