WEBVTT 00:02.666 --> 00:04.366 align:left position:22.5% line:83% size:67.5% [Capri] In the forests of West Virginia, 00:04.366 --> 00:07.433 align:left position:22.5% line:83% size:67.5% a time-honored harvest is taking place. 00:09.900 --> 00:12.733 align:left position:15% line:83% size:75% A wild vegetable that's been   enjoyed for hundreds of years... 00:13.633 --> 00:15.133 align:left position:22.5% line:89% size:67.5% You all are very lucky 00:15.133 --> 00:16.433 align:left position:17.5% line:83% size:72.5% if you get to eat like this all the time. 00:16.433 --> 00:17.366 align:left position:32.5% line:89% size:57.5% [woman] We do. 00:18.533 --> 00:20.033 align:left position:17.5% line:83% size:72.5% [Capri] ...makes the locals want to celebrate 00:20.033 --> 00:22.133 align:left position:22.5% line:83% size:67.5% the very first greens of the season... 00:22.766 --> 00:25.766 align:left position:35% line:83% size:55% Now, this is a pretty incredible spread. 00:26.666 --> 00:29.733 align:left position:15% line:83% size:75% ...and find innovative ways   to enjoy their unique flavor.... 00:29.733 --> 00:34.166 align:left position:15% line:83% size:75% That balance of that acidity of the tomato 00:34.166 --> 00:37.100 align:left position:30% line:83% size:60% really brings out the flavor of the ramp. 00:37.700 --> 00:39.700 align:left position:27.5% line:83% size:62.5% This labor of love has really paid off. 00:40.866 --> 00:41.966 align:left position:30% line:89% size:60% ...all year long. 00:42.700 --> 00:44.533 align:left position:15% line:89% size:75% For somebody who loves bread, 00:44.533 --> 00:49.100 align:left position:20% line:83% size:70% and also loves the taste of ramps, this is next-level. 00:49.100 --> 00:50.033 align:left position:45% line:89% size:45% Yeah. 00:55.000 --> 00:57.100 align:left position:20% line:83% size:70% [Capri] I'm Capri Cafaro and I'm on a mission 00:57.100 --> 00:59.300 align:left position:37.5% line:83% size:52.5% to uncover the incredible stories 00:59.300 --> 01:01.033 align:left position:20% line:89% size:70% of the foods we grow... 01:02.333 --> 01:04.266 align:left position:22.5% line:89% size:67.5% ...harvest, create... 01:05.666 --> 01:07.333 align:left position:27.5% line:89% size:62.5% ...and celebrate. 01:07.333 --> 01:09.666 align:left position:20% line:89% size:70% Beautiful, amazing meal. 01:09.666 --> 01:11.733 align:left position:27.5% line:83% size:62.5% So, I'm traveling America's backroads 01:11.733 --> 01:13.800 align:left position:22.5% line:83% size:67.5% to learn our cherished food traditions 01:13.800 --> 01:15.666 align:left position:37.5% line:83% size:52.5% from those who make them possible... 01:15.666 --> 01:17.166 align:left position:35% line:89% size:55% Look at that. 01:17.166 --> 01:19.133 align:left position:27.5% line:83% size:62.5% ...and are helping keep them alive. 01:19.133 --> 01:20.900 align:left position:12.5% line:89% size:77.5% There is so much more to learn. 01:20.900 --> 01:22.666 align:left position:17.5% line:83% size:72.5% [man] It's just a tradition here in this area. 01:22.666 --> 01:24.000 align:left position:37.5% line:83% size:52.5% -[gunshot] -[woman] Mmm hmm. 01:24.466 --> 01:26.600 align:left position:40% line:83% size:50% [Capri] On "America the Bountiful." 01:31.433 --> 01:33.100 align:left position:15% line:83% size:75% [announcer] America's farmers have nourished us 01:33.100 --> 01:34.466 align:left position:30% line:89% size:60% for generations, 01:34.466 --> 01:37.900 align:left position:25% line:83% size:65% but today they face unprecedented challenges. 01:37.900 --> 01:40.633 align:left position:20% line:83% size:70% American Farmland Trust works with farmers 01:40.633 --> 01:43.000 align:left position:22.5% line:83% size:67.5% to help save the land that sustains us. 01:43.000 --> 01:45.933 align:left position:25% line:5% size:65% Together we can work to keep America bountiful. 01:49.366 --> 01:50.833 align:left position:15% line:89% size:75% [Capri] Ramps, or wild leeks, 01:50.833 --> 01:53.900 align:left position:15% line:83% size:75% are one of the most beloved wild vegetables in America. 01:53.900 --> 01:55.700 align:left position:30% line:83% size:60% They're a member of the Allium family 01:55.700 --> 01:57.333 align:left position:12.5% line:89% size:77.5% along with garlic and onions, 01:57.333 --> 01:59.000 align:left position:22.5% line:83% size:67.5% and are often enjoyed in a similar manner. 02:00.033 --> 02:02.200 align:left position:22.5% line:83% size:67.5% They have a very short harvest window 02:02.200 --> 02:04.133 align:left position:27.5% line:83% size:62.5% from early spring to early summer 02:04.133 --> 02:06.066 align:left position:30% line:83% size:60% and can be found in deciduous forests 02:06.066 --> 02:08.800 align:left position:12.5% line:83% size:77.5% throughout much of the Midwest and eastern United States. 02:10.700 --> 02:13.600 align:left position:15% line:83% size:75% Appalachia is known for its ramp harvesting traditions, 02:13.600 --> 02:15.566 align:left position:35% line:83% size:55% and here at Richwood, West Virginia, 02:15.566 --> 02:18.000 align:left position:15% line:89% size:75% a small town of just 1,600, 02:18.000 --> 02:20.200 align:left position:25% line:83% size:65% volunteers celebrate this pungent wild food 02:20.200 --> 02:22.300 align:left position:32.5% line:83% size:57.5% by harvesting and cooking up a feast 02:22.300 --> 02:24.200 align:left position:22.5% line:89% size:67.5% for 1,000 every April. 02:27.100 --> 02:28.500 align:left position:30% line:83% size:60% Well, good thing I came hungry. 02:28.500 --> 02:29.833 align:left position:30% line:89% size:60% I'm ready to eat. 02:32.433 --> 02:34.466 align:left position:32.5% line:83% size:57.5% It's called the Feast of the Ramson 02:34.466 --> 02:36.433 align:left position:15% line:89% size:75% and is now in it's 84th year, 02:36.433 --> 02:39.500 align:left position:15% line:83% size:75% making it the longest-running ramp feast in the country. 02:41.833 --> 02:43.933 align:left position:15% line:83% size:75% It's a big part of the reason that Richwood is known 02:43.933 --> 02:46.333 align:left position:27.5% line:83% size:62.5% as the Ramp Capital of the world. 02:46.333 --> 02:47.833 align:left position:25% line:89% size:65% It smells incredible. 02:47.833 --> 02:48.800 align:left position:40% line:89% size:50% It does. 02:48.800 --> 02:50.300 align:left position:25% line:83% size:65% What are you making? This is a lot. 02:50.300 --> 02:51.833 align:left position:12.5% line:89% size:77.5% Eight-hundred pounds of ramps. 02:51.833 --> 02:54.066 align:left position:25% line:83% size:65% So, obviously ramps, star of the show. 02:54.066 --> 02:55.566 align:left position:25% line:83% size:65% What else is in there with the ramps? 02:55.566 --> 02:57.133 align:left position:15% line:89% size:75% [woman] Greens, bacon grease, 02:57.133 --> 02:58.433 align:left position:15% line:83% size:75% because you can't have ramps without bacon grease. 02:58.433 --> 03:02.200 align:left position:40% line:83% size:50% -And ham. -Ham, beans, potatoes. 03:02.200 --> 03:03.233 align:left position:30% line:89% size:60% [woman] Potatoes. 03:03.233 --> 03:04.766 align:left position:22.5% line:83% size:67.5% [second woman] And then we have volunteers 03:04.766 --> 03:06.566 align:left position:27.5% line:83% size:62.5% who also bake cakes and desserts. 03:06.566 --> 03:07.766 align:left position:25% line:83% size:65% [Capri] I can't wait to taste them, 03:07.766 --> 03:10.333 align:left position:32.5% line:83% size:57.5% so you're going to have to get me a plate. 03:10.933 --> 03:13.166 align:left position:15% line:83% size:75% Here to celebrate the ramps and share their knowledge 03:13.166 --> 03:14.566 align:left position:27.5% line:89% size:62.5% is Glen Facemire, 03:14.566 --> 03:17.033 align:left position:17.5% line:83% size:72.5% a local festival volunteer and author of the book 03:17.033 --> 03:19.700 align:left position:27.5% line:83% size:62.5% "Having Your Ramps and Eating Them too," 03:19.700 --> 03:22.833 align:left position:12.5% line:83% size:77.5% and Jim Chamberlain a Virginia scientist and ramp historian. 