Spring for foragers in the northeast includes ramps (Allium tricoccum) and if you are very lucky and persistent, morels (Morchella americana in this case). They taste great together in assorted pilaf recipes, sauteed with some pasta, and last year we made some savory cornmeal waffles with ramps greens, and topped it with a morel-Marsala gravy. Sadly, we don't find a lot of morels to make this often enough to test a real recipe, this was a bit of an experiment for dinner that worked out nicely.
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| This is considered a very good haul in the Northeast |
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| Ramps and some native Trillium |
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