Cooking with ramps -- Hyacinth Day, 9th of Flowering, Year 229

Made pickled ramps today -- 4 pint jars -- using this recipe. I took the leftover ramp greens and wilted them; they'll go into omelets and other dishes this weekend.

Then I made this ramp pasta dish; I did use the leftover water from wilting the ramp leaves instead of chicken stock, and some 'spring cheese' (cheese made from the milk of cows who had been eating spring garlic) instead of parmesan, so it was an intensely garlicky dish.