garlichead
Über Member
Ramp season, yum.
First foraging from the cottage.
First foraging from the cottage.
Literally everywhere you use leeks or scallions or any onion really. I pickle quite a bit and use during the year. Today is my carb day and they'll be in the pizza I make tonight.The photo is beauuuutiful. How do you prepare ramp?
Will research online, not sure I ever had it...
Will take a look a tad later.Envious!
Two ways I used some we bought. They don't grow where we live.
What did you cook today (April 2021)?
What did you cook today (April 2021)?
Wow, pickled is intriguing...but also fresh. Thanks!Literally everywhere you use leeks or scallions or any onion really. I pickle quite a bit and use during the year. Today is my carb day and they'll be in the pizza I make tonight.
This year like most coincides with blackfly season and it was surely black fly infested. They love peat moss and there's a lowland area in the woods a short ATV ride from the cottage and it's huge. I wore a mosquito cover but it's always get in quick and get out quick.That looks delectable. I wish they would grow here...
Do you do anything special to pickle them? And you include the leaves?Literally everywhere you use leeks or scallions or any onion really. I pickle quite a bit and use during the year. Today is my carb day and they'll be in the pizza I make tonight.
No, I don't include the leaves, I use the leaves for puree and mix them into anything. This time I'll mix in with a cauliflower puree, mashed potatoes even yogurt or tempura them on occasion but I use them a lot in chimichurri. Making them into a pesto is pretty common. As far as pickling I generally do a few different renditions. I like coriander, cumin, mustard seed, garlic, chili that type of thing. Some plain. Black pepper, juniper, fenugreek. You literally have any combo of flavourings you can think of.Do you do anything special to pickle them? And you include the leaves?