RAMP BUTTAH 🌱 🧈
I think compound butters are underrated. You can literally make a butter with anything. I try to keep a shallot and garlic butter stocked in my fridge at all times to get in that extra oomf last minute. These butters also freeze really well, so look at it as a way to stretch or save anything that might turn soon. Like if you find yourself with an over abundance of ramp leaves and spring onions, turn them into a butter!
Anytime you are blanching, you wanna make sure you’re using a large enough pot. If you’re doing green veggies, when the water starts to turn green is when you need to freshen the water you’re cooking in. The idea here is to par cook the greens so they don’t spoil and turn brown. This will help maintain the color and its shelflife. Dip the greens in the hot water for about 30 seconds or so, you wanna make sure water is flowing freely between all of the leaves. If you overcrowd your pot they will need more time and constant agitation during the process(I did this bunch in 3 stages). Once they are finished drop them into some ice cold water to shock them. Let them drain really well on some paper towels before use, you want to make sure you ring out as much moisture as possible.