How do you get foodies as excited as dogs chasing squirrels? Just cry, “Ramps!” These wild leeks are one of the first local green things people in the eastern U.S. can find at the farmers' market after a long winter of root veggies. Their season is short—a mere six weeks—so use them in dishes that will really showcase their musky scent.
1. Eggs: A quick scramble or a frittata is the most classic (and frankly, the best) way use this fleeting spring ingredient. Or try chef and cookbook author David Tanis's genius idea: Store ramps in egg cartons to add a garlicky perfume (er, funk).
2. Pesto: Use them in place of the garlic and herbs in this Italian sauce.