Ramp Ghee

Find a nice patch of ramps. Don’t pick more than 15% and please don’t dig up the bulbs. These delicious spring goodies are becoming threatened in certain areas due to over-harvesting, and require 7 years to go to seed. Some defend those practices, claiming ramps in their neck of the woods are common. They are common here too, and I’d like to keep it that way.

Rinse the ramps to remove dirt.

Scald them in boiling water for a minute. They’ll reduce considerably.

Drain, and dump onto a towel.

Roll the towel up, and wring it to remove as much water as possible.

Chop or pulverize the ramps.

Get high-quality, unsalted butter and a permanent coffee filter or cheesecloth.

Melt the butter on the stove and let it simmer gently.

Skim foam off the top as it appears, and discard.

Once the butter has clarified into ghee, run it through a filter or cheesecloth.

Add the ramps to the butter, and introduce a stick blender.

Blend it up and enjoy that gorgeous color and aroma.

Pour into containers and chill.

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