A few days ago I was thinking about spring and how there are so many great fruits and vegetables that are coming into season. I instantly thought of ramps, (which are a form of wild leek) and how delicious they are. Ramps have a short growing season before they flower, from early april to mid july. They are great in all sorts of dishes, especially as a garnish to bring out an extra level of flavor....plus I just love to pickle them to use till the end of summer.
With a little research, I found out that the forrest around the CIA would be a good place to find some ramps. After a drive and a short trek in the forrest with my friend Jeong, we stumbled on what looked like some wild ramps. A quick dig and a sniff of garlic and onion rose through the air. We knew we were in the right spot.
After 45 minutes of harvesting, we managed to pick about 4.lbs of ramps. We brought them back to Angell hall, and began washing and separating them. Then we created a quick pickling liquid with vinegar, sugar, water and spices and blanched our ramps till barely tender, then cooled them in the liquid. MMM pickled ramps.
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