|These are not my actual chives. Mine were flattened in the last driving rain. I got the pic off Wikimedia Commons. |
It's by Jerzy Opiola.
You need to get some chives. Don't buy them from the grocery store. Go to a nursery or farmer's market or farm stand that sells that sort of thing and buy an actual chive plant. They're listed as zones 3-9 which basically means you've got a shot at growing them pretty much anywhere in the continental US. Also they're annuals which means basically, you ignore them when they unceremoniously die in winter, because come spring, they will come right back up and you will have fresh new chives.
But this is not a plant blog. I most definitely do not have the gardening skills for that. This is a food blog. Which means the main reason I am urging to go out and get some chives is because they are delicious. I have been eating them nonstop for the past week and I have no intention of stopping anytime soon.
So far I have made:
Scrambled eggs with cheddar and chives (also a cheddar and chive omelette) - Amazing
A salad dressing with chives, chervil and dill - So fresh and delicious
Mashed potatoes with cheddar and chives - MMMMMPHGRRR GIVE ME ALL OF THEM
Egg salad with chives - chives+eggs 4eva
Next on the agenda:
Chive biscuits - Ina Garten's got a recipe I'm eyeing
Chive butter - when the season starts to wrap up, I'm going to make sure I make a ton of chive butter and freeze it. Making an herb butter is actually pretty simple. You just soften the butter (in this heat that can't be too hard), fold in your snipped herbs, roll the whole thing into a log (basically, put the blob on plastic wrap and use the plastic wrap to roll it), pop it in the fridge. Here, Martha will explain: Compound Butter
What do you do with chives?