SMOKED RAMP BUTTER
Half Pound (8oz)
*farm pickup only
I made this for the first time a few years, and still had people coming to the farm asking for it at Christmas. Sorry, but ramps are only around for a little bit. It's a 'now or never' food. Then I forgot to make this last year, and I haven't heard the end of it.
Every ramp butter recipe on the internet is terrible. They blanche the ramps. which leaches out so much flavor. And then they all add lemon or garlic or other things that completely pull focus from the rampiness of ramps. The fresh green mild garlicky onion flavor can get covered up so easily. So I go the other direction. I char them a bit over a wood fire to wrap them in a bit of earthy smoke, then fold them into the highest quality local butter I can get. A little smoked sea salt to finish it off and it's magical.
The half pound container of ramp butter will be frozen upon pickup. Let it come to room temperature and use it on toasted sourdough, atop a steak, with some potatoes or tossed with roasted veggies. If there's any left over (which there won't be) keep refrigerated once thawed and use within a week.
**You can grab a loaf of truly fresh-baked bread to pick up with your butter here.
Butter Ingredients: Local European Style Butter from Pine River Dairy, Smoked Ramps, Smoked Sea Salt