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?
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.
We love a good pickled ramp (wild leek) but drying them adds another dimension to your pantry - pure leek flavour without the vinegar tang. These are great for cooking the rest of the year.
So many discard the roots of wild leeks. They are an amazing addition to delicate salads, sashimi and more. In my opinion, they are the best part of the leek (so good that this is generally my gift to chef friends). Sustainable leeks are key. :)
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.
