My F&W
quick save (...)

The Year in Ramps


In a rare display of mental toughness, I was able to squirrel away enough of last year’s pickled ramps to last until this spring’s crop came in. And boy—it looks like a good year for ramps (full disclosure: I say this every spring).

Last weekend I pickled my first few bunches (though I prefer the more mature, bulbous ramps for pickling; they have better crunch) while I munched on the remnants of my last jar labeled “2007 Ramps…Do Not F&*$%ing Touch!” As usual, I ended up with a pile of ramp leaves, which I divided into two piles. One bunch I pureed with some water and stirred into pasta along with some chopped pickled ramps. The other I blanched (to cut down on the young leaves’ acute pungency) and made into pesto with Pecorino, walnuts and lots of lemon juice.

It’s almost time for my own annual ramp-picking expedition. Anyone want to share the coordinates of their secret ramp cache? I didn’t think so.

You Might Also Like powered by sheknows
The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.
American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
How we use your email address
Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.