Hungry in Pittsburgh – Ramps

rampsIt’s good to be back! After a long break to recharge our batteries as Hungry Nation went through a transitional phase, we’re back and ready to take on the summer with lots of great episodes.

Our first, Hungry in Pittsburgh, explores the humble Ramp. Because they’re the first signs of spring, chefs LOVE them. Though they’re no longer in season, you’ll probably be enjoying pickled ramps all summer long at local restaurants. They’re essentially wild leeks, and can be used interchangeably with other cultivated crops in the onion and garlic family like scallions, spring onions, and garlic chives. We foraged for these bad boys in the mountains outside Pittsburgh with Wild Purveyors, then stopped by Salt of the Earth to learn from award-winning chef, Kevin Sousa, about how to put them to good use.  Then we’re back in Brooklyn for an easy Ramp and Vegetable Scramble that’s perfect for breakfast, lunch, or even dinner.