DietID_TeamDietitians
9yr
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
9yr
*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
9yr
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 🌱
MLapi
9yr
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
9yr
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
9yr
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.
simplywithout
9yr
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!
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.