I AM one of those folks who gets #ampedforramps every year. It's such a relief to finally have some market produce that's actually green. A few weeks ago, the Bocce kiosk was turning out their Detroit squares topped with ramps.

It was a white pie, so on the dryer side, and I'd have liked more ramps, but it was a nice little square.

As I've said before, the @Motorinoramp pie is the annual bellwether for this style for me in New York City (which I always add cheese to and ask for extra ramps on), but there's so much more that could be done.

A very loose ramp pesto or ramp butter-brushed base and crust, chopped ramps mixed in with the cheese blend for total (and even) coverage, a cream loosened mascarpone and finely diced ramp "sauce" under the cheese, maybe a super fine dice mixed in with the dough even? Would that work?

Either way, as a ramp fan, I'd love to see more sauce-and-cheese pies COVERED with ramps. Ramp it up, baby. Ramp. It. Up.

Pretty soon there are going to be so many of them and people will be looking to find ways to use them... why not some of the above, or just pies that are so covered with ramps you can't see the cheese.

I'd be into that.