Wild Leeks!

Wild Leeks

By April, this localvore usually feels “greens-deprived”. My supply of chard from the garden is usually gone and, unless spinach has come to the Farmers Market, I am eager (ie. desperate!) for local greenery. This year we had to wait a little longer . . . but at last, dandelions and fiddleheads and wild leeks (“ramps”) have appeared. Yea! I’ve made several wild leek quiches and dandelion-leek-fiddlehead salads . . . but I think my favorite use for wild leeks may be with home-fried potatoes. I saute the chopped stems and then the chopped leaves, add the slightly undercooked cold potatoes, and add a dash of non-local tamari. With a couple of local eggs and maybe some toast – a great springtime breakfast!

Hash Brown Potatoes with Wild Leeks

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