I have Wild Leek. Harvested in Wi. in 2008. Interested in Bush Beans, Dragon's Tongue. Big Dummy

Ramp make the very best leek soup. You need only a cupful of the cleaned leeks. The only problem growing them is they like wet soil and somewhat shady conditions. Easy to find near a creek-bank in the woods. Wish I had some now. Here in zone 5 they are about 3 weeks early.

I'm looking for- alexanders white yarrow stinging nettle ramp (wild leek) white sweet clover yellow sweet clover pepper grass ( cow cress, field penny cress, or poor man's pepper) any others that can do well in northern Vermont I'm hoping to cultivate more wild edibles in my garden as I live in a city and nearly all the wild plants have been removed and replaced with lawn, concrete, and ornamentals. I have some random seeds if someone would like to trade. I have- black eye susan queen anne's lace globe thistle pole bean radish bachelor buttons sage morning glory- dark purple Or you can just send some seeds out of the goodness of your heart. Thank you for reading.

Thanks guys. Rob, I got a little silly putting that butterfly there. :-) Martha, here is what I did, roughly. I don't normally stick to any recipes. ---------------------- INGREDIENTS ⢠1 cups peeled and grated parsnips ⢠1/4 cup fresh squeezed orange juice ⢠1 teaspoon grated orange zest ⢠ý teaspoon grated ginger root ⢠1 teaspoon sugar ⢠pinch cracked black pepper ⢠ü cup butter ⢠3 sprigs fresh rosemary (remove stems) ⢠ý teaspoon tomato powder. ⢠15 ramp bulbs and the white part of ramp stems. ⢠2 tablespoons of fish sauce ⢠2 gloves crushed garlic. ⢠A few spoons of dry vermouth to taste ---------------------------------------------------- Method: ⢠Caramelize garlic and ramps bulbs in butter. ⢠Add all ingredients and simmer until parsnip becomes tender. ⢠Use a hand blender to blend/puree to creamy consistence. dcarch