03:24.100 --> 03:25.433 align:left position:30% line:83% size:60% This is actually really exciting 03:25.433 --> 03:26.633 align:left position:12.5% line:89% size:77.5% because this is the first time 03:26.633 --> 03:29.200 align:left position:15% line:83% size:75% I'm actually having a chance to eat ramps, 03:29.200 --> 03:30.566 align:left position:12.5% line:89% size:77.5% which I'm really excited about. 03:31.100 --> 03:32.866 align:left position:10% line:89% size:80% [man] First ramps of the season. 03:33.300 --> 03:35.000 align:left position:17.5% line:89% size:72.5% First ramps of the season. 03:35.000 --> 03:37.433 align:left position:35% line:83% size:55% You can tell this is incredibly fresh 03:37.433 --> 03:39.266 align:left position:12.5% line:89% size:77.5% coming directly from the earth. 03:40.833 --> 03:42.066 align:left position:20% line:89% size:70% A little bit like garlic. 03:44.200 --> 03:47.500 align:left position:20% line:83% size:70% A little bit like onions, but more mild. 03:47.500 --> 03:48.566 align:left position:32.5% line:89% size:57.5% So, I love it. 03:48.566 --> 03:49.633 align:left position:12.5% line:89% size:77.5% I mean, I'm a huge garlic fan, 03:49.633 --> 03:51.866 align:left position:25% line:83% size:65% I'm a huge onion fan, and I love greens, 03:51.866 --> 03:53.666 align:left position:25% line:83% size:65% and it's a little bit of all three, 03:53.666 --> 03:56.100 align:left position:22.5% line:83% size:67.5% so I can see why people are so excited for it. 03:56.100 --> 03:59.966 align:left position:25% line:83% size:65% It seems as if ramps are such a quintessential part 03:59.966 --> 04:02.700 align:left position:20% line:83% size:70% of West Virginian culture of Appalachian, 04:02.700 --> 04:04.700 align:left position:27.5% line:83% size:62.5% of the Appalachian spirit really. 04:04.700 --> 04:07.333 align:left position:25% line:83% size:65% How long have people been harvesting ramps, 04:07.333 --> 04:10.300 align:left position:32.5% line:83% size:57.5% foraging ramps in this part of the country? 04:10.300 --> 04:13.000 align:left position:27.5% line:83% size:62.5% Since people first inhabited this area. 04:13.000 --> 04:15.833 align:left position:20% line:83% size:70% So, the Native Americans were using ramps, 04:15.833 --> 04:20.266 align:left position:15% line:83% size:75% digging up ramps every spring for food and for medicine. 04:20.266 --> 04:27.966 align:left position:17.5% line:83% size:72.5% And then back in the 1700s during the potato famine 04:27.966 --> 04:31.466 align:left position:32.5% line:83% size:57.5% folks with huge migration of people 04:31.466 --> 04:35.466 align:left position:25% line:83% size:65% from Northern Europe came to this country. 04:35.466 --> 04:37.933 align:left position:22.5% line:83% size:67.5% They brought with them local knowledge 04:37.933 --> 04:42.000 align:left position:35% line:83% size:55% about a plant that grows in their forest, 04:42.000 --> 04:44.133 align:left position:27.5% line:89% size:62.5% which was rampson. 04:44.133 --> 04:45.833 align:left position:22.5% line:89% size:67.5% They smelled the plant. 04:45.833 --> 04:46.633 align:left position:32.5% line:89% size:57.5% I believe that. 04:46.633 --> 04:48.533 align:left position:15% line:89% size:75% They smelled a familiar plant 04:48.533 --> 04:51.166 align:left position:25% line:83% size:65% and then they looked underneath their feet and said, 04:51.166 --> 04:53.933 align:left position:12.5% line:89% size:77.5% Wait, that looks like rampson." 04:53.933 --> 04:57.366 align:left position:30% line:83% size:60% And they started calling it rampson. 04:57.366 --> 04:58.400 align:left position:42.5% line:89% size:47.5% Right. 04:58.400 --> 05:01.100 align:left position:35% line:83% size:55% And that just turned into ramps over time. 05:01.100 --> 05:03.133 align:left position:22.5% line:83% size:67.5% How long have you been actually digging ramps 05:03.133 --> 05:05.133 align:left position:22.5% line:89% size:67.5% and eating ramps? 05:05.133 --> 05:07.833 align:left position:27.5% line:89% size:62.5% When my mom would, 05:07.833 --> 05:10.466 align:left position:27.5% line:83% size:62.5% she would sterilize those half gallon jars. 05:10.466 --> 05:11.833 align:left position:27.5% line:89% size:62.5% We would dig ramps. 05:11.833 --> 05:15.433 align:left position:20% line:83% size:70% She would wilt them down and put them in the jars. 05:15.433 --> 05:17.900 align:left position:15% line:83% size:75% And like I said, there wasn't so much of a celebration, 05:17.900 --> 05:19.000 align:left position:25% line:89% size:65% it's just good food. 05:19.000 --> 05:20.866 align:left position:30% line:83% size:60% So, that actually reminds me of something 05:20.866 --> 05:22.666 align:left position:35% line:83% size:55% that I wanted to ask you Glen 05:22.666 --> 05:26.466 align:left position:15% line:83% size:75% because I understand that you were a postman at some point. 05:26.466 --> 05:27.500 align:left position:37.5% line:89% size:52.5% [Glen] Yes. 05:27.500 --> 05:31.500 align:left position:35% line:83% size:55% And you would spread ramp seeds. 05:31.500 --> 05:32.466 align:left position:17.5% line:89% size:72.5% Can you tell me about that? 05:32.466 --> 05:34.266 align:left position:27.5% line:83% size:62.5% Yeah, they call me Johnny Ramp Seed. 05:34.266 --> 05:35.800 align:left position:30% line:89% size:60% Johnny Ramp Seed. 05:35.800 --> 05:37.333 align:left position:15% line:83% size:75% How did you get the nickname Johnny Ramp Seed? 05:37.333 --> 05:40.300 align:left position:25% line:83% size:65% Well, I really plant the ramp bowl, 05:40.300 --> 05:44.400 align:left position:22.5% line:83% size:67.5% and I'd planted them in flower beds, things like that, 05:44.400 --> 05:45.666 align:left position:30% line:89% size:60% on my mail route. 05:45.666 --> 05:51.800 align:left position:27.5% line:83% size:62.5% We've shipped ramps to Julia Child, 05:51.800 --> 05:54.666 align:left position:22.5% line:83% size:67.5% all the chefs up there in New York. 05:54.666 --> 05:56.933 align:left position:15% line:89% size:75% If ramp season is right now, 05:56.933 --> 05:59.000 align:left position:30% line:83% size:60% I might actually be able to go out 05:59.000 --> 06:01.666 align:left position:17.5% line:83% size:72.5% and forage some for myself while I'm here, yeah? 06:01.666 --> 06:03.066 align:left position:30% line:89% size:60% Absolutely. Yeah. 06:03.066 --> 06:04.100 align:left position:37.5% line:89% size:52.5% Absolutely. 06:04.100 --> 06:05.900 align:left position:10% line:89% size:80% You should drive the back roads, 06:05.900 --> 06:09.533 align:left position:12.5% line:83% size:77.5% and look down into the hollers and look for the green. 06:09.533 --> 06:11.400 align:left position:25% line:83% size:65% And you can see them just popping up 06:11.400 --> 06:13.633 align:left position:12.5% line:89% size:77.5% and waving their leaves at you. 06:13.633 --> 06:15.400 align:left position:35% line:83% size:55% And actually, if you find the trail, 06:15.400 --> 06:18.000 align:left position:25% line:83% size:65% you might smell them before you see them. 06:18.000 --> 06:19.333 align:left position:32.5% line:83% size:57.5% Well, I'll keep my nose peeled. 06:19.333 --> 06:20.966 align:left position:27.5% line:89% size:62.5% That's a good idea. 06:26.866 --> 06:28.300 align:left position:25% line:83% size:65% [Capri] Just outside of Richwood, 06:28.300 --> 06:31.400 align:left position:20% line:83% size:70% culinary instructor and cider maker Jason Durham Burke 06:31.400 --> 06:34.533 align:left position:17.5% line:83% size:72.5% has been harvesting ramps with his family for years. 06:34.533 --> 06:36.366 align:left position:27.5% line:83% size:62.5% On his wife's side of the family, 06:36.366 --> 06:38.733 align:left position:30% line:83% size:60% it's part of an intergenerational tradition 06:38.733 --> 06:41.033 align:left position:10% line:89% size:80% of hunting, fishing and foraging 06:41.033 --> 06:43.133 align:left position:17.5% line:83% size:72.5% that highlights the spirit of self-reliance 06:43.133 --> 06:46.000 align:left position:30% line:83% size:60% found throughout the Appalachian Mountains. 06:46.000 --> 06:49.033 align:left position:15% line:83% size:75% Jason's agreed to share one   of his family's harvesting spots 06:49.033 --> 06:52.000 align:left position:12.5% line:83% size:77.5% high up on a ridge in a forest of mixed hardwoods. 