This morning before work, my designer Melissa and I took a walk with the dog out back, through the alfalfa fields, on the edge of some scraggly moist woods. Melissa has an even more valid claim to being nature-girl-turned-designer than I do – I grew up in the NJ ‘burbs, but she is a true country girl, raised right here in central NY. She spent childhood summers catching crayfish and nightcrawlers for her dad’s bait business.

Later that evening (for my dog’s second daily walk) I went to the same place and pulled a handful to use for dinner in conjunction with freshly-harvested asparagus, the first of the season (which happily grows unassisted-remember, I’m a citiot – in a plot in my yard). I sauteed the minced wild leeks (also called ramps) with garlic and olive oil, added the fresh asparagus, and then some cooked spinach and cheese ravioli to coat. The asparagus was sweet and tender, not woody and slightly bitter the way it can be from the store. Delish!

sauteed asparagus and ramps

sauteed asparagus and ramps

ravioli with wild leeks and asparagus

ravioli with wild leeks and asparagus

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