If you've been reading this blog or Appetite for China for a while, you may remember that I'm a little obsessed with ramps, the wild leeks that are only available on the East Coast for a few weeks in the spring. I've used them when making pasta, stir-fries, dumplings, eggs, and cold sesame noodles. And I've gotten quite a few of the students in my cooking classes addicted to them as well.

I had thought ramps were officially gone for the year, until I spotted a few bunches at the Greenmarket this past Friday. (The stand was also selling just ramp bulbs.) And they looked pretty good for being end-of-the-season picks. So I brought a bunch home and made ramp tacos for three straight meals.