Somehow irony and abundance influence the development of dishes. Ironic how ramps--the sign of spring--are sought after and coveted yet more often than not half the ramps, the top, end up discarded or wilting in a refrigerator with no use in sight. Yes, there are some and as it turns out more chefs using ramp tops, though the vast excess of the top in conjunction with the time consuming nature of cleaning and picking through them places them low on the culinary totem pole.
Our current use for ramp tops is kimchee. They already have an intense garlic-onion flavor so that mixed with an array of spices and vinegar allows for the development of a versatile product. Furthermore, the mixing and packing of ramp tops reduces there size to something manageable. Once the ramps are wilted we can jar them and use them over the rest of the year in our basic larder of ingredients. The pickled ramp, a staple of today's kitchens will no longer hog the lime light.
Next on the agenda is ramp nori
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