Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Yes it's that time again. Trounce in the woods, find yourself some ramps and pickle it pickle it pickle it! Try your hat at pickled ramps and find out what you've been missing all these springs!
Homemade bacon is quite a treat, but once you discover how easy it is to make, you may find yourself making it all the time.
This is made from both stinging nettle and wild ramps, resulting in a pesto that is addictive and delicious. It's also dairy free, although of course you can use dairy instead. This is my favourite way of eating nettle!
Ramps have become widely popular in the last few years. They have a wonderful flavor combination of garlic and onion. These plants offer a wide variety of uses from the bulbs to leaves.
Three springtime pickles: Asian-inspired pickled fiddleheads with cumin, coriander, ginger and garlic; French-inspired pickled ramps; and spiced pickled rhubarb.
A vegan pesto made with ramps leaves. Lemon juice helps to fix the vibrant green color.
There is only a short period when ramps are available for harvesting. Collect them to enjoy this seasonal delicacy now, or preserve them for a taste of spring later in the year.
Ramps, onions, vinegar, cane sugar and sea salt create a very unique flavored jam. Get out and forage for some ramps!
Join me and renowned keyboard player John Medeski as we forage for ramps in the woods and then use them to make dinner for our families.
Take your precious ramp greens and make a lovely preserved lemon compound butter, and pickle the bulbs - double bang for your buck.