Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Pickled ramps are so easy to make and you can preserve the wild leek flavor all year long. This ramp recipe is so easy even beginner picklers can do it.
Yes it's that time again. Trounce in the woods, find yourself some ramps and pickle it pickle it pickle it! Try your hat at pickled ramps and find out what you've been missing all these springs!
Three springtime pickles: Asian-inspired pickled fiddleheads with cumin, coriander, ginger and garlic; French-inspired pickled ramps; and spiced pickled rhubarb.
Ramps were highly prized by the American Indians in part because of their high vitamin content and blood-cleansing properties. They boiled them, fried them, and dried them for winter to use. Me, I'm going to pickle them!
Pickling is a great way to preserve ramps, the wild spring onions that overflow at the market for a few weeks each spring. Their garlicky flavor combined with a vinegar kick adds a bright punch to all sorts of dishes.
With the first asparagus, ramps and wild mushrooms available at the market, spring has definitely arrived! I am combining the first vegetables of the season with rabbit and bacon to create a light, bottomless bouchée.
Two treatments of wild leeks (always ensure that your source is ethical and sustainable) - pickling and freezing green 'pesto'. The pickles are great with old cheddar and the pesto works in pastas and soups.
