Recipe by Local Roots recipe contributor, Chef Casey Corn @casey_corn
IT'S RAMPS SEASON AND I WANT TO SHOUT IT FROM THE ROOFTOPS! Unfortunately, we're all stuck inside, which means that my yearly forage for ramps in Central NY is canceled. Fortunately, Local Roots always comes to the rescue, and this ramps butter is a great way to preserve ramps to eat them all year long! If you can keep yourself from eating all of it, freezing this ramps butter into cubes will allow it to stay fresh for a year!
1½ c unsalted butter
1 bu/1 c ramps
1. Bring butter to room temperature.
2. Trim roots off of the ramps, and chop up finely.
3. Beat butter until creamy in a stand mixer with the paddle attachment. Scrape down the sides, then add chopped ramps and mix until combined.
4. Transfer to an airtight container and keep in the fridge, or freeze in cubes.
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