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Product: Wild Leek Vinegar
posted by Rachel Cole
It seems that edible wild plants are all the rage right now. Martha Stewart even has a feature on the joys of these overlooked weeds in the April 2008 issue of her namesake magazine. We couldn’t agree more and spring is a perfect time to reap the rewards of wild harvesting.
This is why we are so excited to share with you our new favorite find – Wild Leek Vinegar from Food for Thought in Honor, Michigan. This tiny gem of company specializes in tasty products made from wild harvested, local, and seasonal plants. We got our hands on a bottle of this small-batch elixir and have been slurping it up in vinaigrettes over roasted asparagus and spring lettuces. For a twist (because we like vinegar on potato chips and french fries), we sprinkled some over a batch of salty oven fries and found the delicate, almost garlicky tang to be a great match. The bottle itself is so beautiful that we also pair it alongside our favorite olive oil for an unexpected and welcome hostess gift.
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vegoftheweek said:
Timothy Young said:
Wow! What a nice honor this is. I do enjoy these wild wonders. We harvest them out of the woods on our organic farm. We pickle them, make relish and leek vinegar each spring. The rain trickling down my roof on this warm March evening reminds me that it won't be long before the leeks begin their annual tradition of converting our forest floor from white to green...our visual reminder that spring has arrived.
Leek couscous sounds delightful. Please share your recipes. If we post it on our site we'll send you a free jar of your choice among our organic Fair Trade wine and herb infused preserves....or of course a bottle of our leek vinegar, pickled leeks, or leek relish.
Thanks again, Mighty Foods. Very cool site!
Timothy Young
President/Chef/Farmer
Food For Thought
timothy@foodforthought.net
foodforthought.net
Maggie said:
I love this vinegar!
We really love their maple cream. My son uses it on pancakes and my husband and I like it with walnuts.
I make a leek couscous using fresh leeks, but I wonder if this would add a different flavor to it...