As the ramp season is winding down, we all can't wait to bite into our first piece of ramp cheese. Andrea and I spent about 7 hours processing 200 pounds of ramps this last week. We sent the ramps off to Otter Creek Organic Dairy to be made into cheese. We first cut the roots off and then blanched and shocked them. We next took turns chopping the ramps and then pureeing them with a touch of oil. Even though we were very happy to see the last batch being pureed, we both agreed that the wonderful ramps still smelled and tasted as good as ever.The "Mother" Ramp
Andrea with the ramps 
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