Ramps are a form of wild onion. They taste like a cross between onion and garlic. There’s some controversy about their being over-harvested in recent years and the environmental damage it does, but Hi-Rise said these were from a local farm, not foraged in the wild (and therefore I hope their practices are sustainable).
My preference is to cook them as little as possible: I’ve added them at the end to a mushroom saute, for example, or sauted them in a bit of butter and stirred them into soft scrambled eggs after the eggs are off the heat.
