Pickled Ramps and Other Ramp Stories

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.

About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note: urbanfoodguy@gmail.com
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2 Responses to Pickled Ramps and Other Ramp Stories

  1. Chris says:

    Ramps have been busting out all over down here in Asheville. Lots of climate zones in the Blue Ridge means our season is a few extra weeks longer, so we’re looking forward to another few weeks of Rampage. Pickled is my favorite way with ramps. The last couple years been sautéing ramps in goat butter—one half caramelized, the other half tossed in as I turn off heat. This goes on grilled lamb, any cut, and usually lambs grazed within spitting distance of the ramps.

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