I just made Ramp Confit again this evening! Heaven in a jar!!!

Ramp Confit I love ramps, and am always looking for new ways to preserve and use.  This recipe was adapted from Viviane Bauquet Farre's wonderful garlic confit post: http://foodandstyle.wordpress.com/2010/04/20/garlic-confit/.  Thanks Viviane! Ramp Confit makes 3 to 3 1/2 cups (ramps with oil) 2  cups cleaned ramp bulbs 2 cups extra virgin olive oil Pull the protective sheath off of the ramp bulbs, trim the ends, and remove the beautiful leaves (which I made … Read More

via Foodieforager's Blog

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