Wild Leeks are in season! Also known as “Ramps” these delicious ground delicacies are only in season for a few weeks of the year. So get them while they’re good!

I was fortunate to get some from Chels’ Opa, who lives in Parrysound, on Ahmic Lake. He has a few large patches on his beautiful property that he sustainably harvests every year.

If you do not have the luxury of having an Opa who is pretty much Bear Grylls, you should be able to find them at your local farmers market around this time of year. Just make sure you are getting them from someone who is harvesting them in a sustainable manner.

Opa Deleeuw (aka Bear Grylls)

Unfortunately, ramps have been so overly harvested in some areas that they are close to endangerment! As long as they are harvested properly we will be able to enjoy them for years to come.

If you’ve never had ramps, they have a very garlicky smell and taste. Almost like a cross between garlic, chives, and scallions. I’m not quite sure why they are called wild leeks because I don’t think they’re like regular leeks at all. Maybe I’m wrong, but I just don’t see it.

Because of the intense garlic/onion flavour they are extremely versatile and can be used in pretty much any recipe that calls for garlic and onions.

Take this Drunken Bread for example. I usually make this appetizer with diced garlic and shallots, but this time I decided to substitute those with these beauties. Mmmm!

The first time I had “Drunken Bread” was when Chels and I were visiting Edmonton for our friends wedding. My old friend and roommate, Phan Au was the head chef at Century Bar and Grill in Edmonton at the time. He invited us to the restaurant for lunch and he made us a feast fit for kings! Drunken Bread was the first dish he brought out and HOLY Hors D’Oeuvre , BATMAN, it was to die for! Chef Phan has recently moved into his own very classy establishment called Cured Wine Bar.


Guys, seriously, if you’re trying to win a girls heart over, this is the way! Trust me. If you need to apologize for something, this is also the way. And if your wife is pregnant, this recipe is the only way! And don’t worry about the alcohol content because it evaporates during the cooking process, not to mention, the whole recipe only calls for 3/4 of a cup of wine.

Ramps are not the only thing to arrive in the spring. It’s also time for the release of Hamilton Magazine’s, Spring Issue! And this year, ” An Edible Therapy” is featured in it!!

It has been a really amazing opportunity for me to share my story with my city and I am so thankful. It was a wonderful experience from the beginning to end. Special thanks to Marc Skulnick, the editor of Hamilton Magazine, and his wife, Heather, for making this happen! I think that the writer, Meredith Macleod, did an excellent job capturing my story and shedding light on some of the many difficulties that come with A.B.I.

My good friend, and talented photographer/film maker, Kaz Ehara, at Verity Creative graciously photographed my family and I for the magazine. Hamilton Magazine even included a couple of my own pictures!

Why not pair this delectable recipe with the spring issue of Hamilton Magazine this weekend?

I’ve heard they go quite well together

Thanks for stopping by! I hope the rest of your week is really great!

Enjoy the sunshine and lots and lots of Drunken Bread!

Peace & Love,

Jonny Aps

For the full recipe and step by step directions, see below.