Ramp Selfies: 12 Philly Chefs Show Off Their Greens
We’re currently in the throes of ramp season, with the spring allium showing up everywhere from pizza to pasta to burgers to tacos. It takes seven years for a ramp plant to go from seed to bulb, which is why they’re not usually farmed - it’s the reason you have to go out in the woods to get them during the short window when they grow wild.
Some chefs pull their own ramps direct from the dirt, and others rely on professional foragers to deliver them, but most of them are fans. (Over-hyped? Those we spoke with didn’t think so.)
We asked Philadelphia chefs to snap a selfie with their current haul, and also tell us their favorite ramp dish they’re serving this year. Flip through for some close-up ramps fun, then head to one of these kitchens to eat the goods.