06:57.733 --> 07:02.100 align:left position:27.5% line:83% size:62.5% So, this looks like there's a lot of ramps up here. 07:02.100 --> 07:03.200 align:left position:20% line:89% size:70% There is a lot of ramps. 07:03.200 --> 07:06.500 align:left position:22.5% line:83% size:67.5% It's like a big, thick carpet of green, right? 07:06.500 --> 07:09.200 align:left position:20% line:83% size:70% I think this is probably a good spot to start out. 07:09.200 --> 07:11.100 align:left position:37.5% line:89% size:52.5% All right. 07:11.100 --> 07:13.566 align:left position:12.5% line:83% size:77.5% So, how do you get these ramps out of the ground 07:13.566 --> 07:17.333 align:left position:17.5% line:83% size:72.5% so they're good enough and intact enough to actually eat? 07:17.333 --> 07:19.066 align:left position:15% line:89% size:75% That's an excellent question. 07:19.066 --> 07:22.033 align:left position:12.5% line:83% size:77.5% You know, I think traditionally people would use a hoe 07:22.033 --> 07:23.166 align:left position:35% line:89% size:55% or a shovel, 07:23.166 --> 07:26.233 align:left position:20% line:83% size:70% but these days what I've really come to enjoy 07:26.233 --> 07:28.900 align:left position:20% line:89% size:70% is the hori, hori knife. 07:28.900 --> 07:31.033 align:left position:10% line:89% size:80% It's a Japanese gardening knife. 07:31.033 --> 07:32.000 align:left position:32.5% line:89% size:57.5% [Capri] I see. 07:32.000 --> 07:35.200 align:left position:25% line:83% size:65% So, it's part shovel, part knife. 07:35.200 --> 07:37.800 align:left position:12.5% line:83% size:77.5% So, I like to get in right next to the stem there 07:37.800 --> 07:41.966 align:left position:15% line:83% size:75% and just loosen it and gently tug on the ramp itself. 07:42.633 --> 07:44.066 align:left position:30% line:89% size:60% So I know those-- 07:44.066 --> 07:46.700 align:left position:37.5% line:83% size:52.5% -Very nice. -Big beautiful whole bulb. 07:46.700 --> 07:48.833 align:left position:32.5% line:83% size:57.5% -Yeah, I can-- -Roots still intact there. 07:48.833 --> 07:50.166 align:left position:15% line:89% size:75% Smells fantastic, doesn't it? 07:50.166 --> 07:51.266 align:left position:20% line:89% size:70% It does smell fantastic. 07:51.266 --> 07:52.933 align:left position:40% line:83% size:50% -You bet. -It smells like the earth. 07:52.933 --> 07:54.566 align:left position:35% line:83% size:55% But it smells both like the earth 07:54.566 --> 07:58.933 align:left position:12.5% line:89% size:77.5% and like a garlic onion hybrid. 07:58.933 --> 08:00.100 align:left position:30% line:89% size:60% Most definitely. 08:00.100 --> 08:04.900 align:left position:20% line:83% size:70% So, we're actually going to slide that coating down 08:04.900 --> 08:07.366 align:left position:25% line:83% size:65% exposing a beautiful, clean bulb. 08:07.366 --> 08:10.333 align:left position:27.5% line:83% size:62.5% We're going to take the edge of our knife 08:10.333 --> 08:12.100 align:left position:25% line:83% size:65% and then we're going to take our roots. 08:14.100 --> 08:16.700 align:left position:25% line:83% size:65% Stick them right back where they came from. 08:16.700 --> 08:18.433 align:left position:20% line:89% size:70% Just cover them loosely. 08:18.433 --> 08:20.900 align:left position:27.5% line:83% size:62.5% And then, with any small amount of good fortune, 08:20.900 --> 08:23.033 align:left position:22.5% line:83% size:67.5% I can come back three, four, five years from now 08:23.033 --> 08:25.233 align:left position:15% line:83% size:75% and dig that same exact ramp right back out of the ground. 08:25.233 --> 08:26.433 align:left position:17.5% line:89% size:72.5% So, ramps keep coming back 08:26.433 --> 08:27.933 align:left position:20% line:83% size:70% if you're a good steward of the land. 08:27.933 --> 08:29.200 align:left position:22.5% line:89% size:67.5% [Jason] That's the key. 08:29.200 --> 08:30.766 align:left position:20% line:83% size:70% That is really important these days 08:30.766 --> 08:32.733 align:left position:10% line:89% size:80% because ramps, as you well know, 08:32.733 --> 08:35.800 align:left position:20% line:83% size:70% have gotten very popular over the past few years. 08:35.800 --> 08:40.400 align:left position:15% line:83% size:75% The first thing I like to do is find a patch large enough 08:40.400 --> 08:43.466 align:left position:27.5% line:83% size:62.5% that it can sustain a little foraging. 08:43.466 --> 08:47.233 align:left position:12.5% line:83% size:77.5% I'm not going to take more than maybe 10-20% at the most. 08:47.233 --> 08:51.400 align:left position:20% line:83% size:70% So, one here, one there, one over here spread out, 08:51.400 --> 08:54.833 align:left position:25% line:83% size:65% so we're not damaging those big clumps of ramps. 08:54.833 --> 08:58.066 align:left position:17.5% line:89% size:72.5% Now, if you are in a place 08:58.066 --> 09:01.033 align:left position:30% line:83% size:60% that isn't quite as overrun with ramps 09:01.033 --> 09:02.833 align:left position:30% line:83% size:60% as where we stand right now, 09:02.833 --> 09:08.000 align:left position:17.5% line:83% size:72.5% a lot of times I'll simply come in and pinch a leaf. 09:08.000 --> 09:10.100 align:left position:15% line:83% size:75% What do you do with the leaf if it doesn't have the bulb? 09:10.100 --> 09:11.533 align:left position:25% line:89% size:65% Oh, a million things. 09:11.533 --> 09:13.333 align:left position:30% line:83% size:60% You can cook this just like greens. 09:13.333 --> 09:16.533 align:left position:22.5% line:83% size:67.5% You know traditionally what you'd see around here 09:16.533 --> 09:19.400 align:left position:15% line:83% size:75% is this is going to get fried with bacon fat. 09:19.400 --> 09:22.333 align:left position:17.5% line:83% size:72.5% I like to make a ramp pesto or Chimichurri. 09:22.333 --> 09:24.033 align:left position:17.5% line:89% size:72.5% It's infinitely adaptable. 09:24.033 --> 09:25.433 align:left position:17.5% line:89% size:72.5% [Capri] That's next level. 09:25.433 --> 09:26.666 align:left position:20% line:89% size:70% I want to learn from you, 09:26.666 --> 09:28.166 align:left position:32.5% line:83% size:57.5% so you're going to have to show me 09:28.166 --> 09:30.433 align:left position:27.5% line:83% size:62.5% how to at least get one of these out of the ground. 09:30.433 --> 09:31.366 align:left position:40% line:89% size:50% For sure. 09:31.366 --> 09:32.566 align:left position:30% line:83% size:60% -Put me to work. -Let's do it. 09:34.100 --> 09:35.966 align:left position:32.5% line:83% size:57.5% This looks like a pretty good...yeah? 09:35.966 --> 09:37.366 align:left position:15% line:89% size:75% That is a beautiful specimen. 09:37.366 --> 09:38.833 align:left position:42.5% line:83% size:47.5% -Okay. -Absolutely. 09:38.833 --> 09:41.033 align:left position:17.5% line:83% size:72.5% So, we're going to come in right next to that bulb 09:41.033 --> 09:44.433 align:left position:12.5% line:89% size:77.5% and slide your blade in there. 09:44.433 --> 09:46.200 align:left position:40% line:83% size:50% -Like so? -Yep, you got it. 09:46.200 --> 09:47.300 align:left position:12.5% line:89% size:77.5% [Capri] Wiggle, wiggle, wiggle. 09:47.300 --> 09:49.633 align:left position:25% line:83% size:65% If you grasp the base of that ramp down low-- 09:49.633 --> 09:50.533 align:left position:35% line:83% size:55% Oh, I see it. Okay. 09:50.533 --> 09:51.433 align:left position:45% line:89% size:45% Yeah. 09:51.433 --> 09:52.700 align:left position:17.5% line:89% size:72.5% See how loose the soil is? 09:52.700 --> 09:55.233 align:left position:32.5% line:83% size:57.5% You can almost just pull that right out. 09:56.533 --> 09:58.833 align:left position:35% line:83% size:55% -You got it. -Ah ha. 09:58.833 --> 10:00.533 align:left position:37.5% line:83% size:52.5% Beautiful. Beautiful. 10:00.533 --> 10:03.633 align:left position:25% line:83% size:65% And then we're going to slice off the roots 10:03.633 --> 10:07.533 align:left position:25% line:83% size:65% leaving just a little of that bulb attached 10:07.533 --> 10:09.666 align:left position:27.5% line:83% size:62.5% so we can stick it right back in the ground. 