Wild Ramp Goat Cheese Spread (with Ramp Alternative)
Wild harvesting is a joy—full of treasures from violets to berries. Better still, it comes with a stroll in nature, even if just to the backyard! Spring is my favorite foraging season; after barren winter, an edible discovery is a wonder. My most recent “find” is a small harvest of wild ramps which I used to make a Wild Ramp Goat Cheese Spread.
Wild Ramp Goat Cheese Spread
Wild ramps have a unique flavor that combines the essence of a mild onion with a hint of garlic. They thrive under forest canopy, popping up in spring alongside the showy wild trilliums.
Beautiful Trilliums often grow near ramps
But the ramp’s reputation is growing and there is increasing concern about overharvesting. So I try to use them in recipes that “stretch” their flavor (no shelves full of pickled ramps), harvest on private land with permission and follow sustainable harvesting practices like harvesting gently with a dandelion digger and leaving most of the clump undisturbed. (If you want to try wild harvesting, always be sure you know what you are picking and beware of dangerous lookalikes.)
Making Wild Ramp Goat Cheese Spread
Even if there are no ramps in your neighborhood, you can still get a taste of this creamy spread. Just mix green onions (scallions) and a little garlic to simulate the wild onion flavor. Mixed with whipped fresh chevre, you get a creamy savory treat that says, “finally, winter has passed.”
Wild Ramp Goat Cheese Spread with crackers
Happy spring!
- 10 ounces fresh goat cheese (aka chevre) at room temperature
- 2 Tablespoon milk or cream
- 3 wild ramps, both bulb and leaves (see notes for alternative)
- ¼ teaspoon salt
- Whip the room temperature goat cheese, salt and milk or cream until fluffy.
- Finely mince the ramps then fold into the cheese.
- Refrigerate at least a couple hours to allow flavors to blend.
- Serve with crackers or slices of French bread.
- Refrigerate any leftovers and use within a few days.
- If you can't get wild ramps, you can substitute 1/4 cup finely chopped green onions (2-3) plus a finely minced garlic glove or a pinch of garlic powder.
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What a gourmet idea and treat, Inger. So glad you suggested this. And I’m glad you added the bit about protecting the species and harvesting in a good way. The only place around here that I’ve discovered with lots of wild leeks is on private property and the owners aren’t around. I must admit harvesting there in the past (it’s way out in the woods) but am not really comfortable about it. Perhaps I should sign my name with a pseudonym for this confession.
Your secret’s safe here Kathy! (I hope 😉 ) I don’t imagine that the property owners would care about a little personal harvest anyway. I sure wish I could get them to grow on my property though.
Me too! Wouldn’t it be great to have a nice little patch nearby?
I must agree with David, Inger. How fortunate you are to have wild ramps growing in your area. Alas though, I’d still love to try this recipe with the green onions and garlic.
I can’t tell you how many times I have tried to grow trilliums. It simply won’t happen. I’m going ot keep trying though because your trilliums picture is just so inspiring. (the others are picture perfect too:)
Thank you so much for sharing, Inger…
The trilliums were photographed in the nearby state park. My sister has them growing on her property, but we don’t have any of the right kind of woods. I remember my mother trying to transplant march marigolds years ago–that never worked either. I do have some wildflowers I successfully got going in my shade garden–and a couple years I had volunteer jack-in-the-pulpits.
Look wonderful Inger !!
Thanks Gloria!
You are so lucky to have wild ramps growing near you! One of the many things I miss from being in Maine. I also love the photo of the white Trillium.
Thanks David. I guess I’ll keep that in mind next time I am stricken with citrus-envy!