Spring is a funny thing in Western Pennsylvania. Most years, winter turns to summer in a ten-minute changeover from slush to 85-degree weather. That rush of heat and light awakens Mother Nature and the first delicious foods of a new growing season appear – like wild ramps, spring lettuces, and other tender shoots and sprouts. This return of fresh flavors is one of Kate Romane’s favorite times of year, and she shares her garlic ramp dipping butter recipe to celebrate!

Bake up your favorite bread dough in the shape of two-bite knots or rolls, and dip away! Garlic Knots are perfect with her Beans and Greens, and her Veggie-Friendly Caesar Salad.

Ingredients

½ lb. ramp tops 

2 tbsp. chopped garlic 

1 lb. butter, softened

First, clean those dirty ramp tops well under cold running water! Chop them, along with the garlic. Smoosh all ingredients together by hand. Brush onto knots or rolls directly out of the oven. Or slather onto slices of fresh bread and broil quickly. Leftover ramp butter will freeze well until you need it again.