We also feature what is believed
to be the only “ramp patch” in the Western United States. Also know as wild leeks, these legendary relatives of onions and
garlic are native to the Eastern woodlands ranging from Nova Scotia and Quebec through the central Appalachian states, and are renowned for their pungent flavor
and curative powers.
Traditionally they are the first edible plant to arrive in the spring. They have been celebrated
for generations with community suppers and many tall tales in small towns throughout the hill country, but in recent years
they have also been celebrated by some of our finest chefs for their richness and flavor. The ramp patch at L’Auberge
came from deep in the Appalachian hills, from the same source as the annual community supper in Helvetia, West Virginia, a bucolic village settled by Swiss
immigrants that like L’Auberge celebrates its heritage and good food!
Strong, garlicky ramps/wild leeks
are considered a tonic for whatever ails yu, including cabin fever. Use them raw like scallions, or cook them for a
milder, sweeter flavor and use as you would leeks. Ramp season usually starts in late March or April. Look forward
to our patch being used in some of our cooking classes.
