If there is the niche vegetable that garners some-more controversial attention from the foodie set, it would be tough to name. Still cool? Yesterdays news? Please.Ramps have been the furious member of the onion family (though they have been not furious leeks or scallions, as they have been often erroneously called), as well as during their fleeting season they have been wonderful in all sorts of dishes. Ramps cannot be cultivated, as well as therefore must be foraged in the wild. Theyre found usually in the Eastern part of the United States as well as Canada. Overharvesting threatens to be the problem, so if we have been propitious enough to find them, dont purify out the whole patch leave some bulbs behind so they can re-propagate. They demeanour somewhat like scallions, though have nice broad as well as prolonged green leaves on tip of slim white stalks (sometimes with the bit of purple.) Ramps have been some-more potent than leeks as well as scallions, with the clearly pungent, garlicky flavor.Ramps can be quickly sauteed as well as used in risottos as well as other rice dishes, in sauces, pastas as well as potato dishes, with eggs as well as on tip of crostini. Use both the white bulbs as well as the green leaves (the leaves have been milder in flavor). They can also be used uncooked in the pesto, for instance. Raw ramps have been really 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 tried ramps? Tell us in the comments below.