Ramps are just now coming into season.  Ramps are also known as wild leeks and are foraged all over the country, including locally here in Northern California.  They typically have a very strong onion/garlic flavor and are great grilled over hardwood or pickled to mellow out their aggressive flavor.  Look to see them on the Kitchenette SF menu soon!  Here’s our recipe:

1# fresh ramps, cleaned and trimmed (you can use greens if they are in good condition).  cut into 2″ segments.

2 cups champagne vinegar, 1.5 cups sugar, 1 cup water

1 dried chile, 2 bay leaves, 8 black tellicherry peppercorns, 2 cloves, 1 star anise

Combine vinegar, sugar, water, and spices in a non-reactive pot.  Bring to a boil, then reduce to a simmer to allow the flavors to release into the pickle.  Pour this hot mixture over the cleaned and trimmed ramps.  Allow to cool, then use ‘em or jar em’ up!  Our friends at HANDS ON GOURMET recently harvested their own ramps and pickled them to serve on an unforgettable version of deviled eggs with french breakfast radishes and chervil.  Awesome!