It’s April, and all you farmers market shoppers know what that means! It’s ramp season! Ramps (which are really members of the wild leek family) are available only for a short time in early spring. They are harvested from the for They taste like a heady combination of garlic and onions and look like scallions. Though you won’t necessarily be seeing them at Stop & Shop, the distinctive flavor and relative unavailability of ramps make them items of worship for foodies. So here’s what you do: run down to your local farmers market and pick some up. This alone will make you feel like you just learned the handshake to an exclusive secret club. Then, go back home and whip up this recipe for spaghetti with ramps. Invite your food snob friends over for dinner and laugh when they assume it’s pesto. (Note: due to the strong flavor and odor of ramps, do not plan to kiss any of said food snob friends.) Serve a nice white wine with it (we’d go for a Riesling, but then, that’s never not the case for us) and there you have it: instant street cred in the foodie world. If, you know, there is such a thing as street cred in the foodie world.