LTHForum.com

The woods were lousy with them in SW Michigan last week -- just coming up so the greens are tender. Pizza with ramps, spring potatoes and mushrooms, ramps pickled Momofuku style were nice.

Local woods have them now....my wonderful, fabulous, generous neighbor just gifted me a huge handful!

_________________
"The only thing I have to eat is Yoo-hoo and Cocoa puffs so if you want anything else, you have to bring it with you."

My first post here...been lurking for a while.
Just got a huge haul of ramps...spotted a good patch of the side of the road up around Libertyville.
Do you guys uproot them or just cut of the leaves?

Would love to have that Momofuku recipe....

Momofuku vinegar pickles, per 2 lb ramps (trim to 1" of greens if greens are large and wide)
1 cup hot water
1/2 cup rice vinegar
6 Tbs sugar
2 1/2 tsp kosher salt
Bring to boil, cover ramps, refrigerate
Optional: add 1 tsp shichimi togarashi, 1 tsp kochukaru, 1 Tbs whole white peppercorns to brine

It says that if you plan to keep for more than a month, pickle the greens separately and eat them first -- they won't stay as crisp.

I expect a pint on my doorstop for providing this info

Seriously, pick up the Momofuku cookbook for the pickles, sauces and basic preps. If there's a Borders closing near you, they may still have one (Randhurst did a month ago, it's long gone, tomorrow (4/20/11) is their last day and they're quite cleaned out).

_________________
What is patriotism, but the love of good things we ate in our childhood?
-- Lin Yutang

Ramps may be in danger of being overharvested:

http://www.nytimes.com/2011/04/20/dinin ... l?_r=1&hpw

Uproot them, I use the bulbs and the leaves. And I leave some in the ground for next year.

_________________
"The only thing I have to eat is Yoo-hoo and Cocoa puffs so if you want anything else, you have to bring it with you."