Welcome to the Spring...a very Happy Spring, Easter, Passover, Earth Day,...you name it...celebrate the
Winter's end and the ability to really enjoy the outdoors...I love when everthing turns green.  And, all
sorts of new things start to pop up through the ground...one of them being the Ramp..that darling of
the uber-foodie set who just can't seem to say enough about them during their short season in the
Spring.  At this poiont, maybe a week or so left to forage or buy this Wild leek which grows throughout
the Northeast's wooded regions.  So is this vegetable REALLY as good as all these food-types say
it is?  Or is it just hyped up because it is not accessible to most, you really have to find a good
farmer's or produce market that carries it.  I found mine at Sickles in Little Silver.  I bought the last
batch they had, but, don't worry Ramp-lovas..another batch was coming in during the week. 
Back to their taste, let's just say that the aroma from the bagged ramps in the car had my girls asking
if there was something wrong in the car..i'll leave it at that. 
    My answer to, "Are they worth the hype and the price (19.00 lb, but a lb. is alot, 1 bot 3/4 lb. and have
used them in two dishes and have some left over for Easter Sunday dinner.)?  The answer is yes ONLY
if you are also a fan of onions, scallions, leeks, garlic.  If none of those things makes you and your
taste buds REALLY happy, then save your money for something else.  To describe their taste, I would
have to say Scallion squared, leek times 10...garlicky, onions, earthy...you many now lump me in that
group of Ramp-nerds.  I'm hooked, forever, and will look forward to next Spring's crop.  Things that you
can only eat seasonally or around a Holiday ALWAYS taste better than what you can get all the time...
(or so I'd to think).
Let's not get panic stricken here though if you cannot get ramps, here is a recipe for a simple Linguine
with sauteed ramps..but feel free to try it with scallions or leeks. 
By the way, in the first picture in this post, the ramps are the long green leaved white bulb with roots
item in the forefront.  Linguine with Ramps and Toasted Breadcrumbs...this is my adaptation of a
recipe which Mario Batali showcases on his Babbo website.  As with so many Italian recipes, this
is fairly simple.  Clean and chop 1/2 lb. of ramps or leeks, or scallions...saute' them in 2 tbs.of
olive oil, a sprinkle of kosher salt and grinding of Black pepper.  Stir so they don't ever "brown", just
want them to get wilted a bit, cooked thorughly, but not crisp.  Have I confused you?  I've confused my-
self ...lol.  Sorry.  After cooking for 8 minutes on medium, reduce to low and add 2 1/2 tbs. of unsalted
butter, also known as Sweet butter.  This is an amazing ingredient.  The flavor it adds is in fact very
different from the flavor of salted butter.  It's more milky..cream tasting..almost like a cheese.  Let the
butter melt slowly and blend it into the ramps. 

That butter deserves a full sized picture like this. OMG. I love it.  I love salted butter too, so, I'm
not taking sides here.  Using unsalted butter in many dishes also allows you to control the salt
content in your foods.  that's as health conscious as I will allow myself to get right now..let's move
on...While your ramps are cooking, cook 1 lb. of Imported Italian Linguine according to it's package
directions  In a dry pan, toast 3 tbs. of breadcrumbs shaking over medium heat until you start to
see the color change..you are now done.  Any further and you have burnt toast crumbs.  Like nuts,
pan toasting will go from raw to burnt in no time so be attentive.  Reserve the crumbs.  Now drain
the Linguine and add it to the big pan you have the ramps cooking in.  Fully coat the linguine with
the ramp mixture, adding more Olive Oil (not butter) if necessary.  Sprinkle with 2/3 of the toasted
breadcrumbs and a good grating of Parmigiano-Reggiano.  The Nutty flavor of the Parmigiano goes
very nicely with the toasty breadcrumbs and rampy ramps. 
Serve 6. 
Keep an eye out now that the growing seasons have started for those items which only can be found
in particular areas and certain times of the year.  It will make your cooking more exciting and organic
for you as you anticipate these foods.  Cooking is no fun if you don't have fun with it.  Enjoy Spring!