Spring is here, but it won’t be for long. Hurry! Rush to the farmer’s market! Buy those ramps. Blanch them briefly. Throw them in your food processor, along with plenty of butter. Line your ice cube trays with plastic wrap or tinfoil, leaving plenty hanging over the edge to grab later, then fill them with ramp butter and freeze. Once they’re frozen, pop out the cubes of ramp butter, wrap each one individually in plastic wrap, and throw them into a ziplock bag and back into the freezer.
Having ramp butter in your freezer is a wonderful thing. Ramps are only in season for a few short weeks, but you can freeze the butter for at least a few months. I’ll still be cooking with ramp butter once fall comes, and probably even into early winter. Last night, we used it to saute blanched fiddleheads and some beeves (plural of ‘beef’, at least in this household). I’d generally use it as more of a finishing butter, and for making sauces.
This barely even constitutes a recipe, but I wanted to plant the thought in your minds before it is too late.