‘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.
Now that you know how to create your own sourdough starter, it’s time to make your first loaf of bread. Make sure your starter has been “fed” consistently for at least a few days beforehand. You will also need some sort of baking vessel, such as a combo cooker or a Dutch oven; a large bowl; bench knife or dough scraper; and a razor for scoring. Once you are ready to begin, make a rough bake plan, either written down or just in your head.
From the beginning of Dr. Cowan's Garden four years ago, we wanted to establish close relationships with organic and Biodynamic farms. Additionally, we have had a vision of sustainable farming that could be realized only by thinking “local” and “small.”
To that end, as we shared in March, we helped Redrange Farm in Pennsylvania achieve Demeter certification.