Foraging is something I’ve said that I want to do more of this year. I keep waiting and waiting, but it’s still early spring. Even a week ago we had enough snow to cover the ground.
The forest is just starting to wake up for spring. And, in this case, waking up seems to be more like the prolonged lingering one does on a weekend morning when you really don’t want to get out of bed. The earth is sleeping in, and won’t wake up and get going until it has to.
This makes me extra grateful for leeks (aka ramps, aka Allium tricoccum). The leeks started to emerge a few weeks ago, just after the silver maple began to bud out and the geese started to come back. Now the leeks have grown to their full height and are found in large patches in the woods near our property.
I’ve been going out to collect leeks in the woods. I don’t collect the ones nearest to us; instead, I make sure to go a little farther into the woods and find areas where they are especially dense.
Often I’ll just use a scissors to cut of the green leaves, removing a handful here and there to thin out the patches. I figure that this only temporarily sets back the plants and doesn’t disturb the soil. Most the time the leaves are enough anyway, adding just a bit of onion-garlic taste to a dish.
One day I went out with a digging fork to dig up entire plants, and I suspect that I’ll do this more in later spring as the leaves start to decline and the bulbs grow. The digging fork is preferable to a shovel, as it helps lift and break apart the soil so that it is easier to grab individual plants without breaking them. Just like when I cut the tops off, I only disturb a small number of plants in any one place. I dig up a forkful on one location and then move several feet away to a new place to minimize disturbance on the site.
There are still seeds on many of the leek plants left over from last year. I’ve been gathering some of these and placing them in the hole as I replace the disturbed soil. If the seeds are still viable, hopefully they’ll grow new plants for next year. When I cut the roots off of the plants to cook them, I dig a hole in the right type of soil and bury them close to the cottage, hoping some of those might manage to grow into new plants as well. And perhaps I’ll gather some seeds and plant those as well.
Cooking with Leeks
I’m still gathering and playing with recipes for leeks, but here are a few that have caught my eye and my imagination:
Wild & Wonderful Ramp Chowder (via Health Starts in the Kitchen) — I made this simple chowder for dinner and it worked really well. Not being one to ever follow a recipe as written, I only used about half the cream and cheese that the recipe called for and instead cooked about a quarter of a cauliflower and creamed it with an immersion blender to get the thick, creamy consistency.
Ramp Pesto (via Hunter Angler Gardener Cook) — To be honest, I didn’t follow this recipe too closely at all, and I borrowed a lot of ideas from this simpler one that omits the fancy cheese and uses sunflower seeds in place of pine nuts. In this case, the recipe mash-up was important because the first one described the importance of blanching the leek leaves in order to keep the pesto from turning that yucky brown color. The result from the recipe mash-up was amazing.
Here are a few others on my to-make list:
- Spaghetti with Ramps (via Martha Stewart) — Just wild leeks and pasta, so hard to go wrong with something that simple.
- Savoury Steel-Cut Oats with Ramps, Parmesan and Tamari (via Simple Bites) — I haven’t tried savory oatmeal yet, but I am all about alternative breakfasts.
- Leek and Mushroom Wild Rice (via Food 52) — I haven’t made wild rice in a while, but it might be a good time to level up this recipe with wild leeks and perhaps even wild mushrooms.
- How to Freeze Ramps (via The Spruce) — What’s a realistic amount of leeks to save for the rest of the year? I need to figure this out before it’s too late!