Lindera Farms combines traditional practices with modern culinary techniques.
Lindera Farms forages for wild ramps and grows green chiles in Fauquier County, Virginia to produce a uniquely Appalachian hot sauce.
Ramps, Allium tricoccum, are a species of wild onion that is extremely nutritious with a distinctly pungent flavor.
Ramps, also known as ‘wild mountain leeks,’ grow under dense forest canopy and are important in the cultural and culinary history of Appalachia. Ramps emerge in early spring and last only a few weeks. While many foragers uproot the entire plant, at Lindera Farms only the leaves are cut and fermented into a meade. This sustainable approach ensures that plants will be available for seasons to come. An Appalachian staple that draws visitors to the region, ramps are now harvested for upscale restaurants and markets across the country. Leaves are also simultaneously fermented malolactically (think sauerkraut), so the finished vinegar will actually be triple fermented. Taking multiple approaches to the fermentations gives a greater level of complexity and helps reinforce the natural garlicky flavors.
Daniel Liberman, Lindera’s founder, forager, and fermenter, blends the ramp vinegar with his “Garden Vinegar” which is fermented from produce that is not “pretty” enough for the market, and a combo of green chiles, ranging in heat level. It has a moderate level of overall spice, with the savory, rich ramp flavor and the acidic vinegar.
The Lindera Farms Hot Sauce is a great addition to eggs, steak, poultry and potatoes.
Excellent in a Bloody Mary (see the RAMP BLOODY MARIA recipe) or Vodka Martini.
Find Lindera Farms on the web and social on Instagram, Pinterest, Facebook, Twitter
Proud to be included in curated Appalachian Mercantile subscription boxes. from J.Q. Dickinson Salt Works.
The Cook’s Cook in Partnership with Appalachian Mercantile.
No chemicals or fertilizers are used at Lindera Farms.This practice yields stronger, more resilient, more flavorful fruits, herbs, and flowers with no carbon footprint or residual impact to the environment.
Ramp Bloody Maria
Ramp Bloody Maria features Lindera Farms Ramp Vinegar, Green Chile & Ramp Hot Sauce, and Fermented Ramp Salt.
Proud to be included in The Cook’s Cook Partnership with Appalachian Mercantile.
Ingredients
- •6 tomatillos
- •2 green bell peppers
- •30 ml (1 ounce) Lindera Farms Ramp Vinegar
- •44 ml (1 1/2 ounces) Lindera Farms Green Chile and Ramp Hot Sauce
- •78 ml (1/3 cup) chopped cilantro (set aside a pinch for garnish)
- •3 or 4 chopped ramp greens, optional
- •59 ml (2 ounces) Grey Goose vodka (per glass)
- •A pinch of Lindera Farms Fermented Ramp Salt (for garnish)
Preparation
- Preheat oven to the “broiler” setting. Slice the green bell pepper and the tomatillos in half, and place them on a baking tray lined with aluminum foil (skin side down).
Once the oven is ready, stick the tray in the oven for about 5 minutes, or until you see the peppers and tomatillos get a little charred. Remove tray from oven, allow the ingredients to cool down, then put them in a food processor or a blender with the vinegar, the hot sauce, the cilantro, and the ramp greens. Blend until mostly smooth and allow to sit for a few minutes.
Pour into a highball glass over ice, leaving room for the vodka. We used Grey Goose in our own drinks, but whatever you have on hand is fine. Add the vodka, stir, and garnish with remaining cilantro leaves and the ramp salt.
