Can winter be over already? I’m tired of storm after storm leaving so much snow in its wake. It’s almost April, and it’s already spring. It’s time for a little bit of warmth and sunshine. Who’s with me?
We are currently taking order for the first ramp shipment of 2018. The first orders will ship out on 4-2-2018. Order now if you want to be included in that group. Please note that these are SMALL ramps. There will be very little green and some ramps may have no green at all. If you want bigger ramps, you will have to wait a couple more weeks.
You can find the ramp order page here:
Just a quick note to those of you that have been waiting on ramp bulbs to be available again. They’re now back in stock! (1-10-2018)
Wild West Virginia Ramps is having a Black Friday sale from 9am (11/24/17) through midnight on 11/25/17. All ramp bulbs are discounted 25% and the prices listed on the site include shipping.
1-1/2 Tbsp unsalted butter
1-1/2 Tbsp Turbinado sugar (brown sugar may be substituted)
1 lb wild leek bulbs, fresh or frozen
1-1/2 Tbsp balsamic vinegar
1/2 tsp salt
1/4 tsp freshly ground pepper
1/2 Tbsp chopped fresh parsley
Preheat the oven to 400.
Melt the butter in an ovenproof saute pan over medium heat. The saute pan should be large enough to hold all the leek bulbs in a single layer. Add the leek bulbs and cook until they begin to brown slightly, about 10 minutes. Add the sugar and toss, continuing to cook until the sugar melts and begins to bubble, about 2 minutes. Add the salt, pepper and balsamic vinegar and cook for 5 minutes longer.
Place the pan in the oven, uncovered, and roast for 15 minutes. Remove to a serving dish and sprinkle with the chopped parsley. Serve while still warm.
I just want to pass along a quick note about our current sale. As a thank you for the business over the course of this year, we are offering 20% off ramp bulbs when you use this coupon code – thanks2017.
Add the ramp bulbs to your shopping cart like you normally would, and enter the coupon code during checkout.
This is a just a variation of a recipe for green onion jam I adapted and tweaked from a chef who I admire very much. Not exactly a “jam” like you would expect, it’s savory and has a bit of a slight crunch to it as well. You could definitely still put it on toast (I do) but usually it’s function is more of a condiment, to be used as part of the accoutrement for platter of cured meats or cheese. It is so much more than just a condiment though.
Since the recipe contains a bit of cornstarch to thicken it and give it it’s “jammy” quality, it will in turn thicken other things that you add it to. Gravy, fruit sauce, heck barbecue sauce. The ramp jam’s possibilities in the kitchen are only limited by your imagination. I’ve used it to make vinaigrettes, flavor sour cream, or I’ll just dollop it on something, anything. This week I used it to make a sauce for beef roast. I took some jam, thinned it with just a bit of reduced, strong pork glace then mounted it with a little butter, and whisked it in to thicken it lightly: it was the best thing I made all week.
Yield: 3 cups
- 4 cups young or middle aged ramp bulbs sliced 1/4 inch
- 1.5 tsbp cornstarch, dissolved in 1/2 cup water
- 1 tsp kosher salt
- 1/4 cup sugar or honey
- 1/2 cup apple cider vinegar
- 1 tsp each brown mustard seed and yellow mustard seed
- 1/2 tsp each whole caraway and cumin seed, toasted
- 2 tbsp flavorless oil like grapeseed or canola
- Tbsp chopped wild mint (optional)
- Tiny pinch of crushed red pepper flakes
- Heat the oil in a pan on medium heat, add half of the ramps to the pan and cook for a minute or two until translucent. Add the salt, spices and sugar and cook until the sugar is dissolved.
- Add the vinegar and cook for a minute more. Add the cornstarch dissolved in water and cook until the mixture thickens, just a few minutes. Add the reserved ramps and the chopped wild mint if using.
- Transfer the ramp jam to a container and cool immediately. It will keep for a long time if it is tightly covered. The ramp jam could also be frozen easily.
Yeah, yeah. I know ramp season is over but I made these a while ago and they were so good I decided to blog them anyway. When it comes to ramps, it’s really the green leaves that are incredibly perishable so every once in a while, you can find just the bulbs for sale long after you stop finding the leaves. But what to do with them?
You can use these pickled ramps anywhere you would use pickled onions (on sandwiches, tacos, bean dishes, etc).
- 1 cup white wine vinegar
- 1 cup sugar
- 1 cup water
- 1 tablespoon kosher salt
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 2 teaspoons pink peppercorns
- 1 teaspoon black peppercorns
- ⅛ teaspoon hot chili flakes
- 2 bay leafs
- 1 pound ramp bulbs, cleaned and trimmed
- Kosher salt for blanching
- Trim the root ends off of the ramps and cut off the leaves, saving the green ends for another purpose (like pesto or risotto). Rinse the ramps well under cool, running water.
- Bring a 2-3 quart pot of water up to boil and add 2 tablespoons of salt.
- Drop in the ramps and cook for 2-4 minutes, depending on size) They should be tender but not mushy. Remove and shock them in ice water until cool. Drain the ramps well and place them in a the jar you’re going to pickle them in.
- In a saucepan, combine the vinegar, salt, sugar, and water and bring to a boil. Add the bay leaf and all the spices. Turn off the heat.
- Pour the hot vinegar mixture over the ramps in the mason jar and let cool on the counter (30 minutes or so). Then seal tightly and transfer to the refrigerator. They’ll be ready to eat in a day or two.
- The refrigerated pickled ramps will last a few weeks to a couple of months.
If life gives you ramps, make pickled ramps. These garlicky bulbs preserved in a spice vinegar become a tangy crunchy substitute for pickled onions.
We ran out of ramp bulbs for a little while, but we have some more in stock right now. I’ve also put them on sale for a day or two to make up for the stock shortage.