It has become a tradition that every year the first thing I pickle and or can just so happens to also be the first thing that comes out of the ground: Ramps. This jar above I served as part of an elaborate Spring Dinner menu I made last night for my friend Philip and his significant other RJ. Normally I would have made a batch, but in this instance I quartered the recipe and just made this jar.
Ramps have a season in the North East United States of about 2 weeks. These then are mid season Ramps because I saw the first tiny Ramps at the Market about a week ago. Often sold pre-measure in bunches I bought these from a farmer at $15 a pound.
Then I went on to put them in Risotto and Quiche as well, recipes and more on this to follow. Ramps, you want want to enjoy their garlicy goodness don’t wait they’ll be gone by next week.
In NYC if you want to get some today (Sunday) I’d suggest trying the Avenue A Farmers Market.