This recipe is the perfect thing to make after a spring outing in the forests of the Northeast. Wait for large, mature ramp leaves to make this, ensuring that you only snip off one leaf per plant when harvesting so that the plant can rebound and grow again next year. To learn more about harvesting and cultivating ramps, check out this article.
Wrapping the fish can be a little fiddly, but using butcher’s twine or toothpicks makes it easier. The delicate, wild garlic-infused flesh of the fish after cooking makes it very much worth the trouble!
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