Lindera Farms forages for wild ramps and grows green chiles in Fauquier County, Virginia to produce a uniquely Appalachian hot sauce.

Ramps, Allium tricoccum, are a species of wild onion that is extremely nutritious with a distinctly pungent flavor.

Ramps, also known as ‘wild mountain leeks,’ grow under dense forest canopy and are important in the cultural and culinary history of Appalachia. Ramps emerge in early spring and last only a few weeks. While many foragers uproot the entire plant, at Lindera Farms only the leaves are cut and fermented into a meade. This sustainable approach ensures that plants will be available for seasons to come. An Appalachian staple that draws visitors to the region, ramps are now harvested for upscale restaurants and markets across the country. Leaves are also simultaneously fermented malolactically (think sauerkraut), so the finished vinegar will actually be triple fermented. Taking multiple approaches to the fermentations gives a greater level of complexity and helps reinforce the natural garlicky flavors.

Daniel Liberman, Lindera’s founder, forager, and fermenter, blends the ramp vinegar with his “Garden Vinegar” which is fermented from produce that is not “pretty” enough for the market, and a combo of green chiles, ranging in heat level. It has a moderate level of overall spice, with the savory, rich ramp flavor and the acidic vinegar.

The Lindera Farms Hot Sauce is a great addition to eggs, steak, poultry and potatoes.

Excellent in a Bloody Mary (see the RAMP BLOODY MARIA recipe) or Vodka Martini.

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Proud to be included in curated Appalachian Mercantile subscription boxes. from J.Q. Dickinson Salt Works. 

The Cook’s Cook in Partnership with Appalachian Mercantile.