Our ramps (aka wild onions, wild garlic, wild leeks) this year were brought to us by a friend who harvested them in E. Montpelier.  As with the fiddleheads, when we get foraged products, we get what we get and we stretch them as far as we can in the CSA share for the week or two they might be available to us.  Use them raw or cooked in any recipe calling for scallions or leeks, or cook them in a more traditional way, scrambled with eggs or fried with potatoes. Since ramps aren't cultivated in the way leeks are, they're much easier to clean. Just cut off roots, rinse thoroughly, and scrub off any excess dirt on the bulbs.  You can use both the white bulb and the leaves.  The leaves are much milder in flavor but make a nice green addition.

In Spring we try to gather foraged food for members to mix it up.  We are dependent on our foragers and whatever they bring us we pass along to you, but it's not always enough for all members.  We have just enough fiddleheads this week to put in the small veggie only share bags.  Fiddleheads are the tightly coiled tips of ferns, usually the ostrich fern.  Fiddleheads have a grassy, spring-like flavor with a hint of nuttiness. Many people agree that they taste like a cross between asparagus and young spinach. Some detect an artichoke flavor as well, and even a bit of mushroom. Prepare your fiddleheads for cooking by running them under cold water and rinsing free the brown soft skin around the heads.  To cook them, bring a pot of salted water to a boil, and toss in the fiddleheads for one minute.  Then remove them and run cool water over them to stop the cooking.  This blanching step will tenderize them uniformly, and you can now toss them into any other dish you are making, pastas, alongside rice, sauteed with garlic and crushed red pepper as a side, etc.