What did you cook or eat today (March 2026)

Asian braised trotters.
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This is the time of year when ramps (wild leeks) start popping up. They have an incredibly strong garlic-onion aroma and flavor. I hit the woods after work and dug some up. They're still very small now, but they'll grow to 3x the size in the next 2 or 3 weeks.
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This surplus German gas mask bag is my favorite shoulder bag for foraging. The inside is rubber, so when you get home, you can just rinse the dirt out.
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Washed and trimmed. They're so small yet that the round bulbs haven't formed, so I was really just left with the leaves. I could have saved myself a bunch of work and just cut the leaves to begin with. (When they're bigger, the bulbs are great to lightly saute and add to various dishes, as you would with shallots or onions.)
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I steamed mussels in white wine, opened the shells on a tray, and topped them with a mixture of chopped ramp leaves and bread crumbs, olive oil, salt, and pepper, and then grilled them on high for about 4 minutes.
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I made crab cakes, as well, and put it all together with some saved wine broth and a slice of grilled French baguette.
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Gone Hiking said:
This is the time of year when ramps (wild leeks) start popping up. They have an incredibly strong garlic-onion aroma and flavor. I hit the woods after work and dug some up. They're still very small now, but they'll grow to 3x the size in the next 2 or 3 weeks.
View attachment 143090

This surplus German gas mask bag is my favorite shoulder bag for foraging. The inside is rubber, so when you get home, you can just rinse the dirt out.
View attachment 143091
View attachment 143092

Washed and trimmed. They're so small yet that the round bulbs haven't formed, so I was really just left with the leaves. I could have saved myself a bunch of work and just cut the leaves to begin with. (When they're bigger, the bulbs are great to lightly saute and add to various dishes, as you would with shallots or onions.)
View attachment 143093

I steamed mussels in white wine, opened the shells on a tray, and topped them with a mixture of chopped ramp leaves and bread crumbs, olive oil, salt, and pepper, and then grilled them on high for about 4 minutes.
View attachment 143094

I made crab cakes, as well, and put it all together with some saved wine broth and a slice of grilled French baguette.
View attachment 143095
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If you cut it out so that some of the bulb and roots are remaining it will come back the next year. It takes around 6 years for a life cycle so if you take the whole thing it's not sustainable.
 
Barriehie said:
If you cut it out so that some of the bulb and roots are remaining it will come back the next year. It takes around 6 years for a life cycle so if you take the whole thing it's not sustainable.
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Very true, and that's good to point out for where you only find them in small clumps that may be few and far between. The place where I find these, however, has a continuous ocean of ramps through the entire 40+ Acre property. I could dig them up just for the bulbs every day of their season and not begin to put a dent in them. It's like the motherlode. I just wish I had a spot to find morels like this. 👍
 
Gone Hiking said:
Very true, and that's good to point out for where you only find them in small clumps that may be few and far between. The place where I find these, however, has a continuous ocean of ramps through the entire 40+ Acre property. I could dig them up just for the bulbs every day of their season and not begin to put a dent in them. It's like the motherlode. I just wish I had a spot to find morels like this. 👍
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Excellent to know that you're aware of consequences. 👍🙏

I find them in patches around here. 😃
 
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