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
- 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.
- 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.
- let cool to room temperature and then refrigerate.