The pawpular fruit is expected at a lot of farmers markets this weekend, near the tail end of the season.

“It’s being able to get something that’s fresh and with flavors that are different than those you can grow,” 25-year-old Iulian Fortu says.

When ramps sprout in mid spring, “by this point in time, you just want to see something green,” one chef says.

As one enthusiast puts it, “you have to think like a mushroom.”

Foraging for food is as ancient as the first human beings — and it’s also trendy, nutritious and probably not toxic.

Learn the ins and outs of safely foraging for wild foods by taking classes from local experts.