As someone wrote in our comment section, East Coasters are on a "total rampage!" Ramps, or wild leeks, have a sweet pungency that many believe trumps all others in the onion family. Fleeting as they are, now's the time to capture their fragrant bite in pastas, on crostini or pizza, or simply sautéed in olive oil...
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Isn't this ramp a thing of beauty?
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Toasting the walnuts is key. But be careful not burn them, like we did the first time! A few minutes over medium heat should do the trick.
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A quick whizz in the food processor roughly chops the nuts.
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You use the entire ramp for this recipe, which we love.
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A rough chop is all that's necessary. We love the crisp, crunchy feel of the bulbs as you cut them -- almost like slicing water chestnuts.
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In go the ramp bulbs and leaves, as well as all but a pinch of the grated parmesan.
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We have an interested visitor.
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The recipe only calls for 1/3 to 1/2 cup olive oil. We found 1/3 cup to be perfect.
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A slow drizzle will help everything emulsify.
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Amanda tastes for salt and lemon juice.
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Time for a second opinion.
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Ramps, coriander, chile pepper, fennel seeds, fenugreek, mustard seeds, white wine vinegar and sugar.
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Ramps!
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Merrill removed their leaves. Now the weigh in.
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Those roots need to go away.
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Amanda measures the pickling liquid. Merrill trims.
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Enoki mushrooms? No, ramps!
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Bringing the pickling liquid to a boil, which draws out the aromas in the spices and dissolves the sugar.
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Sterilizing the jar: we poured boiling water into it. If we were being more official, we would have dipped the entire jar and rubber gasket in a pot of boiling water. We're lazy (and we know we'll eat the ramps quickly).
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You simply pour the pickling liquid over the ramps.
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Done!
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Right? Right?
