You'll see ramps sprouting up on restaurant menus toward the end of this month. "It's like a really, really small scallion or green onion," says Chris DiLisi, chef and owner of the Willeyville in the Flats. You can find these super-sharp, garlicky weeds wild — they're prolific in woodsy areas — or at any local farmers market. But don't wait too long — their short growing season typically only lasts through early June. "We end up pickling them [for] a longer shelf life," DiLisi says. To do so, briefly submerge ramps in simmering vinegar seasoned with hot peppers. Their pungent flavor cuts through rich cheese for the perfect pizza topping or accompaniment to charcuterie boards.
105 W. 10th St., Cleveland, 216-862-6422, thewilleyville.com
