Wild ramps foraged locally by Eli Creek Farms that we pickled with lemon, sumac, turmeric, and more.
Ramps? Yes, Chef! These wild members of leek family are one of the first foraging harvests of the Indiana spring -- a treat all of us hungry cooks look forward to each year.
Sumac is a tangy, lemon-y, earthy spice made by finely grinding the dried berries of the sumac shrub.
Serve these pickled ramps on charcuterie and cheese boards, especially when our Lomo is on deck. Chop fine and blend into aioli or mustard to serve on sandwiches and with grilled Wild Fennel Sausages.
10oz pouch, store in refrigerator
Ingredients: ramps, white vinegar, rice wine vinegar, water, sugar, salt, peppercorns, thyme, lemons, mustard seeds, sumac red pepper flakes, turmeric.