Saturday, the wife and I went into the woodlot and dug wild leeks. That's what we call the wild onion locally. They have a bite and garlic flavour...for those who are not familiar with them. Some call them "ramps" which comes from the Elizabethian dialect of early English immigrants into the southern regions of America. It comes from their words "rams" or "ramson". Whatever! All I can say is, they are strong and people know you have been into them, 3 days after you first ate them. They pop-up here in late May. We fry the leaves black and crisp; pickle or chop/slice the bulbs. Here, the chopped bulbs went into the pork I pulled on Saturday and the leaves were fried today and topped my pulled pork on the bun.