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Managed to grab the last bunch of ramps at the farmers market. I’m pretty proud of myself. Especially because people go crazy as soon as they see ramps. It’s the quintessential spring vegetable. I basically skipped to the booth when I saw the poor last bunch from 20 feet away. Mostly so that I can get there fast and not seem like I’m a crazed maniac running towards some ramps, arms stretched out and all. The farmer was just as excited to sell that last bunch as I was to give him my money for it. Then he talked to me for almost 10 minutes about his experience getting the ramps that morning. I’m not one who likes small talk.  I was all, “OOOhhhhh…. a-ha, YUM, really?, so cool!” but really just concocting ramp dishes in my head.

I buttered ’em and pickled ’em. And by buttered ’em I mean that I made ramp compound butter. These are two simple ways to showcase the flavor. One you want to use right away and the other you can keep forever (not actually forever). Pickling the ramps allows you to hold on to a spring flavor well into the fall though mine never last that long since I eat them like peanuts. I’ve made Caesars (Canadian Bloody Mary) with the pickled ramps that were to die for and slathered my morning toast with ramp butter. Pictured here, slow poached fish in olive oil with generous dollops of ramp butter and topped with a few pickled ramps. Perfect with halibut or cod. Grill some asparagus and toss with the ramp butter for a great side dish. Use ramp butter to scramble some eggs and then top with pickled ramps. Use the ramp butter to flavor grits or toss with pasta… mmm. I can keep going. Let me know what you come up with!

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RAMP BUTTER & PICKLED RAMPS WITH ALEPPO

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THE THINGS

RAMP BUTTER:
Leaves from 1 bunch of ramps
4 tbsp softened unsalted butter
pinch of salt
splash of white vinegar
 
PICKLED RAMPS WITH ALEPPO:
bulb part of 1 bunch of ramps
½ cup water
½ cup white vinegar
1 tbsp sugar
1 tbsp kosher salt
1 tbsp Aleppo pepper flakes
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THE WAY

RAMP BUTTER
Place the ramp leaves, softened butter, salt and a tiny splash of white vinegar into a food processor. Pulse until combined and the ramps are chopped nicely. Will keep in the fridge for up to 3 days.

PICKLED RAMPS WITH ALEPPO
Heat the water, vinegar, sugar, and salt over medium heat until the sugar and salt dissolve. Cool the liquid to room temperature. Place the ramps and Aleppo in a glass mason jar and pour the liquid over top. Seal with top and leave in the fridge for at least 24 hours. If the mason jar is sterilized and sealed properly, the ramps should last for up to 6 months.
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