‘Everything Tastes Better With Ramp Powder!’
Along with our leek products, our Wild Ramp Powder is my favorite Dr. Cowan’s Garden product. Not only does the subtle, oniony flavor of wild ramps go well with almost every savory dish (as Alyssa, who works with me in my office, says: “Everything tastes better with Ramp or Leek Powder!”), but Wild Ramp Powder also epitomizes the principles that our company stands for.
We are committed to the diversification of the American diet through the introduction of wild and perennial vegetables. These types of vegetables were the staples of most indigenous people. Wild and perennial vegetables have unique flavors and more concentrated nutrient profiles than domesticated vegetables. I try to eat them every day. Wild Ramp Powder is perhaps the simplest, easiest way for most of us to include this valuable vegetable in our daily diet.
Wild ramps are the genetic precursor of the domestic allium family. This family includes the popular food plants garlic, leeks and onions. Almost every cuisine in the world has made ample use of at least one of these plants. Ramps, unlike their progeny, are more reserved, almost to the point of being timid. They’re grown in hidden places, often in deep forests, preferring moist, shady environments. Their flavor is also less bold or sharp than their domesticated successors, yet they still retain that unmistakeable onion flavor.
Our Wild Ramp Powder is made from ramps that were foraged by a man who is committed to sustainable foraging. This means that he picks only enough to ensure that the ramps continue their growth for years to come. This principle was also used by Native Americans and most other traditional people throughout history.
Alliums also contain robust medicinal benefits. They help prevent infections, reduce the risk of cardiovascular disease, reduce the risk of blood clots and encourage a healthy gut microbiome. In sum, this is what we are about, diversifying our diets, supporting small farmers and foragers, working toward a truly sustainable food system while providing you with delicious and nutritious foods.
Tom Cowan, M.D.
The other day I was asked what I do most days. My initial response was that I see patients two days a week and go to the garden two days a week. The obvious follow-up question was, what about the other three days? After giving it some thought, my answer was, I go for a walk on the beach twice a week, but mostly I process food. That is especially true this time of year.
Our Powders Easily Add Nutrients to Soups and Stews
My good friend and co-author Sally Fallon Morell used to say that her rule with her four children was that they had to eat the breakfast and dinner she served them, and then they were free to eat what they wanted during the day. She was banking on them getting enough nutrient-dense foods during those two meals to keep them well nourished and even well fed enough so that they wouldn’t be looking for junk food.
We’re Looking for Growers!
This past weekend we hosted a small group of people who are interested in working with our company to help us create new products. We toured the Napa garden and spoke about new and innovative approaches to using plants as medicinal food. I had many ideas and examples of plants for them to see, feel and even taste, but I focused on five that I am particularly excited about and that will help us fulfill the dictum “let thy food be thy medicine.”