At this time of year, foragers don their mud boots and old jeans and head out to fields and riverbanks to forage for fiddleheads and wild leeks. The delicate garlic flavor of wild leeks makes them a versatile addition to all kinds of dishes. Candace Page, who writes for the Savorvore Section of the Burlington Free Press, has tips on where to find and how to prepare wild leeks. You can learn more about Candy's love of ramps and find recipes for Ramps with Bacon And Blue Cheese, and Spaghetti With Rampsin the Free Press.
The VPR Cafe is produced in collaboration with The Burlington Free Press and is made possible on VPR by the Vermont Community FoundationFood and Farm Initiative.
Broadcast Sunday, May 4 at 10:45 a.m.
