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?
How to make your own ramp flavored salt by mixing flaked sea salt with dehydrated and ground ramps. It's like garlic salt, only BETTER!
Foraging for ramps in New Jersey and four great methods for preserving your stash: Pickled ramps, ramp pesto, ramp compound butter, and blanching and freezing ramps.
A wild version of Korean pa kimchi, which normally uses scallions. This version uses invasive three-cornered leeks, but any green onion (ramps, etc) will work here.
A little bit about digging ramps and some simple methods to preserve, store and cook them.
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!
A recipe for ramp and radish leaf pesto, as well as a recipe for tartines with the pesto, ricotta, and sauteed ramps. The perfect spring treat!
A simple recipe for wild ramp pesto. It's got a fresh, rampy flavor that screams "SPRING!" Makes for an easy and delicious meal.
Some thoughts and instructions on the sustainable harvesting of ramps - a foraged delicacy in need of protection.
An easy pickled ramps recipe to help you preserve some these lovely wild plants in the brief season while you can find them.
We love ramps, we love deep fried foods. How about some Hungarian deep-fried ramps-filled bread?