In the last couple of years I’ve eaten things I would have included on a culinary bucket list, if I one–nettles and bottarga, for example, and now ramps. Of course I’d heard of ramps, and when I recently found a bunch (while foraging in the produce section at Whole Foods) I rejoiced. I could finally that make ramp butter recipe I’d been saving for years. When when the Hakurei turnips we palnned to write about failed to make an appearance, Jody invoked imminent domain and requisitioned my ramps for this week’s recipe – Fiddleheads and Ramps with Salami. Forager emptor.