March and April are when these beautiful wild greens start coming up on the north shore of Long Island. Garlic Mustard (Right) is potent but delicious. You can boil them then saute in garlic and oil. I put these along with other dark greens in a calzone type thing called a pitt` in calabrese. In the middle we have some field garlic. It taste more like a sweet cipolini onion. You can put these in anything you would small onions. The ramps (left) are the most prized. I like to saute the tops with garlic and oil. The bottoms are great braised with white wine vinegar and honey agrodolce style.
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