Springtime is Time for Ramps

In a couple of decades of shopping at California's cornucopic farmers markets, I've seen just about every type of fruit and vegetable that grows in the temperate latitudes. But I've never seen ramps. I'd heard of them, but never had a chance to sample this plant, also known as the wild leek, that is native to eastern North America, until my visit to New York City in May. I arrived just in time for the peak of the brief ramp season. They were everywhere in the Union Square Greenmarket, which was otherwise still fairly sparse, less than two months after the last ice storm blanketed these parts. I bought a bundle to carry back with me on the plane to L.A. They held up well in my carry-on luggage. I wish I had picked up three or four bundles. I had barely begun to experiment with them when my tiny supply ran out.

Here are five ramp recipes, including my very own (and excellent, if I might say so myself) Ramp and Carmelized Shallot Pesto Pasta. I didn't have enough to try pickling some ramps, but next year I'll give these three pickled ramp recipes a try.