Today I had 3 forms of onions in one meal. Walking Onion flower stalks, Green Garlic stalks and Fermented Walking Onion greens. I wondered if it was possible to eat too much onion but went ahead and ate them anyway.
I have been harvesting onion greens since the early spring emergence of my perennial Walking Onions. I eat them raw, snipped in salads and stop eating them this way when they get too tough or to hot.
Last week I experimented with a few thick handfuls of Walking Onion greens by putting them in the blender with a little salt water brine until they became mush. I jarred them and fermented them on the counter for 3 days and stored them in the fridge for the rest of the week.
As I prepared to make dinner I went out to the garden to harvest what was available, which was very little because it’s only May 16 and I live in New England.
Since I had been chipping away at the Walking Onion greens I decided to harvest some of the plants whose greens were already eaten but were sporting thick flower stalks. I pulled out entire plants including the small onion bulb as the plot needed to be thinned a bit, anyway.
I also harvested some of that Green Garlic I spoke about in my last post.
Heading back to the kitchen I started peeling, chopping, cleaning and sautéing the Green Garlic and Walking Onion stalks in olive oil. I added sliced chunks of swordfish to the mix.
For salad I harvested various lettuces, escarole, a lone asparagus stalk, and small but potent radishes.
I sampled the Fermented Walking Onion greens and found a pleasant aroma upon opening the jar. They tasted sweet, sour, salty, delicate and like nothing I ever had before.
I added some fermented Walking Onion greens on top of the salad as a condiment.
Dinner was fantastic and all the veggies were from the garden!
