happy spring. oh, wait, said that like 10 posts in a row…really i have.

who cares…i love spring and i love ramps.

is that a bold statement? whatever…i’m gonna hashtag this… #yum!

you don’t pick them, you forage them…that means like pick’m in the woods.

most of you are probably saying to yourself, this girl picks ramps…what the…

but no, i don’t, i bought them from a farmer selling them out of his back seat. seriously. i won’t go there now.

love them though…and for a few weeks out of the year you can have them too.

so look, those are ramps…and i do stuff with them…


i use them with chicken but i also make pesto and spoon it on top of smashed potatoes.

and then i do this…i pickle them and then i add them to everything i make, especially steak. whoa…

got some ramps…pickle them babies, trust me.


pickled ramps     recipe adapted from saveur magazine

  • pinch of sea salt
  • 2 lb. ramps, cleaned, green leaves trimmed to 1″ past white and red parts
  • 1 cup white wine vinegar
  • 1 cup sugar
  • 1 pinch of mustard seed
  • a couple of peppercorns
  • a pinch of fennel seed
  • a pinch of cumin seeds
  • 2 small bay leaves
  • 1 chili dried pepper
  1. in a saucepan bring water to a boil and add ramps. cook for about about 30 seconds. using a slotted spoon, place ramps in an ice bath. drain and place in a glass jar with lid.
  2. Combine all of the ingredients in a saucepan plus 1 cup of water. bring to a boil and cook until sugar is dissolved. takes about 2 minutes. pour mixture over ramps and seal jar.
  3. let cool to room temperature and then refrigerate.



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