RAMPGASM!  RAMPGASM!  RAMPGASM!

It's the moooooost wonderful time of the year! Ramp season! When I forage, I just take the leaves and leave the bulbs in the ground so that more will grow. My favorite thing to make with ramps is a vegan ramp pesto with Herky Perky. It's bright green, crazy delicious, and goes great on everything: fish, chicken, pasta, bread, crackers, roasted veggies, you name it.

HERKY PERKY RAMP VEGAN PESTO
2 cups tightly packed ramps
1/2 cup nuts: pine, almonds, walnuts, filberts, pistachios, etc.
1/2 cup olive oil
2 tsp Herky Perky
Splash of lemon

Blend everything in a food processor. I prefer pesto that's creamy, not grainy—the key to creamy pesto is breaking the nuts down until they emulsify. Start with 2 tsp Herky Perky, then add to taste. Do the same with the lemon. I promise you won't miss the cheese. You'll get enough yummy fat with the oil and nuts—plus they're good for you fats. My favorite kind.

Dan the man with Alliyum in his hand.

Dan the man with Alliyum in his hand.

ALLIYUM HAS RAMPS IN IT!

...but only for a sec. We're drying them now, and we'll be mixing them in with the regular Alliyum recipe until they're gone. Taste the spring, people!

We love you, ramps!

We love you, ramps!

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