10:09.666 --> 10:12.233 align:left position:27.5% line:83% size:62.5% And then we'll just cover it up very loosely. 10:13.166 --> 10:14.266 align:left position:32.5% line:89% size:57.5% [Capri] Great. 10:14.266 --> 10:15.566 align:left position:17.5% line:83% size:72.5% That's a good-looking ramp you got right there. 10:15.566 --> 10:16.633 align:left position:32.5% line:89% size:57.5% Hey, nice work. 10:16.633 --> 10:17.766 align:left position:15% line:89% size:75% That's a beautiful specimen. 10:17.766 --> 10:20.133 align:left position:27.5% line:83% size:62.5% Let's just do that 60 or 70 more times. 10:20.133 --> 10:21.600 align:left position:30% line:83% size:60% [Capri] All right we better get to work. 10:22.333 --> 10:24.333 align:left position:30% line:83% size:60% After collecting five to six dozen more, 10:24.333 --> 10:27.333 align:left position:10% line:83% size:80% Jason plans to cook these ramps with forage morel mushrooms 10:27.333 --> 10:29.300 align:left position:15% line:89% size:75% he was gifted from a friend. 10:29.300 --> 10:31.200 align:left position:30% line:83% size:60% Ramps and morels share a harvest season 10:31.200 --> 10:33.366 align:left position:12.5% line:83% size:77.5% and are often cooked together in this region. 10:34.600 --> 10:36.633 align:left position:20% line:83% size:70% Before cooking, he gives them both a quick rinse 10:36.633 --> 10:38.466 align:left position:25% line:89% size:65% at a nearby stream. 10:38.466 --> 10:39.833 align:left position:30% line:83% size:60% What else are we making for dinner? 10:39.833 --> 10:43.700 align:left position:12.5% line:83% size:77.5% Just a traditional Appalachian stream side meal in ramp season. 10:43.700 --> 10:45.966 align:left position:27.5% line:89% size:62.5% We have some rills. 10:45.966 --> 10:47.833 align:left position:20% line:89% size:70% I have some venison loin 10:47.833 --> 10:51.566 align:left position:25% line:83% size:65% from a couple of deer I harvested last year. 10:51.566 --> 10:52.800 align:left position:22.5% line:89% size:67.5% And we're going to make 10:52.800 --> 10:55.333 align:left position:35% line:83% size:55% a very simple elderberry cider gastrique 10:55.333 --> 10:59.066 align:left position:25% line:83% size:65% with some local honey from our friends in Louisburg, 10:59.066 --> 11:02.733 align:left position:15% line:83% size:75% and some cider that I helped make with some friends of mine. 11:02.733 --> 11:03.866 align:left position:27.5% line:89% size:62.5% That is incredible. 11:03.866 --> 11:06.400 align:left position:22.5% line:83% size:67.5% So, all of these things in one way, shape or form 11:06.400 --> 11:08.266 align:left position:25% line:89% size:65% you've had a hand in. 11:08.266 --> 11:09.500 align:left position:17.5% line:89% size:72.5% They've come from the land, 11:09.500 --> 11:11.133 align:left position:10% line:89% size:80% they've come from the community, 11:11.133 --> 11:13.100 align:left position:30% line:83% size:60% and they're going to come into our mouths. 11:13.100 --> 11:14.833 align:left position:37.5% line:83% size:52.5% Absolutely. I'm excited about that. 11:14.833 --> 11:16.000 align:left position:20% line:89% size:70% As soon as we make them. 11:16.000 --> 11:17.400 align:left position:20% line:83% size:70% All right, so what are we going to start with first? 11:17.400 --> 11:19.100 align:left position:17.5% line:83% size:72.5% Well, the very first thing we're going to do 11:19.100 --> 11:21.900 align:left position:25% line:83% size:65% is we're going to get a little lard rendering here. 11:23.100 --> 11:28.466 align:left position:17.5% line:83% size:72.5% So, as this lard starts to render down for us a little bit, 11:28.466 --> 11:30.566 align:left position:12.5% line:83% size:77.5% whenever you're ready, if you'd like to throw in some ramps. 11:30.566 --> 11:31.900 align:left position:37.5% line:89% size:52.5% Absolutely. 11:31.900 --> 11:33.300 align:left position:37.5% line:89% size:52.5% Just whole? 11:33.300 --> 11:34.633 align:left position:40% line:89% size:50% You bet. 11:36.766 --> 11:39.700 align:left position:20% line:83% size:70% And those will cook down just like greens. 11:39.700 --> 11:41.333 align:left position:17.5% line:89% size:72.5% And I can already smell it. 11:41.333 --> 11:43.633 align:left position:20% line:89% size:70% Oh, it smells fantastic. 11:43.633 --> 11:46.600 align:left position:25% line:83% size:65% There is nothing like cooking over a live fire. 11:46.600 --> 11:47.700 align:left position:20% line:89% size:70% [Capri] I totally agree. 11:47.700 --> 11:48.800 align:left position:22.5% line:89% size:67.5% So, I'll tell you what, 11:48.800 --> 11:51.200 align:left position:25% line:83% size:65% while you finish off those ramps into the pan, 11:51.200 --> 11:53.133 align:left position:20% line:83% size:70% I'm going to get started on our gastrique. 11:53.133 --> 11:54.100 align:left position:37.5% line:89% size:52.5% All right. 11:54.100 --> 11:55.200 align:left position:22.5% line:89% size:67.5% So, we're going to make 11:55.200 --> 11:58.166 align:left position:35% line:83% size:55% a very simple elderberry cider gastrique. 11:58.166 --> 12:01.033 align:left position:25% line:83% size:65% We're going to start with some great local honey. 12:01.033 --> 12:02.200 align:left position:32.5% line:83% size:57.5% So, we're going to get this in the pan 12:02.200 --> 12:04.433 align:left position:15% line:89% size:75% and start this caramelizing. 12:06.633 --> 12:10.233 align:left position:17.5% line:83% size:72.5% All right, so as that honey caramelizes in the pan, 12:10.233 --> 12:12.066 align:left position:25% line:83% size:65% we're going to add in a little bit of cider. 12:12.066 --> 12:13.000 align:left position:27.5% line:89% size:62.5% [Capri] Elderberry. 12:13.000 --> 12:14.066 align:left position:27.5% line:89% size:62.5% [Jason] Absolutely. 12:14.066 --> 12:17.000 align:left position:27.5% line:83% size:62.5% So, as this simmers over the flame, 12:17.000 --> 12:20.533 align:left position:15% line:83% size:75% we're going to give our ramps just a little quick turn here. 12:23.166 --> 12:24.366 align:left position:32.5% line:83% size:57.5% I think I know what's coming next. 12:24.366 --> 12:25.166 align:left position:37.5% line:89% size:52.5% Absolutely. 12:25.166 --> 12:26.066 align:left position:25% line:89% size:65% This is our venison. 12:26.066 --> 12:27.633 align:left position:35% line:83% size:55% Venison time. You got it. 12:28.933 --> 12:33.066 align:left position:27.5% line:83% size:62.5% All right, so these are some beautiful loins. 12:33.066 --> 12:37.433 align:left position:15% line:83% size:75% We're going to just give this a very quick simple salting. 12:39.633 --> 12:42.333 align:left position:22.5% line:83% size:67.5% All right, so the ramps are looking really great. 12:42.333 --> 12:45.166 align:left position:27.5% line:83% size:62.5% I think, let's make a little space in the pan. 12:45.166 --> 12:47.000 align:left position:22.5% line:89% size:67.5% Okay, for my favorite. 12:47.000 --> 12:48.000 align:left position:37.5% line:89% size:52.5% Absolutely. 12:48.000 --> 12:49.833 align:left position:15% line:83% size:75% What I'm looking forward to, the morels. 12:49.833 --> 12:51.466 align:left position:17.5% line:83% size:72.5% [Jason] They are gorgeous, aren't they? 12:51.466 --> 12:55.566 align:left position:10% line:83% size:80% And you know the beautiful shape of these mushrooms 12:55.566 --> 13:00.166 align:left position:20% line:83% size:70% is just going to soak up all that flavor. 13:00.166 --> 13:01.633 align:left position:20% line:89% size:70% [Capri] That makes sense. 13:01.633 --> 13:04.366 align:left position:22.5% line:83% size:67.5% There's so much history of West Virginia 13:04.366 --> 13:06.133 align:left position:35% line:89% size:55% in this pan. 13:06.133 --> 13:09.200 align:left position:15% line:83% size:75% Is this something that maybe would've been cooked 13:09.200 --> 13:10.800 align:left position:25% line:89% size:65% back in the day too? 13:10.800 --> 13:12.533 align:left position:37.5% line:83% size:52.5% It sure is. Absolutely. 13:12.533 --> 13:14.533 align:left position:35% line:83% size:55% This would be a very typical meal. 13:14.533 --> 13:15.633 align:left position:35% line:89% size:55% That's good. 13:15.633 --> 13:17.333 align:left position:12.5% line:83% size:77.5% -A little taste of history too. -That's right. 