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What is up, everybody?

This is Megyn O'Donnell and this is, I know you didn't ask.

Let's just jump right into what's going on.

It's gloomy gross week in New York.

You can never have a great fun week in New York without the following week just being devastating.

You're stuck trapped inside while it's raining outside and my dog doesn't like to go outside in the rain so we're

using a lot of pee-pads we're relying on the pads which if you know my dog you know doesn't always

bode well for the carpet anyways moving on we have to just get right into you know what's going on

it's beginning of spring mid--spring, I don't know,

we've kind of bum-rushed spring and we're into summer, but right now is a very important season

for my foodophiles out there. So it's the illustrious ramp season. So if you're not sure what a ramp is,

they're this leafy green, it's an alium. So it's in the family of leeks and garlic and onions and

shallots. And it's very difficult to come by. And it's very much a farmer's market staple.

So there's about three weeks out of the year that these alliums are growing. So baby, we're

in ramp season. So let's get ramped up last year. I was fighting the

craze. I said, what is this ramp? And why does everybody want to jump on it? What's so good about them?

And I made a ramp shrimpy dish last year, kind of like how you would make shrimp with garlic,

but I did it with ramps. And I didn't really have a euphoric experience.

I couldn't understand why I spent $10 for a bunch of them at the farmer's market

when it just tasted like a more bland version of garlic.

Anyways, fast forward to Saturday.

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