I am always fascinated to learn new recipes from the harvest just outside my door.  Living in the country and being closer to my aunt; who could put Martha Stewart to shame; I have been introduced to the trendy little past time called foraging!  And with this new found hobby; I have been introduced to the delicious ramp.

Ramps can be found growing in patches in rich, moist, deciduous forests.  I put together a recipe adapted by David Chang from Momofuku Noodle Bar in NYC.  Try it out and let me know what you think.

Ingredients

• 1 pound ramps bulbs, trimmed and washed
• 1 cup granulated sugar
• 1 cup rice wine vinegar
• 1 cup water
• 1 tablespoon kosher salt
• 1 tablespoon Japanese seven spice (Shichimi Togarashi)
• 1 1/2 teaspoons Korean crushed red pepper (kochukaru) or other mild crushed chili pepper

Directions

1. Trim and clean ramps; cutting off the roots and green leaves (save those for pesto)
2. Combine all ingredient except the ramp bulbs in a large saucepan over medium high heat and bring to a boil, whisking until the sugar has dissolved
3. Turn off the heat and add the ramp bulbs to the brine mixture
4. Let cool to room temperature and then transfer to your favorite canning jar; make sure to seal tightly
5. Refrigerator overnight before serving