- Foraging for ramps in the woods of the garden state was an extremely pleasant time. Feeling that direct connection to food can't be beat. It makes me crazy when people see food as "dirty". It grows in the goddamn dirt. The "pre-washed" "triple washed" nation is truly disturbing. Not understanding where food comes from is one of the most heartbreaking disconnects of our time. I hope that the tradition of foraging for wild food lives on. I learned a lot from my guide, who also happened to be the women who brought me into this world. She knows what ever plant, bird and bug is. It's quite impressive. Ramps are often over harvested, and are even banned from commercial uses in Quebec. It's important to use sustainable foraging practices, and return the earth to its former glory. Ramps have a long history with the Native American people of North America. The first bit of freshness after a long winter, they believe these alliums to have great medicinal properties. I believe it too.
- Flavor. Obviously ramps are the golden child of the allium family. A combo leek/onion/pungent garlic its got many uses. From pickled and placed in a fancy martini to pesto to fried. These little babies are nutritious, full of flavor, and extremely versatile.
- So far with my haul I've made ramp top pesto, pickled bulbs, ramp dutch baby, ramp biscuits, ramp focaccia, ramp and clam pasta. More to come! Ramp and Radish Kimchi below.
Ramp top and Radish Kimchi:
- 4 oz ramp leaves, chopped
- 4 oz thinly sliced radishes
- 1 clove garlic, thinly sliced
- 1 T gochujang
- 1 T white sugar
- 1/2 t rice wine vinegar
- 1/2 t fish sauce
- 1 t soy sauce
- 1/2 t grated ginger
- Mix everyone together. Place in a jar or quart container. You need something wide enough so that you can press in a smaller jar to keep the veggies below the liquid. I used a quart container, and pressed with a bell jar.
- Cover your fermentation station with cheese cloth, and secure with a rubber band. Check back daily to make sure its still submerged. Within 3-5 days you'll see small bubbles, that's when you know its ready!