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Loading...Easy Pickled Ramps
- Eve Fox
- April 27, 2012
- 8:05 am
- 40 comments
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
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.
Next: Get the recipe!
Read more: All recipes, Appetizers & Snacks, Blogs, Children, Environment, Family, Food, Garden of Eating, Green Kitchen Tips, Nature, Nature & Wildlife, Outdoor Activities, Raw, Side Dishes, Vegan, Vegetarian, foraging, harvesting ramps, ramp recipes, ramps, wild ramps
Eve Fox
Eve is the creator of The Garden of Eating, a blog about food--cooking it, eating it, and growing it. She has a legendary love of aprons and can often be found salivating over the fruits and veggies at one of the many farmers’ markets near her home in Woodstock, NY. Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow Eve on Twitter or Pinterest.
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an expectation in this article is saying that if we 'expect' a certain outcome and it never happens …
Hope they all find a loving home
talented cat.
Thanks
Thanks
40 comments
+ add your ownInteresting but be sure to check and see if what you are harvesting is scare in a particular area.
There are some things that are like dandelions as they will always be around and in some areas wild leeks and other things are on a list of things to avoid because they have been harvested a bit too often depending on where one lives.
Thanks for the info.
Sounds yummy!
have never heard of them before, thanks for sharing this
THANKS NOW I KNOW WHAT THEY ARE!
I have been wondering what they are as a resturant (fancy one) offerred them to us just last weeThanks for the post.
Here in Michigan they are 'rampant'(sorry). We had them in our salad last week and will be getting some more this week. Taking one or two plants from a huge clump is a responsible way to harvest them.
If the plants are rare or indangered how come are these people not taking the plants as starts and growing them in their garden or yard? Harvesting plants like that is very simular to hunting wild or indangered animals. his small bag of dinner could be transplanted and harvested at home with less chance of endangering the spieces. Sure it may take several years to establish to the point of harvest but that would be much better.
Also called wild leeks. You can grow them.
Here is another who has not heard of them, guess I wll need to goggle them.
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