USA | Allegheny Mountains | Trout Season | Ramps

Trout Season opened last Saturday. A local Waltonian stopped by my Retreat and dropped off two rainbow trout he had caught. True, they were hatchery-raised and stocked in a stream for sports fishermen, but who am I to look a gift horse in the mouth. 

Rainbow trout and ramp leaves (click on photos for enlargements)

I also pickled the bulbs and the lower stems of some ramps in a brine of one-half water and one-half vinegar with one teaspoon of turbinado sugar, one teaspoon of Mongolian lake salt, and two sassafras leaves (used as a substitute for bay leaves; both sassafras and bay belong to the same botanical family). 

Pickled ramps

As a side dish to the trout I made some lentils and Basmati rice with steamed (not boiled) ramp leaves and pickled ramp stems and bulbs as a garnish. 

USA | Allegheny Mountains | Ramps

Ramps Season has begun! For many foragers ramps (Allium tricoccum) are the Holy Grail of edible plants. I located a dozen or more small colonies of ramps along a small tributary of the Casselman River.

Tributary of the Casselman River (click on photos for enlargements)

A nice colony of ramps next to a convenient brooklet for washing them.

A small colony of ramps

Another colony of ramps

Ramps

Ramps

Most ramp plants have two leaves. One leaf can be harvested from a plant without killing it.

The whole ramp plant. Authorities recommend harvesting no more than 10% of a colony to ensure its long-term health. I never harvest more than 5%. The leaves and bulbs can be used in any way you would use onions.