We’ve gone a little ramp crazy at the Goat: ramp-themed Sunday Supper, New York Times ramp article and putting this giardiniera on anything and everything! I guess you have to appreciate ramps while they are here ; D

Grilled Ramp Giardiniera

Yield: 4 cups

1 lb Fresh Clean Ramps

2 cups Fennel, thinly sliced with the core removed

1 cup Carrots, shredded

½ Jalapenos, thin sliced on mandolin

2 cups White vinegar

1/3 cup Sugar

2 Tbsp Salt

1 Tbsp Harissa

  • Toss ramps in a small amount of oil and salt. Grill over medium-high heat for 2-3 minutes. Remove to a cutting board and cut into 1 inch thick pieces. Use the greens and whites.
  • Boil vinegar, sugar, salt and harissa. Pour over prepped vegetables and allow to come to room temperature.

This is a delicious garnish to grilled or roasted meats!