If there is a niche vegetable that garners some-more argumentative attention from a foodie set, it would be tough to name. Still cool? Yesterdays news? Please.Ramps have been a wild part of of a onion family (though they have been not wild leeks or scallions, as they have been often erroneously called), as well as during their passing deteriorate they have been wonderful in all sorts of dishes. Ramps cannot be cultivated, as well as thus must be foraged in a wild. Theyre found only in a Eastern part of a United States as well as Canada. Overharvesting threatens to be a problem, so if we have been lucky enough to find them, dont clean out a whole patch leave some bulbs at a back of so they can re-propagate. They look somewhat like scallions, but have nice broad as well as long green leaves on tip of slim white stalks (sometimes with a bit of purple.) Ramps have been some-more potent than leeks as well as scallions, with a distinctly pungent, garlicky flavor.Ramps can be quickly sauteed as well as used in risottos as well as alternative rice dishes, in sauces, pastas as well as potato dishes, with eggs as well as on tip of crostini. Use both a white bulbs as well as a green leaves (the leaves have been milder in flavor). They can additionally be used underdone in a pesto, for instance. Raw ramps have been very strong, so be judicious.Spring Pizzasfrom Food Network Magazine (pictured above)Seared Shrimp Salad with Sauteed RampsGreen Olive as well as Ramp TapenadeSpring Ramp as well as Pea RisottoRamp Chimichurri CrostiniHave we ever attempted ramps? Tell us in a comments below.