This is to follow the farm post, because I have so many sweet spring onions and I think I’ve found the best way to eat them. Grilled on a cast iron pan with a pinch of sea salt. They turn into super succulent sweet onions, almost caramelized but there’s no oil or butter involved. Add other veggies and spices (below) to make into a meal. Super simple and delicious as a side or by themselves!
Spring Onion Scramble
3 Spring onions, halved or quartered lengthwise
1 garlic green halved or 2 garlic cloves whole
1 small red pepper or 1/2 large one, thinly sliced
Spices (salt, pepper, fresh herbs, paprika, cayenne, cumin) to taste
2 tsp Sesame seeds
Separate the stems from the onion bulbs by chopping at the neck. Place onion bulbs, stems, and garlic in a cast iron pan on medium heat (no oil required, just make sure its not too dry). Watch and stir frequently to prevent burning and cook on med-low. Add a pinch of good sea salt, pepper, and any of the spices/seasonings above. They are done when they are tender and not chewy. Taste test! Serve with rice, grilled meats, in a sandwich, or add eggs for a real scramble. YUM.
Here I put my scramble on top of a salad (organic farm spring greens) with some french lentils I made earlier in the week and farm radishes.