Ramp season is over but you may want to save this recipe!
I held off posting this article until we had a chance to sample the results of this recipe. Last night we tasted the pickled ramps we made a few weeks ago first by chomping into a whole one then adding them to our nightly salad. These puppies are incredible and I’m glad we made several jars. We’ll be using these pickled ramps up in no time and pining for next years harvest.
Ramps (allium tricoccum) or wild leeks or wild onions are delicious. Grilled, raw, or otherwise the ramp has a deserved reputation for being one of the most sought after foraged foods. This year we decided to make pickled ramps from the harvest.
We are fortunate to have a ramp patch in the woods above Tess Creek, just behind the horse barn. The pickings were a little light this year for some reason, certainly not due to over picking them. We are always careful to leave a good amount so the patch can recuperate. Last year we went real easy on them, two years ago we didn’t harvest any.
This year however, my brother Tom and I went foraging for ramps. He knows of a spot not far from our home were they are plentiful. Within forty-five minutes of arriving :: Follow Gromit’s tracks for more