![]() This past weekend friends who live near us upstate, on an area overrun with ramps, graciously invited us over for our second annual swap of all-we-can-pick ramps for a pick-up truck full of our "like gold" sheep manure for their garden. (So very cutting-edge-hipster-locavore. Then again, poop for weeds...) After a very muddy morning, we brought home two substantial garbage bags of ramps with their roots and soil intact, to transplant to our woods, and a very generous shopping bag of loose ramps to cook and eat. I got to work on a big batch of these slightly hot, slightly sweet, bright and tangy pickled ramps that night. I am now addicted, and looking forward to ice cold pickled ramp martinis later this summer. Oh, and picked ramps also go brilliantly with fish and roasted meats, on sandwiches, or alongside cheeses and charcuterie.
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[…] am a big fan of pickling ramps (and of pickled ramp martinis). This offers a great way to preserve ramps for months from now, if […]
I hope you didn’t harvest a whole patch of ramps! Leaving some in the patch or simply cutting the tops and leaving the bulbs will ensure future harvest. Most wild populations have been significantly overharvested due to ignorance. Maine, Tennessee and Rhode Island have listed Allium tricoccum has a species of special concern due to over-exploitation. They take 5-7 years to reach maturity.
Hi Rob,
Thanks for your interest and concern. I am very much aware of the need for responsible harvesting of ramps, and other over-foraged wild edibles. These were on a friend’s property, where they have dozens and dozens of acres thick with ramps. We were very thoughtful in our harvesting, and as you may have read in this post, we carefully dug them up to transplant them to our woods–where they took root and have thrived and spread in the 3 years since.
But as ramps get more popular, it is certainly a valid concern, of which I am happy for my readers to be aware.
Thanks,
Catie