Runnin' Lean: Feeling Your Wild...Onions!!!

Spring has finally reared its head although it is still hiding it from time to time;). Soon it will be time to harvest some polk greens, forage some morel mushrooms, and pick some dandelion flowers for wine and jam. For now though, the wild onions have claimed large sections of lawn and it's time to put them to use!

This was the first year that we had paid them any mind, but when we saw just how many had sprouted out of what had been a long winter tundra...well, we had to try and get some good out of this invasive and yet delicious plant:) One recent afternoon I stepped out with a large pan and a small spade and went to town on them. When finished, the pan was brimming over with green goodness. The first batch was used that very evening in a Cream of Wild Onion Soup. Both simple and tasty it made for a very satisfying appetizer for the evening dinner:

Half Cup of Wild Onions (I chopped up the bulb and the stalk and tossed them in together)

1/4 cup of margarine

3 tablespoons of flour

3 cups of water

1 cup of milk

Salt & Pepper to taste

Directions:

Add water to 1 1/2 qt pan.

Chop onions and add to water allowing them to simmer for 15 minutes.

Add margarine and allow to melt.

Slowly stir in flour.

Gradually add in milk. Stirring and cooking until desired thickness has occurred.

Season to taste.

Adding a sprinkle of dill when plated.

This made for a flavorful and hearty soup on a cool spring evening. Best of all you couldn't ask for a star ingredient with easier access (from the front lawn) and freshness (picked in the afternoon and eaten in the evening). The rest of the bounty will be dehydrated and used in various dishes throughout the year.

Cream of Wild Onion Soup

As with any of these types of foraging adventures you want to make sure that you know what you are harvesting. My investigating led me to believe that if it smelled like an onion it was indeed an onion not to mention that I am very familiar with the area and much of the accompanying plants. If you are not well acquainted with your area and its plants, make sure that you pick a few items and take them to your local Conservation Department for identification. I've done this myself from time to time and have been corrected more than once. It's always better to be safe than sorry!!!

If you know for a fact though that you have a patch of these little goodies in your neck of the woods try not to look at them as a nuisance...instead get used to feeling good about those wild onions you've got in your yard and on your property. They're a sign of Spring that's sure to bring a tear to your eye;)

Puree onions in blender with 1/2 qt.water.
Add to kettle with remaining water and simmer covered 15 minutes.
In saucepan melt margarine over low heat.
Slowly stir in flour.
Gradually add light cream, stirring and cooking until thick.
Stir into onion soup.
Season to taste and heat through.

Runnin' Lean

Sunday, April 6, 2014

Feeling Your Wild...Onions!!!

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