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Information, Recipes & Tips for the Gourmet
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In this issue... |
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Ramps...
First to Arrive of the Wild Spring Harvest |
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Ramps (or wild
leeks, as they are also known) are a true harbinger of spring -
usually the first offering from the wild forager's harvest.
Ramps and Wild Leeks are the same plant (Allium tricoccum),
a wild-growing member of the onion family (Alliaceae),
generally seen with the edible small white bulb and the broad green
leaves attached. Their spicy exciting flavor, like a combination of
onions and garlic, makes a bold statement however they are
used.
In their southern range, they are known as Ramps. In
central Appalachia, ramps have a near-mythic status. In recent
years, dozens of festivals
celebrating the ramp's arrival have begun sprouting up each
spring.
Harvest in this southern region typically begins around the end of
March and our foragers have confirmed that they'll be bringing in
the first ramps of 2008 in just a week or two!
Order now and we'll contact you to let you know when the
first ramps of the year are ready to ship!
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There is Still Time...
to Pre-order the Wild Harvest of Spring! |
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Pre-order your morels, ramps or fiddleheads now!
...and we'll ship them as soon as they're in season.
Here's how it works:
Pre-order your blonde or dark morels, ramps or fiddleheads - or even all three together - now.
Then, once the harvest begins, we'll email or phone you to let you
know that your order is ready to ship and to arrange a delivery
time that is best for you.
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Devilishly Delicious:
A Brief History of Spicy Food |
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Deviled eggs are as familiar to most Americans as apple pie.
Certainly, they have been a staple at picnics and family dinners
for decades. During the week following Easter, due to a surplus of
hard-boiled eggs, deviled eggs are almost a requirement in many
households.
But how did deviled eggs come about and where did they get their
curious name?
Click Here to Read More About
"Devilish" Foods!
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Recipe:
Wasabi-Ginger Deviled Eggs |
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Even someone who adores deviled eggs can get tired of making them
the same way over and over and over. Wasabi and shichimi chili
pepper make this recipe nicely spicy. The wasabi turns the egg
yolks a delicate shade of pale green and the flying fish roe adds a
little pop! to each bite.
Devilishly good, we say!
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Recipe:
Pesto Deviled Eggs |
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Leftover hard boiled eggs are the perfect vehicle for all kinds of
flavors. In this version, the Italian classic, basil pesto, makes
these deviled eggs especially tasty.
Feel free to experiment - try other types of pesto, like roasted
pepper, cilantro or sun-dried tomato.
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Recipe:
Sweet & Smokey Deviled Ham |
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While some form of minced ham has probably been around for hundreds
of years, the term "deviled ham" as we now know it, first came
about when the Underwood Company started experimenting with spiced
ham recipes around 1868. Soon, they received a patent on their
now-famous little red devil logo and began producing deviled ham in
the familiar small cans. It quickly caught on and home cooks were
soon making their own versions of the stuff.
Here's a recipe with some attitude - full of intriguingly smokey,
slightly sweet, seriously spicy flavor!
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Recipe:
Truffled Egg Salad Tramezzini |
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"Tramezzini" are dainty little crustless sandwiches
that are served everywhere in Italy. They can be made of just about
anything - cheese, anchovy butter, tuna and so on.
This version is filled with a rustic egg salad that looks homey
but tastes classy.
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Recipe:
Scotch Eggs |
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Scotch eggs are a hearty, traditional snack or meal in the British
Isles. These delicious morsels, best when served at room
temperature, make quintessential pub or picnic fare.
Our updated recipe replaces the usual herbs with an aromatic curry
powder. These fragrant, spiced sausage-covered eggs are a meal in
themselves when served with a salad, cheese, tomatoes, chutney and
a glass of wine.
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The Earthy Corner
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featured products:
Earthy Delights Pickled Wild Leeks
Yes, Spring is finally here, but the start of ramp season is still
a week or two away.
Why wait?
Treat yourself to some of our Pickled Wild Leeks in the
meanwhile!
Tart, tangy, crisp & crunchy, they're great for snacking, in
dips, vinaigrettes and salads. Try 'em in a Bloody Mary -
they'll knock your socks off!
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