Oh, how I love to cook and eat this time of year. The garden makes it so easy to be creative and healthful.
When I pulled them and brought them into the house, I really didn't have a plan for what I would do with them. But when lunchtime came around, the plan just went ahead and formulated itself.
I brought out the George Foreman grill and a package of grass-fed local ground beef. I made a small patty and cooked it on the grill, making for a lean and tasty little burger.
Meanwhile, I sliced up the scallions (there are red and white ones in there, for extra color and goodness) and put them in a small bowl. I added a splash of balsamic vinegar, a splash of olive oil, and a sprinkle of both sea salt and crushed dried cayenne pepper. I stirred it up and let it marinate for the few minutes it took to finish cooking the burger, and savored the burger smothered in spring-oniony goodness. It was almost a salad, sort of a relish -- beautiful in its simplicity, and dead-on delicious.
Excuse me -- I must go out now and plant another row of onion sets. Rolling harvests are one of the keys to a good kitchen garden, after all.
Today the star of the fresh-pick show will be asparagus.