The ramps are in

I learned about ramps (or wild leeks) while foraging for mushrooms with a group who also likes these kinds of activities. In the spring, before many mushrooms are out, what we look for are these delicious bulbs.  At this time of year in the Northeast, you can find them in wet places and you can see the leaves.  But later in the season, the leaves disappear so you can't see where they are growing.  This was my first find this year.

My ramp find

Ramps on table

 I then cleaned them up, removing leaves and roots and I got about two cups of ramps from the batch.  I just slipped them into a freezer bag just like you see them below, and they freeze wonderfully. 

They taste sort of like a cross between garlic and onions.

The leaves are also good to eat but I haven't used the leaves for anything myself.  I'm told they make a delicious pesto.  Also someone else told me they make a great soup too. 

I like them as a side dish.  I saute them in butter and/or olive oil until lightly browned and nearly cooked through.  Then I add a bit of cream to that and add ramps and cream to a small au gratin dish, lightly oiled.  I then add some parmesan cheese to the top and pop it in the toaster oven for a few minutes until the cheese melts and the ramps are cooked through.  They are awesome!

Ramps all cleaned up, leaves discarded