Among the earliest edible greens to sprout through the frosty Vermont soil are ramps, or wild leeks. At the James Beard Foundation Award-nominated SoLo Farm and Table in South Londonderry, they punctuate dishes like the braised oxtail-stuffed squid with spring radishes and grilled ramp aioli.
Special Dish: Oxtail-Stuffed Squid
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Make restaurant favorites at home with copycat recipes from FN Magazine.
Let Guy take you on a coast-to-coast tour Friday at 9|8c.