Foodstand

DietID_TeamDietitians 8yr So I love ramps, but a friend who runs the food issues group (which @KimberlyChou is a party of) sent me this explanation of Ramps

DietID_TeamDietitians 8yr *THE PROBLEM WITH RAMPS*
Ramps are a specialized indigenous plant.
Specialized indigenous plants require certain conditions and are very sensitive to the microorganism in the soil…some are endangered or declining.
With ramps, foragers are pulling out by the entire plant so once the bulb is pulled out, the plant is gone and ramps take 7 years to mature!
Even if foragers are only taking 30% of ramps in the areas they’re finding them, the sustainable way to harvest them would be more like taking 10% every 10 years…yikes.
3 million pounds of ramps are being harvested annually…next passenger pigeon *CHANGING THE RAMP SITUATION*
Daniel restaurants don’t use ramps anymore (thanks to Tama’s educating and inspiring Chef Daniel Boulud).
Acme’s forager is only taking the tops of the ramps, not bulbs.
Harvesting ramps has been banned in Quebec because there they are already endangered.

unconventionalbaker 8yr Wow, that's crazy, Rachna! We had them planted at the last property we were at (by the owner) and she allowed me to harvest some, but warned to pick selectively and spread it out. They grew quite abundantly though. I had no idea about any of what you'd mentioned at the time... Interesting. So delicious though 🌱

simplywithout 8yr So interesting! Glad I asked! @rachna @unconventionalbaker we recently had a work debate too! 🌱😳

DietID_TeamDietitians 8yr Ahh @unconventionalbaker so interesting that the property owner said something. and @simplywithout what was the nature of the debate?

sugardetoxme 8yr Super interesting

MLapi 8yr Personally I get it, all though from my experience I have been alternating spots over the last 14 years only picking selectively. I still see a abundance in population where I pick. I think over harvesting has much to deal with people's inability to put our responsibility to nature in front of the $. When people have to supply large restaurants and markets, that's when you see entire areas wiped clean. I think personal limits sound be put in place for sure.

DietID_TeamDietitians 8yr Totally agree @MLapi. Generally we shouldn't put $ above everything. People like you are changing that, but the restaurant point is so important. Ramps are delish, but that doesn't mean you need to clean out a restaurant so they over-buy and therefore over-pick

JenniferEmilson 8yr I'm with @mlapi I'm very careful where and how much I harvest. And vary patches from year to year. The challenge is like was mentioned: wanting to serve it in restaurants as the trendy ingredient, since then the need for stripping areas happens.

DietID_TeamDietitians 8yr @JenniferEmilson you have ramps growing near you??

JenniferEmilson 8yr Just a short drive away, in the woods! @Rachna

simplywithout 8yr Such an interesting discussion! At work it was similar and some thought they are over rated, while others are obsessed! Important to keep in mind the farmers and land 🌱✨ I like to keep the ramp season going and sustainable in my freezer all year with homemade ramp butter! Will post the recipe soon!

DietID_TeamDietitians

DietID_TeamDietitians Such a great piece! Cc Everyone!

sugardetoxme

sugardetoxme The Food+Enterprise conference also had an excellent panel with Devita Davidson who spoke about the role food and culture plays with African Americans

DietID_TeamDietitians

DietID_TeamDietitians There is a day for everything :) but which vegan butter do you use? I'm currently on a vegan kick and want to bake!

simplywithout

simplywithout Amazing to hear @rachna ✨ Earth Balance is my go to, but Miyoko's just put out a great vegan butter product. I've used them in everything from my St Pat's soda bread to sautéed w ramps. It's a winner!

DietID_TeamDietitians

DietID_TeamDietitians Oh amazing! Going to try. I have to say i miss butter, but will be trying earth balance to start

sugardetoxme

sugardetoxme I LOVE chocolate mint. But if I had to have a favorite add in, hands down fresh almond butter and topping with bee pollen

DietID_TeamDietitians

DietID_TeamDietitians oh I've never had chocolate mint! Will have to hunt for it at the market for my slowly growing herb garden. My favorite add in is dates. They add the right touch of rich sweetness!

katewilson

katewilson Maybe I'm traditional but I love basil pesto.

cheesegrotto

cheesegrotto Love me some good Parmesan with parsley and basil

DietID_TeamDietitians

DietID_TeamDietitians Arugula and almonds, with garlic!

Ramps: Spring gem or overrated?