Ramps Wild Leeks Salad Recipes

PICKLED RAMPS (WILD LEEKS)

Pickled Ramps (Wild Leeks) image

Ramps are an early springtime treat that is only in season for a few weeks, but this recipe provides a way to enjoy them year-round.

Provided by Leda Meredith

Time 50m

Number Of Ingredients 11

Ingredients

1 pound ramps ( Allium tricoccum )
1 cup water
1 1/4 cups white wine vinegar (or apple vinegar)
2 tablespoons honey
1 tablespoon Kosher salt (or other non-iodized salts)
1 small hot chile pepper (chopped or crushed (you can use fresh or dried))
2 to 4 whole spicebush ( Lindera benzoin ) or allspice berries
1/2 teaspoon whole mustard seeds
1/2 teaspoon whole coriander seeds
1/4 teaspoon whole cumin seeds
6 to 8 whole black peppercorns

Steps:

Gather the ingredients.
Cut away the stringy roots at the bottom of the ramps and then a little bit above the point where the white part ends and the green leaves separate out. Wash the ramps well. You're only going to pickle those white parts with a bit of the green attached, but don't throw out the leaves; save them for another recipe.
Place 2 clean 1/2-pint canning jars on their sides (it's not necessary to sterilize the jars for this recipe). Lay the ramps in with the white part toward the bottom of the jar. Laying them in with the jar on its side makes it easier to keep the ramps straight so that they will all line up vertically when you set the jar upright.
Pack the ramps in so tightly that you cannot squeeze in a single ramp more. This will ensure that the ramps stay immersed in the brine rather than floating up out of it. Be sure to leave 1/2-inch headspace between the top of the ramps and the rim of the jar. Trim the ramps if they are too tall.
Prepare the brine by putting the water, vinegar , honey, and salt in a small saucepan. Stir to combine.
Add the chile, allspice berries, mustard seeds, coriander seeds, cumin seeds, and peppercorns to the liquid mixture.
Bring the brine to a boil over high heat. Reduce the heat to low and simmer for 5 minutes.
Pour the hot brine over the ramps, covering them completely but still leaving 1/4- to 1/2-inch headspace. Screw on canning lids.
Process the pickled ramps in a boiling water bath for 10 minutes. Wait at least a week for the flavors to develop before sampling. They will be even better after a month.

Nutrition Facts : Calories 43 kcal, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 634 mg, Sugar 6 g, Fat 0 g, ServingSize 1 pint (serves 12), UnsaturatedFat 0 g

RAMPS (WILD LEEKS) SALAD

Ramps (Wild Leeks) Salad image

The flavor of ramps is similar to onions, particularly like scallions, but wilder. They can be used just like scallions. In Appalachia, they are so popular that festivals are dedicated to them. They've been a staple of Southern Appalachian cooking for generations. If ramps are unavailable, feel free to sub regular leeks or scallions.

Provided by Molly53

Categories Fruit

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 large ramps, trimmed and cleaned well
1 small red bell pepper
3 tablespoons chopped walnuts or 3 tablespoons almonds
1 lemon (Grated rind and juice)
6 tablespoons mayonnaise
salt and pepper

Steps:

Finely shred ramps, then blanch in boiling water 2 minutes; rinse with cool water to stop the cooking process and drain very well.
Slice red pepper, removing seeds and any membranes.
Combine pepper with blanched ramps and walnuts or almonds in a salad bowl.
Mix lemon rind and juice with mayonnaise and toss the salad.
Adjust seasonings to taste and serve.

Nutrition Facts : Calories 131.5, Fat 11, SaturatedFat 1.4, Cholesterol 5.7, Sodium 158.1, Carbohydrate 10, Fiber 2, Sugar 2.3, Protein 1.5

RAMP QUICHE

Ramp Quiche image

Ramps (wild leeks) sound like an exotic vegetable, but they are native to eastern North America and might even grow in your backyard! Look for them in the spring in the wild or at a local farmer's market, their season isn't very long. They give this quiche a nice flavor, similar to what domesticated leeks would taste like. You can use the whole vegetable from the bulb to the tip of the beautiful broad leaves. Any leftovers go well with salad greens. The potato crust blends well with the ingredients but a pie crust can be easily substituted. (Any shredded potato left over can be blended with salt and pepper and fried in hot oil for quick hashbrowns.) The egg and evaporated milk filling is quick and does the job, but for those finicky cooks, a traditional cream filling recipe can easily fill in for it. Finally, this makes a great light meal combined with a spring soup or salad.

Provided by Valeria

Categories Savory Pies

Time 1h

Yield 1 pie

Number Of Ingredients 8

Ingredients

3 eggs
1 cup evaporated milk
1/4 teaspoon salt
1/4 teaspoon pepper
2 2/3-3 cups uncooked potatoes, coarsely grated
3 tablespoons vegetable oil
1 1/2 cups ramps, chopped
1 cup monterey jack cheese, grated

Steps:

Preheat oven to 425 degrees.
In a medium bowl, beat together egg filling ingredients and set aside.
In another mixing bowl, combine grated potatoes and oil. Press into bottom and sides of a 9-inch pie pan, making sure there are no holes in the crust.
Bake crust in oven until just starting to brown on the edges, about 15 minutes. Remove from oven and let sit for 5-10 minutes (this is a good time to chop up the ramps).
Layer ramps and cheese into crust, then pour in egg filling.
Bake in oven at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake until browned at top and set in the middle, another 25-30 minutes. Allow to cool for 10-15 minutes before serving.

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