Ramp Chimmichurri

Our daughter is a huge fan of ramps and they arrived at the Farmers' Market a few weeks ago and I got some for her. This week they are still in and I am making this chimmichurri to take to the beach in a week. I may have enough to make some pickled or some jam.
Interestingly with Paul's wonderful update, when I went to post this, Cyn's recipes for compound butter (also a possibility) and other posts came up. great feature!!
I will add they are tres cher!! Last week when I went he was sold out (at 8:30AM)--a restaurant chef had cleaned him out early.

How to Use Ramp Chimichurri​

What are you going to do with this sauce?

You are going to serve this with steak (These Mexican Rib-Eyes would be great), maybe grilled or pan seared fish or seafood, possibly a roast of some kind. You are going to use it in the dressing of a pasta salad.

You are going to serve it instead of cocktail sauce for shrimp cocktail. You are going to spread just a little bit on a turkey sandwich, or add a little bit to your egg salad.

You are going to stir some into a pot of rice or risotto. You are going to add a spoonful or two to a vegetable soup. You are going to smear some under the skin of chicken pieces before roasting or grilling them

Ingredients

1 tablespoon fresh oregano leaves

2 teaspoons fresh thyme leaves

¼ cup fresh parsley leaves

10 ramps trimmed and cut into 1 inch pieces, leaves included

1 tablespoon white wine vinegar

½ cup extra virgin olive oil or more as desired

Coarse or kosher salt and freshly ground pepper to taste, be liberal

Pinch red pepper flakes

Directions

Put everything into a food processor and blender and whir the hell out of it. If you want a thinner sauce, add more olive oil, or you could add a little water

Sounds great!

I scored ramps 2 weeks ago at our local farmer's market--made ramp pesto. Delish!

Ramps are all over my property...but as I'm still battling weeds (those damn invasive multi-flora roses) I haven't wanted to pick them. But I did uncover trillium. Not edible, but so fairy-like.

I'll bet you still have some of that halibut to try it on.

marg-cdn2 said:

I'll bet you still have some of that halibut to try it on.

Click to expand...

Oh Marilyn, your fortune could be made. Do you know how much they sell for!! Call a restaurant although restaurants up there probably already can get what they need/want.
I've put them in water in the fridge (they have roots attached) and will make a couple of things today.
LOVE the trilium. When I was in HS we had to make a wild flower collection and I found trillium then. So beautiful and stately.

OMG. I just made the recipe and it is indescribably deliccious. I weighed my ramps since they were bunched small and large and it was 4oz. cleaned--bulbs and leaves no roots.
I followed the directions exactly subbing dried oregano and thyme (1/4 the amount of fresh) and using white balsamic. It is the green creamy concoction with a VERY delicate flavor of mild garlic that lingers in your mouth. I imagine the flavors will intensify a bit when it has sat a while. Absolutely a winner for a premium product.
I have another bunch and think I will make ramp butter--or I may just whiz it up with olive oil and freeze in ice cube trays. These had the roots on so I have been able to store in fridge since Saturday with the bulbs in water and a loose plastic bag over the top

So I finally finished up my ramps this morning. I used some--probably 6 good sized ones, leaves and bulbs with 1/2 lb. of butter to make ramp butter. Recipes I googled used a LOT more (to a pound, but still a lot, I thought).

And the rest --maybe 10 small and large I whizzed up with a holf cup of olive oil to make a cup of this and have frozen in an ice cube tray.

And a report on actual use.
We have been at the beach for a week and had the chimmichurri on all kinds of seafood--shrimp, grouper and then finally broiled oysters. Simply delicious. All enjoyed.