When you’re out this spring gettin’ your land legs back, keep an eye out for the Ramp, or Wild Leek (Allium trioccum). These small wild onions have a strong garlicky odor and flavor. You can munch ‘em raw, sauteé them, add ‘em to a pesto, or make a ramp and wild morel quiche. This stinky veggie is getting some serious street cred at many restaurants these days (in the near shadows of the Morel mushroom). Ramps grow best on hillsides, in sandy, moist soil. Try checking close to the banks of small streams or rivers. The leaf of the ramp is broad, tender and bright green in color, fading to purple near the stalk. Before pulling up and chowing down you can verify it as a wild leek by tearing a leaf in half. You’ll know it’s a ramp by the smell. Holy onions. See ya at the Cosby, TN Ramp Festival?