There's a reason why foodies are so fanatical about ramps; the wild leeks are the first sure sign that Spring has arrived, especially in areas home to a long Winter. But be aware of their short season: the minute ramps arrive, the window on their availability is already beginning to close.
If you're not deterred by garlicky breath, uncooked ramps have a pungency that adds punch to homemade pesto. Or, enjoy them in a mellower state, as I like to do, by sauteing their stalks and greens until translucent, and slowly melding their sweetness into a rich, creamy risotto. The recipe, when you continue reading.
It's hard to definitively declare when Spring has arrived, but there's one foodie cue that can't be mistaken. The arrival of (and inevitable industry frenzy around) the first ramps of the season. Since these highly sought-after wild greens can be elusive, swoop in on them if you track them down! Learn what to do with them and 