Fresh Morel Mushrooms:
Most folks just saute these in butter with a little salt and pepper. For best results, slice them crossways, to get hollow rings. Personally, I prefer them dried, then reconstituted, and use the liquid from that in the sauce to enhance the flavor. If you have a patch the yields LOTS of morels, you might want to think about drying them, and storing them in the pantry to use throughout the year.
Ramps: a.k.a. Wild Leeks. I have no idea what they look like. I've only read a little about them. Basically, you do the same thing as you do with morels, just saute in butter with a bit of salt and pepper. I've also been warned to STAY UPWIND OF ANYONE EATING THESE! They have an adverse reaction to most people. You'll fumigate your camp, vehicle, home, etc.
Fiddlehead: Treat like asparagus. Poach them for a few minutes, and serve buttered, with salt and pepper. If you're feeling adventurous, you can make a Cream of Fiddlehead Soup.
I have a recipe for "Wild Turkey Soup" in my files. As soon as I get the software to open my recipes, I'll post it up, unless I can find it on the internet.
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