Ramps in spring

Herb vases for this Passover weekend including Tim Mountz's generous gift of ramps he foraged. Thank you, Tim.

Ramps are in the middle. They still have a lot of roots and should keep in
 the water for a couple of days for other recipes.

Now I understand all the hype about ramps. Cooking them is really fun and they're delicious. First toss them in olive oil and lay them on an already hot grill. They immediately turn a brighter shade of green and then start to puff up!  Pull them off as they wilt. They don't need to be on the grill for more than a minute. We chopped them up and put into smashed potatoes.

Puffing up

There's a poem by Wendell Berry I found that seems appropriate when eating ramps:

I have taken in the light
that quickened eye and leaf.
May my brain be bright with praise
of what I eat, in the brief blaze
of motion and of thought,
May I be worthy of my meat [ramps].