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September 01, 2015
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The 4-H ‘Leek-A-Thon’

Sam Ogozalek forages for wild leeks.


Add the ramps, olive oil, pine nuts, cheese, salt and pepper to a blender or food processor. Blend until no big chunks remain. Toss with 16 oz. of your favorite pasta or spread on toasted bread. Serve with lemon wedges for squeezing.