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American Terroir – Diamond Culinary Academy
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American Terroir

Wild ginger, ramps and curled fiddlehead ferns are all foraged from shaded woods in the spring.

Local Terroir: Ramps and How to Use Them

Like baseball and daffodils, wild ramps are one of the heralds of spring. Pureed, pickled, charred or sliced raw in a salad, these pungent alliums have captured the fancy of chefs nationwide. We turned to Cassidee Dabney, executive chef of The Barn at Blackberry Farm in Tennessee, for her tips and tricks with this local edible.