Wild Leeks

Foraging during springtime is a time to observe the changing landscape and feast on what is offered.
As I travel through the Kingdom, my eyes are caught by bright limey green patches- sometimes the false hellebore, sometimes emerging daylilies, or trout lilies, all have look from a distance, that  might be the wild leek.

False Hellebore

I parked my car in a pulloff alongside the road and climbed an old logging road, stepping through soggy soils and jumping over a widened brook full of melted snow and last night's rain. As I walked, the highway noise disappeared, the peepers in the marsh yelled out their delight, leaves crunched underfoot, a woodpecker tapped, a blue jay screeched, a couple of geese honked. I was looking for some wild leeks - a spring delight -   Allium tricoccum,  the featured topic of a  NY Times article, grows throughout the eastern U.S. and pops up this time of year, showy and inviting, and then, disappears within a few weeks. In the south, they're known as ramps.

Daylilies

And where the road bends, were patches of the long leafed allium, the red stalk and white bulb.


When foraging I feel a thrill that I've discovered something that others have not. That smugness is tempered with the idea of stewardship and moderation, for if I were to harvest all, there'd be none left for me or others and we end up over-harvesting and destroying a valued resource. Using a trowel I dig some, trying to not disturb plants nearby.  Back in the car, the fragrance of garlicky-onion prompts dinner ideas. 
The first is an egg dish - chopping and sauteing in a bit of butter or oil then adding the leeks to a couple of beaten eggs, adding some grated Gruyere or Parmesan cheese. Pour the mixture into a small buttered
earthenware dishes and bake in a moderate oven for a few minutes until set. Another way is to add the eggs and finally the cheese to the sauteed mixture for scrambled eggs.


In a slow oven 275 degrees, I baked the leaves separated from the stalks for about 15 minutes, turning once until things dried out. Cooled and then crumbled. I figure them to be a good addition to soups, pasta, sauces.