Duration: 4 hours
Number of students: 3-5
Tickets: $45 per person
Every year in May, fresh ramps are available in Nothern states to buy online. If it’s a good year, Central Market and Whole Foods would have them on sale ($12-15/lb) as well. I order 5 pounds of fresh ramps and process them to preserve. It is my supply for a year — green tops to become a frozen green paste, and white stems to pickle. Everybody interested is welcome to join me in my kitchen for a Wild, Wild Ramps!
Price includes expert instruction, demo, processing ramps in my kitchen with the pro tools, and light lunch featuring ramps. Also, every participant pays for his or her share of ramps and brings 1 lb butter or olive oil, a cooler with ice, containers, and pickling jars to take processed ramps home. Register for a class 2 weeks in advance and claim the amount of ramps you want to process (5lb min, 10lb max).
Preserving Wild Ramps
Allium tricoccum — commonly known as ramp, ramps, spring onion, ramson, wild leek, wood leek, and wild garlic — is a North American species of wild onion widespread across eastern Canada and the eastern United States. It is similar to better known in Texas chives, but with more delicate and intriguing flavor profile. I often use ramps as a flavoring ingredient for my tasting events and catering. French omelets with ramps are admired and remembered by everybody who tasted them. Ramps pesto adorns fresh pasta, risotto, soups, beans — they become unforgettable. Ramps compound butter is another hit, as well as pickled ramps served with roasted or grilled meats and poultry.
You will make:
Appearance. Please make sure your nails are well groomed and clean. If you have long hair, tie it back or cover it. Have comfortable clothes and shoes. I’ll provide you with an apron.
Please, let me know if you have any food or kitchen chemicals allergies.request class