Rewind: Ramps Were Rampant
Editor’s Note: It’s ramps time again and that reminded us of this short film we shot at the 2012 Ramp Fest. Our video provides a brief taste of just how much fun can be had at Ramp Fest.
As usual, the list of participants is impressive.
Each will be there offering their creative take on how to cook with the mighty ramp.
Ramp Fest strives to make sure cooking with ramps is a sustainable action. On their site they say this:
Ramp Fest strives to be a leaf-only festival so as to keep the ramp abundant in the Hudson Valley and elsewhere. We encourage sustainable foraging. For more information on ramps, their growth and regrowth, and how to forage sustainably, please download this PDF.
You can read our original post below.
The second annual Ramp Fest is in the books. This year’s festival was bigger and better as thirteen chefs from Manhattan, Brooklyn and the Hudson Valley wowed with every savory bite. Local wine, beer and hard cider was also represented as people chose their own pairings.
We encourage sustainable foraging.”
Jeff Gimmel, chef of Swoon restaurant in Hudson, an organizer of the event and a very busy man, made time to talk with HandPicked Nation. He commented:
You know, ramps are the first things to appear after our long winters. We don’t cultivate them, we forage for them. Ramps are delicate, wild onion-like plants full of myth and mystery–and the good news is they can be incorporated into lots of different dishes. These chefs have shown a ton of creativity!
Ramp Fest is fast becoming a welcomed spring ritual in the Hudson Valley. This short film shows how much fun folks had tasting the chefs’ work, enjoying the spring weather and discovering the pleasure of the ramp.
Ramp it up!
Have you ever foraged for ramps? Have you ever cooked with ramps? Tell your story in the comments.
Photo Credit: Slow Films
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