FRED SAUCEMAN FRED SAUCEMAN FRED SAUCEMAN The Harvest Table has provided a significant economic boost to the tiny town of Meadowview, Virginia. Its trout cakes (lower left), are made with fish from North Carolina's Sunburst Trout, and are accompanied by a remoulade sauce flavored with North Carolina's Cheerwine. 52 BlueRidgeCountry.com ally. At his New York City restaurants, chef Mario Batali serves up ramp ravioli and spaghetti with ramps. He says ramps are the "perfect zing for spring." Chef Lidia Bastianich calls them "one of the fleeting pleasures of early spring." Among her favorite ways to use them is in a spring risotto with ramps, asparagus and morel mushrooms, another Appalachian treasure. She buys ramps as soon as they appear in Manhattan markets andhttp://www.BlueRidgeCountry.com