|
Post by trap4life on Apr 15, 2012 16:04:24 GMT -5
Anyone know if its legal to sell these from your home? we have acres of them grown wild. thank you
|
|
|
Post by tommy on Apr 15, 2012 19:02:21 GMT -5
as long as they are from private property, yours or someone you have permission from with that subject in your permission.
|
|
|
Post by trap4life on Apr 15, 2012 19:10:04 GMT -5
Ok so no special licesne is needed? we have acres upon acres
|
|
traps82
#3 Newhouse
Hope is always alive
Posts: 3,208
|
Post by traps82 on Apr 15, 2012 19:21:48 GMT -5
Karl....Look it up... You are smart.. Then save some for me please
|
|
|
Post by trap4life on Apr 15, 2012 19:35:01 GMT -5
cant find anything on the internet about it lol
|
|
|
Post by clt on Apr 18, 2012 8:24:50 GMT -5
I have seen them sold before but nowadays that don't mean much.I have seen the Amish sell them pickled,I never bought any because I pickle up my own.I would think you could sell them raw at a stand like any other vegetable though,that would be common sense but we all know that is in short supply these days.LOL
|
|
valleytrapper
US Army Retired-Vietnam Veteran Herkimer County NYSTA Represenative
Posts: 141
|
Post by valleytrapper on Apr 18, 2012 13:28:02 GMT -5
Check out pages 34-35 of April's NYS Conservationist. There is a good artical about Wild Leeks in NY State, there are two varieties, one is a narrow leaf type that is endangered in this state and only found in Chatauqua County. The other type is the broad leaf species that is found throughout the state but is being so widely sought after the numbers are diminishing. The writer of the artical suggests leaving a few roots from each group so next year you will have more available. Several Eastern States have the wild leek listed as a species of concern, and in Quebec Canada the leek is a threatened species and its harvesting is restricted. Good artical, even had a recipe and place to find more recipes. Good Digging!!!
Valleytrapper
|
|
Woj
#3 Newhouse
Posts: 3,381
|
Post by Woj on Apr 19, 2012 20:31:54 GMT -5
I would love to come pick some. I have been looking for them around here since I moved here 12 years ago. I surely miss them
|
|
Zagman
#2 Newhouse
Posts: 2,186
|
Post by Zagman on Apr 20, 2012 9:07:06 GMT -5
Will someone teach me which ferns I need to pick for fiddleheads, where located generally, etc.
I ate some last year for the first time that someone else picked and loved them.
I have TONS of ferns growing on my place, but not sure if they are the right ones?
MZ
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Apr 21, 2012 10:30:24 GMT -5
Check out pages 34-35 of April's NYS Conservationist. There is a good artical about Wild Leeks in NY State, there are two varieties, one is a narrow leaf type that is endangered in this state and only found in Chatauqua County. The other type is the broad leaf species that is found throughout the state but is being so widely sought after the numbers are diminishing. The writer of the artical suggests leaving a few roots from each group so next year you will have more available. Several Eastern States have the wild leek listed as a species of concern, and in Quebec Canada the leek is a threatened species and its harvesting is restricted. Good artical, even had a recipe and place to find more recipes. Good Digging!!! Valleytrapper
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Apr 21, 2012 10:32:57 GMT -5
thats interesting valleytrapper, i live in chautauqua county and have never heard of that. I picked a 5 gallon bucketful the other day. I wonder witch kind i picked.... did not even know there was 2 kinds. Thanks for the info
|
|
|
Post by erict on Apr 21, 2012 19:39:31 GMT -5
From the April 2012 Conservationist (online version)[shadow=green,left,300]Wild Leek[/shadow]Allium tricoccum By Thomas Adessa For some, the first sign of spring is the purple flower of the crocus as it peeks up through the barren ground. For others, it's hearing songbirds voicing their unique melodies. Still for others-such as myself-it is the appearance of ramps. That's right: ramps, or what's more commonly referred to as the wild leek. My first exposure to leeks was from my scoutmaster. On a spring camping trip we were learning about wild plant identification. The scoutmaster showed us leeks and that same evening we tried them three different ways: in a soup, raw, and the entire plant cooked. The experience remains with me to this day. Photo: Jaqueline Donnelly On the eastern seaboard, this perennial plant is primarily found from late winter through spring, from Quebec to South Carolina. It has smooth, long, light-green leaves that are similar in appearance to those of tulips. The scallion-like stalk and upper section of the bulb may also have a burgundy tint. All parts of the plant-leaves and bulb-are edible. Wild leeks grow in clumps of a few to several dozen plants and have a strong root structure that can make them difficult to dig when the soil is dry. Two varieties of wild leeks call New York State home. Allium tricoccum var. tricoccum has broad leaves and is the species most people encounter. Allium tricoccum var. burdickii (also known as Burdick's wild leek) has narrow leaves and is endangered in this state, only known to occur in Chautauqua County. The leek's flavor is a combination of garlic and onion and lends itself to a variety of cooking applications-from soups and toppings, to chopped and added to sauces; or you can sauté the entire plant. It can even be pickled! It has become a delicacy in many trendy restaurants. But, natives of New York, Pennsylvania, and several other eastern states down to South Carolina have known about the leek's many uses for decades. In many Appalachian states it is considered to be a spring tonic-originally labeled as such because before mass shipping and refrigeration, leeks were the first vegetable available in the spring. Several states hold festivals that focus on leeks. For example, in Richmond, West Virginia, an annual "Ramp Fest" brings leek lovers from long distances to sample various foods that feature wild leeks. Unfortunately, the plant's popularity as a culinary treat is beginning to take a toll on its populations. With the recent focus on eating locally, wild leeks are being harvested in record numbers. This has led to the plant being listed as a species of special concern in several eastern states. In Quebec, the leek is a threatened species and its harvesting is restricted. However, in New York State, wild leeks (all species except the narrowleaf variety) can currently be harvested. But with leek numbers dwindling, it's a good practice to only gather a small portion of a group of plants and leave others as rootstock for future plants. Wild leeks are only available for a short time each spring. I look forward to their arrival and even gather a few for friends who can no longer navigate the woods. If you are lucky enough to have some of these flavorful plants on your property, be sure to try them, but leave some to enjoy in the future. Thomas Adessa is a Central New York native and an avid lover of the outdoors. Photo: Jaqueline Donnelly Roasted Leek Bread:Clean one dozen leeks using just the bulb. Roast in a glass-baking dish at 350°, with a little olive oil, until soft. Cool. Place in a food processor with ¼ stick melted butter. Puree, spread on Italian bread, and brown under a broiler. Sprinkle on Parmesan cheese and enjoy! .
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Apr 21, 2012 20:12:39 GMT -5
anybody have a pic side by side
|
|
cooper67
#2 Newhouse
oswego county trappers ,nysta,jefferson county
Posts: 2,554
|
Post by cooper67 on Apr 21, 2012 20:45:38 GMT -5
was out with my daughter turkey hunting today & picked some for omlets in the morning .
|
|