Scallions

Today is scallion day, all the more appreciated since we offered almost no labor to produce them. These were seeded two years ago from a forgotten onion -- planted three years ago -- that flowered, went to seed and, left to its own devices, multiplied. Last year, we ate some of the greens, but left the bulbs. Dug them up yesterday to make room for the cucumber seedlings. Tonight, it's fried rice with lots of scallion greens, plus overwintered hot mustard greens, Good King Henry (a perennial spinach), lovage (a perennial celery) and some sorrel greens for a little lemony touch. And a green salad, of course.