: WILD RAMP :
Seasonal Blend ~ Limited Quantities
Ramps, also known as “wild leeks” grow in wild places across Eastern Canada and the US. They taste like a cross between a leek, garlic, and a green onion - and this holy trinity makes them heavenly. 🌤
Sadly, ramps have been exploited in many areas, but are still abundant in our region. We have partnered with our dear friend at @zeroacresfarmwnc to get these tender leaves from a source that is respectful of the wild places and the sacred harvest. Brad has a passion for wild foraging and he does it with great love and care for our Earth Mother. He is also passionate about cultivating ramp patches for future generations.
There are a few ways to preserve fresh wild food. There’s dehydrating it, there’s pickling it, there’s fermenting it…. but I can’t really think of a better way than to infuse its flavor, color, and medicine into GHEE. Can y’all? That’s why we’re making ramp ghee.
But here’s the catch: We can only make this limited edition ghee during the brief window that these tender wild greens are shooting up around us because our extraction method is to infuse the fresh tender leaves into the ghee - and plenty of them! The end result is that strong rampy green flavor that we all love packed into a shelf stable fat that we can use in our favorite recipes all year long.
Seasonal Blend ~ Limited Quantities
Ramps, also known as “wild leeks” grow in wild places across Eastern Canada and the US. They taste like a cross between a leek, garlic, and a green onion - and this holy trinity makes them heavenly. 🌤
Sadly, ramps have been exploited in many areas, but are still abundant in our region. We have partnered with our dear friend at @zeroacresfarmwnc to get these tender leaves from a source that is respectful of the wild places and the sacred harvest. Brad has a passion for wild foraging and he does it with great love and care for our Earth Mother. He is also passionate about cultivating ramp patches for future generations.
There are a few ways to preserve fresh wild food. There’s dehydrating it, there’s pickling it, there’s fermenting it…. but I can’t really think of a better way than to infuse its flavor, color, and medicine into GHEE. Can y’all? That’s why we’re making ramp ghee.
But here’s the catch: We can only make this limited edition ghee during the brief window that these tender wild greens are shooting up around us because our extraction method is to infuse the fresh tender leaves into the ghee - and plenty of them! The end result is that strong rampy green flavor that we all love packed into a shelf stable fat that we can use in our favorite recipes all year long.
Seasonal Blend ~ Limited Quantities
Ramps, also known as “wild leeks” grow in wild places across Eastern Canada and the US. They taste like a cross between a leek, garlic, and a green onion - and this holy trinity makes them heavenly. 🌤
Sadly, ramps have been exploited in many areas, but are still abundant in our region. We have partnered with our dear friend at @zeroacresfarmwnc to get these tender leaves from a source that is respectful of the wild places and the sacred harvest. Brad has a passion for wild foraging and he does it with great love and care for our Earth Mother. He is also passionate about cultivating ramp patches for future generations.
There are a few ways to preserve fresh wild food. There’s dehydrating it, there’s pickling it, there’s fermenting it…. but I can’t really think of a better way than to infuse its flavor, color, and medicine into GHEE. Can y’all? That’s why we’re making ramp ghee.
But here’s the catch: We can only make this limited edition ghee during the brief window that these tender wild greens are shooting up around us because our extraction method is to infuse the fresh tender leaves into the ghee - and plenty of them! The end result is that strong rampy green flavor that we all love packed into a shelf stable fat that we can use in our favorite recipes all year long.