Spring brings with it in these parts so many opportunities for good eatin':

The Mason-Dixon Ramp Festival in Greene County marks its 20th year Saturday and Sunday. The free fest runs from 10 a.m. to 6 p.m. both days at Mason-Dixon Park, just off Interstate 79. You should be able to find your way there by smell, as organizers put out quite a spread made with these indigenous garlicky wild leeks: Mason-Dixon Dogs, ramp burgers and sausage sandwiches, beer-battered deep-fried ramps, ramp salad, potato ramp soup, fried potatoes & ramps, and "hoopie hash" of scrambled eggs, bacon, sausage, potatoes and ramps. For more details call 1-304-879-5500 or visit masondixonpark.com.

Also going wild greens is Uniontown's Pasta Lorenzo, which at 6:30 p.m. on April 22 is holding a Dandelion Dinner. "For us Italians, they're not just weeds!" says Chef Joseph Carei, who used to go to a dandelion festival in his hometown of Vineland, N.J. For this dinner, to be served on the patio, he's using dandelions in: wedding soup, salad, homemade sausage, "Dill Fried Blossoms," Chicken Florentine, beans and dandelion greens, baklava and coffee -- yes, in the coffee. Oh, you get a glass of dandelion wine, too. Cost is $21.95 plus tax and gratuity. Check it out at pastalorenzo.com or call 724-437-4440.

April 22 is Earth Day, which is the occasion of two other dinners of note.

The Pennsylvania Association for Sustainable Agriculture is the beneficiary of the monthly dinner at Casbah in Shadyside at 6:30 p.m. that day. The locally sourced menu includes walleye with morel mushrooms, ramps, asparagus, pea puree; potato gnocchi; Elysian Fields Farm lamb loin; and Buttermilk Mousse with cornmeal cookies, spiced apple compote and candied walnuts.

Tickets are $125, including gratuity. Reserve by calling the restaurant at 412-661-5656 or e-mail casbah@bigburrito.com.

Earth Day, meanwhile, will be celebrated at 7 p.m. that evening at the Cafe at the Frick in Point Breeze with a "Salt of The Earth" dinner. Executive Chef Seth Bailey will work five distinct salts into his locally sourced organic and sustainable menu:

Bolivian rose salt: In Mushroom Saltenas, savory pastry filled with Pennsylvania mushrooms, spring peas, gold potatoes, and tricolor carrots, with smoked tomatoes and cilantro chimi churi.

Indian black salt: In crispy salt and pepper Frankferd Farms tofu, with chives, cilantro, ginger, sauteed bok choy, cluster tomatoes and vindaloo masala.

Himalayan pink mountain salt: In Jameson Farms lamb with saffron, cardamom cream and sesame herbed couscous.

Fleur de gris salt: In ramp-wrapped and steamed arctic char, with sweet pea ricotta gnocchi, olive oil and house-cured prosciutto. (We understand that Chef Bailey digs his own ramps at a secret spot in his native West Virginia.)

Smoked salt: In caramel ice cream with almond cake with grilled pineapple chutney.

Cost is $45 with an optional wine pairing for $25 (not including tax and gratuity); reserve via 412-371-0600 or visit thefrickpittsburgh.org. The Cafe plans to make the Earth Day dinner an annual event.

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