Guest guest Posted May 17, 2006 Report Share Posted May 17, 2006 We've been cooking with an ingredient that we celebrate this time of year -- wild leeks, also known as ramps. I don't know about other parts of the US and world, but ramps are common in mature woods in upstate NY. We fill up bags with them, take the leaves home and cook wonderful things. Every year we make wild leek pesto -- basically substituting the basil in pesto with wild leeks. The wild leeks add a strong garlicky zing. This year my wife made a pot of potato leek soup with wild leeks. It was so green and so tasty it was like a soup from a fairy tale, like something people would eat in " Chronicles of Narnia " or " Lord of the Rings " . I took my son to the hill on our property where the ramps grow when he was about 1 1/2: when he saw that I was pulling things out of the ground and eating them, he got excited, and yelled " RAAAAAMMPS! " He looks forward to them every year now. Anyone else into wild ingredients? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 18, 2006 Report Share Posted May 18, 2006 I am, . Recently, I made Fiddle-head ferns and dandelion greens, and I eat many kinds of wild berries and wild teas. I am planning elderberry wine this summer, and hopefully elderflower wine, which is superb, next spring. I also use a lot of herbs - for their special properties, the freshness they add, and the antioxidents, Also try to grow whatever vegetables I can eek out time to tend without pesticides. Glad to hear of your foray into leeks and would enjoy hearing more. I have also eaten spanish moss, thistles, miner's lettuce, stinging nettles (Dutch make a fantastic cheese with this), and many other things. I also enjoyed your post on polyunsaturated fats. Do you happen to know what the citation record is for that article? Best, Kayce From: A Houle <ph18@...> Reply- Subject: [ ] Wild Leeks Date: Wed, 17 May 2006 13:00:57 -0400 We've been cooking with an ingredient that we celebrate this time of year -- wild leeks, also known as ramps. I don't know about other parts of the US and world, but ramps are common in mature woods in upstate NY. We fill up bags with them, take the leaves home and cook wonderful things. Every year we make wild leek pesto -- basically substituting the basil in pesto with wild leeks. The wild leeks add a strong garlicky zing. This year my wife made a pot of potato leek soup with wild leeks. It was so green and so tasty it was like a soup from a fairy tale, like something people would eat in " Chronicles of Narnia " or " Lord of the Rings " . I took my son to the hill on our property where the ramps grow when he was about 1 1/2: when he saw that I was pulling things out of the ground and eating them, he got excited, and yelled " RAAAAAMMPS! " He looks forward to them every year now. Anyone else into wild ingredients? Quote Link to comment Share on other sites More sharing options...
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