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.