Ramps, Ramps, Ramps

Wondering what to do with the beautiful and mysterious, precious and short seasoned delicacy you just got at the market? Look no further. 

First of all, it can be very simple: a food processor, a bunch of ramps, olive oil, some walnuts or almonds, and a little salt will make the most fragrant and vibrantly green garlic-y pesto you'll ever taste. 

BUT, if you want to venture out a little further, you must try our all-time favorite pickle recipe, from the master picklers at Momofuku:

First, make brine by mixing 1 cup of water, 1/2 cup of rice vinegar, 6 tablespoons of sugar, 2 1/4 teaspoons of salt, 1 teaspoon of shichimi togarashi (Japanese 7-spice powder), and 1 tablespoon whole peppercorns and bring to a boil.

Combine two bunches of ramps, scrubbed and trimmed of their roots with the boiling brine, packed into a mason jar. 

We recommend pickling the greens and the bulbs in two different jars and eating the pickled greens first - they'll get soft faster than the bulbs, which will be crunchy and delicious for at least six months in your fridge. Or, alternatively, pickle the bulbs only, and put the greens in your omelette? You won't be sorry.