Ramp Festival
Festivals celebrating a community point of pride were not commonplace in 1954 when the Cosby Ruritan Club of Cocke County decided to establish a celebration centered around the ramp, a wild plant which was a common spring staple in this Appalachian Region of southern Tennessee. The festival originated in the desire of the Cosby locals who "deplored the fact that the Cocke County acreage of the Great Smoky Mountains National Park had been largely neglected and unpublicized since the park's founding," and sought a "gimmick" with which to focus attention on the area and generate tourism.
The result was a two-day weekend festival honoring the potent mountain ramp, "the sweetest tasting and vilest smelling vegetable in Mother Nature's bounty." An edible member of the onion family, the ramp is alternately called the wild leek, taking its name from a similar plant, the rampion, which also has a fleshy tap-root. Believing the ramp to possess the revitalizing power of a spring tonic, the mountain folks looked forward to the return of the ramp after a winter of eating mostly dried foods. The ramp's flavor, though sweet with a hint of garlic, is accompanied by a potent odor so objectionable school children with "ramp odor" were known to have been excused from school for a few days.
The first Festival attracted a crowd of between 5,000 and 6,000, including the Tennessee governor. Although the festival differs from year to year, there have been common threads: bountiful food, music, dancing, politicians, and a young woman who is crowned "Maid of Ramps." In 1955, the Festival was attended by ex-President Harry Truman. In 1959, at the sixth annual Ramp Festival, attendance approached a never-again-topped 30,000 due to the featured guest, "Tennessee Ernie Ford," a popular television celebrity, and native of nearby Bristol. Other festivals have featured entertainment notables such as Eddie Arnold, Roy Acuff, Bill Monroe, songstress Dorothy Collins of "Hit Parade" fame, Minnie Pearl, Brenda Lee, and Dinah Shore. Current festivals showcase musicians performing the area's heritage music: country and bluegrass. But two factors remain unchanged: the celebration of the region and its culture, and the return of spring and the adulation of the ramp.
Project materials include a detailed report: "The Festival of the Ramps, 1954 - 1999," a 1954 proclamation of "Ramp-Eating Day in Tennessee" by Tennessee Governor Clement, extensive newspaper coverage from various years of the annual event, photographs, two videotapes: "Ramp Festival 2000" and "Dedication of the Great Smokey Mountain National Park", a drama entitled On Cosby with accompanying photographs, programs, and newspaper coverage.
Ramps / Wild Leeks
Allium tricoccum
Ramps and Wild Leeks are the same plant, a type of wild-growing onion generally presented fresh with the green leaves attached to the small white bulb. Ramps and Wild Leeks are distinguished primarily by growing in different regions. Where they are found growing in the Appalachian range they are known as Ramps. Harvest in this region typically begins around the middle of April. A few weeks later they are harvested in the Great Lakes region where they are called Wild Leeks. There are slight differences between the products in that the Wild Leeks generally have a larger bulb and a slightly milder flavor, especially in the leaf portion. Where Ramps grow they are the healer, solace and friend to Mountain Folks. Ramps are folk medicine said to keep away cold, flu and the neighbors! They are Spring Tonic personified. And they are STRONG! In Appalachia Ramps have a stinky reputation.
They are known and loved (or hated) for this powerful aroma. In the Mountains of West Virgina Ramp Festivals sprout up to celebrate. Whole towns get together and stew up a mess or eat them raw. Halls are filled with folks feasted on Ramps, Dancin' and Stinkin'. One prominent Ramp party is the Elkins City Annual International Ramp Cook-Off and Festival.
In the North people call them Wild Leeks. While the taste is the same, somehow in the north Wild Leeks never stir up quite the trouble that Ramps seem to.The folk medicine reputation which holds both Ramps and Wild Leeks to be powerful healers turns out to be well deserved. They are high in Vitamins C and A, and full of healthful minerals. And they have the same choloesterol-reducing capacity found in Garlic and other members of this family. At Oregon State University research is going on to examine the cancer prevention capacity of Ramps and Wild Leeks. Lest the reputation for excessive stinking scare you away from trying them, you should know that Earthy Delights sells Ramps and Wild Leeks (both) to some of the finest restaurants in America. No complaints about too much stink yet!
Good Ramps or Wild Leeks should have two or three whole bright green leaves with the small white bulb attached by a purplish stem. The leaves are generally about 6 inches long, although Ramps tend to be harvested at a somewhat earlier stage than are Wild Leeks. Depending on where you get them Ramps or Wild Leeks may be still muddy from the field or all cleaned and trimmed. The key is that they be fresh. Yellowing or withering in the leaves is a sign that they have gone too long. Ramps and Wild Leeks are also offered in the Summer after the greens are done as bulbs only. These may be used much the same way as Shallots but with a more energetic flavor. A papery wrapper leaf (and some dirt) may surround the bulb and should be pulled off as you would with scallions. There may also be some roots which should be trimmed off along with their little button attachment. Once trimmed and cleaned the entire plant is tender and choice for eating. Once Ramps / Wild Leeks have been trimmed and cleaned, store them in the rerigerator tightly wrapped to keep them from drying out. Use them as soon as possible after harvest. Ramps / Wild Leeks can be sliced thin to give an amazing flavor twist to a Spring salad. The very hardy may simply eat them raw. Or use them in cooking where a deep Earthy flavor will arouse the passions.
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