The appearance of ramps at the farmer’s market is often the first sign that spring has sprung. And thanks in part to their short season, from late April until very early June, they tend to set off a bit of a culinary frenzy. The trendiest veggie since kale, this green queen is actually a long, wild spring onion—and, in terms of flavor, it packs a deliciously garlicky punch. I try to make the most of ramps while they’re around, using them in everything from frittatas to pestos—including this one, which I love to slather on my homemade flatbread. Brightened by lemon and mellowed a bit by rich, crunchy pistachios, it’s just the right foil for sweet and smoky charred zucchini.