On ramps and off ramps

The weather is fickle, but the surest sign of spring are the ramps that are coming up in the forest by the river. We went picking ramps this past weekend and cooked them in a balsamic vinegar/duck fat reduction served over home-made duck ravioli (thank you Hudson Valley Foie Gras) and then in a duck ragout over penne. We also pickled some in miso. Trillium are coming up too.