Good Morning y'all. I have been very busy this spring trying to get our food forest expanded, seeds started, propagation through cuttings. Much much busier than in years past. It's been very challenging for me, and I feel quite behind. However, I am happy to be making progress for a change. As such, I have not had much time to be posting as frequently as I want to be. I hope you understand, as most of you who are homesteaders know this is quite a busy time of year.

I also was hoping to finish the series of posts from my past gardens starting in 2011. I am only half done with those, then it will be on to 2012-2017. The reason is that I want to show my progression over the years. I also want to be able to post older stuff while I work on this year's projects since I already have those pictures uploaded and sorted. All I have to do for those are the write-ups. That way I am not putting extra pressure on myself to stop midstream in this hectic time of year to spend hours on posting about the current season. One other reason is that, obviously, this is still the beginning of 2018. There will be many posts about this year, as well. I like being able to go in order of events and topics, especially because I am not able to always post consistently.

I want to apologize to anyone who might feel I am ignoring or not being very supportive in regards to commenting and whatnot. I am just overwhelmed with many things right now so have very little time to spend on the computer. I prefer leaving thoughtful comments, not ones that are generic or not thought through very well. I think many homesteaders are in this situation, too, and I do hope y'all understand if I have not responded to all of my dm's on discord, mentions here on steemit, comments or replies.

To get on with it, this post is going to be fairly short and sweet. Or savory. Yeah, savory is a better description.

Scrambled Eggs with Foraged Finds

Below are a couple of pictures of the wild garlic chives and wild garlic that grows every year from nature self-seeding them every other year. I found these while surveying the property in late February when the temperatures were unseasonably warm. The wild chives are scattered seemingly everywhere, which is really nice. In another post, I will be explaining the process and progress of digging some up and transplanting them into the straw bales from last year.

Here are a handful of the wild garlic leaves which were quite soft and delish!

I didn't get great pictures of the other picked ingredients for this post, however, in future posts, I will be showing better detail of the plants, as they grow all over my property as well. Pictured are the wild chives, wild garlic, chickweed, plantain (the long thin leaf variety), yarrow, wild dehydrated bergamot, and a few herbs that I grew which are tarragon, Genovese basil, silver sage, and German chamomile.

I added some avocado oil to the wok, heated to high. Cracked 4 eggs into the hot sizzling pan. Next I added on top of the eggs the chickweed, plantain, wild garlic leaves, and wild garlic chives leaves. I cooked for about a minute then flipped the eggs. Next, I sprinkled on pink sea salt and the dried herbs. I also added nutritional yeast. Once the eggs were about half cooked, I began folding the eggs and stirfrying the rest of the way.

This cooked very fast. It took only about 3 minutes to actually cook this. Of course, foraging took longer. Gotta stop and take in the scenery, after all. The prep involved rinsing the wild greens, shaking off the water, chopping. All in this meal took about 10 minutes to prepare and cook.

I have to say it was quite good. I will make it again. The chickweed has a spinach taste. I eat it raw in salads sometimes. The wild garlic chives and garlic are self-explanatory. The plantains have a fresh crisp green flavor, too, but milder than say the chickweed. It has more of a mild lettuce flavor. The wild bergamot has a spicy oregano-like flavor. The yarrow has a black pepper-like flavor. You know, I have never tried using chamomile on eggs before. It went quite nicely with the other herbs. It was something I tried on a whim. I've been trying to use my herbs because if I am going to grow them or forage them, I should use them, right?