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I have no objection to ramps at all, but the whole allium family is already confused enough. My local neighbourhood supermarket has about ten different varieties. One fewer suits me fine.

But wait, @liuzhou - I know about your love of corn, but what's wrong with ramps? I mean, it's garlic, leeks, scallions, all in the same family.

Beef is more traditional, but pork is often used, yes. I shall remain silent on your "vegetable" accompaniment. No ramps in China, thank heaven. As for that yellow muck! (OK. Not very silent!)

Chinese American! Mapo tofu - using Mala Project ingredients, this 3-year fermented bean paste is quite tasty. Pork subbed for beef, but I think either is OK. Corn sautéed with heirloom cherry tomatoes and scallions in ramp butter.

Last night - burgers, macaroni salad, corn off the cob, sautéed in what has become my go-to this summer, ramp butter. With scallions and chives. Two nights ago - leftover scarpariello, steam girl reheated. Maybe it's me, but sometimes this stuff tastes better the 2nd time.

In my jonesing for Japanese food, last night's dinner (don't show @liuzhou as it included this sautéed corn and yellow squash in ramp butter), with scallions and chives. Zaru soba, poached shrimp, tsuyu, wasabi and scallions, nori, and...that delicious corn!

I should've mentioned - from the freezer - ramp butter!

Rice-frittata-muffin-thingies with scallions, garlic chives, sesame, chili, oyster sauce, pepper. Those are fun to eat. Could have been amazing if battered and deep fried. Korean cucumber salad with spring onion and onion, garlic, Korean chili paste, fish sauce, soy sauce, toasted sesame. Home made kimchi. I'm happy with the fermentation flavor and acidity level, but in the next batch I'll ramp up the aromatics. It could have been crispier, any tips? Maybe a shorter salting period for the cabbage?

Yes, it is ramp butter. I made a few logs of it and froze it when I was getting ramps from my CSA. Last night, crispy fish sandwich with haddock from my fish share

I'm with Jo. We make up and keep a small jar of each in the fridge. I am partial to the Momofuku version of ranch, subbing cocktail onions for pickled ramps. Most recently, because I had a chunk of pecorino that was going nowhere, I Googled and found a ranch variation incorporating this pungent sheep cheese. Is proving excellent on sliced tomatoes, cucumbers, etc.

Perhaps Momofuku's pork steak with ramp ranch dressing might be a good way to deal with these chops. I sub jarred cocktail onions for the pickled ramps which are both hard to find and expensive. Delicious either way.

That is the inescapable conclusion to the late salt adder's logic. But not everyone's on board the late salt train. The observational evidence is substantial that, while salt definitely slows yeast activity in dough, adding it earlier in the mix doesn't seem to be detrimental to the yeast in the slightest. Yes, salt is anti-fungal, so, while I wouldn't personally add salt to the yeast and water (I know many who do), as far as yeast impact goes, I see no difference between fully mixed and proofing dough, and mixing the flour and salt into the water at the same time. Another aspect to late salt is that, while a 70-80% hydration bread dough can comfortably dissolve salt added after the flour has hydrated a bit, your typical 60%ish pizza dough can have issues. It's not like a salt covered pretzel. Most people don't enjoy hitting a pocket of undissolved salt in dough. It can also cause problems with stretching and launching. In a high water preferment where the water activity might accelerate the yeast's anti-fungal properties and where you want fermentation to run wild, sure, no salt there. But, once you're making the final dough, I think late salt is both unnecessary and a potential can of worms. Now, late oil... if you're working with an exceptionally rich dough... maybe 8% oil or more, then that can seriously impair gluten development unless added later. I was a bit surprised by that 5-6 pH level statement as well so I did some research. https://www.cargill.com/salt-in-perspective/salt-in-bread-dough "all doughs, not just sourdoughs, contain acidifying bacteria which contribute to the bread¹s flavor" "A typical dough has a pH low enough (approximately 5) for the gluten protein to carry some positive charge." And https://www.foodelphi.com/bread-making-presentation/ "Initially, dough has a pH of about 6.2, and during fermentation, the values are about 5.76 or 5.67" Also http://www.fao.org/3/a-au108e.pdf "Fermenting dough has a pH between 5 and 6" The second link has no author listed, but, the other information in that presentation seems to reveal a fairly extensive level of technical knowledge. The third link (FAO/United Nations) seems to be reputable and that doesn't reference sourdough at all. So... neutral water + slightly acidic flour (6ish) + time = pH between 5 and 6. In other words, and, if you're not sitting down, you might want to be , all bread is technically sourdough, it's just that natural leavening ramps up bacterial activity and combines it with acid friendly strains of wild yeast. I also believe carbonic acid is a bit player in the pH equation, from the CO2 dissolving in the water fraction of the dough (most likely in small amounts). Dough isn't seltzer (between 3-4 pH), but I think it's a small step in that direction.

I have been eating these for 30 years and never encountered a bitter pistol or stamen. When the flowers are less than 1-3 days fresh, the innards tend to begin to go south first, so one might check for that under certain circumstances. I would highly recommend crispy pancetta diced small, ramps or garlic scapes blended with ricotta and good olive oil - stuffed. Then dredge in a mix of rice flour and cornstarch slurry. Saute in a small amount of high temp smoking oil and enjoy!

