Speaking of foraging...it's wild leek time. This weekend they had a ramps festival in Richmond West Virginia and this coming May 3-4th, there will be a ramp festival in Sullivan County, New York and Wayne County, Pennsylvania, sponsored by the Slow Food Upper Delaware River Valley. There will also be foraging for fiddleheads, nettles, sorrel, and wild arugula at the May festivities. Go the website for the National Ramps Association and for the New Yorkers, Wild Man Steve Brill can show you how to find ramps.

Wild Ramps and Fiddlehead Recipe from Wild Harvest.

Ingredients:

* 1 pound Fiddleheads cleaned
* 1/2 cup plain yogurt
* 1/2 cup mayonnaise
* 1 tablespoon fresh lemon juice, or to taste
* 3 teaspoons Dijon-style mustard
* 3 tablespoons finely chopped Wild Leek greens

Steam the fiddleheads over boiling water for 5 minutes,or until they are crisp-tender. Drain, then chill in a bowl of ice and cold water to stop the cooking. When they have cooled transfer to colander to drain.

In a small bowl whisk together the yogurt, mayonnaise, lemon juice, mustard, wild leek greens. Add salt and pepper to taste, whisking until the sauce is smooth. Serve the Fiddleheads topped with the sauce.

Serves 4 to 6