I've been babbling about ramps for several weeks now but here's an article with pictures and instructions for gathering your own in the woods, Ramps: Wild vegetables bring fresh flavor to spring dishes. Also includes a few recipes, though my new favorite is the one I've made several times in the past two weeks (and forced some friends to make too!)
Roasted ramps and baby potatoes
Two bunches of ramps
2 – 3 lbs of the smallest baby potatoes you can find (I used ones barely bigger than my thumbnail!)
1. Pre-heat oven to 375°. Clean potatoes and place in baking dish. Toss to coat in olive oil and sprinkle with salt and pepper. When the oven is to temperature, place dish on rack in the middle of oven.
2. While potatoes are cooking, clean ramps by rinsing thoroughly in water and removing outer layer. Trim off ends and then cut ramps into 1" pieces, separating whites from green.
3. After ~fifteen minutes in oven, remove potatoes and toss with ramp whites (reserving greens) and replace in oven. (The idea is you want to roast the ramps with the potatoes but not the whole time because they'll burn up. I've found about half the time is good.)
4. After ~25 minutes, check potatoes. If the potatoes are almost done, stir in the greens and cook until greens are wilted and warmed (~ five minutes).
5. Remove and eat. Can be served as a side dish with a roast chicken or fish or just about anything.