13:17.333 --> 13:19.666 align:left position:17.5% line:89% size:72.5% I think we're pretty close. 13:19.666 --> 13:22.466 align:left position:22.5% line:83% size:67.5% Little elderberry cider gastrique has reduced. 13:22.466 --> 13:25.700 align:left position:22.5% line:83% size:67.5% We're going to pull off this last venison loin. 13:25.700 --> 13:27.200 align:left position:25% line:89% size:65% And what do you say? 13:27.200 --> 13:30.900 align:left position:27.5% line:83% size:62.5% Let's slice into it and put something on a plate. 13:30.900 --> 13:32.266 align:left position:35% line:83% size:55% -Let's do it. -All right. 13:32.966 --> 13:35.966 align:left position:12.5% line:83% size:77.5% [Capri] Jason begins by coating the plate with the gastrique, 13:35.966 --> 13:38.500 align:left position:30% line:83% size:60% a French term for a sweet and sour sauce. 13:38.500 --> 13:42.000 align:left position:10% line:83% size:80% Then he adds venison loin pieces   followed by ramps and mushrooms. 13:45.133 --> 13:46.566 align:left position:27.5% line:89% size:62.5% Wow, look at this. 13:46.566 --> 13:48.433 align:left position:25% line:83% size:65% Jason's family joins for a very typical 13:48.433 --> 13:50.000 align:left position:17.5% line:89% size:72.5% springtime mountain meal. 13:50.000 --> 13:51.000 align:left position:37.5% line:89% size:52.5% Let's eat. 13:53.433 --> 13:54.666 align:left position:22.5% line:89% size:67.5% You all are very lucky 13:54.666 --> 13:56.300 align:left position:17.5% line:83% size:72.5% if you get to eat like this all the time. 13:56.300 --> 13:58.500 align:left position:32.5% line:83% size:57.5% [woman] We do. We're very fortunate. 13:58.500 --> 14:00.100 align:left position:37.5% line:89% size:52.5% It's true. 14:00.100 --> 14:02.766 align:left position:35% line:83% size:55% And he cooks amazing food all the time. 14:02.766 --> 14:05.166 align:left position:22.5% line:83% size:67.5% Now, is this something that growing up 14:05.166 --> 14:09.200 align:left position:17.5% line:83% size:72.5% in West Virginia, that you would traditionally eat? 14:09.200 --> 14:10.233 align:left position:45% line:89% size:45% Yeah. 14:10.233 --> 14:12.633 align:left position:15% line:83% size:75% If there's traditional foods, that's them. 14:12.633 --> 14:14.966 align:left position:22.5% line:83% size:67.5% From the early settlers until now, 14:14.966 --> 14:18.333 align:left position:20% line:83% size:70% these have been the foods that's been handed down to us. 14:18.333 --> 14:20.233 align:left position:42.5% line:83% size:47.5% -Yeah. -We still enjoy today. 14:20.233 --> 14:21.500 align:left position:35% line:83% size:55% So, it's just getting passed down 14:21.500 --> 14:23.500 align:left position:35% line:83% size:55% to generation to generation here. 14:23.500 --> 14:24.533 align:left position:30% line:89% size:60% [man] Yes, ma'am. 14:24.533 --> 14:26.600 align:left position:17.5% line:83% size:72.5% I just feel very fortunate to have a chance 14:26.600 --> 14:31.600 align:left position:20% line:83% size:70% to be able to learn about all of this and taste all of it. 14:33.100 --> 14:37.200 align:left position:22.5% line:83% size:67.5% -That's the best thing. -Really why we're here. 14:37.200 --> 14:39.233 align:left position:12.5% line:89% size:77.5% I'm excited about that myself. 14:41.966 --> 14:47.333 align:left position:25% line:83% size:65% The morel definitely has taken on the ramp taste. 14:47.333 --> 14:49.100 align:left position:30% line:89% size:60% And the campfire. 14:49.100 --> 14:52.900 align:left position:17.5% line:83% size:72.5% I'm also just so surprised how versatile the ramp is. 14:52.900 --> 14:56.166 align:left position:22.5% line:83% size:67.5% When I was growing up, we always dug our ramps, 14:56.166 --> 14:57.666 align:left position:17.5% line:83% size:72.5% so we were digging the bulb out of the ground 14:57.666 --> 14:59.233 align:left position:20% line:89% size:70% every time we harvested. 14:59.233 --> 15:02.133 align:left position:12.5% line:89% size:77.5% Anymore, I try not to do that. 15:02.133 --> 15:06.000 align:left position:12.5% line:83% size:77.5% I'll pick my greens that I want and then I'll take a few bulbs. 15:06.000 --> 15:07.066 align:left position:45% line:89% size:45% Yeah. 15:07.066 --> 15:08.533 align:left position:32.5% line:83% size:57.5% And those ramps when you pick your greens, 15:08.533 --> 15:10.133 align:left position:20% line:89% size:70% they'll be right back up. 15:10.133 --> 15:11.266 align:left position:45% line:89% size:45% Yeah. 15:11.266 --> 15:14.200 align:left position:32.5% line:83% size:57.5% It's a good way to help preserve it. 15:14.200 --> 15:15.333 align:left position:45% line:89% size:45% Yeah. 15:15.333 --> 15:16.633 align:left position:10% line:89% size:80% [Capri] That is a very good tip. 15:16.633 --> 15:21.600 align:left position:17.5% line:83% size:72.5% I'd love to propose a toast to stewardship, to tradition, 15:21.600 --> 15:23.566 align:left position:25% line:89% size:65% and to West Virginia. 15:23.566 --> 15:25.266 align:left position:42.5% line:89% size:47.5% Cheers! 15:25.266 --> 15:26.866 align:left position:15% line:89% size:75% Thank you for having me here. 15:26.866 --> 15:28.800 align:left position:25% line:89% size:65% What a beautiful day. 15:28.800 --> 15:30.400 align:left position:25% line:89% size:65% What an amazing meal. 15:30.400 --> 15:31.633 align:left position:22.5% line:89% size:67.5% Thank you for sharing. 15:31.633 --> 15:33.800 align:left position:37.5% line:89% size:52.5% All right. 15:35.266 --> 15:36.533 align:left position:15% line:83% size:75% [Capri] While a special meal like this 15:36.533 --> 15:39.266 align:left position:17.5% line:83% size:72.5% with the springtime taste of ramps can be fleeting, 15:39.266 --> 15:41.566 align:left position:17.5% line:83% size:72.5% West Virginians have found a delicious way 15:41.566 --> 15:44.700 align:left position:20% line:83% size:70% to preserve that flavor for year-round enjoyment: 15:44.700 --> 15:46.100 align:left position:37.5% line:89% size:52.5% ramp salt. 15:47.133 --> 15:49.666 align:left position:35% line:83% size:55% Nancy Bruns   is a 7th generation salt maker. 15:51.066 --> 15:53.366 align:left position:40% line:83% size:50% And here at J.Q. Dickinson Salt Works 15:53.366 --> 15:56.533 align:left position:12.5% line:83% size:77.5% not only are the ramps local, the salt is too. 15:58.400 --> 16:00.600 align:left position:27.5% line:83% size:62.5% Okay, well we're in West Virginia, 16:00.600 --> 16:02.300 align:left position:17.5% line:83% size:72.5% a place that I don't think a lot of people 16:02.300 --> 16:03.933 align:left position:17.5% line:89% size:72.5% associate with salt water. 16:03.933 --> 16:05.933 align:left position:10% line:89% size:80% But here we are with salt water. 16:05.933 --> 16:07.666 align:left position:17.5% line:89% size:72.5% How is that even possible? 16:07.666 --> 16:09.166 align:left position:32.5% line:83% size:57.5% A lot of people ask that question. 16:09.166 --> 16:11.066 align:left position:30% line:83% size:60% So, we're on top of an ancient seed bed 16:11.066 --> 16:12.400 align:left position:20% line:89% size:70% called the Iapetus Ocean. 16:12.400 --> 16:15.233 align:left position:32.5% line:83% size:57.5% It's a 400-600 million-year-old-source, 16:15.233 --> 16:17.900 align:left position:25% line:83% size:65% and it runs under us like a salty river. 16:17.900 --> 16:20.766 align:left position:20% line:83% size:70% So, we draw this brine up with a well 16:20.766 --> 16:23.966 align:left position:27.5% line:83% size:62.5% and we evaporate it and crystalize it 16:23.966 --> 16:26.100 align:left position:35% line:83% size:55% and make this beautiful mineral rich salt. 16:26.100 --> 16:27.100 align:left position:35% line:89% size:55% [Capri] Wow! 16:27.100 --> 16:28.533 align:left position:12.5% line:89% size:77.5% Now this salt is in your blood. 16:28.533 --> 16:29.566 align:left position:37.5% line:89% size:52.5% Yes, it is. 16:29.566 --> 16:32.633 align:left position:25% line:83% size:65% So, my great, great, great, great grandfather 16:32.633 --> 16:33.533 align:left position:27.5% line:89% size:62.5% seven generations. 