Ramps, a member of the allium family that includes onions, garlic, and scallions, are a springtime joy for Appalachian cuisine. Their unique garlicky taste has a hint of sweetness that comes to life as they are sautéd. The ramps have a brief and fleeting season, starting as early as April and ending by June. 

The best place to trace ramp's arrival is at your local farmers market. Peak season is typically in May. Foragers relish the spring season as ramp-hunting becomes their favorite pastime. They usually guard their special ramp spots zealously. If you're fortunate enough to harvest ramps, remember to leave some bulbs in the ground, allowing them to regrow the following year. The good news is that ramp patches regenerate rather well if you leave some bulbs behind, and one can safely harvest their leaves.

To keep the potatoes in this recipe crisp and intact, pre-cooking them with a slight drizzle of vinegar in the boiling water is advised. An original tip from Catherine Jessee, recipe developer at the F&W, who explained that vinegar aids in slowing the breakdown of pectin in potatoes, thus preventing mushiness when they are later pan-fried with smoky bacon and golden potatoes.

The recipe for this delicious, seasonal dish includes small red potatoes boiled with vinegar and kosher salt. It utilizes thick cuts of bacon sliced finely. The fresh ramps are sautéd with a sprinkle of salt in the residual bacon drippings. The entire dish is then finished off with black pepper, and served immediately.

It's important to note that this delightful, seasonal dish won’t be around for long. So if you're interested in tasting this unique combination of flavors, be sure to make your way to your local farmers market soon and let this heavenly culinary journey begin!