It's that time of year at the farmers market that ramps are starting to spring up. If you have never heard or tasted a ramp, it is like a cross between garlic and an onion. You can eat everything from the bulb to the leaves.
Last year Susan pickled a whole batch and they turned out fantastic. We recently opened a jar and cut them up to top an open faced egg salad sandwich. Seriously amazing, a bit sweet with a pickled kick.
So if you see a bunch of ramps at the farmers market, be sure to pick up some, they don't last long.