ONIONS RAMPS RECIPES

Steps:

• Mix together wine vinegar, sugar, salt, coriander seeds, fennel seeds, peppercorns, red pepper flakes(if using), thyme and 2 cups water in a med large saucepan.
• Bring to a boil and add ramps. Return to a boil, reduce heat, and simmer til tender, about5-7 minutes.
• Take off heat, let cool about 1-2 hours.
• Refrigerate in their liquid in an airtight container up to 1 month. Enjoy!

Steps:

• Cut the butter into tablespoon sized pieces and bring to room temperature.
• Bring a pot of water to a boil and blanch HALF of the ramp leaves for 5 seconds, just until wilted, then refresh in cold water. Alternately, for a stronger flavor, steam the ramp leaves for a few seconds until just wilted.
• Squeeze the leaves dry, then mince fine on a cutting board with the fresh ramp leaves.
• In the bowl of a food processor pulse the ramp leaf mash to smooth it out a bit, then gradually add the butter pieces 1 chunk at a time, along with the water, processing to make a smooth paste (it may take some time if your butter is cold-just be patient) continuing to process until the butter is light green and fluffy-make sure to watch the video as this is easier seen than explained.
• If the butter, or ambient temperature of the kitchen is very cold, add a spoonful or two of boiling water to help the mixture move in the food processor.
• Once the butter is emulsified, fluffy and brilliant green, add the pepper, and drizzle in the lemon juice, processing for a few seconds to lighten it. Spread the butter onto a piece of parchment and refrigerate, or cut into portions and freeze.
• The butter will keep for a week in the fridge, and a couple months in the freezer. I prefer to vacuum seal it for the best long-term storage.