Recipe Spring onions

Drying a shit-ton of spring onions today. The house smells... great.



I add them liberally to most things you'd add dried chopped onion too. They contribute a nice mild flavor.

That's about 10% of what's currently popped up in the yard so far, not counting the area of the yard the dog has claimed as his own. my next green onion endeavor will be canning onion broth.
I also have a great recipe for Korean BBQ that includes fresh green onion:

KOREAN BBQ SAUCE
1 c. soy sauce
1/2 c. sesame seed oil(EVOO works fine)
1/4 c. water
8 cloves minced garlic
1 bunch chopped green onions
1/4 bunch ginger root, chopped fine
Black pepper
1 c. sugar

Marinate your choice of meat overnight. Pork has worked well for me.

The bulk of the onions however will fall victim to the lawnmower, as there is simply too much to deal with. Who else uses these? Does anyone preserve them? Any tips, tricks or recipes you'd like to share?

 

I hunt for ramps in spring. Around my neck of the woods they should start popping up soon... just have to wait for the snow to stop falling already and warm up a bit. The leaves and bulbs are a favorite addition to soups, sandwiches, salads, pasta, pizza or anything that could use some good onion flavor. In the late summer the bulbs are larger and have an even more concentrated essence. Ramps are for sure one of the best tasting wild edibles, truly a delicacy. If you really want to treat yourself, try sauted fiddle heads with ramps wood sorrel and butter. My choice vegetable compliment to fresh steamed fish.

 

we call them chives up here in the north .... one of the very early spring bulbs to bust thru ..... eazy to dry can and preserve

 

We call it garlic chives or wild garlic. I think it has much more flavor than the stuff you grow in the garden. You may want to try the flowers and flower buds of the common orange lily you see along the road sides. Cook them up with a little bacon and mushrooms and enjoy.