Wild Leeks - also known as ramps - at the market
The season for wild leeks (aka ramps) is in full swing at the moment. These delicious, pungent plants taste like a mix of onion and garlic. They are becoming increasingly popular as cooks discover their unique flavour and versatility. Ramps can be cooked in countless ways including in soups, roasted, grilled, sautéed or pickled. They won’t be available much longer so seek them out soon if you’d like to give them a try. They can be found throughout Eastern Canada and the U.S. and are very popular in West Virginia. Check with farmer’s market or independent grocers – large supermarket chains are not likely to have them.
This gratin is a great way to try ramps for the first time. They add a unique flavour to the dish but green onions and garlic can be used if you can’t find ramps.
Click here to check out the recipe on Suite 101: Potato and Wild Leek Gratin.
Bon Appétit and Enjoy!
Potato and Wild Leek Gratin
The Seasonal Gourmet 
I’ve found that you either love or hate ramps. There’s no intermediate middle ground.
I kind of adore them.