Are You Harvesting Your Creative Rampions?
Sunday, April 27th, 2008For several years in the spring, an area of unidentified plants sprouted and grew in our back yard. They didn’t seem to blossom so, having no idea what they were, my husband cut them down with the first mowing of the yard.
But then, a couple of years ago, my husband and I went out to dinner at our small local restaurant. The menu noted that it was ramps season and then listed several specials for the week featuring ramps. I decided to give one of the dishes a try.
After the waitress set the artfully prepared plate before me, I looked at the leaves and said, “Bob, look! Aren’t these the same leaves that are growing in our yard?”
After consuming the dish with its pungent, yet earthy taste, we came home and hurried to the back yard. Yes, ramps were running riotous in our backyard! Hurray!
What are ramps? Wild leeks that grow in places like Quebec and West Virginia and here in New York. Some places hold festivals to celebrate this plant with its unusual flavor combination of onion and garlic. Ramps may be short for rampions, which are native to England and other parts of Europe, (though somewhat different there) and play a central role in the story of Rapunzel.
Remember? It’s the theft of those rampions from the witch’s garden that forces Rapunzel’s parents to give her up to the witch where she is then imprisoned in a tower with no door. And even the witch has to use Rapunzel’s long hair to get into the tower. In fact, the name Rapunzel supposedly derives from the Latin name for rampion, Rapunculus.
To me, the ramps definitely have their own kind of magic, growing wild in the spring, sending up those leaves with their red stems for several weeks and then seeming to disappear. Because they grow wild, you have to look carefully to find them. And, if you aren’t paying attention, you can miss them altogether and miss an earthily delightful addition to your diet.
Just as we can sometimes miss the seasoning and magic of the wild things that sprout up in our writing or other creative project. We can be so focused on our vision for that book, or painting—how we imagine it should look—that we enthusiastically weed out and mow down anything that doesn’t seem to belong or, perhaps worse, we fail to recognize the freely offered wild and tasty things that spring up along the way.
Yet, sometimes, it is precisely those magical wild things that can add a flavorful seasoning and significance to our writing or creative project.
True, we don’t want to harvest them all. If we did that there would be none for the next time. Nor do we want to add so much of that wild seasoning that we overpower our work. But a careful selection, a willingness to expand our creative diet and to experiment could result in an expressive dish that is uniquely ours.
Last night, my husband and I had grilled salmon, sweet potato fries, and ramps sautéed in butter. Yummmm!
Yes, it’s spring. Are you harvesting your creative rampions?