Yes, those are ramps! Mine are popping up too.

They are wonderful sauteed, or creamed like you would do with spinach. They freeze well if you blanche then first, too. I also like to make ramp butter, chop them really fine and just mix them in raw with heavy cream, a pinch of salt and a little bit of lemon juice. Mix and mix and mix until all the fat and liquid is separated and you have delicious green butter and buttermilk. The buttermilk is great in biscuits... Damn, I love ramp season.

That’s one I don’t trust my skill to positively identify. But smell should be similar to garlic. If it’s too mild or absent or she’ll just like grass, it could be deadly camas. So please, make sure to use all your senses and have a good sourcebook to positively ID it.