The first spring vegetables at the market these past few weeks have been a revelation. It seems like they sprung up literally out of nowhere. T.S. Eliot wrote, "April is the cruelest month," but frankly, I disagree. April -- and May -- are awesome. The slender asparagus and pink-stemmed clusters of dark crinkly spinach make me swoon while walking through the greenmarket after work. The most exciting produce I have gotten my hands on so far, I found at my local food co-op, interestingly enough. Ramps, fiddlehead ferns, and daylily shoots, oh my! As for the ramps, I nibbled them a bit but have yet to properly cook with them. The leaves -- which I'm not sure are technically edible, but never mind -- are very tasty. Mildly garlicky, with a similar texture to the daylily shoots, in fact, that I threw into a salad. I'm thinking ramp risotto. I guess I'm a little nervous about somehow wasting their glorious local springiness on an unworthy or muddled dish. But I'd better hop to it as they won't stay spry for long. Ramps on toast, anyone?