Tuesday night I picked wild onion from my front yard. Or maybe it’s wild garlic? I can’t find a definitive answer. Anyone? Then I made a wild onion/garlic omelet for supper. I cooked it all in a smidgen of smoked jowl fat I scooped from the jelly jar stored in the frig. I am certain said smidgen was responsible for elevating the entire experience. Dregs of boxed wine accompanied the meal.
I think I planted the wild onion/garlic a couple of springs ago after I collected some on one of Jackie Dill’s foraging walks. Or maybe I got it at the Friendship Seed Exchange? So much doubt in this post. But I am certain of this: Freshly mowed wild garlic or onion is one of spring’s most delicious scents, despite the inherent waste.
I cleaned up after supper (I’m trying to get better about cleaning as I go) and started on wild onion kimchi. But was it onions or garlic? And did it matter? I combined my puzzling odorous bulbs with several bundles of freegan limp green onions and — viola! — wildish Allium kimchi!