So what is a ramp?
A ramp is a leek-like, wild, garlicky onion, but sweeter. It’s like a shallot and a garlic had a baby and it came out like a sweet little spring onion. It’s pretty adorable. It looks like a scallion with a flowing, green leafish top. Don’t worry if you’ve never heard of Ramps. I sure hadn’t. Their season is short. They are one of the first veggies to survive after the final frost of the winter. They need to be foraged, like a truffle, so there is an added element of adventure and a ‘land to table’ appeal to them.
One6Three meets the ramp
Last week, Trevor, a regular and a skilled chef over at the Beer Collective in New Haven (an artsy bar with an extensive beer list and innovative menu) texted Andrew:
Dude: Rob (executive chef at Beer Collective) found wild ramps in Woodbridge. You guys want some?
Since One6Three can take any ingredient and somehow make it work on a pizza (blueberries and feta cheese?! cranberry drizzle and asparagus!?), of course, we needed to make a Ramp Pizza. What emerged is our newest, and most limited time offered, Spring Pizza, Lady and the Ramps. We took the ramps and made a roasted ramp pesto, added herbed ricotta, wood-fired garlic, smoked bacon, and voila, a delicious spring pizza that has something for everyone!
Since ramp season is short, we are only offering this pie for a limited time. This means two things for our valued customers:
- You need to come down ASAP and get your mouths around this pizza.
- We need another spring special. What should it be? What should it be? Please leave your suggestions in the comments!