Kate Hodges of Foraged & Sown shares her recipe for Ramp Butter with us this spring. Read her story in our spring issue and get inspired to dig into the flavors of the season. -Colleen Leonardi
Ramps, allium tricocum, are a favorite of foragers and chefs alike. A relative of leeks, onions and garlic, ramps have a decidedly earthy, pungent quality that sets them apart from their cultivated cousins.
A simple way to enjoy the flavor of ramps beyond their short, early spring harvest season, this compound.
3-4 whole ramps, cleaned (bulbs and leaves)
¼ pound softened, unsalted butter
Sea salt, to taste
Zest of ½ lemon (optional)
Separate ramp bulbs from leaves. Mince, finely dice or thinly slice the bulbs. Slice the ramp leaves down the center rib, then chiffonade into thin ribbons. Mix ramp leaves, ramp bulbs and lemon zest, if desired, with softened butter. Add salt as desired.
To store: Roll into a log in parchment paper, twisting ends to seal. Store 1-2 weeks refrigerated. If you desire, wrap in two layers of foil, or place in a freezer bag, to store longer in the freezer.
Note: This year, it looks like market shoppers will be able to find ramps during the first 2-3 weeks of market with Foraged & Sown and small handful of other Clintonville Farmers Market growers.