Select Page

After hearing last week that wild garlicky spring ramps were coming, I did a little research on-line for recipes. Not surprisingly, our local food blog friends, Alex and Sonja Overhiser (a Couple Cooks) popped up in a Huff Post Taste article with a fabulous and really simple recipe for chimichurri made with ramps.

Congratulations to the Overhisers for making the Huff Post; and many thanks for their ongoing “Healthy and Whole” initiative. You can read more about it, learn about their new adventures in podcasting, and see all of their amazing healthy recipes on their website here. And you’ll love their photography — it’s just as amazing as their recipes!

Ramp Chimichurri

from a Couple Cooks


  • 1 bunch ramps (about 10 to 12)
  • ¼ cup olive oil
  • 2 tablespoons red wine vinegar
  • ½ teaspoon kosher salt
  • ¼ teaspoon red pepper flakes


  1. Clean the ramps; if necessary, remove the roots. Chop the bulbs off the stems and into some rough pieces. Chop the leaves into rough pieces.
  2. Place just the bulbs into a food processor or blender and process until minced. Then add the leaves, ¼ cup olive oil, 2 tablespoons red wine vinegar, ½ teaspoon kosher salt, and ¼ teaspoon red pepper flakes. Blend until smooth. Makes about ½ cup.

Serving Suggestion: Use this easy chimichurri sauce over meats, or on a classic cheese omelet! Get the Overhiser’s omelet recipe here.

There are lots of other wonderful spring items showing up at farmers markets this time of the year. Look for asparagus, pea shoots, morel mushrooms, and more. And don’t forget farm fresh eggs, artisan cheeses, new potatoes, spring onions, and leeks!

Ramped Up Crostini with Ricotta and Pea Shoots

Loaded Vegetable Spring Quiche

Asparagus Ramp Soup with Rustic Spelt Bread

Caramelized Ramps with Brown Butter

Spring Vegetable Minestrone with Wild Ramp Pesto