After making my lentil soup this morning, I took my morning walk of 2.5 miles. One thing I’m quite enjoying with the virus and social distancing, is my quiet road. I can walk in peace now, with very little traffic.
On my way back up our driveway, I stopped to take a picture of the wild onions that grow everywhere in our yard.
I harvest them all the time, but many people are unaware that they are edible and delicious! Use the green tops just like you would chives, in egg dishes, soups, salads, rolls and breads, they have a wonderful delicate flavor. Just make sure you’re not picking them from an area sprayed with pesticides.
Our yard looks terrible, it’s covered in overgrown weeds, but those weeds are covered in flowers, and I never mow them because the bees feed off of them. One day, I’d like to convert the “grass” areas to miniature clover. Less mowing, better for the environment.
When I chopped up my veggies this morning, the onion skins and ends went into my vegetable scrap bag for the freezer (for making stock), along with the leafy parts of the celery, but the celery bottoms I put in water in the window, along with my green onions. It’s not a lot, but I can get several harvests out of a batch of green onions this way, and more celery leaf, which is great for flavoring soup.
I’m going to milk my food supplies for whatever I can get out of them, because no one knows if this virus will pass through quickly, or if supplies will remain hard to come by for months.
Speaking of conserving, I wonder how many people are cutting back on things like toilet paper? Count those squares! 🙂
I would love to see a resurgence of victor gardens this year!