16:33.533 --> 16:34.666 align:left position:22.5% line:89% size:67.5% That's a lot of greats. 16:34.666 --> 16:36.633 align:left position:20% line:89% size:70% Yep, 7 generations back. 16:36.633 --> 16:40.300 align:left position:30% line:83% size:60% Came here in 1813 from Eastern Virginia 16:40.300 --> 16:42.566 align:left position:37.5% line:83% size:52.5% and started making salt in 1817. 16:42.566 --> 16:44.933 align:left position:25% line:89% size:65% Made salt until 1945. 16:44.933 --> 16:48.533 align:left position:40% line:83% size:50% And then, I was a chef for 20 plus years 16:48.533 --> 16:52.000 align:left position:27.5% line:83% size:62.5% and I saw the need for locally produced products, 16:52.000 --> 16:54.100 align:left position:27.5% line:83% size:62.5% and with my history in the salt industry 16:54.100 --> 16:57.233 align:left position:20% line:83% size:70% and the family, I decided to come home and revive it. 16:57.233 --> 16:59.400 align:left position:12.5% line:89% size:77.5% [Capri] Well, I'm glad you did. 16:59.400 --> 17:02.600 align:left position:15% line:83% size:75% You know, when I think about how salt is made, 17:02.600 --> 17:04.633 align:left position:22.5% line:83% size:67.5% this is not necessarily what comes to mind. 17:04.633 --> 17:10.566 align:left position:20% line:83% size:70% Is this a traditional way that salt is cultivated? 17:10.566 --> 17:13.900 align:left position:30% line:83% size:60% Well, these days most salt we consume is mined, 17:13.900 --> 17:17.600 align:left position:20% line:83% size:70% but naturally made salts will be evaporated. 17:17.600 --> 17:19.133 align:left position:25% line:89% size:65% You'll have salt pans 17:19.133 --> 17:20.566 align:left position:22.5% line:83% size:67.5% that are crawled along the Mediterranean. 17:20.566 --> 17:23.966 align:left position:25% line:83% size:65% But our process here in a landlocked state 17:23.966 --> 17:25.766 align:left position:27.5% line:89% size:62.5% is totally unique. 17:25.766 --> 17:27.700 align:left position:12.5% line:89% size:77.5% But we figured out the process, 17:27.700 --> 17:29.700 align:left position:30% line:83% size:60% and we think our salt tastes great 17:29.700 --> 17:32.400 align:left position:15% line:83% size:75% and captures all the minerals from the earth as well. 17:32.400 --> 17:34.100 align:left position:20% line:83% size:70% So, we've got to capture some salt, right? 17:34.100 --> 17:35.400 align:left position:25% line:83% size:65% We've got to capture some salt. 17:35.400 --> 17:38.733 align:left position:22.5% line:89% size:67.5% So, just scrape it up. 17:39.666 --> 17:43.366 align:left position:22.5% line:83% size:67.5% Now, you do some pretty cool stuff with your salts, 17:43.366 --> 17:45.166 align:left position:30% line:83% size:60% and you use other agricultural products 17:45.166 --> 17:48.233 align:left position:12.5% line:89% size:77.5% that are local to West Virginia 17:48.233 --> 17:50.433 align:left position:30% line:83% size:60% to try to enhance the flavor, right? 17:50.433 --> 17:52.466 align:left position:42.5% line:89% size:47.5% We do. 17:52.466 --> 17:53.633 align:left position:20% line:89% size:70% It's very important to us 17:53.633 --> 17:57.433 align:left position:20% line:83% size:70% to use indigenous flavors like ramps. 17:57.433 --> 17:59.400 align:left position:12.5% line:83% size:77.5% Right now, we're in the middle of ramp season, 17:59.400 --> 18:02.266 align:left position:27.5% line:83% size:62.5% so you can't smell on the camera, 18:02.266 --> 18:05.966 align:left position:20% line:89% size:70% but we have a ramp aroma 18:05.966 --> 18:09.100 align:left position:20% line:83% size:70% going through everything we're doing right now. 18:09.100 --> 18:10.700 align:left position:17.5% line:83% size:72.5% Well, you're going to have to show me some of this 18:10.700 --> 18:12.400 align:left position:15% line:89% size:75% because I need to understand 18:12.400 --> 18:15.466 align:left position:22.5% line:83% size:67.5% how salt gets flavored with something like ramps. 18:15.466 --> 18:17.600 align:left position:15% line:83% size:75% Since we're in the middle of ramp season, let's start there. 18:17.600 --> 18:19.233 align:left position:32.5% line:83% size:57.5% I can show you the whole thing. 18:22.100 --> 18:24.133 align:left position:17.5% line:83% size:72.5% [Capri] Nancy's sources her ramps from local foragers 18:24.133 --> 18:26.933 align:left position:25% line:83% size:65% that use sustainable harvesting practices. 18:26.933 --> 18:30.500 align:left position:12.5% line:83% size:77.5% She then dries the ramps until   not a trace of moisture remains 18:30.500 --> 18:32.200 align:left position:32.5% line:83% size:57.5% while her team breaks down the salt 18:32.200 --> 18:35.133 align:left position:27.5% line:83% size:62.5% to a gourmet style finishing size and texture 18:35.133 --> 18:38.866 align:left position:15% line:83% size:75% comparable to a Fleur de Sel or a Maldon sea salt. 18:38.866 --> 18:41.700 align:left position:15% line:83% size:75% She then adds her own method of infusing the ramp flavor 18:41.700 --> 18:44.300 align:left position:20% line:83% size:70% before jarring the salt and shipping it nationwide. 18:45.233 --> 18:47.033 align:left position:20% line:83% size:70% So, tell me a little bit about this process 18:47.033 --> 18:50.833 align:left position:15% line:83% size:75% of how you actually get that ramp flavor into the salt. 18:50.833 --> 18:55.166 align:left position:20% line:83% size:70% So, we dry the greens and the bulbs in our drying room, 18:55.166 --> 19:00.200 align:left position:32.5% line:83% size:57.5% dehydrate them, and then we grind them up. 19:00.200 --> 19:02.300 align:left position:27.5% line:83% size:62.5% So, I'm just going to put some in here. 19:04.600 --> 19:06.833 align:left position:10% line:89% size:80% [Capri] This is the small batch. 19:06.833 --> 19:08.200 align:left position:22.5% line:89% size:67.5% This is a small batch. 19:08.200 --> 19:12.966 align:left position:27.5% line:83% size:62.5% Yeah, this is just a part of the process 19:12.966 --> 19:14.400 align:left position:20% line:89% size:70% just to give you an idea. 19:16.200 --> 19:17.566 align:left position:27.5% line:83% size:62.5% So, you're looking for a powder. 19:17.566 --> 19:18.633 align:left position:32.5% line:89% size:57.5% A powder yeah. 19:19.433 --> 19:23.366 align:left position:17.5% line:89% size:72.5% So, then we take our salt. 19:23.366 --> 19:25.766 align:left position:15% line:89% size:75% So, this is a 10-pound batch. 19:25.766 --> 19:28.466 align:left position:32.5% line:83% size:57.5% We normally do 40 pounds of salt at a time. 19:28.466 --> 19:31.333 align:left position:25% line:89% size:65% And then we blend it. 19:33.033 --> 19:34.933 align:left position:20% line:83% size:70% Well, I want to try this. Now what? 19:34.933 --> 19:36.000 align:left position:40% line:89% size:50% Okay, so. 19:36.000 --> 19:37.300 align:left position:32.5% line:89% size:57.5% Nice and green. 19:37.300 --> 19:39.133 align:left position:25% line:89% size:65% Yes, nice and green. 19:39.133 --> 19:42.433 align:left position:27.5% line:83% size:62.5% Here is some salt, so grab a tomato. 19:42.433 --> 19:44.466 align:left position:30% line:83% size:60% This is something you like to do with the salt. 19:44.466 --> 19:45.666 align:left position:45% line:89% size:45% Yes. 19:45.666 --> 19:47.533 align:left position:32.5% line:83% size:57.5% Okay, I'm going to give this a shot. 19:47.533 --> 19:48.600 align:left position:27.5% line:89% size:62.5% Don't get too much. 19:48.600 --> 19:50.066 align:left position:32.5% line:89% size:57.5% It'll be salty. 19:51.700 --> 19:53.333 align:left position:45% line:89% size:45% Mmm. 19:55.100 --> 19:57.433 align:left position:40% line:89% size:50% Wow! 19:57.433 --> 20:03.433 align:left position:35% line:83% size:55% That balance of that acidity of the tomato 20:03.433 --> 20:06.300 align:left position:15% line:83% size:75% really brings out the flavor of the ramps. 20:06.300 --> 20:07.466 align:left position:25% line:89% size:65% It's very refreshing. 20:07.466 --> 20:12.766 align:left position:20% line:83% size:70% I mean in the sense that it brings out the freshness 20:12.766 --> 20:14.733 align:left position:17.5% line:89% size:72.5% of something like a tomato. 