- 3-4 whole ramps, cleaned (bulbs and leaves)
- ¼ pound softened, unsalted butter
- Sea salt, to taste
- Zest of ½ lemon (optional)
Separate ramp bulbs from leaves. Mince, finely dice or thinly slice the bulbs. Slice the ramp leaves down the center rib, then chiffonade into thin ribbons. Mix ramp leaves, ramp bulbs and lemon zest, if desired, with softened butter. Add salt as desired.
To store: Roll into a log in parchment paper, twisting ends to seal. Store 1-2 weeks refrigerated. If you desire, wrap in two layers of foil, or place in a freezer bag, to store longer in the freezer.
Note: This year, it looks like market shoppers will be able to find ramps during the first 2-3 weeks of market with Foraged & Sown and small handful of other Clintonville Farmers Market growers.