BEL LAGO NORTH FARM RAMP BUTTER

• 1/4 pound *ramps, cleaned

• 11 tablespoons unsalted butter, at room temperature

• 1/2 teaspoon sea salt

• 3 whole salt-packed anchovies, rinsed, soaked, fileted & chopped 

• 1 tablespoon finely grated lemon zest (from about 2 large lemons)

• 1 1/2 teaspoons freshly squeezed lemon juice, or more to taste

• 2 tablespoons extra virgin olive oil

• 1/2 teaspoon red pepper flakes

• 1/2 teaspoon freshly ground black pepper

1. Melt 1 tablespoon of butter in a heavy-bottom pan over high heat until melted. Saute the ramps until wilted, then chop into small dice. Scrape ramps into a large bowl and add the remaining 10 tablespoons of butter, salt, anchovies if desired, lemon zest, lemon juice, olive oil, red pepper flakes, and black pepper.

2. Stir the mixture with a fork or wooden spoon just until well combined.

3. You can refrigerate the butter for a day or two in a covered bowl. Or, spoon the butter mixture onto a piece of food-safe parchment paper. Roll up the mixture on parchment to create a log shape. Twist the ends of the paper to seal butter and place it into a re-sealable plastic bag. Refrigerate butter log until firm, about 3 hours. Slice into “coins” to serve immediately, or freeze parchment-wrapped logs in a plastic bag for up to 3 months. Makes about 1 1/2 cups. 

* The most sustainable way to harvest ramps is to cut only one leaf, leaving the bulb and second leaf to continue growing. This is least impactful on the soil, the plant, and the colony as a whole.