Perfect for pickling, roasting, or sautéing, ramp bulbs add depth and character to any dish—from pasta and eggs to seasonal soups and grilled meats. Their short growing season makes them a rare culinary treat, prized by chefs and home cooks alike for their vibrant flavor and wild origins.
Upstate NY
The wild ramp foraging season in the Catskills is a fleeting but exciting time for foragers. Ramps, also known as wild leeks, typically emerge in early spring and can be found in moist, wooded areas.
The season is short-lived, often lasting only a few weeks before the ramps go to seed. As the window for harvesting is so brief, enthusiasts must act quickly to gather these flavorful, garlic-onion tasting plants before they disappear until next year.
Farm to People works with multiple foragers, including Rick Bishop of Mountain Sweet Berry Farm and Sam Trattner, who has been sustainably harvesting ramps in the Catskills for decades.
Year after year, his patches continue to reproduce ramps due to his sustainable harvesting practices.
