On Sunday, I’m going to meet up with my brother Salvelinas in an effort to find a few morels. Since we’ve had little rain, I’m not too confident we’re going to find mushrooms, but it is a chance to take the dogs for a good walk in the woods, and that’s always fun, even if there are no mushrooms to be had. We’re going to explore a forest I’ve only been in once, and even then for just a short way and for just a short time. Salvelinas tells me that there is a very good possibility we will find wild leeks, also known as ramps, in this forest. I’ve never foraged for these delicacies before, so I’m looking forward to it. I understand they are tasty and you can use them as you would spring onions.
Have any of you gathered or cooked with wild leeks before?
27th Street 
Here is a very short article describing what the ramp deal is all about with a couple of photos of the tasties.
http://www.mycollingwood.ca/singhampton_ramp.asp
I understand the traditional Appalachian Mountain method of cooking them is to fry them up in bacon fat and serve them with crisped up and crumbled bacon. It has been pointed out to me that small stones and woodchips would taste great fried in bacon fat, served up with crumbled crisp bacon. I’m just sayin’.