20:14.733 --> 20:17.500 align:left position:15% line:83% size:75% I could see how it'd work on a cucumber or fresh vegetables. 20:17.500 --> 20:18.566 align:left position:30% line:89% size:60% It really just-- 20:18.566 --> 20:19.866 align:left position:27.5% line:89% size:62.5% It's fresh forward. 20:19.866 --> 20:20.866 align:left position:20% line:89% size:70% If that makes any sense. 20:20.866 --> 20:21.966 align:left position:40% line:89% size:50% It does. 20:21.966 --> 20:24.233 align:left position:20% line:83% size:70% Well, our salt does that, the minerality of it. 20:24.233 --> 20:26.300 align:left position:10% line:89% size:80% It has a slight sweetness to it. 20:26.300 --> 20:29.700 align:left position:15% line:89% size:75% We try and stick to our roots 20:29.700 --> 20:32.500 align:left position:22.5% line:83% size:67.5% and celebrate with what West Virginian and Appalachia 20:32.500 --> 20:33.633 align:left position:32.5% line:89% size:57.5% have to offer. 20:33.633 --> 20:36.000 align:left position:20% line:89% size:70% West Virginia on a stick. 20:36.000 --> 20:37.300 align:left position:25% line:89% size:65% [Nancy] That's right. 20:42.500 --> 20:43.866 align:left position:15% line:83% size:75% [Capri] While West Virginians have learned 20:43.866 --> 20:46.033 align:left position:35% line:83% size:55% how to savor the ramp flavor year-round, 20:46.033 --> 20:47.666 align:left position:22.5% line:83% size:67.5% that doesn't stop them from celebrating 20:47.666 --> 20:49.633 align:left position:12.5% line:89% size:77.5% the unofficial state vegetable 20:49.633 --> 20:51.933 align:left position:17.5% line:83% size:72.5% and the short window when it can be harvested fresh. 20:53.533 --> 20:55.000 align:left position:20% line:83% size:70% The Feast of the Rampson in Richwood 20:55.000 --> 20:57.266 align:left position:22.5% line:83% size:67.5% is one of ramp feasts and festivals 20:57.266 --> 20:59.166 align:left position:15% line:89% size:75% like this one in Huntington. 20:59.166 --> 21:01.633 align:left position:27.5% line:83% size:62.5% The organizers for the Wild Ramp Food Market 21:01.633 --> 21:03.533 align:left position:12.5% line:89% size:77.5% endearingly named it Stinkfest 21:03.533 --> 21:05.300 align:left position:30% line:83% size:60% after the ramp's pungent fragrance. 21:06.366 --> 21:07.966 align:left position:32.5% line:83% size:57.5% Shelly Keeney is the Market Director 21:07.966 --> 21:09.900 align:left position:10% line:89% size:80% and host of Ramp Recipe Contest 21:09.900 --> 21:11.933 align:left position:37.5% line:83% size:52.5% every year as part of the festival. 21:11.933 --> 21:15.266 align:left position:35% line:83% size:55% Now, this is a pretty incredible spread. 21:15.266 --> 21:16.433 align:left position:25% line:89% size:65% What kind of recipes 21:16.433 --> 21:18.900 align:left position:27.5% line:83% size:62.5% has people entered in this contest this year? 21:18.900 --> 21:21.633 align:left position:30% line:83% size:60% So, today we have a ramp humus. 21:21.633 --> 21:24.066 align:left position:30% line:83% size:60% We have a rampie instead of a shrimp scampi. 21:24.066 --> 21:25.533 align:left position:22.5% line:89% size:67.5% It's shrimp with ramps. 21:25.533 --> 21:26.933 align:left position:22.5% line:83% size:67.5% -Oh, rampie. I love it. -Yes. 21:26.933 --> 21:31.000 align:left position:35% line:83% size:55% We have some crab rangoon with ramps. 21:31.000 --> 21:32.733 align:left position:30% line:89% size:60% We have biscuits. 21:32.733 --> 21:35.866 align:left position:17.5% line:83% size:72.5% A biscuit with goat cheese and ramps in it. 21:35.866 --> 21:39.433 align:left position:25% line:83% size:65% We have a ramp Keish and we even have a ramp martini. 21:40.766 --> 21:42.833 align:left position:32.5% line:83% size:57.5% That just shows the versatility of ramps. 21:42.833 --> 21:43.966 align:left position:40% line:89% size:50% Exactly. 21:43.966 --> 21:45.766 align:left position:25% line:83% size:65% [Capri] In addition to hosting the contest, 21:45.766 --> 21:48.966 align:left position:22.5% line:83% size:67.5% which highlights some very creative uses of ramps, 21:48.966 --> 21:51.100 align:left position:30% line:83% size:60% Shelly offers a couple recipes of her own 21:51.100 --> 21:52.400 align:left position:20% line:89% size:70% for sale at the market. 21:52.400 --> 21:54.266 align:left position:17.5% line:89% size:72.5% Her famous ramp ice cream, 21:54.266 --> 21:56.566 align:left position:25% line:83% size:65% and a very versatile ramp butter. 21:56.566 --> 21:58.533 align:left position:22.5% line:83% size:67.5% [Shelly] You can use it on anything 21:58.533 --> 22:00.766 align:left position:22.5% line:83% size:67.5% that you would normally use butter on, 22:00.766 --> 22:04.300 align:left position:15% line:83% size:75% but it gives that little bit of Appalachia flavor to it. 22:05.300 --> 22:06.333 align:left position:35% line:89% size:55% I can't wait. 22:06.333 --> 22:07.900 align:left position:17.5% line:89% size:72.5% So, what's our first step? 22:07.900 --> 22:09.566 align:left position:15% line:89% size:75% All right, so our first step 22:09.566 --> 22:13.666 align:left position:17.5% line:83% size:72.5% would be to zest some lemon into the butter. 22:13.666 --> 22:15.166 align:left position:17.5% line:89% size:72.5% So, we're going to do that. 22:16.300 --> 22:18.233 align:left position:15% line:89% size:75% [Capri] It gives it a nice-- 22:18.233 --> 22:19.433 align:left position:22.5% line:89% size:67.5% It's just a nice kick. 22:19.433 --> 22:20.600 align:left position:27.5% line:89% size:62.5% Nice, fresh taste. 22:20.600 --> 22:22.500 align:left position:17.5% line:89% size:72.5% I think it helps the ramps 22:22.500 --> 22:24.700 align:left position:17.5% line:83% size:72.5% to the flavor bringing out in the ramps. 22:24.700 --> 22:26.000 align:left position:25% line:89% size:65% [Capri] Makes sense. 22:26.000 --> 22:28.433 align:left position:17.5% line:83% size:72.5% Our next step after zesting would be to cream the butter. 22:30.633 --> 22:31.633 align:left position:27.5% line:83% size:62.5% So, we need to add some more things. 22:31.633 --> 22:33.000 align:left position:42.5% line:83% size:47.5% -Right. -Ramps. 22:33.000 --> 22:35.966 align:left position:12.5% line:83% size:77.5% So, I like to add a little bit of the dehydrated powder 22:35.966 --> 22:38.233 align:left position:35% line:83% size:55% but also some of the fresh ramps too. 22:38.233 --> 22:39.400 align:left position:35% line:89% size:55% [Capri] Okay. 22:39.400 --> 22:43.000 align:left position:20% line:83% size:70% I got a nice handful here whenever you're ready. 22:43.000 --> 22:44.000 align:left position:45% line:89% size:45% Okay. 22:44.000 --> 22:45.200 align:left position:27.5% line:83% size:62.5% I just want to get my hands on the ramps. 22:45.200 --> 22:46.266 align:left position:32.5% line:89% size:57.5% Don't blame me. 22:46.266 --> 22:47.033 align:left position:42.5% line:89% size:47.5% Right. 22:47.033 --> 22:48.233 align:left position:15% line:89% size:75% So, we're going to chop these 22:48.233 --> 22:51.633 align:left position:22.5% line:83% size:67.5% and we're going to use the white and the green, both. 22:51.633 --> 22:53.333 align:left position:32.5% line:83% size:57.5% So, we'll just take a little bit here. 22:53.333 --> 22:55.266 align:left position:17.5% line:89% size:72.5% It's really to your liking. 22:55.266 --> 22:57.200 align:left position:22.5% line:83% size:67.5% [Capri] Oh, that smells so fresh. 22:57.200 --> 22:58.400 align:left position:32.5% line:89% size:57.5% [Shelly] Yeah. 22:58.400 --> 23:00.400 align:left position:25% line:83% size:65% So, we're just going to put that in with our butter. 23:04.966 --> 23:07.566 align:left position:27.5% line:89% size:62.5% And as you can see, 23:07.566 --> 23:09.466 align:left position:20% line:83% size:70% it's looking really green and pretty. 23:09.466 --> 23:11.833 align:left position:32.5% line:83% size:57.5% [Capri] It is, and it's smelling wonderful too. 23:11.833 --> 23:13.133 align:left position:40% line:89% size:50% It does. 23:13.866 --> 23:15.033 align:left position:37.5% line:89% size:52.5% All right. 