LONG RAMPS RECIPES

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GRILLED RAMPS RECIPE - FOOD.COM



Grilled Ramps Recipe - Food.com image

DH and I enjoyed this way to serve ramps (wild leeks) that we picked while up north in Traverse City. This recipe is from the MarxFoods.com Blog. While the grilling time was spot on for smaller ramps, we had some huge ones in our stash and felt they could have gone a little longer on the grill.

Total Time 6 minutes

Prep Time 2 minutes

Cook Time 4 minutes

Yield 2 serving(s)

Number Of Ingredients 4

1 batch ramps
olive oil, to coat
salt, to taste
pepper, to taste

Steps:

  • Wash the ramps under running water, pull off any translucent outer skins that are clinging to the root end. Then trim the roots off.
  • Toss the ramps in olive oil to coat along with salt and pepper. Put them on a hot, well oiled grill with the higher heat hitting the stems, lower heat on the leaves (what configuration this ends up being depends on your grill design).
  • Grill ramps for about 2 minutes a side. The greens can be somewhat charred and the root end should have nice grill marks.
  • If you don’t have access to a grill, you can also use an oiled cast-iron grill pan or skillet on a kitchen stove. Just turn your stove’s heat up to high and make sure the pan is very hot before adding the ramps.

Nutrition Facts : Calories 0, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 0, CarbohydrateContent 0, FiberContent 0, SugarContent 0, ProteinContent 0

PICKLED RAMPS ~ RECIPE FOR CANNING - PRACTICAL SELF RELIANCE



Pickled Ramps ~ Recipe for Canning - Practical Self Reliance image

This pickled ramp recipe is minimally seasoned so you'll taste mostly ramps along with a bit and sweet and sour tang.  Feel free to skip the canning process and just store these in the refrigerator, or process them in a water bath and they'll be shelf stable until opened.

Provided by Ashley Adamant

Number Of Ingredients 7

2 cups ramp bulbs and stems
1 cup vinegar (white or apple cider)
1/2 cup water
1 tbsp sugar
1/2 tbsp salt
1 tsp peppercorns
1-2 sprigs thyme, fresh (or 1/2 teaspoon dried)

Steps:

  • Clean the ramps thoroughly and remove the small roots.  Cut off the leaves and reserve them for another use (like ramp pesto or compound butter).  If canning, prepare a water bath canner now.
  • Pack the ramp bulbs into a clean pint mason jar.  Arranging them bulb side down and slotting them in helps to fit more into the jar.
  • Add peppercorns and thyme directly to the mason jar with the ramps.
  • Bring vinegar, water, sugar and salt to a boil on in a saucepan and pour the brine over the ramps, leaving 1/2 inch headspace.  Cap with a two-part mason jar lid and either store in the refrigerator or process in a water bath canner for 10 minutes.  

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