Good thread.
They’ve had very expensive ramps at Formaggio Kitchen for a couple of weeks, and much less expensive ones (“less expensive” by ramp standards – $15ish/lb) a few days ago at the Fresh Pond WF. I like them grilled, and raw (used some of the leaves chopped raw in a salsa I made for cinco de mayo), and I’ve also mixed them into pan-cooked spicy ground meat (at the end) to replicate the filling of some fantastic lamb-and-ramp ravioli I got at Easter time at Eataly in NY last year (sadly, a one-off deal).
(Had them lightly battered and fried at the Bombay Bread Bar in NYC recently, and they were great that way, too.)
