Category: Wild Leeks

The Singhampton Project – Love at First Bite

Those close to us know that Sapsucker isn’t only a product we created, it’s a lifestyle that we strive to live everyday. After being swept up in the undertow of urban life we’re trying to get back to our rural routes and live a slower, more authentic way of life. We’ve found this much easier to do when we are surrounded by like-minded people, Michael and Nobuyo Stadtlander are experts in the field.

We first met Michael and Nobuyo when we started attending the dinners at their property, Eigensinn Farm, and it was love at first bite. Getting to spend time with family and friends eating delicious food that had been grown from the earth we were standing on is the epitome of our happy place. Like us, they had done the city thing and were looking to slow things down in a rural setting. Eigensinn is a magical place that combines agriculture, cooking, craftmanship and art in to a creative haven that we think everyone should experience once in their lifetime. In case you can’t make the drive out to the farm now you’re lucky enough to be able to experience it at Tiff Bell Lightbox on Wednesday, March 22. 

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Michael Stadtlander and one of the cooks making dinner at Eigensinn Farm

This Wednesday Tiff Bell Lightbox will be showing a documentary called The Singhampton Project as part of their Food on Film series. The documentary, by director Jonathan Staav, profiles a project by Michael Stadtlander and landscape artist Jean Paul Ganem. These two visionaries teamed up to grow seven different gardens which each grew the components for one course in a seven-course meal. Guests strolled from garden to garden experiencing a change in landscape with each course.

We have always been inspired by the Stadtlanders, they were one of the first people that we came to with Sapsucker (you can even see our very own Nancy in the film, years before the birth of Sapsucker). They’ve been some of our biggest champions which means a lot to us as we’re one of the only consumable products that they support. One of our first events was the Eigensinn wild leek and maple syrup festival, which was kind of like Sapsuckers coming out. We’re so excited to see this documentary, so we can re-visit one of the most magical dinner we’ve ever eaten and truly gain an understanding of the months of work that went in to making it happen.

Join us at TIFF Bell Lightbox this Wednesday to see The Singhampton Project, you can get your tickets here!

Wild Leek and Potato Soup (with a Sapsucker twist)

Wild leeks (a.k.a wild ramps) are in season!

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Celebrating the Flavours of Spring

This weekend is the Wild Leek and Maple Syrup Festival at Eigensinn Farm, celebrating the arrival of spring.  Twenty Chefs will come together to create dishes using these two ingredients.  We are truly delighted to be a part of this celebration and to share Sapsucker with everyone who attends.

More on Ramps

It’s been a fantastic season for ramps (also known as Wild Leeks) in Beaver Valley.  We’re extremely fortunate to have forests floors covered in this tasty, natural produce.  The last few years it seems that foragers and local chefs have been hosting festivals, creating recipes and shining the spotlight on this wild delicacy which only grows in very particular climates (certain temperatures /low light / high altitude), only last for a couple weeks of the year and requires a 5 – 7 year growing cycle to grow sustainably. Thus, the scarcity and the required restraint to only harvest small portions which is why it is considered illegal to sell ramps commercially in Quebec.  (Who knew?!)

 

Our Sapsucker Wild Leek Experiment

This year we decided to experiment with a favourite recipe for Wild Leek Soup.  The original recipe comes from The Canadian Living Test Kitchen (a great resource for recipes that are both tasty + healthy) and was in a spring publication in 2009.  It’s been a staple for our family every spring.

This year, we decided to make it with Sapsucker maple water to give it a super-charged flavour of spring.  And it was delicious!

Here is our modified version of the recipe:

Ingredients:

2 tbsp (25 mL) butter
3 cups (750 mL) chopped wild leeks
2 cups (500 mL) chopped peeled Yukon Gold potato
1/2 tsp (2 mL) salt
1ltr Sapsucker maple water

Melt butter over medium-low heat in a large pot; add the chopped leeks, cover and cook stirring occasionally, until tender (about 7 minutes).

Stir in the chopped potato and salt; cook, stirring, for 2 minutes.

Add 6 cups (1.5 L) Sapsucker maple water; bring to boil. Reduce heat and simmer, covered, until potato is tender, about 30 minutes. Let cool for 10 minutes.

Once everything is cooked, purée soup in batches in a blender; press through fine sieve into clean pot to extract all liquid.

You can make this ahead and keep in the fridge in airtight container for up to 3 days.

The original recipe also included some milk or cream but we loved the clean crisp taste without it.  If you are a fan of creamy soup then add about a 1/4 – 1/3 of a cup just before serving (Stir in the milk or cream and gently heat until steaming.  Avoid bringing it to a boil.)