One of the latest food lessons I've learned of late is this: listen to your produce seller.

Wei, whose family-run shop is my go-to for fruits and veggies every week, regularly offers helpful guidance - like gently chastising me for picking squishy citrus fruits and sending me back to reselect or, noticing my penchant for portobellos, pointing out the choicest ones.

I love it best, however, when she enthusiastically shares something new and in season. She happily raved about and had me try my first Meyer lemons last winter, for instance, when she got her hands on a fresh shipment.

Most recently, she urged me to check out her quickly disappearing batch of wild leeks (aka ramps) and sent me off with a healthy bunch of the delicate plants and a few preparation suggestion.

Like fiddleheads, wild leeks are a member of the onion family and a springtime delicacy that last but a few weeks. They've long been enjoyed in the woodland regions where they pop up naturally, but have become more prominent thanks to chefs and the current interest in locavore cuisine.

Also, like fiddleheads, they have to be harvested sustainably and responsibly - meaning foragers mustn't over-pick an area where they're found, so as to ensure propagation for the future, Wei cautioned.

I opted to modify a wild leek stir fry recipe online (swapping in chicken for beef because that's what I had) and found the edible leaves, stalks and mild bulbs more delicately sweeter and tender than the green onions I might typically throw into the wok.

And I was happy to report back to Wei on Saturday that she'd steered me right once again.