Ramps are the first green thing of spring in Appalachia, and certainly the smelliest. Mountain folks have traditionally looked forward to the return of the ramp after a winter of eating mostly dried foods, often believing the ramp to possess the revitalizing power of a spring tonic (not unreasonable: they are high in vitamins A […]comments
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The great thing is that every time I complete one of my books I realize how much I’ve learned about each state. The West Virginia Hometown Cookbook is my fourteenth book and the seventh in the Hometown Cookbook Series. Sheila Simmons, of Great American Publishing, and I co-author the Hometown series and so far it includes Tennessee, Georgia, Mississippi, Texas, Louisiana, South Carolina and now West Virginia. We learn something new with each book.
Working on the West Virginia Hometown Cookbook was once again a learning experience. I love being able to combine recipes from my own kitchen with those from West Virginia kitchens. I also include recipes from producers, growers, chefs, and even food related agencies and associations. I see my cookbooks as culinary history books.comments