1 ½ cups yellow cornmeal
½ cup all purpose whole wheat flour
2 tsp. baking powder
½ tsp. salt
1 egg
1 cup whole milk
1 tbsp. maple syrup
3 slices uncooked bacon
6 to 8 whole ramps, roots removed and rinsed
2 tbsp. unsalted butter, melted

Preheat oven to 450º. In small bowl, mix together cornmeal, whole wheat flour, baking powder and salt. In a large bowl, whisk together the egg, milk and maple syrup. Mix dry ingredients into the wet ingredients. Set aside.

Over medium-high heat, fry bacon in an 8-inch cast iron skillet. When bacon is crispy, transfer to a paper towel to drain. Crumble when cooled. Reserve bacon fat in cast iron skillet.

Separate ramp bulbs and stems from the leaves. Mince bulbs and stems. Chop ramp leaves into ¼-inch pieces.

Sauté minced bulbs and stems in cast iron skillet with reserved bacon fat for 1 minute.

Add sautéed ramps, bacon fat, chopped ramp leaves, bacon crumbles and melted butter to the cornbread batter and mix well. Pour batter into the same hot 8-inch skillet that the bacon and ramps were fried in.

Place skillet on center oven rack and bake until toothpick or knife pulls cleanly out of the center of the cornbread, 15 to 25 minutes.

Cool 10 minutes before cutting.

Recipe by Bjorn Bergman

Boil in a pot salted water and add Fiddleheads. Cook for 7-10 minutes until just tender. Drain. In a skillet melt 2 tablespoons of butter and add the Fiddleheads. Saute for approximately 3 minutes.

Serve with grilled ribeye.