23:15.966 --> 23:18.166 align:left position:25% line:83% size:65% So, we're just going to scrape this down. 23:20.633 --> 23:22.266 align:left position:22.5% line:89% size:67.5% And what I like to do, 23:22.266 --> 23:24.166 align:left position:20% line:83% size:70% especially during spring when I have people over-- 23:24.166 --> 23:25.233 align:left position:32.5% line:89% size:57.5% Look how green. 23:25.233 --> 23:26.300 align:left position:15% line:89% size:75% I know, isn't that beautiful. 23:26.300 --> 23:29.000 align:left position:12.5% line:83% size:77.5% I have this absolutely adorable ramp crock 23:29.000 --> 23:30.266 align:left position:20% line:89% size:70% that I like to put it in. 23:30.266 --> 23:31.333 align:left position:20% line:89% size:70% [Capri] It's so perfect. 23:31.333 --> 23:32.500 align:left position:25% line:89% size:65% [Shelly] Very sweet. 23:34.600 --> 23:35.533 align:left position:37.5% line:89% size:52.5% All right. 23:35.533 --> 23:36.500 align:left position:37.5% line:89% size:52.5% All right. 23:36.500 --> 23:37.966 align:left position:20% line:83% size:70% All right, are you going to join me? 23:37.966 --> 23:39.400 align:left position:35% line:83% size:55% I'm going to. I love it. 23:39.400 --> 23:40.666 align:left position:42.5% line:83% size:47.5% Cheers. [laughing] 23:40.666 --> 23:41.933 align:left position:45% line:83% size:45% Yes. Cheers. 23:45.100 --> 23:46.633 align:left position:40% line:89% size:50% Mmm, mmm. 23:47.666 --> 23:48.700 align:left position:32.5% line:89% size:57.5% Okay. 23:48.700 --> 23:50.133 align:left position:37.5% line:89% size:52.5% It is good. 23:50.133 --> 23:51.766 align:left position:12.5% line:89% size:77.5% For somebody who loves bread... 23:51.766 --> 23:53.000 align:left position:40% line:89% size:50% [chuckle] 23:55.266 --> 23:58.733 align:left position:17.5% line:83% size:72.5% ...and also loves the taste of ramps, this is next level. 23:58.733 --> 23:59.900 align:left position:27.5% line:89% size:62.5% Yeah, that is good. 23:59.900 --> 24:00.966 align:left position:37.5% line:89% size:52.5% I love it. 24:00.966 --> 24:02.533 align:left position:25% line:89% size:65% And so easy to make. 24:02.533 --> 24:04.100 align:left position:40% line:83% size:50% You know, you can freeze butter. 24:04.100 --> 24:06.866 align:left position:10% line:83% size:80% A lot of people don't know that, but you can freeze it. 24:06.866 --> 24:08.500 align:left position:22.5% line:83% size:67.5% The texture may change just a little, 24:08.500 --> 24:10.366 align:left position:17.5% line:89% size:72.5% but it's still really good. 24:10.366 --> 24:11.833 align:left position:35% line:83% size:55% This makes me want to ask you, 24:11.833 --> 24:14.200 align:left position:25% line:83% size:65% what else do you make with ramps? 24:14.200 --> 24:18.033 align:left position:17.5% line:83% size:72.5% We have a special ice cream that we make every year here 24:18.033 --> 24:18.933 align:left position:25% line:89% size:65% during our festival. 24:18.933 --> 24:20.166 align:left position:32.5% line:89% size:57.5% Ramp ice cream? 24:20.166 --> 24:23.000 align:left position:32.5% line:83% size:57.5% Yes, we call it breakfast rampage. 24:23.000 --> 24:26.966 align:left position:27.5% line:83% size:62.5% And this ice cream contains ramps, of course, 24:26.966 --> 24:31.033 align:left position:32.5% line:83% size:57.5% grits, sorghum and bacon all together. 24:31.033 --> 24:33.066 align:left position:12.5% line:89% size:77.5% That is a creative combination. 24:33.066 --> 24:34.700 align:left position:37.5% line:89% size:52.5% Here we go. 24:34.700 --> 24:36.633 align:left position:30% line:83% size:60% This is actually surprisingly good. 24:36.633 --> 24:38.000 align:left position:22.5% line:89% size:67.5% I can taste the grits. 24:38.000 --> 24:39.533 align:left position:22.5% line:89% size:67.5% I can taste the bacon. 24:39.533 --> 24:40.733 align:left position:17.5% line:89% size:72.5% I could taste the sorghum, 24:40.733 --> 24:43.333 align:left position:35% line:83% size:55% and the ramps don't overpower it. 24:43.333 --> 24:44.866 align:left position:17.5% line:83% size:72.5% It is not onion ice cream, so to speak. 24:44.866 --> 24:45.833 align:left position:47.5% line:89% size:42.5% No. 24:45.833 --> 24:47.100 align:left position:27.5% line:89% size:62.5% This is actually-- 24:47.100 --> 24:49.066 align:left position:25% line:83% size:65% It is a nice balance of sweet and savory. 24:49.066 --> 24:51.600 align:left position:15% line:83% size:75% So, I am pleasantly surprised because I was a little weary. 24:51.600 --> 24:54.066 align:left position:15% line:83% size:75% When you said ramp ice cream, I wasn't sure what to expect. 24:54.066 --> 24:55.533 align:left position:15% line:89% size:75% I think a lot of people are. 24:55.533 --> 24:57.633 align:left position:30% line:83% size:60% We have a reason the ice cream is-- 24:57.633 --> 24:59.066 align:left position:42.5% line:83% size:47.5% We have many farmers here, right? 24:59.066 --> 25:00.233 align:left position:42.5% line:89% size:47.5% Right. 25:00.233 --> 25:01.866 align:left position:32.5% line:83% size:57.5% And so, I tried to take a little bit 25:01.866 --> 25:03.433 align:left position:20% line:89% size:70% from each of our farmers. 25:03.433 --> 25:05.000 align:left position:37.5% line:83% size:52.5% The sorghum from our sorghum farmer, 25:05.000 --> 25:09.566 align:left position:15% line:83% size:75% bacon from our bacon farmer, and then the cream, of course, 25:09.566 --> 25:11.066 align:left position:20% line:89% size:70% and bloody butcher grits. 25:11.066 --> 25:12.566 align:left position:20% line:83% size:70% It's frankly probably why it tastes so good 25:12.566 --> 25:15.600 align:left position:30% line:83% size:60% because it didn't have to travel far-- 25:15.600 --> 25:16.666 align:left position:40% line:89% size:50% Exactly. 25:16.666 --> 25:17.600 align:left position:22.5% line:89% size:67.5% --to get in our belly. 25:17.600 --> 25:18.500 align:left position:45% line:89% size:45% Yeah. 25:18.500 --> 25:20.133 align:left position:15% line:89% size:75% That commitment to community 25:20.133 --> 25:23.366 align:left position:32.5% line:83% size:57.5% and reinvesting in the local makers 25:23.366 --> 25:27.666 align:left position:22.5% line:83% size:67.5% is absolutely inspiring and I'm just so happy to see it. 25:27.666 --> 25:28.633 align:left position:45% line:89% size:45% Yeah. 25:32.500 --> 25:34.933 align:left position:15% line:83% size:75% [Capri] Experiencing the many ways West Virginians gather 25:34.933 --> 25:36.600 align:left position:17.5% line:89% size:72.5% to celebrate a simple bulb 25:36.600 --> 25:39.066 align:left position:17.5% line:83% size:72.5% posts a question like that of the chicken and the egg: 25:39.066 --> 25:41.766 align:left position:20% line:83% size:70% does great food inspire a community fellowship, 25:41.766 --> 25:45.033 align:left position:15% line:83% size:75% or does community fellowship pave the way for great food? 25:45.033 --> 25:48.733 align:left position:10% line:5% size:80% Here in West Virginia, it might not matter which came first 25:48.733 --> 25:51.466 align:left position:22.5% line:5% size:67.5% because wherever these country roads take you, 25:51.466 --> 25:53.700 align:left position:10% line:5% size:80% you're sure to experience both. 25:54.433 --> 25:56.366 align:left position:15% line:5% size:75% But why take my word for it, 25:56.366 --> 25:59.133 align:left position:27.5% line:5% size:62.5% when you can come experience it for yourself. 26:00.366 --> 26:03.466 align:left position:20% line:5% size:70% "America The Bountiful" is waiting for you and me. 26:06.333 --> 26:09.500 align:left position:17.5% line:83% size:72.5% For more information visit Americathebountifulshow.com. 26:14.100 --> 26:15.533 align:left position:15% line:83% size:75% [announcer] America's farmers have nourished us 26:15.533 --> 26:17.066 align:left position:30% line:89% size:60% for generations, 26:17.066 --> 26:20.000 align:left position:25% line:83% size:65% but today they face unprecedented challenges. 26:20.666 --> 26:23.166 align:left position:20% line:83% size:70% American Farmland Trust works with farmers 26:23.166 --> 26:25.433 align:left position:22.5% line:83% size:67.5% to help save the land that sustains us. 26:25.433 --> 26:28.400 align:left position:25% line:5% size:65% Together we can work to keep America bountiful.