Ramps!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

It's ramp time. Yum Yum!! So ramps are starting to show up all over the place right now. We have gotten some from Ben Bebenroth, and from KJ Greens. They are also popping up at all the farmer's markets.

So, last week, we got 20 pounds of these dirty lil' suckers! As usual, we are gonna use as much as possible throughout the spring. We finally got a cryovac machine so we can seal and store enough to hopefully get us through the entire menu.

I decided to make Kim Chi and boy is it good. The odor of fresh kim chi as it ferments is something that is unmistakable. Factor in the already unique smell of ramps and you have an entirely unique aroma. I made kim chi from all 20 pounds and it has fully fermented.

If you're feeling frisky, the recipe is as follows:

Ramp Kim Chi

1/3 c. Korean Chili Powder (sub chili flakes if you can't find them....just pulverize in coffee mill)
3 T. Fish Sauce
1 T. Japeness Soy Sauce (preferrably Shoyu from Kikkoman)
1/4 c. Vidalia Onion, julienned
1/2 c. Carrots, peeled then julienned
2 T. Fresh Ginger, minced
1 t. Sugar
1 T. Corn Syrup

and most importantly....

3 Pounds of Cleaned Ramps

Combine all ingredients except ramps, onions, and carrots. Place cleaned vegetables in large bowl. While wearing gloves, rub ramps all over with spice mix. Make sure to be extra vigorous with your rubbing. Once coated, pack ramps into large Ball jar. They will all fit, trust me. Cover and allow to sit somewhere(your basement) for 7 days. Make sure to vent the jars daily. Just when you get used to the smell, it's time to refrigerate.

Enjoy! The above pic was taken by my lovely assistant, Heidi. She even made a batch of kim chi using this recipe and our house has never smelled better