This looks nowhere near as good as it was. It almost looks like a crime scene... I had squirreled away one last half of a lobster tail and two small knuckles. With blood orange, fennel, olives, lemon juice. In lieu of paella... I wanted something soupier, and cooked in the cazuela. Hence, soupy rice with shrimp... Made with the lobster stock, sofregit of ramp butter, spring onions, tomatoes, pimenton. I had zero parsley. Was really good.

Received a nice delivery yesterday morning. Picked lobster from 3 lobsters - yield just about 1 lb. Shells busted up and cooked in a little olive oil and ramp butter. To make stock. Yield about 1.5 qts. on the right. On the left, similar amount of chicken stock, made with the bones, backs, giblets, etc. of the poule au pot bird. Dinner... Lobster rolls, cole slaw and more mac salad. Only used 1/2 the lobster, expecting to use the other half + stock for risotto.

Noodles in chicken broth, with some sliced leftover pork and a pickled ramp. Donabe rice cooked with dashi, last of the same leftover pork just put on the rice to heat it up after the rice cooked, shitaki, carrots, ginger. And a piece of wild Columbia River salmon, simply steam roasted at low temp.

Patates amb Rabassoles. Potatoes with morels. And ramp butter, green garlic, spring onions, shallots, stock, rosemary, saffron and pimentón. Once the potatoes were tender, topped with bread crumbs and stuck under the broiler for a few. Heritage pork chop, braised. Sliced and served with a horseradish/mustard/stock pan sauce.

Leftovers turned into Laksa ... Tom Kha Gai ramped up with curry paste and fish stock, topped with Saturday‘s grilled chicken, blanched bean sprouts, 6.5 min eggs and fried onions. Coriander. Belly full, fridge clean - happy Duvel 🤗

My deliveries on Wednesday and Thursday loaded me up with lots of goodies. And with no real room in the freezer, I'm just cooking like crazy. I wanted something easy Thursday night for dinner, and had gotten scallops that day. So I made a ramen-like soup, with lots of vegetables, and poached the scallops in the broth as well. I prefer them pan fried, but this worked okay. Last night, I got fancy and made what might even be considered, in other times, two dinners. Here, one was served as a side dish... Asparagus and ramp butter risotto, with some beautiful local asparagus. The highlight though... A lovely, heritage chicken from my friends at Ends Meat. Braised in white wine, chicken stock and various aromatics, enriched with crème fraîche, with the fresh morels and porcini added back in.

Last night, CSO steam broiled halibut topped with ramp butter. Over stir fried vegetables and jasmine rice.

I haven't snorted anything in a real long time! And it's really way more about the hands of people I worry about. Have you ever seen someone steal an olive from an olive or salad bar, with their friggin' fingers?! There is nothing more disgusting. Dinner last night was a braised pork chop, served with a ramp butter, mustard, white wine, chicken stock sauce. With some well-cooked broccoli di cicco, my new favorite crucifer for as long as it remains in season.

Salmon, ramps and asparagus alfredo, more or less. The way this came about was that DH was jonesing for my pasta alfredo with smoked salmon, and I had to do something with fresh salmon. And some gorgeous ramps. And asparagus. I had other plans to use those elements, but what the heck. It was pretty good, and there are leftovers. They too will make good meals.

I had a couple of Yukon Golds which needed cooking... My first attempt at rösti. Being a dope, I tried to get a little fancy by cooking it in oil and ramp butter; the ramps burned a little bit on the right hand side. Still really delicious, and basically potatoes, salt and pepper. And the cooking oils. Roasted 2 halves (used the back and wing tips and ends of drumsticks for the stock pot) of a Poulet Rouge, perhaps my favorite chicken; they're just so good. Also threw 2 additional wings onto the sheet pan, from another bird (Empire Kosher) I was cutting up to make the stock. The poulet rouge skin crisps us so beautifully; this bird was done in 30 minutes at high heat convection, in the regular oven. Plated like a 5-year old... Significant Eater gets the breast and wing attached; I get the leg thigh and of course an extra wing! Peas with yellow and orange carrots; peas are frozen baby peas, carrots are fresh. Cooked in a little stock and more ramp butter, cause why not?

My delivery a few days ago included some lovely local asparagus... I went quite classic with it, asparagus vinaigrette. Then I went classic with this... Duck cracklings. I used the skin for the cracklings because I also made a duck and sausage ragu... Casarecce with said duck and sausage ragu. Gotta get healthy after all that, no? Scallops were delivered (from Fresh Direct, actually, and pretty darn good). I sautéed them in ramp butter. Made the rice in the donabe, with ginger, mushrooms, scallions and dashi/mushroom stock blend. Glazed Tokyo turnips and radish along with the turnip greens alongside.

The other night, a sorta kinda light dinner was necessary - I think we had duck for lunch, so... I had some nice mushroom/vegetable stock, so made a miso mushroom spring veg soup. Served with it... Some focaccia and sautéed broccolini. Jeez, I'm almost a vegetarian. Then, I got a delivery... Of those gorgeous ramps, among other spring alliums. Which meant... Spaghetti, with lots of ramps, baby garlic, spring onions and leeks, parmesan and bread crumbs. Needed some green stuff on the side... And topped the salad with some steam broiled wild shrimp.