It's the season for allium triccocum, aka wild garlic, or ramps. Here's my simple preparation for a ramp-inspired pesto along with a batch of pickled stems. Though you may have a stockman who sometimes hides them for himself ("grrrrr!"), keep searching. Because they're adaptable for a multitude of dishes. And because, like the spring season which brings them, they are absolutely delicious.
You know when ramps come around, you have got to use them. The season is so short and the window to enjoy this delicacy is just a memory till the next year. So my latest batch were used for specials at work, especially my fish dishes. Luckily, I had just a bit left, enough to pickle a few and make pesto. Pickled ramps are just delicious just as is, or in salad, on bread with cheese. The pesto is green, and sharp. I have to get some for my own home use, in bread, grilled. Ramps!!
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