Is there anything better than a green onion straight out of the garden?
This time of the year green onions straight from the garden are hard to beat. We’ve been eating them diced up in a mess of kilt lettuce and as an accompaniment to practically every supper we eat.
Like Granny and Pap, I like to sprinkle out a little pile of salt in my plate and dip my onion it before each bite.
A friend once told me her daddy was so crazy about green onions that he kept a spare salt shaker in the barn so he could partake of fresh onions from the garden whenever he got a hankering for one.
The Dictionary of Smoky Mountain English has an interesting entry for green onions.
Jacob’s onion noun A green onion.
1975 Purkey Madison Co 53-54 A variety of vegetables grew in long neat rows; tender green onions (called Jacob’s onions), peas, beets, carrots, radishes, lettuce, beans, parsnips, tomatoes, cucumbers, and sweet and Irish potatoes. Ibid. 106 I will never forget the endless bundles of crisp spring onions with their long white heads and slender green blades, which my mother prepared for market. Mama called them “Jacob’s Onions.” I don’t’ know why unless it was because they were so prolific.
I’ve never heard green onions called Jacob’s onions, have you?