Wild onion dinner

[1] The meals focus on the spring appearance of wild onion, a food that was familiar to most of the tribes east of the Mississippi.

Allium tricoccum or ramps are a customary food in the eastern United States[2] but not Oklahoma.

Today the dumplings are often made from frozen grape juice and biscuit mix.

A 1932 cookbook published by the Indian Women's Club of Tulsa suggests substituting scallions with one clove of garlic for wild onions, to be fried in bacon grease.

[2] The Bartlesville Indian Women's Club has held an annual wild onion festival for over half a century.