Leeks

Leeks Leeks are at their best in the fall through the early spring - more delicate and sweeter than onions, although related - leeks provide a very subtle accent to recipes without being overpowering.

Leeks belong to the Allium vegetable family, and contain many of the valuable compounds found in garlic and onions - a high intake of Allium vegetables has been shown, based on research, to reduce total cholesterol and the bad LDL cholesterold levels. Research has also found that vegetables in the allium family are helpful in reducing the risk of certain cancers, and for stabilizing blood sugar because they slow the absorption of sugars from the intestinal tract, and ensure that they are properly metabolized in the body. The combined nutrients in leeks - vitamin B6, vitamin C, folate, manganese, iron and great dietary fiber - help in slowing sugar absorbtion.

The history of fresh leeks is very long and rich! Originating in Central Asia, leeks have been cultivated for thousands of years. Prized by the people of Greece and Italy for their throat-soothing properties, Aristotle gave credit to leeks for the clear voice of the partridge, and Nero is said to have consumed leeks daily to make his voice stronger. Because leeks can withstand cold weather, the Romans introduced them to the United Kingdom, where they were able to flourish. In Wales, leeks are their national emblem - in 1620 the Welsh placed leeks in their caps so they could differentiate themselves from the opponents. The Welsh love leeks so much that they wear leek badges on St. David's Day - Saint David is the patron saint of Wales. When King Cadwallader of Wales and his troops went into battle against the Saxons, they won the battle, and leeks have been a national hero ever since!

Leeks are part of the lily family, and are delicious in soups, casseroles, quiches, sauces, as a main vegetable, and marinated. Known as the poor person's asparagus in France, after thousands of years of cultivation, leeks are becoming common place in most retail produce departments in the US. Leeks take a long time to grow - from seed to harvest about six months.

Leeks contain calcium, phosphorus, potassium and vitamins A and D, are low in calories and high in dietary fiber. Look for a diameter of about 1-1/2 inches - ideal in terms of being tender and less woody. Because leeks grow under the soil, some dirt will lodge between the layers of skin. From the root end to about 1" into the green top, slice end to end (do not cut through the root end because you want to keep the leeks in tact so you can rinse them thoroughly - think of a wisk broom-like design here) - six slices per leek is adequate. Once well rinsed and dried, remove roots, cut and use as desired.

 

Leeks - Marinated

Prepare leeks for rinsing as noted above - 4 Each Cleaned leeks - when thoroughly cleaned, remove root end leaving as much of the white portion as possible. Fluff the strips of leeks and steam until tender - do not over steam!

Cool leeks

Add a good balsamic vinegar and fresh tarragon to steamed, cooled leeks. Refrigerate and allow to marinate overnight. Serve over fresh salad greens and enjoy as a complete meal - light, flavorful and very satisfying. Note: use enough vinegarto lightly coat leeks, and enough tarragon to taste.

Ramps - Wild and Wonderful Leeks

In West Virginia, a spring day without ramps when they are growing wild during their short season is like a weekend without whitewater - for all of those who love to canoe down the mighty Shenandoah with its beautiful, fast moving water! Ramp Capital of The World - Richwood, WVA, hosts more than 1100 people every weekend for this culinary delight (Richwood is a very small community of 2,700). People travel from all over the country to enjoy the wild ramps that grow on the sides of the many mountains in this fabulous state - ramps taste like onions, perhaps garlic, maybe a leek! Ramps have a taste all their own - and West Virginia hosts more ramp festivals throughout the state than any other.

A ramp lover from Pennsylvania consumed ramps three times in 16 hours, returned the next day for more, and enjoyed a late Friday night dinner of ramps! Ramps are generally sautéed in butter until tender and consumed as is. Added to breakfast biscuits is another favorite way of serving ramps, and word has it that the best biscuits are always south of the Mason-Dixon line. The traditional breakfast biscuit during ramp season includes ramps, eggs, melted cheese, and a potato patty.

Here is a little ramp history ..........

Ramps are considered a spring tonic in West Virgina (ramps grow in Michigan, Minnesota, Virginia, Pennsylvania, and other states in the spring). In Minnesota, a certified organic grower grows this wild plant, and they are currently available throughout the area.

Some say that ramps "get their saliva up", some " eat'em until their speech starts to slur". Some say they get a certain "high" when they eat ramps - there may be something to these little beauties. Unlike garlic and onions, ramps (wild leeks) have a bulb that resembles a shallot or scallion, and grows beautiful purple leaves like lilies. The true ramp lover eats it all.

In Richwood,WVA, the Chamber of Commerce cooks over 2,000 pounds of ramps for their annual festival. Some say ramps are a spring tune-up for human beings. Some will not let their family members into their homes until they have laundered all the clothes worn during preparation of the ramps - four laundry cycles!

Sitting beside the Cherry River, Richwood is a beautiful town nestled among the Appalachian Mountains - they do not have a ballfield yet, but they surely are working on it. Along with their annual ramp festival, they have some coal mines, a couple of hardwood mills, and a rubber and electronics plant. Really nice people who absolutely love this wild delicacy - the local entrepreneurs dig up the ramps from private lands or in the Monongahela National Forest. The average cost of a modern two-headed ramp hoe is $12.50. The spring wholesale rate for a pound of ramps is $1.00 (this includes the dirt). When the snow melts, and the first ramps show their pretty little heads, they sometimes wholesale at $3.00 per pound. A retired postal worker now considers his spring ramp gathering a vocation. On his 50 acre farm, he and his wife sell fresh ramps that they ship overnight priority all over the country, dehydrated ramps, ramp gravy and ramp jewelry. Ramps love deciduous trees, and they do not grow under pines because they are too acid.

There have been times when ramps have been in short supply for the annual festivals in West Virginia because of late snow, so ramp lovers like to arrive early to be sure they have ramps for them. If they run short, they simply provide their visitors with a free ticket for next year's festival. At a recent Richwood festival, about 200 people "just got a spoonful (of ramps), but not one person asked for a free ticket." "You know how nice people can be."

Ramps are native to eastern North America, ranging from the rich, moist woodlands of Nova Scotia and southern Quebec, moving south through New England and the Central Appalachian states, into Georgia and as far west as Minnesota and Iowa. In late winter and early spring, each ramp bulb sends up two or three leaves - eventually they grow to 8-12 inches. Ramps have a short window in the spring, and now is the time to enjoy this truly wonderful wild plant! Like the mountain people, once you become a "ramp lover", you will honor their arrival as one of the first vegetables in nature's garden.