I recently came across a friends posts on Facebook referencing his cooking with ramps. I had heard of them before but never used them. He has moved out of state but turned me on to his hot spot. There are ramps as far as you can see!!
I picked about 2 nice plastics grocery bags full, enough to stuff a backpack. Felt good to get out in the woods a bit and wander. I had to try a bit raw of course. Stronger than green onion , milder than garlic and sweeter than both. You can use the entire plant. The leaves were good in salad and in the other uses below. Here are some of them ready to be used.
I chopped up some greens for my wife's salads and then after a bit of research decided ramp butter would be one cool thing to make to extend the time I have to use the ramp flavor. Pretty simple stuff
The oil seemed like another great idea to extend the life of the ramps. 6 oz. of the ramp greens only. 1 1/2 cups of any mild oil ( I used avocado) into the Vitamix with the chopped up greens and high speed until its a nice smooth oil. I just made this. it will sit overnight and then be strained through cheesecloth. The instructions said to let it naturally drain and not to force it for best results. I will keep some of this in the refrigerator as I thin its good for up to a month and will try freezing the rest in ice cube trays then vacuum packing them individually.
I am now a ramp lover for sure! The butter and oil will be used in plenty of upcoming cooks. I froze a nice size bag of the bulbs and stems left over from the leaves used in the oil for later use too. I may go grab one more backpack full of these to make more butter and oil before they are gone. I imagine they will only be out another week or so.
I picked about 2 nice plastics grocery bags full, enough to stuff a backpack. Felt good to get out in the woods a bit and wander. I had to try a bit raw of course. Stronger than green onion , milder than garlic and sweeter than both. You can use the entire plant. The leaves were good in salad and in the other uses below. Here are some of them ready to be used.
I chopped up some greens for my wife's salads and then after a bit of research decided ramp butter would be one cool thing to make to extend the time I have to use the ramp flavor. Pretty simple stuff
- 1 lbs. softened butter
- about 20 large ramps
- zest of 1 lemon
- 1 tbsp lemon juice
The oil seemed like another great idea to extend the life of the ramps. 6 oz. of the ramp greens only. 1 1/2 cups of any mild oil ( I used avocado) into the Vitamix with the chopped up greens and high speed until its a nice smooth oil. I just made this. it will sit overnight and then be strained through cheesecloth. The instructions said to let it naturally drain and not to force it for best results. I will keep some of this in the refrigerator as I thin its good for up to a month and will try freezing the rest in ice cube trays then vacuum packing them individually.
I am now a ramp lover for sure! The butter and oil will be used in plenty of upcoming cooks. I froze a nice size bag of the bulbs and stems left over from the leaves used in the oil for later use too. I may go grab one more backpack full of these to make more butter and oil before they are gone. I imagine they will only be out another week or so.