Green Gold: Foraging for Wild Ramps in Pennsylvania

Forager Dan Eng explains sustainability of the celebrated Appalachian allium: Ramps. We visit chefs around Philly who sauté, grill, grind, and dress ramps in a fantastic variety of fresh dishes for their annual three week appearance. This unique garlic-onion flavor regularly draws the attention of foodies, chefs–even ramp pirates–as foragers raise awareness to protect the slow-growing vegetable from over-harvesting. Interview/Forager Dan Eng WHYY Digital Studios Gabe Coffey Kayla Watkins Featuring Heavy Metal Sausage Ramp Sausage Executive Chef Patrick Alfiero Liberty Kitchen/Psychedeli The Rampadelphia and Ramp Pizza Executive Chef Matt Budenstein a. kitchen+ a. Bar Grilled Branzino with Grilled Ramps Executive Chef Eli Collins Pumpkin BYOB Crab Risotto, Roasted Ramps and Mushrooms Chef Ian Moroney Abe Fisher Ramp Whitefish, Green Goddess Salad, Ramp Cocktail The Sandwich Corner Market Ramp Dip, Ramp Couscous Executive Chef Evan Seplow Urban Farmer 49 Day Age Bone-In Ribeye with wild ramp butter, Jumbo Shrimp Strozzapreti Pasta with Ramp Pesto Executive Chef Sonny Ingui Executive Sous Chef Jacob Altemus Talula’s Garden Ramp and Watercress Soup Chef Charles Parker Special Thanks Ally Blair Riverwards Produce and Staff All Contributing restaurant staff More information How to Sustainably Harvest Ramps https://www.seriouseats.com/ramps-sus... The Impact of Ramps on Cherokee Rights https://www.southerncultures.org/arti... @chefjacobaltemus @sagerestaurantconcepts @urbanfarmerphl @mattbuddahcheeese @libertykitchenphl @chefelicollins @a.kitchenphilly @pumpkinphilly @abefisher_philly @talulas.garden @riverwardsproduce