| Viewing Single Post From: Onion and Wild Leek soup | |
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| Final | Mar 12 2008, 11:06 AM |
Salvelinus namaycush
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Here's a few facts on wild leeks for those that are not familier with them. also known as ramps. They're wild, and they have a wild flavor. The flavor is similar to onions, particularly like scallions, but wilder. They can be used just like scallions. Dice and sauté them and add them to eggs or fried potatoes. They're great in salads, and the more adventurous love their good wild taste in sandwiches.  Wild Leeks & Ramps Ramps and Wild Leeks are the same plant, a type of wild-growing onion generally presented fresh with the green leaves attached to the small white bulb. Ramps and Wild Leeks are distinguished primarily by growing in different regions. Where they are found growing in the Appalachian range they are known as Ramps. Harvest in this region typically begins around the middle of April. A few weeks later they are harvested in the Great Lakes region where they are called Wild Leeks. There are slight differences between the products in that the Wild Leeks generally have a larger bulb and a slightly milder flavor, especially in the leaf portion. Where Ramps grow they are the healer, solace and friend to Mountain Folks. Ramps are folk medicine said to keep away cold, flu and the neighbors! They are Spring Tonic personified. And they are STRONG! In Appalachia Ramps have a stinky reputation. They are known and loved (or hated) for this powerful aroma. In the Mountains of West Virgina Ramp Festivals sprout up to celebrate. Whole towns get together and stew up a mess or eat them raw. Halls are filled with folks feasted on Ramps, Dancin' and Stinkin'. One prominent Ramp party is the Elkins City Annual International Ramp Cook-Off and Festival. In the North people call them Wild Leeks. While the taste is the same, somehow in the north Wild Leeks never stir up quite the trouble that Ramps seem to. The folk medicine reputation which holds both Ramps and Wild Leeks to be powerful healers turns out to be well deserved. They are high in Vitamins C and A, and full of healthful minerals. And they have the same choloesterol-reducing capacity found in Garlic and other members of this family. At Oregon State University research is going on to examine the cancer prevention capacity of Ramps and Wild Leeks. Lest the reputation for excessive stinking scare you away from trying them, you should know that Earthy Delights sells Ramps and Wild Leeks (both) to some of the finest restaurants in America. No complaints about too much stink yet! Selection Good Ramps or Wild Leeks should have two or three whole bright green leaves with the small white bulb attached by a purplish stem. The leaves are generally about 6 inches long, although Ramps tend to be harvested at a somewhat earlier stage than are Wild Leeks. Depending on where you get them Ramps or Wild Leeks may be still muddy from the field or all cleaned and trimmed. The key is that they be fresh. Yellowing or withering in the leaves is a sign that they have gone too long. Handling Fresh Ramps / Wild Leeks A papery wrapper leaf (and some dirt) may surround the bulb and should be pulled off as you would with scallions. There may also be some roots which should be trimmed off along with their little button attachment. Once trimmed and cleaned the entire plant is tender and choice for eating. Once Ramps / Wild Leeks have been trimmed and cleaned, store them in the rerigerator tightly wrapped to keep them from drying out. Use them as soon as possible after harvest. Preparation Ramps / Wild Leeks can be sliced thin to give an amazing flavor twist to a Spring salad. The very hardy may simply eat them raw. Or use them in cooking where a deep Earthy flavor will arouse the passions. Ramps and Wild Leeks are also offered in the Summer after the greens are done as bulbs only. These may be used much the same way as Shallots but with a more energetic flavor.   Wild Leeks - April's Wild Food of the Month! The Wild Leek, also known as the Ramp, or common Wild Leek (Allium tricoccum) is our best wild onion and a source of food and spiciness all year round. Broad, smooth, light green leaves, often with deep purple or burgundy tints on the lower stems begin arriving in small troops as soon as the snow disappears. Scallion like bulbs are strongly rooted just beneath the surface of the soil. Finish off your identification by tearing a leaf or stem and taking a sniff of the strong and distinctive onion scent of the Leek Look for soil habitats that are sandy, moist and often on hillsides and near streams. I almost always find them while searching for Morels so a bad day of mushroom hunting can often be a good day for leeks! The leaves are are very tender early in the Spring and the bulb is edible year round, though they can toughen up in the summer. |
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| Onion and Wild Leek soup · Recipes | |
5:56 AM Dec 6
