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At Market: West Virginia Ramp Crepes

April 30th, 2009 · 8 Comments

In typical DC fashion, we jumped from unseasonably cool to 90 degrees this past weekend. Toddler in tow, I made it out to the markets a little earlier this time and successfully obtained my two wishlist items: ramps and asparagus. At the Old Town Alexandria market, the khaki-colored umbrellas of Bigg Riggs farm were a welcome oasis in a sea of dubious-origin produce. Melon, tomatoes and corn in April? Right…. I hope more local vendors will join Bigg Riggs as the season goes on, but unfortunately Old Town continues to disappoint those of us looking for authentic local produce. (Blue Ridge Dairy was there, and local bakers, but this market’s strength is its fresh flower vendors.

ramps wild leeks bigg riggs

Back at the Del Ray Farmers Market, Three Way Farms was rapidly unloading their fresh asparagus, even at the price of $5.50/lb. Fresh spinach was the last of my produce purchases before moving on for yogurt, cheese, ground beef and pasta. The warm weather crowds bode well for the season, though the small market space will quickly become crowded when fresh berries and more produce start rolling in in the next few weeks.

asparagus three way farm va

The West End Farmers Market re-opens this Sunday, May 3rd, in Ben Brenman Park. Tom the Cheese Guy was eager to let us know he’ll be joined there by a Virginia winery, North Gate, though the city forbids sampling their products at the market. At any rate, West End’s more spacious set-up — and wider array of vendors this year — make it great for a more relaxing stroll with meandering kids (or dogs – Lisa will be back with her homemade dog treats, too). The market is on Sundays, 9am-1pm; read more about this year’s vendors here.

Back to my finds… Sunday the toddler was in the early stages of a stomach bug, and requested pancakes for dinner. While he got plain old pancakes with maple syrup (I have a feeling he would have declared the ramps “too spicy!” but will have to test that another time), I used some of my ramps in a scallion pancake-inspired crepe, filled with leftover roast chicken. The quick and simple preparation let the ramps’ pungent garlicky flavor shine through, yum! Served along with simple roasted asparagus, this quick spring meal was perfect for breaking in our picnic table for the season. (Just be sure to stock up on breath mints before enjoying.)

Recipe: Ramp (Wild Leek*) Crepes


  • 1 handful ramps, rinsed and thinly sliced
    reserve some of the green portion for garnish
  • 2 eggs
  • 1 cup milk
  • 1/2 cup flour
  • 1/4 teaspoon salt
  • pinch ground black pepper
  • 2 cups cooked chicken meat, pulled into chunks
  • butter

Instructions: Beat eggs and milk in mixing bowl. Whisk in flour, salt and pepper until batter is smooth. Stir in ramps and let batter stand while you prepare the filling. Heat crepe pan or skillet over medium high heat. Melt a pat of butter in the pan. Pour crepe batter in a quick swirl to make a circular shape. Cook until just set and flip; cook just a minute or two more and remove from pan. Watch closely to keep crepes from browning. Fold in half and place on warm plate while you cook the remaining batter. Spoon warm cooked chicken (tossed with vinaigrette if desired) into crepes and serve. Makes a dozen or so 3-inch crepes.

* What’s a Ramp? Also called a wild leek, these delicate-looking little plants pack the flavor of a more potent spring onion and stench of fresh garlic. Use the whole thing, bulbs and leaves. They grow in the wild at elevations above 2000 feet, only in the mid-Atlantic region for a few weeks in early spring. For more ramp inspiration, visit Tiffany over at The Garden Apartment.

Tags: at market · eatLocalDC · farmers market news · NoVA Locavore · recipes

8 responses so far ↓

  • 1 DCBlogs » DC Blogs Noted // May 1, 2009 at 12:06 am

    […] Foodie Tots takes us to the the (local) market and makes crepes. mmmm. At Market: West Virginia Ramp Crepes […]

  • 2 LA Cochran // May 1, 2009 at 11:26 am

    Wow, that looks good! Since I don’t eat meat, I’m thinking some nice earthy mushrooms could substitute nicely.

  • 3 Emily // May 4, 2009 at 2:13 pm

    I never of heard of ramps before I went to this festival in West Virginia last week: They taste OK, but sure smell up your car. Thanks for the recipe. I’ll have to give it a try.

    – Emily

  • 4 foodietots
    Twitter: foodietots
    // May 6, 2009 at 1:15 am

    @ LA Cochran ~ Yes, I bet mushrooms would be terrific.

    @ Emily – Thanks for sharing the link; I’d wanted to go to one of the WV festivals but had too many other things. I can only imagine how your car smelled after the trip back, they are potent!

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  • 7 Havilah // Feb 10, 2012 at 3:50 pm

    RAMPS: Cooking with the Best Kept Secret of the Appalachian Trail

    Whether you call them ramps or wild leeks, this wild-foraged spring delicacy is the newest celebrity on the food scene. If you’ve ever tasted this earthy delight at an Appalachian ramp festival or a fine restaurant in the city, you know what the buzz is about. And now, the ramp has its own cookbook.

    RAMPS: Cooking with the Best Kept Secret of the Appalachian Trail brings together favorite ramp recipes of chefs, food writers and home cooks, celebrating every part of this versatile, addictive vegetable – from root to leaf.

  • 8 Farmers Market Report: March (Ramp) Madness Edition  | Borderstan // Mar 30, 2012 at 3:01 pm

    […] I present to you Ramp Crêpes. I love savory crêpes, so adding ramps to the batter seemed only natural. I tend to stuff these […]