A few weeks ago as I was walking by one of the flower beds, I noticed some green shoots sticking up out of the bed.
"Hmmm," I thought, "That's a funny looking weed."
So I went to investigate. Much to my surprise, I discovered that these shoots were not weeds, but rather tender, green, spring onions! I find it fascinating that the garden can bring insight into the lives of the ones who lived there before you, when you do a little bit of digging.
For example, I know that the previous owners of our home were really into growing root vegetables and bulbs. I also wonder if the new tenants of our old place would grow to love the beautiful white sage bush that I tended so carefully to all the years we lived there. Would they appreciate it the same as me?
How about you? Have you discovered something cool in your garden that gave you some insight into those who were there before you?
As I write this, I am preparing to plant new strawflowers into this very bed with the spring onions. There's more rain on its way over the next few weeks and I am feeling very ready for the arrival of most gardeners favorite season.
SPRING!
Spring is a time of great potential. This is the time to shed the cold, dark days of winter and bring the light back to our home and to our tables.
Today I am sharing with you this no fuss, delicious spring onions scramble that I usually whip up for my family on the weekends. It's easy, quick to make and nutritious! I hope you enjoy making this for you and yours this spring season.
Ingredients:
4-6 Large Eggs
dash of milk of your choice
2-3 oz of lox
1-2 Tbsp cream cheese (optional)
2-3 spring onions or chives
1 tsp of ghee or coconut oil
Prepare:
- Break up the eggs and whip them in a bowl with a dash of milk
- Cut up the lox into small strips
- Cut up cream cheese into small chunks
- Slice spring onions
Cook:
- Prepare a medium saucepan with ghee or oil of choice over low to medium heat
- Pour the eggs into the saucepan, wait until they start to set a little around the edge
- Spread the lox and cream cheese evenly throughout the egg mix
- As the edges and middle start to look more set, take a flat edge spatula and push the sides of the eggs into the middle. This starts to make them slightly scrambled without being too mushy.
- Keep on heat until the eggs are cooked to the consistency that you like. I like mine on the softer, less cooked side, so I usually turn the heat source off about a minute before they're fully set as the eggs continue to cook even off the heat.
- Spread evenly across two plates and serve with a side of avocado, beans or biscuits.
I hope you enjoy this recipe and that you have a most joyful and happy spring.
With all my love,
Charina
*Featured image by Aniket Bhattacharya