I grew up in a family of hunter and gatherers. My father, brothers, uncles, cousins, and grandparents all hunted and fished. I am sure some of it was for fun, or the challenge of getting the “big one” but the truth is we relied heavily on the food they provided to feed us. In addition to bringing home meat from hunting, my father was always bringing home food he had gathered from the wooded areas he visited; berries, wild mushrooms, and wild onions to name a few.
My mom, being an amazing cook, always seemed to know just what to do with the treats my father brought home (of course I was too young to notice that my dad taught her what to do with all the crazy things he brought home). Every spring, when the morel mushrooms popped from the warming ground, my father would bring home wild onions. My mom would cook them with eggs and serve them to us for breakfast. Or she would serve breakfast food to us for dinner.
A couple of years ago, The Todd’s invited us to go mushroom hunting in the country. Sadly, we did not find any mushrooms but we did find a large patch of wild onions. Since then, Angie brings me a batch every year. Wild Onions have a flat bright green shoot, as opposed to wild garlic which has a tubular, hollow shoot. They are tender and sweet. They freeze really well, so I always keep a bunch or two tucked away in the freezer so I can enjoy this spring meal any time of the year.
Breakfast is a big deal when we are camping. Heck, who am I kidding; breakfast is a big deal even when we are not camping. But, breakfast during a camping trip really helps us get our day going and gives us enough energy to go explore and roam. Today’s post is about sharing with you my Wild Onions and Scrambled Eggs dish.