Pickled Ramps

makes 1 small jar

2 bunches of ramps, cleaned and green leaves removed

1/2 cup white wine vinegar

2 cups water

6 tablespoons sugar

2 bay leaves

1/2 teaspoon fennel seeds

1/2 teaspoon whole black peppercorns

1/8 teaspoon crushed chili pepper 

ice water

Bring a large pot of water to boil and blanch ramps quickly, about 1 minute. Shock the ramps in ice water, drain and allow to dry. Meanwhile in a medium saucepan add all remaining ingredients, bring to a boil then simmer for 10 minutes until sugar has dissolved. Allow pickling liquid to cool completely. Place ramps in a container with a tightly sealed lid. Refrigerate, and enjoy pickled ramps for up to one month.

* Ramps found at Union Square Farmer's Market, 14th St. and Broadway New York, NY

Ramp Butter

makes 1 stick 

1 bunch of ramps, cleaned and green leaves removed

1 stick of unsalted butter, softened

1 tablespoon lemon juice

zest of one lemon

salt and pepper to taste

ice water

parchment paper

Bring a large pot of water to boil and blanch ramps quickly, about 1 minute. Shock the ramps in ice water, drain and allow to dry. Finely chop ramps and place in a large bowl. Add all remaining ingredients to the bowl mixing until well combined. Place butter mixture on a parchment sheet and form a log of approximately 1 1/2-inch diameter. Roll the parchment tightly around the butter and refrigerate for 2 hours, allowing the butter to get firm. Slice as needed.

* Ramps found at Union Square Farmer's Market, 14th St. and Broadway New York, NY