Now that the region has finally seen some April showers and warmer temperatures, things are ramping up and spring produce is well on its way. Yes, that’s right, the first ramps, asparagus, and strawberries are finally here! As icons of spring, these fruits and veggies have long been the first signifiers of the start of the spring harvest and evoke celebration in many traditions. Both ramps and asparagus have a very short harvest period, so enjoy them while they’re here!
Ramps (or wild leeks) are an Appalachian springtime favorite and have a rich history in Southern Appalachia. Cherokee people have been harvesting and cooking with them for centuries. As ramps have gained popularity today, the increased demand and overharvesting has impacted the pungent plants’ wild populations, making sustainable foraging practices imperative. Tyra Maney, an Eastern Band of Cherokee Indians, Diné member, shared foraging tips on visitcherokeenc.com: to look for plants with two green leaves that resemble rabbit ears and to bring a sharp knife to cut above the white bulb, leaving the roots so the ramps can grow again for next season. Others recommend only cutting one leaf per plant when foraging.
This wild allium variety is loved by chefs, foragers, and market-goers for its strong garlicky and onion flavor. The seasonal delicacy is often gone all too quick, but there are plenty of ways to preserve ramps far past the spring like blending them into a pesto, infusing them in olive oil, pickling them, or drying them to make a ramp sea salt. A favorite way to hang on to some of that delicious ramp flavor is by making a simple compound butter!
Start by washing 20 or so ramp leaves. Blanch the leaves in a pot of salted boiling water for a few seconds, then quickly plunge them in a bowl of ice water. Drain and squeeze out as much water from the leaves as possible and transfer to a towel to continue drying off. Chop the ramps finely, then add to a bowl along with one pound of room-temperature butter, one tablespoon of lemon juice, and the zest of one lemon. Mix well until combined, seasoning with a bit of salt and pepper as you go—blend a food processor if desired. Transfer the butter into air-tight containers, or roll into logs and wrap in parchment or plastic. The butter will stay good in the refrigerator for a week or two, but when frozen you can enjoy your homemade butter for six more months!
Find ramps and ramp products like butter, vinegar, and salt from Wild Goods (Asheville City, West Asheville, East Asheville, and River Arts District markets). Well Seasoned Table stocks a Wild Ramp & Roasted Garlic Sea Salt at North Asheville Tailgate Market. Goddess Ghee normally has a ramp ghee but lost that stock during Helene flooding—stay tuned on their website for a ramp ghee release later this spring.
Now that asparagus and strawberries are popping up, you’ll be able to find more of them soon. Find asparagus now from McConnell Farms (North Asheville Tailgate Market) and Root Bottom Farm (West Asheville Tailgate Market). Roast, blanch, and saute asparagus into the perfect side dish that may give your main a run for its spring flavor. Find the first strawberries from McConnell Farms and Ivy Creek Family Farm with more on their way in the coming weeks from farms like Full Sun Farm (North Asheville and River Arts District markets) and Lee’s One Fortune Farm (Asheville City, Black Mountain, West Asheville, River Arts District, Weaverville, and East Asheville markets).
At markets now you’ll also find kohlrabi, cabbages, potatoes, turnips, beets, radishes, carrots, mushrooms, other spring alliums like green onions, leeks, and green garlic, a wide variety of tender and hearty greens, and more. Markets offer an abundance of farm-fresh eggs and meats, including chicken, pork, beef, and lamb. You can also get bread, cheese, pastries, fermented products, drinks, and prepared foods. During springtime, find annual and perennial plant starts for your gardens along with fresh flowers. As always, you can find information about farms, tailgate markets, and farm stands, including locations and hours, by visiting ASAP’s online Local Food Guide at appalachiangrown.org.
|
|
|
ASAP's mission is to help local farms thrive, link farmers to markets and supporters, and build healthy communities through connections to local food.
|
|
|
|
|
As part of ASAP’s response to Hurricane Helene, we have reestablished Appalachian Farms Feeding Families, a dual-benefit program designed to support both farmers and the community.
Made possible through a grant from the Community Foundation of Western North Carolina, this dual-benefit program is designed to support Appalachian Grown farms and partner restaurants in recovery, providing early season investment in farms and fortifying relationships with partner restaurants.
This program, serving Western North Carolina restaurants with a commitment to supporting local farms, will offer grants (up to $2,500 per restaurant) to invest in local purchasing for their restaurant or as a staff benefit.
The application for restaurants are now open! Go to asapconnections.org/appalachian-farms-feeding-families to learn more or contact David Smiley, [email protected], with any questions.
|
|
|
|
|
