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?
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.
This recipe is a fresh and simple Asian inspired stir fry dish flavoured with oyster sauce, soy sauce, fish sauce and fresh ginger combined with the pure flavours of the tofu and aubergine. A healthy, quick, delicious and nutritious dinner.
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.