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Pickling ramp bulbs — or the bulbs of any large wild onion — is a great way to preserve the harvest. These are fantastic served with cured meats and cheeses, or chopped into a relish or just eaten as a snack.
Spring is in full swing here in California, and it’s not far off in the rest of the country. This recipe brings together several of my favorite spring ingredients: Rabbit, morel mushrooms and nettles, all in a lovely, Italian-inspired dish.
Posted in Featured, Foraging, Italian, Mushrooms, Pasta, Risotto, Gnocchi, Recipe, Wild Game | Tagged Foraging, italian recipes, morels, mushrooms, nettles, rabbits and hares, Wild Game, wild greens | 10 Responses
Here’s how to identify and eat the wild greens of spring: Dandelions, wild lettuces and other wild chicories. These are pleasingly bitter, super nutritious and awesome with meats and pasta.
One of the earliest greens to appear in spring, the various docks — curly dock and Western dock chief among them — are easy to identify and taste like a cross between spinach and rhubarb.
Kelp pasta. Not pasta made from slivered kelp fronds, but real pasta with homemade kelp powder added. It makes a briny, emerald noodle that I served with the Pacific rockfish that swam among the kelp, along with summer vegetables. It’s a culinary experiment worth repeating.
There’s a lot of talk out there about people overharvesting ramps, the most dominant wild onion in the East. Some of that talk is true. Here’s how to responsibly harvest wild onions of any sort, as well as how to prepare, store and preserve them.
Don’t be fooled by the fancy name. These are your standard ricotta-spinach gnocchi, only made with wild cow parsnip greens, and the carrot consomme is fiendishly easy to make. A knockout dish that’s pure simplicity.
This might be the prettiest – and best-tasting – dish I’ve made this spring. You can really taste the ramps in the pasta, and the morels, cooked simply with ramps, butter and a little stock, compliment the pasta like sunshine on a pretty girl’s eyes.