If you've ever walked through the farmer's market in the spring, you've experienced throngs of people freaking out over the arrival of ramps. They're hard to miss, as they have a very unique -- or shall we say pungent -- aroma that's a cross between garlic and leeks. Some people confuse ramps for leeks, but this coveted spring gem is even greater than a leek. It's a perennial wild onion that has to be foraged. Therefore, it's in high demand. What we're basically trying to tell you is: if you see ramps, grab them. They'll be gone before you know it.
Ramps have a pearly white tuber, burgundy stem and wide floppy green leaves that resemble lily of the valley. They are beautiful. And they can be used in a number of ways, cooked or raw, just like onions. Ramps are great made into a pesto and smothered on just about everything. They're lovely in spring soups paired with spring's other darling, asparagus. And they even make a mean biscuit. Find those ramps and make these recipes, it's the best way to enjoy this fleeting season.