If you want to try something different in the kitchen, we've got you covered!
Jason Weiner,
of Almond in Bridgehampton, joined News 12's Elizabeth Hashagen and Elisa DiStefano to show delicious meals you can create with ramps.
Recipes
Pickled
Ramps
2
cups distilled white vinegar (or a light vinegar of your choice)
2
tbs + 1 tspn sugar
1
1/3 tbs salt
1/2
cold cup water
a
handful of ramp bottoms
Combine
vinegar sugar and salt in a pot
Heat
to dissolve.
Add
cold water.
Put
your ramps in a jar. Pour the brine over the ramps and refrigerate.
They
will be ready in a day and can be enjoeyed indefinitly there after.
Ramp
Butter
1/2
pound of butter
handful
of ramp tops(rough chopped)
pinch
of salt
Micowave
the butter for 15 seconds or until soft but not melted
Put
the ramp tops, butter and salt in a food processor and puree until smooth.
Ramp
Kimchi
1
pound Ramps rough chopped
1
pound Daikon radish(cut into then half moons)
1 T.
chopped ginger
2 T.
fish sauce
2 t.
salt
2 t.
sugar
1 T.
gochujaru(korean chile powder found in korean markets)
Combine
all ingredients. Pack into a jar or tupperware. Put top on and allow to
ferment in a cool place on your kitchen counter.
It
should be nice and funky after about 4 days. Store in fridge till ready
to eat. Keeps forever.