Nothing in the food world better indicates the coming of spring than the arrival of the wild foraged morel mushroom, the ramp (a wild leek), and the fiddlehead fern. if you are a passionate foodie, you know all three well. If you do not know them, you should. But many think that they don't have the skills to use such culinary enigmas. Fact is, they are very easy to cook and incorporate into recipes - and the unique tastes will wow you and your guests. Ramps Ramps are among the most revered spring delicacies for many chefs. A flury of new items briefly show up on menus isslustrating the chefs' love of this garlicy, oniony, totally different and enticing flavor. Ramp Butter First, because you will love them so much, finding ways to preserve them is an important consideration and exercise. One such way to freshly and easily do this is to make ramp butter. After a quick dip in boiling water (which helps to take the edge off their raw garlicky bite), ramps are pureed into creamy sweet butter, then rolled into thick logs to chill, locking in that unmistakable wild taste, until it’s released in a warm, melting flood of flavor. Once made, ramp butter will keep for several weeks if kept tightly wrapped and refrigerated, but when kept frozen, ramp butter can be stored with no loss of flavor or quality for many, many months. Spaghetti with Ramp Butter and Morel Mushrooms For those who love the wild flavors of two spring companions, morel mushrooms and ramps, this is comfort food at its very best. It’s even easier if you already have the ramp butter made in advance and ready to go. We love twirling long strands of spaghetti, but any pasta will do. You might be tempted to skip the toasted bread crumbs, but please don’t. The crispy crunch and warm, toasty-nutty flavor adds so much appeal that it would be an altogether different dish without them. INGREDIENTS: 1/4 lb fresh morel mushrooms 2 Tbsp unsalted butter 8 oz spaghetti (or other pasta) 4 Tbsp Ramp Butter (Find To-Table Ramps Here) Salt & pepper to taste Freshly grated Parmesan cheese Toasted Bread Crumbs (see below) 2 Tbsp fresh chopped parsley PREPARATION: When using fresh morels, clean them by immersing them in cold salted water for 15 – 20 minutes. This will help to remove any dirt or forest debris from the honeycomb-like body of the mushrooms, and will also “encourage” any insect hitchhikers to vacate the premises. Lift the morels into a colander and gently rinse under cool running water. Lay out on a clean kitchen towel to drain completely. Morels pan-fried in butter. What’s not to like? Slice the morels lengthwise into halves or quarters, depending on size. Melt the 2 Tablespoons of butter in a large skillet over medium high heat. When it begins to bubble, add the morels. Cook until the morels have released their liquid and most of it has evaporated, about 10 minutes. Remove from the heat and set aside. Cook the pasta according to instructions, then drain, reserving 1 cup of the pasta cooking water. Return the pasta to the pot along with 1/2 cup of the reserved cooking water, the ramp butter and the morels, along with their butter and juices, and cook over moderate heat until most of the liquid has been absorbed, about one to two minutes. If the pasta seems too dry, add more of the reserved cooking liquid. Divide the pasta and morels between serving plates and top generously with grated parmesan cheese, crisp toasted bread crumbs and fresh parsley. Toasted Bread Crumb Topping: 1 cup panko or bread crumbs 2 Tbsp unsalted butter sea salt to taste Melt the butter in a skillet over medium heat. Add the panko or bread crumbs, stirring to coat evenly with the butter. Stir and shake the pan continuously until the crumbs are golden brown, 5 to 10 minutes. Remove from the heat and add salt to taste. Store any unused toasted crumbs in a tightly sealed container. Spaghetti with Ramp Butter and Morel Mushrooms Scalloped Potatoes With Ramps Scalloped Potatoes With Ramps The distinctive bite of ramps adds a new dimension to this recipe for the family classic, Scalloped Potatoes. If you don't have fresh ramps or wild leeks, defrosted frozen ones will work nicely. Ingredients: 6 cups sliced To-Table Amorosa fingerling potatoes 3 cups fresh To-Table Ramps, cleaned and slicedsea salt & freshly ground black pepper to taste1/2 cup chicken stock3/4 cup heavy cream1 1/2 cups shredded cheddar cheese Directions: Butter a 1 1/2 quart casserole and put in a layer of sliced potatoes, followed with a layer of ramps and a sprinkling of salt and pepper. Repeat with remaining ingredients, ending with a layer of potatoes. Mix the chicken stock and heavy cream and pour into the casserole covering the potatoes and ramps. Preheat the oven to 375° and bake covered for 45 minutes. Remove the cover, top with grated cheese and return to the oven for about 15 to 20 minutes, or until the potatoes are tender and the cheese is melted and bubbly. Serves 6 to 8. Morels Pasta with Morels, Ramps, Asparagus & Goat Cheese This homage to Spring is adapted from one in Gourmet Magazine. For our version, we use ramps, which, when combined with the morels, give the sauce that characteristic