There are very few things that can be harvested from the Idaho garden in late winter. Sure, there are some things that may have been stored in the ground, like carrots or potatoes, but these plants are not still growing and often the ravages of winter weather have taken a toll on them by now. Brussel’s sprouts will usually make it deliciously through the winter, but in limited supply for a lot of work. Bunching onions, on the other hand, are prolific.
I went out this morning, as big, fluffy snow flakes were falling, and easily dug out about five bunching onions. One of the advantages of well aged raised beds is that the soil can be fairly soft, even when the rest of the ground is frozen. A spading fork was barely needed to loosen the roots. With very little work, I separated the onions from each other. I realized that I had never gotten around to dividing them the last two years. Will put that on the list for this spring….
These onions have a mild sweet flavor, similar to green onions that can be purchased at the grocery store. I do not remember for sure which variety I planted, but I think it was this one from Johnny’s Selected Seeds. 
I pulled the brown leaves off, snapped off the muddy mass of roots, washed them, then handed them over to the Master Omelet Maker. Using fresh eggs from my chickens, he proceeded to make me a scrumptious smoked salmon-cream cheese omelet:
I regret that technology has not yet advanced to the point that I can add a link to let you have a taste, but you can always grow your own bunching onions and try it yourself. 🙂 Actually, if you look at the first picture, you can see that I have some onions to spare right now. I am willing to make a donation to the first few people who want to come get some!
That looks scrumdilliicious!!