This has been one of my favorite episodes to produce. I have always been
fascinated and spell bounded by the fact that one can, and has, for millions of years, lived
off of the land without having to grow a thing. Some of my earliest and most treasured recollections
as a young lad was that of learning about nature from my grandfather.
He often would spend hours taking me out into the mountains showing and teaching me about plants
and how beneficial they were to supplying health and nutrition to the human race. I have never
forgotten what he taught me and am only too eager to share that knowledge with whomever would
lend an ear.
This show has given me the opportunity to do just that. It has especially given me the opportunity
to express my passion to people about how important it is to preserve the future generations
of these plants. We, as an intelligent species, must realize that we are the major stewards
of the land and all that it affords us. If we do not take care of it, it will not take care
of us.
In this show, I feature what I call the "indigenous quiche". It is made of two main ingredients:
ramps and morel mushrooms, both indigenous to this area of Western North Carolina. I talk about
gathering up these edibles and also talk about other native plants that are either edible or
medicinal.
In the credits of this episode, I promise to include my recipe for the quiche featured and that
is what I am going to do now.
First and foremost, be absolutely sure of what you are hunting for in the wild and always leave
enough of the plants behind to generate a healthy new crop. Consult guide books and, when ever
possible, get an expert to show you the plants themselves before consuming wild edibles, especially
mushrooms.
Ramps, the common name of Allium tricoccum, are wild leeks and are especially flavorful. They
are found in areas of the Appalachian Mountains above 3000 feet. They are becoming more and
more popular with northern restaurants and are quickly becoming increasing exploited.
Morels have long been sought after for their superior taste and, as well, are becoming harder
to find. Both can be sold and that in itself seems to be the major reason for the increased
depletion of these plants along with many others.
Luckily for both of these species, cultivation is now possible, therefore taking some of the
pressure off of the native populations. Maybe now, the money-hungry ignorant poachers that have
no regard for anything but themselves will now face lower prices for their exploitations and
have to settle for stealing and destroying something else.
Now that I have that off of my mind, lets get on with the recipe: |
This recipe is for two quiches.
2 cups of sliced morels
½ cup of diced ramps
5 eggs
1 cup heavy cream
optional ½ cup of other edibles such as fiddle head ferns, wild asparagus, or anything else
5-6 strips cooked bacon
8 oz. cubed Swiss cheese
dash nutmeg
salt and pepper to taste
2 deep dish flour crusts
I mix the wet ingredients, add the spices and then set aside.
I sauté the edibles, starting with the hardest first, and ending with the mushrooms. The mushrooms
cook down fast so be careful.
Prick the bottom of the crust and place in a 450° oven for 10 minutes. Then take out. Line bottom
of crusts with cheese, then sautéed ingredients, then the liquids.
This can be cooked in a conventional oven at 360° for about 45 minutes or until done. If you
would like to cook it the way I like to, unconventionally, then try cooking it on a grill or
in a wood stove using your favorite wood.
To do this make sure your are just burning coals and don’t have a roaring flame. Try to have
the temp around 250 degrees (+/-50°). Cook it for 30 minutes, then check it to see if it is
done. Keep checking it until it is. That’s all I can say about that.
Don’t be afraid to over cook. Remarkably enough, it doesn’t retain a heavy smoky flavor, only
enough to give it that special edge.
Good luck and don’t be shy about sending me your questions or responses.
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