I’m really pleased to share this news:
My excitement is not without it’s bias – we’ve been honored to have been included in the book alongside many chefs and some of our favorite bloggers/ recipe developers who share a similar passion for ramps (wild leeks).
When we were approached by St. Lynn’s Press, they started their introduction to the project about their approach to sustainability and how it would be included in the introduction (although people are having some success replanting ramps, most of the ramps harvested will not grow back and the importance of responsible harvesting is shared by all who choose to eat them). Without their strong focus on sustainability, we would not have joined the project – but were thrilled to see they were of like minds.
The book is just over 100 pages and includes recipes by (this is a partial list):
- Kaela Porter; Local Kitchen Blog
- Hank Shaw; Hunter, Angler, Gardener, Cook
- Jen Hoffmeister; Piccante Dolce
- Chef Mario Batali
The book is broken into 7 sections:
- Sides and Main Dishes
- Salads and Soups
- Ramps & Eggs
- Biscuits & Muffins, Etc.
- Sauces, Dips, Etc.
- Juice & Jam
- Year-Round Ramps
I was able to include a mention of Chef Mark Cutrara who has inspired my approach to vegetables (somewhat ironic since his restaurant, Cowbell, features Nose-To-Tail dining). We provided the content for the year-round ramps section and had the opportunity to share our passion for nose-to-tail vegetables and showcase different methods of preserving for different parts of the leek.
Ramps have started to appear in Ontario already (and, according to Twitter, are abundant through the Northeastern US right now). This book is filled with ideas on what to do with them.