Tasty Tuesday: Ramps
If you want to try something different in the kitchen, we've got you covered!
Jason Weiner, of Almond in Bridgehampton, joined News 12's Elizabeth Hashagen and Elisa DiStefano to show delicious meals you can create with ramps.
2 cups distilled white vinegar (or a light vinegar of your choice)
2 tbs + 1 tspn sugar
1 1/3 tbs salt
1/2 cold cup water
a handful of ramp bottoms
Combine vinegar sugar and salt in a pot
Heat to dissolve.
Add cold water.
Put your ramps in a jar. Pour the brine over the ramps and refrigerate.
They will be ready in a day and can be enjoeyed indefinitly there after.
1/2 pound of butter
handful of ramp tops(rough chopped)
pinch of salt
Micowave the butter for 15 seconds or until soft but not melted
Put the ramp tops, butter and salt in a food processor and puree until smooth.
1 pound Ramps rough chopped
1 pound Daikon radish(cut into then half moons)
1 T. chopped ginger
2 T. fish sauce
2 t. salt
2 t. sugar
1 T. gochujaru(korean chile powder found in korean markets)
Combine all ingredients. Pack into a jar or tupperware. Put top on and allow to ferment in a cool place on your kitchen counter.
It should be nice and funky after about 4 days. Store in fridge till ready to eat. Keeps forever.