PITTSBURGH — In these first sunny, wonderfully balmy days of spring, nothing hits the spot — or nose — quite like ramps.
One of the earliest spring plants to emerge in Midwestern and Eastern deciduous forests, these greens that taste like a cross between onions and garlic are the culinary equivalent of a Taylor Swift concert ticket: If you dilly-dally, they'll be gone before you can get your hands on them.
"I have people beating down the door before the season even begins," says John Jackson, who has been foraging for himself for around eight years and for his mushroom business, Real Fungi, since 2018.
