This is my submission for Daphne's Dandelions weekly Harvest Monday where you can share your recent harvests or what you might be doing with past harvests.
In my case, I've only just started some veggie seeds so I definitely have some time to go before I'll have anything fresh to harvest (especially since it snowed again today ... ugh!). But I am still working through what's left of last year's stores.
Twice previously this winter I pulled a bag of greens out of the freezer thinking it was swiss chard (due to my obvious inability to label things). But it was ramps (wild leeks) so I just put the bag back in the freezer. And then I did the same thing again this weekend so thought I'd better just do something with them - so I made ramp butter.
The ramps were given to me by a friend last spring (I suspect we are at least 6 weeks away from getting fresh ones this year). I had so many last year that the leftovers had been lightly braised then frozen. After thawing them out, I squeezed out as much liquid as I could then placed them in a dry pan on low heat to extract any remaining liquid (or at least as much as I could get out).
I took 2.5 ounces (about 1/2 cup) and processed them in a food processor. I then stirred them into 1 pound of unsalted butter along with 1 Tbsp of freshly grated lemon zest and a pinch or two of kosher salt.
Most of the mixture was wrapped in plastic wrapping to form logs - these can be stored in the freezer and easily pulled out and sliced whenever I want to add a bit of extra flavour to a dish. This will be great for starting off fried eggs or potatoes. It can be used to top just about any vegetable or spread on toast or biscuits. And it will be a delicious finish to a risotto or pasta dish.
Three large logs of ramp butter were put in the freezer for later use. I kept some aside and ate it with some of the last fingerling (and one russian blue) potatoes from the fall harvest. The few potatoes I have left now will be used as seed potatoes for this year.