As I am blessed every morning to walk in to the huge walk in cooler that we store our farm fresh fruits and veggies in here at the farm. This morning my sniffer had a little tingle in it drawing me to the right hand corner. Usually i do a little happy dance from the sweet smells of the fresh berries or lately the aromatic charm of the fresh asparagus but today the sniffer was in over drive with something fun and new. Sweet smells of onion mixed with a hint of mouth watering garlic with a following of fresh greens smell drew me over quickly and honestly my eyes lit up like a Christmas tree when I saw WILD LEEKS.
Beautiful little bundles of flavor exploding love are here to play with. My brain immediately went into overdrive with ideas with what I was gonna do with them. Sauteed and put into a quiche or fritta. Fryed in brown butter with mushrooms and poured over steak. Finley minced and mixed with Greek yogurt, lemon juice, Sea salt & cracked pepper for a amazing veggie or potato chip dip. The opportunities are endless for such a treasure.
Wild leeks are grown and found here in Ontario on hills and lower areas where there is lots of sunlight and ample water. Often referred to as Ramps they are one of the most sought after treats found during foraging season. Locally resourced and provided to the farm by one of our wonderful local forger out of Creemore named Jill MacAlpine whos talent for locating them has provided up with a abundance of them.
Come out to the farm and take advantage of another wonderful springtime delicacy for the short time they are here. Give your family a new taste experience and or a old dish a new pop with some wild leeks in it to amp up the flavor. My tribute to the wild leek that is now for sale in our market while supply last is a bold creamy Cream of Potato with Wild Leek Soup. Its a real Hug in a Mug that will take your taste buds on a wild adventure.
Cant wait to see your smiling eyes & Thank you for supporting local
Wild Leek Butter
- Small pot
- cutting board
- chefs knife
- cutting board
- food processer
- parchment paper
- 6 invid Wild Leeks or Ramps
- 12 oz Unsalted Butter You can easily use salted butter just by reducing salt in recipe
- 1/2 tbsp Kosher Salt
- 1/4 tsp Black pepper
- Fill a small pot with water and bring to a boil
- Clean & Ruff chop leeks and put in boiling water for 1 minute
- Drain leeks in strainer and immediately rinse under cold water
- Shake water off and pat dry in paper towel removing all excess water
- Add butter, leeks, salt & pepper to the food processer and blitz on high until smooth and creamy
- Pour on to parchment an roll into a tube shape. Place in fridge or freezer for 1 hour