Native American Wild Onions
by Greg Hisaw
As spring begins across through the Ozarks, it is a special time for Native American Trible communities. It is a time of celebration of the wild onions that grow throughout Oklahoma, Arkansas, Kansas and Missouri.
Family and friends gather and hike through the woods, hills and valleys in search of the wild onions. This is a time of the first gathering after winter and marks start of spring. The gathering are typically in February and March.
This communal celebration can be as small as a simple family gathering or as elaborate as parties in homes and churches. Many families have a morning breakfast after the gathering with the simple cooking of potatoes, eggs and onions. In larger celebrations, wild onions were used in most of the dishes that were served. Churches use the celebration in more of a potluck style, bringing the community together.
Wild Onions with Eggs
3-4 potatoes (can be Russet or red potatoes, or, if you choose, you can use a mixture of each)
Small bunch of wild onions
4 large eggs
4 teaspoons bacon grease (or olive oil)
Dice potatoes into small pieces and set aside. Dice onions in pieces, using all of the onion but cutting off roots, set aside In a small bowl crack 4 eggs. Whisk or fork to scramble the eggs, set aside.
In a medium-size skillet, place 4 teaspoons bacon grease or olive oil. Warm skillet over medium heat until grease simmers. Add potatoes and onions, stirring often, cooking for about 10 minutes or until potatoes are browned and cooked through. Add eggs and stir until firmly scrambled. Salt and pepper to taste. Serve immediately and enjoy.
