So I’ve been alerted to the appearance of ramps, which are just wild leeks. Now it should be noted that I’m supposed to gush all over these little oniony items with a strong hint of garlic. After all it’s the cool thing for food bloggers to do. But I’m pretty “meh” on ramps. I’ll use them, of course. I’ll use just about anything that is edible in my cooking. Heck, that ramp aioli mentioned at Eater sounds like something to give a go. No, it’s not the ramps that have me all a twitter. It’s the morels.

See, I have found a good use for Wikipedia as I was interested in a little back story on ramps. Like why are they so popular for chefs and foodies. I got no real answers from the ramp wiki page, but I did learn that morel mushroom hunters use ramps to indicate when it’ll be time to gather up some tasty morels.

This excites me because I’m tired of portabella. I’m tired of the same old “wild mushroom” amalgamations of the past year. And now I want my morels. The most delicate of flavor and downright tastiest of all the mushrooms. I’d go so far as to say I prefer morels over truffles. And if the appearance of ramps means I’ll be bagging up real morels in the very near future I am indeed excited for the ramp season to hit us.