The wild leeks are pretty much done for the year. They are starting to look trampled and some have little flower spikes. Last spring I didn't get to enjoy them a whole lot as my morning sickness wouldn't really allow it. But this year we put them in nearly any recipe that called for leeks, onions, or garlic. We made wild leek pizza, wild leek pasta, and best of all potato and wild leek soup. The soup was so delicious that I made it twice, using this simple recipe, but using two bunches of wild leeks (whole leeks, greens and all) instead of the regular leeks.
Also on our spring menu is mass quantities of rhubarb. I am sad to say that I have never lived in any place long enough to justify planting rhubarb, but our wonderful neighbors have kindly kept us stocked with all the rhubarb we want. Every spring, I look forward to this recipe, and I end up making it dozens of times until I am thoroughly sick of it. Last May I still had frozen strawberries that I picked the year before, but this year I don't...so I have been omitting the strawberries and using 3 cups of rhubarb instead of 2.
Unfortunately this year we have not been lucky enough to go foraging for copious amounts of my favorite spring food, but today Adam found these two gigantic morels underneath our back porch. How morels ended up under our porch, I have no idea...but we will be sure to enjoy them sauteed in butter tonight.