[cooking] Ramping down  I picked the last ramps of the season
with my sister on Sunday. The leaves are a little tougher and
starting to get streaked with yellow. I've given lots of ramps
away and worked on different ways of preserving them for months
of enjoyment.  Ramp compound butter:  Ramp Compound Butter  I
set out two sticks of butter to soften. In a small food
processor, I minced 5 whole ramps (bulbs and leaves) with the
juice of half of a lemon. Then mixed it all together, rolled
into logs and put into the freezer. Then I'll just cut rounds
when I need them. Although I can clearly see a a day in the
future when I simply take out a whole log to thaw and use it to
make awesome garlic bread. This stuff smeared on toasted bread =
heaven.   Ramp pesto:  Ramp Pesto  Last year I made pesto with
just ramps. It was a little too pungent, so this year I used 60%
ramps, 40% parsley. Tastes so much better. I added toasted
walnuts, parm cheese, olive oil, salt, pepper, lemon juice. I
like to freeze it in an ice cube