05/11/2024
Ramp Butter
This time of year always allows for special treats to be made for year long enjoyment! Ramp butter savors the unique flavor that can be used in a number of cooking options! Chicken, seafood, corn on the cob, crusty breads, and fish! Easy to make and freeze until use!
Ramps (which are sometimes called wild leeks or spring onions), they look like scallions but they taste stronger than a leek, which generally has a mild onion flavor, and are more pungently garlicky than a scallion.
I used about 30 ramps, 1.5 pounds butter, 1 lemon zest and juice, and then salt and pepper to taste.
Clean and prep ramps, blanch them for about 1 minute. Drain and dry them.
Bring butter to room temperature.
Add the zest and juice from lemon to add to the butter and ramps in food processor. Mix well.
I boiled up some small jars and lids ahead of time. So when butter mix was done I just filled jars, labeled, and froze the butter.
Give it a try if you happen to find some patches in your neck of the woods! Just remember to be careful not to destroy your patch! Harvest these gems selectively!
Enjoy! Chanda
