A morning spent at the farmers market this time of year (April), almost guarantees that you'll leave with several bunches of ramps, green garlic and spring onions. In my garden, perhaps in yours too, the scallions and their compatriots are young and tender, shooting up like a kid in a growth spurt. I've sometimes found, however, that these items are the ones that you might use one or two of, as a garnish or boost of flavor, but less often are they the star. <br />This confit is my way of shining the spotlight directly on them. It's great alone, tossed with some crisp bacon, served alongside grilled chicken, pork or steak, or in many other ways. <br />A drizzle of reduced balsamic vinegar (or a balsamic that is super aged) is a great touch here too!

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