If you're anything like me, you love the taste of onions and garlic. In a similar family, there are ramps. Ramps are wild leeks, that grow in rocky soil and can be harvested in early April.

Right now is the perfect time to buy or forage ramps, since their bulbs and stems are nice and large. Recently, I picked ramps headed towards Roscoe from Callicoon on some public land with my good friend Jessica. Very often you will see them on the side of the road this time of year.

I like to collect a large bag so I can make pesto, pickle some, and make a delicious ramp and potato chowder. I topped this chowder with some cooked bacon for an even richer flavor and everyone that tried it really seemed to enjoy it.

To make my ramp and potato chowder you will need 2 tbs butter, 1 1/2 cup chopped ramps (stems and bulbs), 3 medium size potatoes (skin on and petite diced), 4 cups chicken broth, 2 cups milk, a heavy hand of salt and pepper to taste, and optional toppings of bacon, shredded cheese, and chopped ramp greens. In a dutch oven or heavy pot, saute your ramps in butter until soft (5-10 minutes).

Add potatoes and chicken broth and simmer covered for about 20 minutes until your potatoes are cooked through (taste your broth and season with salt! You want your broth to be well salted, maybe a little over salted… your potatoes are going to absorb this water.) Reduce your heat to low and add in the milk and stir to combine. Cook over low and allow the flavor to deepen.

If you would like this to be a creamier soup, substitute the milk for heavy cream and add in 2 cups of sharp cheddar cheese. Want this chowder dairy free? Substitute milk for coconut milk and add in 1/4 cup nutritional yeast.

I hope you all get a chance to get outside and see what nature has to offer. Happy harvesting!