Spring means ramps at WM Brown Farm and I mean TONS of ramps. To be honest I get sick of them after the initial excitement of first harvest but a great way to store them and enjoy there bright garlicky flavors later in the year is to make a pesto from the leaves. I make pickles from the bulbs that make the most perfect Martini garnish. (you can find that recipe in the The William Brown Project archives..http://www.thewilliambrownproject.com/2011/05/weekend-kitchen.html) The pesto freezes really well and keeps about a year or so if you can control yourself.
What you need: (besides the ramp leaves...)
Good Parmesan, nuts (I like walnuts you can use pine), Good olive oil, salt and pepper to taste