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Ramps: The Topic


hotMeat
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My ramps patch has dwindled year by year. Not enough to harvest anymore. There are just 15 plants hanging on.

 

I need a better site.

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Transplant them!  You can even slice off the root system and leave a little of the white part and plant 'em.

 

I have transplanted them years in a row now and would say we have about 4-5 patches far in the back - they seem to be doing well and like their setting as we back onto a ravine so its healthy (unadulterated) forest soil I chucked them into.  Mother nature's compost!

 

 

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Oooo I just made something I think I'm going to really like. Ramp salt. Finely chopped 4 oz. leaves (in food processor), mixed with 1/2 cup coarse French sea salt and laid it out on a parchment covered baking sheet. Dried til crispy just on the side of wood cookstove (can just air dry or use dehydrator too). Then I ground it up a little finer in a coffee grinder. It looks wonderful and smells great. Can't wait to try it.

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  • 2 weeks later...
Posted (edited)
On 4/21/2021 at 4:43 PM, Nyleve Baar said:

Oooo I just made something I think I'm going to really like. Ramp salt. Finely chopped 4 oz. leaves (in food processor), mixed with 1/2 cup coarse French sea salt and laid it out on a parchment covered baking sheet. Dried til crispy just on the side of wood cookstove (can just air dry or use dehydrator too). Then I ground it up a little finer in a coffee grinder. It looks wonderful and smells great. Can't wait to try it.

 

Have you tried it yet?  I made it yesterday.  It smells good, but I tried it on my eggs this morning and I can't say I could taste it.  Perhaps I need to be a little more heavy handed with it, or I could still be blown out from the smell that filled the house yesterday. 

 

BTW, I ate some sauteed ramps with my eggs yesterday morning, set the ramp salt to dry in the toaster oven, then after a while went out to run an errand.  When I got back into my car, it smelled like a bag of everything bagels but I think it was just my lingering odor (or perhaps my clothes).  I guess the smell coming off of me at least helped with social distancing.   Of course now I want to pick up some poppy or egg bagels and try mixing ramp salt in with the cream cheese.

Edited by rustwood (log)
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I've tried it a little but I'm really mostly going to save it for winter when I'll need it. The salt I made is pretty strong but I can't say I would be able to tell it's ramps and not something else. I unintentionally grow a lot of garlic chives and it seems very similar. I can probably make a batch of salt with that and it would taste almost the same. Will be nice to have in January when I need to remember spring.

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On 5/3/2021 at 9:02 PM, Nyleve Baar said:

I've tried it a little but I'm really mostly going to save it for winter when I'll need it. The salt I made is pretty strong but I can't say I would be able to tell it's ramps and not something else. I unintentionally grow a lot of garlic chives and it seems very similar. I can probably make a batch of salt with that and it would taste almost the same. Will be nice to have in January when I need to remember spring.

Wonder if u dehydrated them and make a Ramp Powder?  

Its good to have Morels

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16 hours ago, Paul Bacino said:

Wonder if u dehydrated them and make a Ramp Powder?  

Tried this a couple years ago, still have some in the cupboard if you want to sample!  Needless to say it was not a huge success.  Much of the flavours and nuances were lost in the drying process. 

 

After many years of trial and error, the best ways to preserve them are to freeze fresh/whole, mortar and pestle olive oil w/ salt, pickled bulbs. 

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On the lack of flavor in the dried - I noticed a similar thing with the Trader Joes Onion Salt my stepmother picked up. The description is of various alliums and it smells oniony but taste - nope.

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