We took our almost three-year-old son ramp foraging with us last week. He brought a trowel and a dump truck. But don’t worry, we confined his excavation to a patch of dirt that did not contain any ramps – they’re far too precious and fragile for the likes of his enthusiastic digging efforts.
We harvested very sustainably -† just one to two plants from each clump – probably 10 percent or less – and left with a small bag of foraged treasure. If you go ramp hunting, please make sure you do the same to preserve these fragile, delicious plants — there’s more info on the dangers they face from over-harvesting in this NY Times article.
I plan to make this delicious ramp and lemon risotto that we enjoyed last year again. And my husband just started a small jar of these pickled ramps.
The simple recipe comes from Kenji Lopez-Alt at Serious Eats via the lovely new cookbook I posted about a few weeks ago, Ramps: Cooking with the Best Kept Secret of the Appalachian Trail (the one with my photo on the cover!)
There are lots of good recipes in this book, including a few from other upstate NY bloggers like Winnie of Healthy Green Kitchen. Next year, we may need to seek out a larger patch of ramps so we can try out a few more…
It will be at least three weeks before I can report back to you on the flavor and consistency but I expect good things. And since ramp season will definitely be over by that time, here’s the recipe in case you want to try it out with your own haul.
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