Ever try cooking with ramps? They are a fantastic addition to many recipes and pair wonderfully with pasta, eggs, chanterelles and potatoes to name a few. Ramps are sometimes called wild leeks or spring onions, yet they are stronger than a leek and a more garlicky flavor than a scallion. They are also typically foraged, like truffles, giving them an air of adventure. Being one of the earliest wild edibles to emerge, ramps were historically relied on their restorative qualities by early settlers after long, hungry winters. Give ramps a try or follow our recipe for a fantastic herb compound butter!
Recipe By Fran Sanhueza
1 or 2 garlic cloves
lemon zest (of 1 lemon)
lemon juice of 1 lemon
Soften the butter to room temperature. Wash and dry ramps (Must be very dry). Cut off the roots. Chop finely. Mix everything together, wrap into a roll in wax paper and keep frozen. You can also do all this in the food processor instead. Keep chunks of the butter out in the fridge for everyday use. (Otherwise the ramps will spoil and ruin the butter). Ramps can also be blanched or sautéed to soften flavor.