Ramps were highly prized by the American Indians in part because of their high vitamin content and blood-cleansing properties. They boiled them, fried them, and dried them for winter to use. Me, I'm going to pickle them!
Pickling is a great way to preserve ramps, the wild spring onions that overflow at the market for a few weeks each spring. Their garlicky flavor combined with a vinegar kick adds a bright punch to all sorts of dishes.
With the first asparagus, ramps and wild mushrooms available at the market, spring has definitely arrived! I am combining the first vegetables of the season with rabbit and bacon to create a light, bottomless bouchée.
Two treatments of wild leeks (always ensure that your source is ethical and sustainable) - pickling and freezing green 'pesto'. The pickles are great with old cheddar and the pesto works in pastas and soups.