I love watching the wildflower emerge every spring in the wooded trails in my area. It’s a game to see if I can remember all their names.
But before the flowers…there are wild leeks or ramps. It’s a ritual to make at least one pot of leek and potato soup each spring with freshly foraged ramps. If you’ve done this before, you’ll know you need to harvest them with a heavy duty trowel. They do not give up the earth easily.
This year I tried a Jamie Oliver recipe for the soup. I sautéed leeks, carrots and onions in a combination of butter and oil. Added in baby potatoes cut in cubes, simmered it all in a mix of veggie and chicken stock. Then finished it off with a rough blend, some cream, salt and pepper, and lemon juice. And feta.
Thank you nature for the great things you grow.